Scallops in Shredded Filo Dough
4 pieces. Scallops wrapped in filo dough, deep fried, served with creamy wasabi sauce. Not GF.
Soft Shell Crabs
2 deep-fried soft-shell crabs, with corn salsa and ponzu . Can be GF
Dumplings with Beef & Foie Gras
5 pieces. Pan seared dumplings, sesame seed dressing.
Marinated tuna loin, avocado, ponzu dressing, lemon juice, sweet rice vinegar, vegetable vinaigrette. Can be GF.
Four oyster shells served on ice, filled with lobster meat, ceviche dressing, red onion, cilantro, sesame seeds and micro greens.
Chicken pâté, butter, cornichons, truffle oil, thyme, toasts.
Pan-Seared Foie Gras
Served with pear and plum-teriyaki sauce.
With goat cheese, prosciutto, strawberry, arugula, and pesto sauce.
Octopus with Mushrooms and Vegetables
Seared octopus, shiitake mushrooms, asparagus, Brussels sprouts sauté with soy garlic sauce. Can be GF.
Angus beef fillet, egg yolk, anchovy, capers, red onion, Worchester sauce, mustard, tomato, cornichons, arugula, Parmesan, olive oil. Can be GF.
Stiped Bass Ceviche
Striped Bass, red onion, grapes, Aji Amarillo paste, coconut milk, honeydew melon, almonds, and mint.
Based on tomato broth, fish stock, with pieces of shrimp, white fish and scallops.
Crab and Artichoke
Garlic aioli, parsley, capers, red onion, crab meat, olives, artichoke.
Salmon, capers, bell peppers, olives, red onion, marinated artichoke with spicy lemon dressing.
Terrine of Foie Gras
Served with bread toasts, fig jam and micro greens.
Shrimps, shiso salsa, avocado, orange slices, chili pepper.
Cherry tomatoes, jalapeño, orange slices, micro cilantro and Yuzu truffle soy sauce.
Seared beef filet with microgreens, chili pepper, and ponzu salsa.
Halibut Tempura with Green Peppers Dressing
Scallop, halibut, shrimp, sweet potato, cancha chulpe, onions, cilantro, habanero peppers, celery, Aji Amarillo leche de tigre.
Heirloom tomato, red onion, cilantro, avocado, arugula, ceviche dressing. Can be GF.
Mixed salad leaves, half of lobster, grilled shiitake mushrooms, spicy lemon dressing.
Duck Confit Salad
Duck leg confit, mix salad leaves, citrus dressing, cherry tomatoes, orange syrup.
Field Green Salad
Mixed salad leaves with onion dressing and carrots. Can be GF.
Tuna Sashimi Salad
Seared yellow fin tuna, mixed salad leaves, onion dressing and carrot.
Mixed salad leaves, pan fried wild Mexican shrimps, garlic, soy sauce, spicy lemon dressing, cherry tomatoes, lemon, Parmesan, black sesame seeds.
Burrata Cheese Salad
Burrata cheese, arugula, pine nuts, marinated bell peppers, fresh figs, prosciutto, olive oil and balsamic glaze.
Halibut Almondine with Beurre Blanc Sauce
Almond crusted halibut with Beurre Blanc sauce on the side served with French beans. Can be GF.
Wild Caught Striped Bass
Striped bass filet wrapped in crispy potato, served on bed of creamy leeks and red wine sauce.
Butter Poached Lobster
Butter poached whole lobster(1 ¼) with carrot purée, baby vegetables, Cognac- vanilla sauce and micro greens. Served out of the shell.
Creamy Spicy Shrimp |
Deep fried wild Mexican shrimps, mixed salad leaves, citrus vinaigrette, creamy spicy sauce.
Chilean Seabass with Truffle Sauce
Pan seared Chilean Seabass with tiny bok choy shiitake star and yuzu soy butter truffle sauce.
Halibut with Mushrooms and Green Peppers Dressing
Pan seared Halibut, served with shiitake mushrooms, chopped bell peppers, red onion and green peppers dressing.
Branzino with Shiso Salsa
Pan seared Branzino, served with shiso salsa.
Chilean Seabass in Miso Sauce
Chilean Seabass file marinated in miso sauce.
Branzino with Creamy Mushrooms
Pan seared Branzino served on a bed of creamy mushrooms, potato balls and fennel sauce on the side.
Whole lobster, out of the shell, sauté with mushrooms and asparagus with garlic sake soy and truffle sauce.
Dorado with Baby Vegetables
Pan seared dorado with potato fish scales served with baby carrots, zucchini, English peas, corn and Beurre Blanc sauce.
Pan seared scallops with sauté mushrooms and creamy corn sauce.
New York Prime Steak
10 oz. Served with potato au gratin, spicy Peruvian and teriyaki sauces on the side.
2 per portion. Pan seared venison chops served with potato au gratin, bok choi, wheat risotto and fig sauce.
Pan-Seared Duck Breast
Pan-seared duck breast, served with carrot purée, baby carrots and red wine cherry vinegar sauce.
Chicken breast served with teriyaki sauce and potato au gratin.
Wagyu Beef Steak (Miyazaki)
4 oz. Highest grade A-5, served on a bed of mushrooms with asparagus, teriyaki and spicy Peruvian sauce on the side.
Grilled New Zealand Lamb Chops
Served with spicy Peruvian sauce and tomato cilantro salad.
Steak Filet Mignon
8 oz. Served with potato au gratin, cherry tomatoes and spicy Peruvian sauce on the side.
Duck Canton with Caramel-Coffee Orange Sauce
Roasted half of duck, honey, caramel-coffee-orange sauce, orange slices, scallion, orange zest.
Short rib served on a bed of mashed potatoes with brandy sauce.
Chocolate Meltdown with Vanilla Ice Cream
Small chocolate cake with melted chocolate inside, served with one scoop of vanilla ice cream.
Coconut Ice Cream
Two scoops per portion.
Two scoops per portion.
Pecan Pie with Vanilla Ice Cream
Warm Apple Tart
Served with vanilla ice cream, caramel sauce, and fresh berries.