Ola

lime juice, cilantro, red onion, limo peppers, peruvian crispy corn with a side of tiger's milk.

kumquat-yuzu sauce, lemon oil, serrano chilies and baby arugula

cobia marinated in sour orange, red onion, cilantro, jalapeno over saia pear granita

yellow tomato-citrus sauce, limo pepper, cilantro, red onion and heirloom tomato sorbet.

yuzu, thai basil, togarashi peppers, cilantro, sweet soy glaze, crushed seaweed and sesame seeds

royal trumpet mushroom marinated in a lime soy sauce, ginger, jalapenos, cilantro, red onion and micro celery

white soy sauce, citrus juices, chili spiced cucumber, tarragon, red onion and crispy garlic.

shrimp, octopus and cobia in lime and orange juice, limo pepper, cilantro and kalamata olives, served with fried yucca a la huancaina

watermelon jalapeno juice with basil, diced cantaloupe, red onions and cucumber sorbet

rum-vanilla, cured smoked in a crispy malanga boat, with pickled jalapeños

lightly fried, over fufu and creamy horseradish spinach, served with huacatay sauce

kobe beef meatballs with foie-gras sherry sauce, black trumpet chimi and crispy shallots.

crispy rock shrimp tossed in sweet and spicy panka sauce with micro cilantro

squid ink dough filled with maine lobster accompanied by avocado sauce and salsa rosa

black beer braised short rib with creamy habanero sauce and smoked orange rosemary marmalade

anise dough, almond fig cake stuffed with foie-gras, duck serrano, frisee salad with black trumpet vinaigrette

vegetarian empanada served over mushroom salad with huitlacoche and sweet corn sauce

duck confit, baby arugula, jicama, goat cheese, pine nuts, grilled apricot finished with kumkuat vinaigrette

jjicama, chayote, green apple, butternut squash, pumpkin seeds dressed with lemon mojo

branzino seared, served over smoked sweet plantain mash, oxtail stew artichoke & pepper escabeche.

churrasco style cut, grilled asparagus, chipotle crabmeat dressing and chimichurri

adobo rubbed and seared, over malanga goat cheese fondue, spinach and shrimp escabeche

new york strip over homemade foccacia with heirloom tomato salad and oregano chimchurri

served with garlic yucca mash, black bean broth, creole style pepper salad and mustard mojo.

pine nut crusted, cauliflower and manchego cheese puree, topped with arugula, roasted tomato salad and mustard vinaigrette

peruvian mint marinated jidori chicken, served over sweet potatoes gnocchi with aji amarillo sauce and mushroom escabeche.

hudson valley duck breast served with duck confit, crispy rice, edamame, raisins, pine nuts with chayote and tomatillo salad

panela cure salmon and seared, red quinoa, brussels sprouts and cauliflower with huancaina sauce and radish salad

hazelnut crusted rack of lamb, served with roasted beet salad, goat cheese, black truffle soufflé and lamb demi.

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

sweet plantain roulade stuffed with green and yellow zucchini, spinach, piquillo peppers, parmesan cheese with homemade tomato and black bean sauce

semi-sweet chocolate mousse with toasted hazelnuts finished with caramel and chocolate sauce

key lime custard, toasted meringue, vanilla bean ice cream, finished with a toasted tuile

an almond chocolate cake enrobed in semisweet chocolate mousse with coffee ice cream and a candy matchbox

pistachio cake, mixed berry salad, guava foam, and balsamic vinegar reduction sauce

with passion fruit sauce, prunes and fresh bananas