Dinner Menu Summer 2012
L O S C E V I C H E S
Campechano
Shrimp, oysters, clams & mussels in lime and clamato juice with avocado, onions, cilantro and roasted garlic
Rainbow
Tuna, corvina, salmon, white soy sauce, citrus juices, sesame seeds, sweet potato and cilantro
Tuna & foie-gras
Kumquat-yuzu sauce, lemon oil, black pepper, serrano chilies and baby arugula
Fire and Ice
Cobia marinated in sour orange, thai chilies, cilantro, jalapeno over saia pear granita
Lobster Ceviche
Chili spiced cucumber, lime juice, fresh corn & tarragon beurre blanc
Hamachi Nikkei
Yuzu, thai basil, togarashi peppers, cilantro, sweet soy glaze, crushed seaweed and sesame seeds
Royal Trumpet Ceviche
Royal trumpet mushroom marinated in a lime soy sauce, ginger with sliced jalapenos, cilantro, red onion and micro celery
Salmon
Carrots and tangerine juice with tarragon, limo pepper, diced carrots, red onion
Mixto Ceviche
Shrimp, octopus and cobia in lime and orange juice, limo pepper, cilantro and kalamata olives, served with fried yucca a la huancaina
Wahoo Ceviche
Watermelon jalapeno juice with basil, diced cantaloupe, red onions and cucumber sorbet
S T A R T E R S
Smoked Marlin Tacos
Rum-vanilla, cured smoked in a crispy malanga boat, with pickled jalapeños
Mystery Meatballs
With callampa mushroom sauce. It’s a secret…just trust us
Chicharron
Crispy rock shrimp coated with rice and corn flour with a sweet and spicy panka sauce with micro cilantro
Lobster Empanada
Squid ink dough filled with maine lobster ad butter, with avocado sauce and salsa rosa
Short rib Empanada
Black beer braised short rib with creamy habanero sauce and Smoked orange rosemary marmalade
Foie-gras empanada
Anise dough, almond fig cake stuffed with foie-gras, duck Serrano, frisee salad with black trumpet vinaigrette
Corn empanada
Vegetarian empanada served over mushroom salad with huitlacoche and sweet corn sauce
S A L A D S
Duck Salad
Duck confit, baby arugula, jicama, goat cheese, pine nuts, grilled apricot finished with kumkuat vinaigrette
King Crab Salad
Jjicama, chayote, green apple, butternut squash, pumpkin seeds dressed with lemon mojo
M A I N S
Plantain Crusted Mahi
Mahi mahi crusted with green plantain, over a braised oxtail stew and tomato escabeche
Puerco Asado (Braised Pork)
Slow cooked with black bean broth, steamed yucca, celery root and black trumpet mojo
Pollo Criollo
Jidori chicken over truffled aioli, papa criolla with porcini mushroom and foie-gras torchon
Filet Mignon Churrasco
Churrasco style cut, grilled asparagus, chipotle crabmeat dressing and chimichurri
Pork Milanesa
Pine nut crusted, cauliflower and manchego cheese puree, topped with arugula, roasted tomato salad and mustard vinaigrette
Raspado de Pato
Hudson valley duck breast served over crispy rice, edamame, raisins, pine nuts with chayote and tomatillo salad
Sugar Cane Tuna
Adobo rubbed and seared, over malanga goat cheese fondue, spinach and shrimp escabeche
Pescado A Lo Macho
Fish of the day a la plancha served over sautéed baby spinach, grilled red onions with aji Amarillo sauce, clams, calamari, shrimp and black mussels
Panela Salmon
Panela cured and seared, creamy quinoa, broken black olive vinaigrette, jicama salad
Pan con Bistec
New York strip over homemade foccacia with heirloom tomato salad and oregano chimchurri
Pionono
Sweet plantain roulade stuffed with green and yellow zucchini, spinach, piquillo peppers, parmesan cheese with homemade tomato and black bean sauce
Lamb Loin
Herb crusted lamb loin, served over crispy blue potato, artichokes salad with goat cheese soufflé and lamb demi
L O S P O S T R E S
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 cinnamon walnut tuile
CHOCOLATE CIGAR
An almond chocolate cake enrobed in semisweet chocolate mousse with coffee ice cream and a candy matchbox
FLAN DE QUESO ICE CREAM
Pistachio cake, mixed berry salad, guava foam, and balsamic vinegar reduction sauce
BANANA TRES LECHES
With passion fruit sauce and fresh bananas
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