Empanadas de Espinaca
Crispy turnovers filled with spinach, corn, potatoes cooked with onions, goat cheese, fresh herbs, accompanied with basil sauce.
Crispy blue point oysters served on a half of shell with sweet plantain puree, bacon, cream of spinach and jalapeno cilantro sauce.
Sopa de Hongos
Wild mushroom soup flavored with onion, garlic, fresh herbs and cream finished with cheese croutons and black truffle essence.
Langosta con Cangrejo
Lobster tail over crab meat risotto accompanied with zucchini spaghetti and roasted garlic paprika sauce.
Pan roasted Chilean sea bass over purple potatoes, saffron-shrimp sauce and pepper escabeche.
Carne a la Parrilla
Grilled rib eye steak accompanied with herb mashed potato, asparagus, red wine sauce reduction and grilled onions.
Pudding de Chocolate
Chocolate-banana bread pudding accompanied with vanilla ice cream and coffee custard sauce.
*plus tax and gratuity