Dinner Menu Winter 2015
LOS CEVICHES
CORVINA CEVICHE
Lime juice, cilantro, red onion, limo peppers, Peruvian crispy corn with a side of tiger’s milk.
TUNA & FOIE-GRAS CEVICHE
Kumquat-yuzu sauce, lemon oil, serrano chilies and baby arugula
FIRE & ICE CEVICHE
Cobia marinated in sour orange, red onion, cilantro, jalapeno over saia 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
ROYAL TRUMPET CEVICHE
Royal trumpet mushroom marinated in a lime soy sauce, ginger, jalapenos, cilantro, red onion and micro celery
SALMON CEVICHE
White soy sauce, citrus juices, chili spiced cucumber, tarragon, red onion and crispy garlic.
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
SNAPPER CEVICHE
Local snapper, Florida orange, lime baby radish, cilantro and mango, aji Amarillo sorbet
KAMPACHI CEVICHE
Lime, orange, conch salad and micro cilantro
FLUKE CEVICHE
Rocotto, beet cured fish, fresh meyer lemon, chives and basil
S T A R T E R S
Smoked Marlin Tacos
Rum-vanilla, cured smoked in a crispy malanga boat, with pickled jalapeños
Ola Oysters
Lightly fried, over fufu and creamy horseradish spinach, served with huacatay sauce
Meatballs
Kobe beef meatballs with foie-gras sherry sauce, black trumpet chimi and crispy shallots.
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 and 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
Branzino
Branzino seared, served over smoked sweet plantain mash, oxtail stew artichoke & pepper escabeche.
FILET MIGNON CHURRASCO
Churrasco style cut, grilled asparagus, chipotle crabmeat dressing and chimichurri
SUGAR CANE TUNA
Adobo rubbed and seared, over malanga goat cheese fondue, spinach and shrimp escabeche
PAN CON BISTEC
New York strip over homemade foccacia with heirloom tomato salad and oregano chimchurri
ROAST CUBAN PORK
Served with garlic yucca mash, black bean broth, creole style pepper salad and mustard mojo.
PORK MILANESA
Panko sesame crusted, served with arroz congri, salsa negra, and fried egg on top
POLLO CRIOLLO
Peruvian mint marinated Jidori chicken, served over sweet potatoes gnocchi with aji Amarillo sauce and mushroom escabeche.
RASPADO DE PATO
Hudson valley duck breast served with duck confit, crispy rice, edamame, raisins, pine nuts with chayote and tomatillo salad
PANELA SALMON
Panela cure salmon and seared, red quinoa, Brussels sprouts and cauliflower with huancaina sauce and radish salad
LAMB
Hazelnut crusted rack of lamb, served with roasted beet salad, goat cheese, black truffle soufflé and lamb demi
PESCADO A LO MACHO
Fish of the day a la plancha served over sautéed baby spinach, grilled red onions topped with aji Amarillo sauce, clams, calamari, shrimp and black mussels
PIONONO
SSweet plantain roulade stuffed with green and yellow zucchini, spinach, piquillo peppers, parmesan cheese with homemade tomato and black bean saucE
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 tuile
CHOCOLATE CIGAR
An almond chocolate cake enrobed in semisweet chocolate mousse with coffee ice cream and a candy matchbox
LAYERED FLAN DE QUESO ICE CREAM
Pistachio cake, mixed berry salad, guava foam, and balsamic vinegar reduction sauce
BANANA TRES LECHES
With passion fruit sauce, prunes and fresh bananas
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