Cuatro

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

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

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

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