Tropical shrimp or local fish and melon ceviche served in a “shot glass”
Crostini with goat cheese mouse and roasted pepper salad
Crostini with “foie gras” mousse and onion marmalade
Yuca chip with tuna tartare
Spoons with black bean, papaya and avocado relish
Serrano ham and countelope brochette
Hot Hors Oeuvres
Four cheese croquette with guava sauce
Seared local cheese with candied papaya
Salted cod and shrimp fritter with avocado aioli
Serrano ham and manchego cheese croquette
Parmesan risotto with truffle essence croquete
Blood sausage “Morcilla” croquette
Mini root vegetable fritter “alcapurrias” with piquillo pepper aioli
Smoked salmon and garlic-herb cheese quesadilla
Grilled local pork sausage with mango marmalade
Local fried cheese balls with guava-rum sauce
Beef and four cheese “pastelillo” with aioli
Pork “tostada” with pineapple pico de gallo and local cheese
Chef’s Sliders with green papaya slaw
Lamb brochettes with cumin, garlic, mint, yogurt sauce
Braised pork butt and smoked gouda cheese turnover
Tasting
MENU
(your choice of one option in each category)
(special requests or combinations available)
Menu is subject to changes upon request and seasonality.
Soups
Cream of Yuca and corn with Serrano ham crumbs
Cream of local root vegetables with salted cod “salpicon”
Cream of local pumpkin and sweet potatoes
Salads
Cream of Yuca and corn with Serrano ham crumbs
Cream of local root vegetables with salted cod “salpicon”
Cream of local pumpkin and sweet potatoes
Entrees
Roasted chicken breast with aromatic herbs, potatoes au gratin, fresh market vegetables and White wine-herb sauce.
Sweet plantain and chorizo stuffed chicken breast, “yucca” mash, fresh market vegetables and cilantro chimichurri.
Sautéed wild salmon, over black bean, papaya and avocado salad, local herb emulsion and potatoe crisp.
Sautéed fresh market fish over “yucca”and roasted garlic mash and pineapple “pico de gallo”.
Rosemary roasted filet mignon with local root vegetable and goat cheese mash, sautéed asparagus and tamarind-red wine sauce.
“Mar y Tierra” rosemary roasted filet mignon, butter poached lobster medallion, parmesan risotto with truffle essence, fresh market vegetables y reduction and red wine sauce.
Roasted veal chop with, local root vegetable gnocchi, fresh market vegetables and smoked bacon demi.
Classic Menu (4 courses)
Cassava and roasted corn cream with cod foam and coriander oil
Local organic salad with balsamic vinaigrette and guava, fresh cheese, yellow and crispy pork belly
“Filet Mignon” cooked “sous vide” over wild mushrooms risotto, roasted market vegetables and red wine sauce and tamarind.
White chocolate pudding with caramel sauce, roasted nuts and ice cream
Mesa Menu
Octopus, cantaloupe, avocado, cucumber and cilantro salad
Catch of the day with smoked clams sauce, local sausage and poached leek and garlic
Crispy pork belly cooked at low temperature, local celery puree, pineapple local fresh sauce
“Short ribs” beef braised in red wine and tamarind over taro gnocchi, goat cheese foam, market vegetables and micro herbs
House brownie, chocolate sauce, nuts and smoked bacon ice cream
Season Menu
Explore the Chef’s creations
6 courses prepared with seasonal ingredients
Just let us know your allergies and the rest will be surprise
