HOT / CALIENTE

Cuban tamal filled with crab meat in a shrimp safron sauce splashed with Albarino wine

$15

Seared baby calamari over roasted spicy potato with artisanal magic Jerez

$14

Blue Peruvian potato filled with shredded oxtail served with roasted piquillo pepper muselin

$16

Sushi tuna brosquette over diced sweet plantain, sprinkled with ginger melaza glaze

$15

Hanger cured pork tenderloin and Manchego, served with sunnyside quail, splashed black truffle infusion and over latín tostoncito

$15

Farm raised chicken turnover’s with yogurt, spinach, and cilantro foam

$14

Shrimp sauteed in roasted garlic and white wine, sprinkled with guindilla peppers

$16

COLD / FRIO

Mexican Guacamole with chilaquiles and green plantain confit, served in molcajete shell

$16

Roasted Artichoke filled with artisanal manchego cheese, marinated green asparagus

$14

Cured wild salmon in dill herbs filled with green lime yogurt, served with osetra caviar and organic toast

$16

Chilean seabass ceviche with Peruvian rocoto and yellow pepper in a tiger milk

$18

Organic quinoa salad with goat cheese and pressed wild berries over micro organic greens

$14

Green avocado salad with organic lettuce, red onion remoulade, julianed asparagus, and tropical citric foam

$14

Creamy lobster stew soup and green asparagus with favas and chantille foam on top

$16

Soup of the day, Chef’s farm market selection daily

$14

Seared filet of Chilean seabass over organic pumpkin quenelles, green asparagus, and broken granada pearls

$39

Filet of salmon filled with spinach over malanga puree in a lemongrass infusion, topped with cilantro foam

$32

Shrimp sauteed in a roasted garlic and Verdejo wine, splashed with fava beans and mild smoked guindilla pepper

$32

Chicken breast filled with shrimp, spinach, sweet plantain, and green asparagus in a purple passion fruit sauce, sprinkled with bianco wine

$28

Pan seared duck magret over sweet plantain and spinach ratatouille in fino tinto and 25 year aged port reduction

$32

Roasted Iberian pork Osobuco, over scalloped ovened potatoes and spinach served with green apple radish aujus

$34

Seared Iberian pork chop over roasted scallop potatoes and green apple with organic Lingonberry topping

$28

Grilled Argentine skirt steak with fried cassava and Bariloche chimichurri

$38

Oven roasted oxtail with black beer ajus, sprinkled with lima beans

$40

Angus Rib Eye steak tenderized with papaya juice served with roasted lingon potatoes

$42

Spain Paella, sauteed with rice, shrimp, calamri, scallop, calms, mussles, chicken, chorizo, peppers, and lima beans, in a azafran broth

$46

Calamari Ink linguini sauteed with scallop, shrimp, and spinach in a lemongrass creamy Alfredo, sprinkled with picorino and micro purple basil

$30

Lobster raviolis with porchine mushroom in a grey goose tomato vodka sauce, sprinkled with rayano parmesano, topped with organic spinach

$29

Grilled Asparagus

$9

Malanga Puree

$7

Roasted Scalloped Potatoes

$9

Fried Cassava

$9

Sweet Plantain

$7

Saffron Rice

$7

Sauteed Spinach

$7

DESSERT MENU / CARTA DE POSTRES

Four seasons chocolate, with casi cream, and vanilla bean foam

$14

Traditional Cuban three milk cake with macedonia fruit in a cinnamon skin sauce

$9

Latin custard (Flan) with coconut nuggets in five milk flavors, with peppermint sauce

$9

Chocolate croquette with Beethoven symphony and a cappucino foam

$8

Churro filled with dulce de leche and hot chocolate served with vanilla foam

$10

Natural coconut shell, served with champolita mojito, coconut nugget, coconut cream, and coconut foam

$15

DESSERT WINE, SINGLE MALT SCOTCH, & COGNAC
COFFEE AND ASSORTED TEA / CAFÉ Y TESES