Retrospective Menu

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First Act

Chayote Squash Salad

wild greens | cashews | lemongrass

Ripe Mafafo Plantain Carpaccio

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

Pujols Sweet Potato Causa

octopus from the east coast “al olivo” | hairloom “ají amarillo” | tahití lemon

Second Act

“Taína” Squash

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

Spiny Caribbean Lobster*    

local orange glaze & pigeon peas miso | cashews & coconut milk

Local Fresh Fish Marinated in Turmeric & Tamarind

mango chutney | cherry tomatoes relish

Third Act

Breadfruit & Goat Ricotta Gnocchi

house smoked pancetta | wild arugula | ausuba cheese

Thai Fried Chicken

cucumber and “rambutan” salad | green curry allioli

Chicken Pastilla

rose apple & saffron | anatto | zucchini

Forth Act

Pekín Duck Tacos

starfruit “pico de gallo” | guava hoisin

Rabbit Persian Fasenjān

ketembilla molasses | nuts | pomegranate

Pork Belly In Filipino Adobo 

 steamed coconut-beet bread | pickled vegetables in pajuil vinegar

Fifth Act

Pork Bondiola Braised in Coconut Milk & Turmeric

sweet potato cake | grilled pineapple from Lares

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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