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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