| Roasted tomatillo gazpacho |
$5.00 |
topped with fresh Cuban mint and house-made queso fresco |
| Fire-grilled palm heart salad |
$6.00 |
with sweet ancho vinaigrette and ourico nuts |
| Avocado and heirloom tomato salad |
$7.00 |
with pine nut vinaigrette |
| Grilled free-range chicken brochette or tempeh brochette |
$8.00 |
with lemon yogurt yasso dip |
| Maple Leaf duck breast carpacho on melon medallions |
$9.00 |
with tarragon mojo |
| Grilled Raspberry Point oysters |
$10.00 |
with apple fennel panceta salsa |
| Selection of single origin heirloom chocolates from Ecuador, Venezuela and Peru |
$12.00 |
served with strawberries and sheeps milk cheese |
| Lobster seared in habanero gin |
$12.00 |
with pineapple, jicama and olives |
| CEVICHE MARGARITA |
$8.00 |
Pacific Amberjack , Lime, Gold Tequila, Cucumber, Agave Tarragon Xarope and Prickly Pear Caviar |
| TIRADITO ZANAHORIA |
$9.00 |
Pacific Walu, Pomegranate, Yuzu, Baby Carrot, Jicama, Mint and Aji Amarillo |
| CEVICHE KILAWINO |
$9.00 |
Fortuno, Rice Wine Vinegar, Ginger, Lime, Yuyo, Yellow Sweet Pepper, Black Rice and Habanero Oil |
| CEVICHE ACAPULCO |
$10.00 |
Blue Snapper, Pineapple, Red Pepper, Red Onion, Aji Rocoto and Pineapple Red Pepper Sorbet |
| TIRADITO MANZANA |
$11.00 |
Blue Snapper, Lime, Jicama, Scallion, Red Pepper, Cilantro and Apple Jalapeno Jalea |
| TIRADITO MORO |
$12.00 |
Kampachi, Lime, Blood Orange, Papaya, Aji Amarillo, Shiso Basil Vinegar and Red Quinoa Quinelles |
| ESCABECHE LANGOUSTO |
$12.00 |
Cold-poached Brazilian Lobster Tail, Meyer Lemon, Aji Rocoto Crema, Honey Crystals and Ginger Caviar |
| ESCABECHE CONGREJO |
$13.00 |
Chilled Jumbo Lump Crab, Ruby Red Grapefruit, Charred Pineapple, Cashews, Tomatillo, Scallions and Aji Mirasol |
| ESCABECHE TRES MARISCOS |
$14.00 |
Cold-poached Prawns, Scallops and Clams with Key Lime, Rum Lemongrass Jalea, Orange Membrillo and Cilantro Sea Salt Espuma |
| OSTROS con PICO de GALLO |
$15.00 |
Bluepoint Oysters on the half-shell with fresh Heirloom Tomato Salsa |
| House-made chipotle linguini |
$15.00 |
with mango, nectarine, shiso basil and moro oil |
| Goat ricotta torte |
$17.00 |
with yucca, boniato, artichoke and avocado coulis |
| Pan-fried Appalachian brook trout |
$18.00 |
with sweet tomato salsa and red quinoa salad |
| Pulled Black Pearl pork |
$19.00 |
with Arawak-style jerk sauce and coconut rice |
| Pan-fried soft shell blue crabs on house-made blue corn tostadas |
$22.00 |
with roasted corn and criolla rojo |
| Bahian mixed grill of sea scallops, Kurabota pork, gulf shrimp, chorizo sausage, blue potato, palm hearts, yucca and yam |
$24.00 |
|
| Kobe beef flank steak grilled mid-rare |
$25.00 |
served with black rice and chimichurri |
| Prime Brazilian-cut loin steak |
$25.00 |
with Yucatan spice rub and avocado butter |
