With goat cheese and pressed wild berries over micro organic greens.

And green asparagus with favas and chantille foam on top.

Chef’s farm market selection daily.

Sautéed with rice, shrimp, calamari, scallop, clams, mussels, chicken, chorizo, peppers, and lima beans, in a azafran broth.

Filled with shrimp, spinach, sweet plantain, and green asparagus in a passion fruit sauce, sprinkled with Bianco wine.

Over sweet plantain and spinach ratatouille in fino tinto and 25 year aged port reduction.

Over scalloped ovened potatoes and spinach served with green apple radish aujus.

Over roasted scallop potatoes and green apple with organic Lingonberry topping.

With fried cassava and Bariloche chimichurri.

With black beer ajus, sprinkled with lima beans.

Tenderized with papaya juice served with roasted lingon potatoes.

Sautéed with scallop, shrimp, and spinach in a lemongrass creamy Alfredo, sprinkled with pecorino and micro purple basil.

With porchine mushroom in a grey goose tomato vodka sauce, sprinkled with rayano parmesano, topped w/ organic spinach.

Over organic pumpkin quenelles, green asparagus, and broken granada pearls.

Filled with spinach over malanga puree in a lemongrass infusion, topped with cilantro foam.

In a roasted garlic and Verdejo wine, splashed with fava beans and mild smoked guindilla pepper.