Menu
VEGETARIAN MENU
65
CELERY ROOT VICHYSSOISE
Garlic leek | Haitian "sofrito" | Coconut milk
WILD MUSHROOMS CEVICHE
Cassava "empanada" | "Hogao" | Concasse tomato | Avocado
ZUCCHINI PAKORA
Beets & carrot relish | Kalamata olives yogurt
BREADFRUIT & GOAT RICOTTA GNOCCHI
Oyster mushrooms | Wild arugula | Ausubal cheese
ROOTS
Yakitori Oyster mushrooms | Lime & Porcini foam
CACAO
Coffee | Forgotten fruits
PESCATARIAN MENU
70
CELERY ROOT VICHYSSOISE
Garlic leek | Haitian "sofrito" | Coconut milk
LOCAL FISH "TIRADITO"
"Cabezona" pineapple & lulo Ponzu | Local sweet peppers Togarashi | Rice paper
HOUSE CURED SNOOK SERENATA
Seasonal root vegetables | "Hogao" | Fish sauce vinaigrette | Avocado
LOBSTER RAVIOLI
"Requesón" | Bisqué | Champagne sabayon | Eggplant ashes
FRESH LOCAL FISH SUQUET
Annatto | Pujol sweet potato | Malabar almonds “picada”
CACAO
Coffee | Forgotten fruits
CARNIVORE MENU
75
GRASS FED BEEF TARTAR
Sardines sauce | "Chayote" squash salad | Bone marrow aioli | Cured mustard seeds | Root vegetables chips
BREADFRUIT & GOAT RICOTTA GNOCCHI
House smoked pancetta | Wild arugula | Ausubal cheese
PLANTAIN MOFONGO
Pekin duck | Shiitake mushroom consommé
JERK MARINATED PORK BONDIOLA
Sweet plantain | Papaya & fennel salad
BEEF WELLINGTON
Oyster mushrooms Duxelle | "Rosa Bianca" eggplant | Demi-glace
CACAO
Coffee | Forgotten fruits