The Specials

Asparagus in Puff Pastry
Fresh asparagus in a puff pastry shell filled with an oyster and shitake mushroom salpicon. Served with a port wine reduction and crème fraiche

Grilled Rack of lamb Chops
Lamp rack chops marinated in an Andean Adobo, mesquite grilled and served with black Nerone rice risotto, a yam flan, asparagus and a port wine reduction sauce.

Grilled Scallop and Shrimp Salad with Wild Boar Bacon
Served with Belgian endive , Breen and little gem lettuces, jicama, orange segments and tequila-blood vinaigrette

Fresh Fanny Bay Pacific Oysters
With a passion fruit mignonette

Blue Corn and Fresh Corn Tamales with Grilled Shrimp
Blue corn masa infused with shrimp butter and fresh corn. Served with grilled shrimp and arugula-citrus butter

Braised Oxtail Empanadas
Pastries filled with a braised oxtail mixture. Served with baby lettuces tossed with a tamarind vinaigrette and an oxtail reduction sauce

Pan Seared Ahi Tuna with Passion Fruit Sauce
Served with sautéed black quinoa, asparagus and a passion fruit-ginger sauce

Jerk Seasoned Port Tenderloin Relleno with Pineapple & Pumpkin seeds
Mesquite grilled jerk marinated pork tenderloin mixed with sautéed onions, peppers, pineapple and pumpkin seeds. Served with a Peruano bean pancake. Tomato mulatochile sauce and a chipotle crème fraiche