Menu

Pear in red wine, beetroot, arugula, lettuce, caramelized goat cheese, cherry tomato, toasted pumpkin seeds with maguey honey dressing, mustard and apple cider vinegar.

Radicchio lettuce, kale, figs, caramelized nuts, dried apricot, carrot, watermelon, tomato and goat cheese and basil dressing.

Warm quinoa salad, chickpeas and lentils, carrot and roasted red onion petals. (+ seared tuna in a sunflower seed crust $ 190.00)

Kampachi tiraditos (Pacific fish), tuna, salmon, oysters (2 pcs) with purslane salad and citrus supreme, Chinese tangerine citronette, ginger, mint, lime, pink pepper, shallots and Maldon salt flakes.

Red snapper mousse with homemade Eureka lemon mayonnaise, marinated salmon with sea salt and dill with caper, green apple and toasted focaccia bread.

Au gratin eggplant and zucchini Parmigiana with mozzarella cheese, parmesan, tomato sauce and basil.

Burrata with arugula, cherry tomato, Kalamata olives, crunchy serrano ham, black truffle oil and toasted focaccia bread.

Mixed seafood and fish soup with garlic bread croutons.

Homemade wholewheat pasta “Bigoli” with shrimp, lobster, squid, octopus, clams, mussels, fresh tomato and basil.

Spaghetti from Gragnano (durum wheat pasta) with Caribbean lobster, cherry tomato and basil.

Calamarata pasta with fresh tomato, basil and burrata cheese.

Tortelli stuffed with veal Ossobuco, served with cream of Parmesan cheese and black truffle oil.

Potato gnocchi with guanciale (cheek bacon), radicchio, red onion and brie cheese.

Risotto with Porcini mushrooms and Parmiggiano Reggiano cheese.

Baked king prawns with aromatic herbal bread with arugula, kale and cherry tomatoes and wasabi and shallot mayonnaise.

Chicken breast stuffed with huitlacoche, epazote and cured sheep cheese, mushroom and white wine sauce, mashed potatoes.

Organic lamb chop with rosemary, caramelized Balsamic shallot, with sautéed potatoes, sweet potato and beetroot.

Au gratin Beef fillet with pyramid cheese, three peppers sauce with mustard and cognac, mashed potatoes.

With Cajun spice, mashed potatoes and arugula, clam, white wine, leek and saffron sauce, served with confit cherry tomatoes and shallots.

Fried shrimp, squid rings and baby squid with potatoes and yellow sweet potatoes, with lemon, tamarind and chipotle mayonnaise.

Pan fried octopus with paprika, chipotle smoked tomato and chipotle chutney with sweet potato, leek and potato rosti cake.

Yellowfin tuna fillet sealed in black sesame crust, guava, passionfruit, soy and ginger sauce with sautéed brown rice and mixed vegetables.

“Sicilian Cannolo” with cream of ricotta cheese, pistachios, bitter chocolate and vanilla ice cream

Tiramisu

Chocolate fondant with hazelnut heart and “dulce de leche” gelato (Italian ice cream)

“Millefoglie” with mascarpone cream, strawberries, banana and bitter chocolate

Red fruit gazpacho with mango sorbet (dairy free)

Mixed cup with pistachio ice cream, mascarpone cream, almond biscuit, strawberries, meringue and red fruit coulis

Pistachio semifreddo with amaranth and bitter chocolate biscuit

CHILE. Uva: Sauvignon blanc. 150ml

ITALIA, ALTO ADIGE. Uva: Pinot Grigio. 150ml

ITALIA, VENETO. Uva: Chardonnay. 150ml

FALESCO, LAZIO. Uva: Grechetto. 150ml

ARGENTINA. Uva: Malbec. 150ml