cilantro scented fresh corn tamale filled with criollo chicken bits, poblano rajas con crema
crisp corn 'flutes' filled with slow roasted, agave-wrapped beef, anejo cheese, cilantro crema, caramelized onion-tomato salsa
slow-roasted pork and black bean empanadas, warm hominy and spinach salad, guajillo escabeche sauce
ahi tuna, baby octopus, squid and seared shrimp, acapulco style cocktail sauce, pico de gallo, avocado
citrus-marinated salmon, seared bay scallops, avocado, pickled red onions; tamarind-aji panca vinaigrette
hearts of palm, baby bella mushrooms, white asparagus, avocado, pico de gallo, oregano laced citrus dressing
creamy fire-roasted corn and potato chowder with a touch of tomato and jalapeno
hearts of palm marinated in spicy escabeche, piquin shrimp over arugula and iceberg lettuce, pineapple-honey vinaigrette
broiled, spice rubbed chayote squash, baby spinach, cucumbers, pear tomatoes, queso frito, bitter orange vinaigrette
jicama, pineapple, cucumber and oranges tossed in spicy chamoy dressing over chopped Romaine lettuce.
pan-fried yuca meal-crusted boneless trout filled with bobo rock shrimp, bacon sauteed chard
tilapia, shrimp, sea scallops squid and littleneck clams in a spicy tomato-coconut milk broth, coconut rice, plantain tostones
mojo-sauteed shrimp on dominican chorizo and saffron jasmine rice, black beans and plantain guisado
grilled chicken brochettes basted with tamarind jerk sauce, moros and cristianos, maduro plantains
oven roasted, red poblano and farmers cheese stuffed bone-in chicken breast, fresh corn tamale, warm chayote salad, guajillo chili jus
pan- roasted sugarcane juice-cured double pork chop, plantain mole, crisp yuca cake, green beans sofrito
banana leaf wrapped salmon filet and saffron quinoa ragout with a touch of mojo de ajo
Colombian style corn crepes filled with three-potato mash and costa rican irazu cheese, aji mirasol sauce, zucchini con crema
fire roasted, sugarcane infused chilaca chile filled with eggplant caviar and san ignacio blue cheese, almond sofrito cream sauce
beer-braised beef short rib, fire roasted tomatillo avocado salsa, Mexican rice, broiled spring onions
grilled, recaito rubbed 14oz Allen brothers' USDA prime New York steak, chorizo crusted twice-baked potato, 'la marquesa' style mushroom jus
grilled, 8oz Allen brothers' USDA prime ribeye steak, and two mojo de ajo colossal prawns, grilled asparagus, Caribbean root vegetable mash, chimichurri butter
four 2 oz pan seared, red chimichurri crusted filet mignon medallions, pearl onion hogao sauce, Caribbean root vegetable mash
airy sponge cake drenched in four-milk sauce, pistachio tulip cookie, cinnamon tea mousse, red fruit compote
intense mango mousse, strawberry ceviche in a half Brazilian red papaya
a blend of the world's only chocolate made from bolivian wild cocoa beans, sweet dairy cream, argentinian sugarcane vodka and vermeer chocolate cream, splashed with mozart black chocolate liqueur
sweet corn vanilla pistachio praline chocolate
coconut milk guava white sangria
warm plantain crepes filled with sherry-stewed baby bananas, doce de leite sauce, pistachio praline ice cream
warm sweet potato upside-down cake, orange mango salsa, coconut milk sorbet
yerba mate-perfumed caramelized vanilla custard with a pineapple confit bottom, cinnamon polvoron cookies
hazelnut flan and dark chocolate cake duet, plantain caramel sauce, coffee syrup a charge of 2 dollars per slice applies to all byo cakes
oaxacan chocolate mousse cake, cocoa nib-tequila creme, sweet corn ice cream