PESCATARIAN MENU

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