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RESERVATIONS
logo transp
RESERVATIONS

Dinner Menu

Savor a new world of flavor with every bite.

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Appetizers

HOT APPETIZERS

  • Cuban tamal $16

    Filled with crab meat in a shrimp safron sauce splashed with Albarino wine. (V)

  • Seared baby calamari $14

    Over roasted spicy potato with artisanal magic Jerez. (V) (GF)

  • Blue Peruvian potato $16

    Filled with shredded oxtail served with roasted piquillo pepper muslin.

  • Sushi tuna $17

    Brosquette over diced sweet plantain, sprinkled with ginger melaza glaze. (V) (GF)

  • Hanger cured pork tenderloin & Manchego $16

    Served with Sunnyside quail, splashed black truffle infusion and over Latin tostoncito. (GF)

  • Farm raised chicken turnovers $14

    With yogurt, spinach, and cilantro foam

  • Shrimp sautéed $16

    In roasted garlic and white wine, sprinkled with guindilla peppers.

COLD APPETIZERS

  • Mexican guacamole $17

    With chilaquiles and green plantain confit, served in molcajete shell. (V) (VG) (GF)

  • Roasted artichoke $14

    Filled with artisanal Manchego cheese, marinated green asparagus. (V) (GF)

  • Cured wild salmon $17

    In dill herbs filled with green lime yogurt, served with osetra caviar and organic toast . (V)

  • Chilean sea bass ceviche $23

    With Peruvian rocoto and yellow pepper in a tiger milk. (V) (VG) (GF)

Poultry

  • Chicken breast $32

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

  • Pan seared duck magret $35

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

Meats

  • Roasted Iberian pork Ossobuco $39

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

  • Seared Iberian pork chop $36

    Over roasted scallop potatoes & green apple with organic Lingonberry topping. (GF)

  • Grilled Argentine skirt steak $42

    With fried cassava and Bariloche chimichurri. (GF)

  • Oven roasted oxtail $40

    With black beer ajus, sprinkled with lima beans. (GF)

  • Angus Rib Eye steak $49

    Tenderized with papaya juice served with roasted lingon potatoes. (GF)

Pasta

  • Calamari ink linguini $36

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

  • Lobster ravioli $35

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

Fish & Seafood

  • Seared filet of Chilean sea bass $42

    Over pumpkin puree quenelles, green asparagus, and broken Granada pearls. (V) (GF)

  • Filet of salmon $36

    Filled with spinach over malanga puree in a lemongrass infusion, topped with cilantro foam. (V) (GF)

  • Shrimp sautéed $37

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

Rice

  • Spanish paella $48

    Sautéed with rice, shrimp, calamari, scallop, calms, mussels, chicken, chorizo, peppers, and lima beans, in a azafran broth. (GF)

Salads

  • Organic quinoa salad $16

    With goat cheese and pressed wild berries over micro organic greens. (V) (GF)

  • Green avocado salad $16

    with organic lettuce, red onion remoulade, julienned asparagus, & tropical citric foam. (V) (VG) (GF)

Soups

  • Creamy lobster stew soup $18

    And green asparagus with favas and chantille foam on top.

  • Soup of the day $16

    Chef’s farm market selection daily

Sides

  • Grilled asparagus $8
  • Roasted scalloped potatoes $8
  • Malanga purée $7
  • Sautéed spinach $7
  • Fried cassava $8
  • Sweet plantain $8
  • Saffron rice $7

(V) vegetarian / (VG) vegan / (GF) gluten free / MP market price