Scallops in Shredded Filo Dough (4pcs)
Scallops wrapped in filo dough, deep fried, served with creamy wasabi sauce. Not GF
Yellowtail Sashimi*
Cherry tomatoes, jalapeño, orange slices, micro cilantro and Yuzu truffle soy sauce*
Dumplings with Beef & Foie Gras (5 pcs)
Pan seared dumplings, sesame seed dressing
Tuna Tartare*
Marinated tuna loin, avocado, ponzu dressing, lemon juice, sweet rice vinegar, vegetable vinaigrette . Can be GF
Lobster Ceviche*
| Four oyster shells served on ice, filled with lobster meat, ceviche dressing, red onion, cilantro, sesame seeds and micro greens
Chicken Pâté
Chicken pâté, butter, cornichons, truffle oil, thyme, toasts
Soft Shell Crabs
2 Deep-fried soft-shell crabs, with corn salsa and ponzu . Can be GF
Pan-seared Foie Gras
Served with pear and plum-teriyaki sauce
Beetroot Carpaccio
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
Steak Tartare*
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*
Seafood soup
Based on tomato broth, fish stock, with pieces of shrimp, white fish and scallops
King crab and artichoke
Garlic aioli, parsley, capers, red onion, Alaskan King Crab meat, olives, artichoke
Salmon Carpaccio *
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
Shrimp ceviche
Shrimps, shiso salsa, avocado, orange slices, chili pepper
Beef sashimi*
Seared beef filet with microgreens, chili pepper, and ponzu salsa
Lobster Salad
Mixed salad leaves, half of lobster, grilled shiitake mushrooms, spicy lemon dressing
Tomato Salad
Heirloom tomato, red onion, cilantro, avocado, arugula, ceviche dressing . Can be GF
Duck Confit Salad |
Duck leg confit, mix salad leaves, citrus dressing, cherry tomatoes, orange syrup
Tuna Sashimi Salad*
Seared yellow fin tuna, mixed salad leaves, onion dressing and carrot
Field Green Salad
Mixed salad leaves with onion dressing and carrots. Can be GF
Shrimp Salad
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
Striped Bass with shiso salsa
Pan seared Striped Bass, 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
Branzino with shiso salsa
Pan seared Branzino, served with shiso salsa
Duck Canton with Caramel-Coffee Orange Sauce
Roasted half of duck, honey, caramel-coffee-orange sauce, orange slices, scallion, orange zest . GF
Pan-Seared duck breast
Pan-seared duck breast, served with carrot purée, baby carrots and red wine cherry vinegar sauce
Chicken Teriyaki
Chicken breast served with teriyaki sauce and potato au gratin. Can be GF
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
Short Rib
Short Rib served on a bed of mashed potatoes with brandy sauce
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
Venison chops (2 per portion)
Pan-seared Venison chops served with potato au gratin, bok choi, wheat risotto and fig sauce