$145.00 plus tax and gratuity
FIRE & ICE CEVICHE: Cobia marinated in sour orange, red onion, cilantro, jalapeno over asian pear granita
LOBSTER CEVICHE: Yellow tomato-citrus sauce, limo pepper, cilantro, red onion and heirloom tomato sorbet.
HAMACHI NIKKEI: Yuzu, thai basil, togarashi peppers, cilantro, sweet soy glaze, crushed seaweed and sesame seeds
MIXTO CEVICHE: Shrimp, octopus and cobia in lime and orange juice, limo pepper, cilantro and kalamata olives, served with fried yucca a la huancaina
SMOKED MARLIN TACOS: Rum-vanilla, cured smoked in a crispy malanga boat, with pickled jalapeños
MEATBALLS: Kobe beef meatballs with foie-gras sherry sauce, black trumpet chimi and crispy shallots.
CHICHARRON: Crispy rock shrimp tossed in sweet and spicy panka sauce with micro cilantro
SHORT RIB EMPANADA: Black beer braised short rib with creamy habanero sauce and Smoked orange rosemary marmaladeCORN EMPANADA: Vegetarian empanada served over mushroom salad with huitlacoche and sweet corn sauce
FILET MIGNON CHURRASCO: Churrasco style cut, grilled asparagus, chipotle crabmeatdressing and chimichurri
ROAST CUBAN PORK: Served with garlic yucca mash, black bean broth, creole style pepper salad and mustard mojo.
POLLO CRIOLLO: Peruvian mint marinated Jidori chicken, served over sweet potatoes gnocchi with aji Amarillo sauce and mushroom escabeche.
PANELA SALMON: Panela cure salmon and seared, red quinoa, Brussels sprouts and cauliflower with huancaina sauce and radish salad
DA “BOMB”: Semi-sweet chocolate mousse with toasted hazelnuts finished with caramel and chocolate sauce
DECONSTRUCTED KEY LIME PIE: Key lime custard, toasted meringue, vanilla bean ice cream, finished with a toasted tuile