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RETROSPECTIVE MENU

First Act

Chayote Squash Salad

wild greens | cashews | lemongrass

Ripe Mafafo Plantain Carpaccio

yellow fin tuna tataki | “güiro” avocado | pink oyster mushroom marmalade

Black Snook Ceviche

salicornia | radishes | "recado negro" of savory pepper

Second Act

“Taína” Squash

local black “mole” | coconut sourcream | black sesame toast

Local Beef Carpaccio    

mafafo plantain | cherry tomatoes | black garlic aioli | pangrattato

Local Fresh Fish Marinated in Turmeric & Tamarind

mango chutney | cherry tomatoes relish

Third Act

 Breadfruit & Goat Ricotta Gnocchi

house smoked pancetta | wild arugula | ausubal cheese

Mofongo

pekín duck | shiitake mushroom consomé

Zucchini Pakora

beets & carrots relish | kalamata olives yogurt 

Forth Act

Jackfruit Rendang

rice "pastel" | coconut | cucumber salad

Pork Belly In Filipino Adobo 

 steamed coconut-beet bread | pickled vegetables in pajuil vinegar

Fifth Act

Pibil Pork Bondiola

 pickled onions | smoked corn | firewood roasted sweet potato

Beef Wellington*

 oyster mushrooms duxelles | noisettes zucchini | pumpkin flower

Lamb Massaman

jasmine rice | cashews

Final Act

Chocolate

coffee | forgotten fruits

*supplement $5

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