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