over crispy musa with sea salt and extra virgin olive oil

passion fruit condensed sauce

served over spicy beurre-blank with kabayaki and hemp seeds

with organic mizuna & ginger marinara sauce

with fresh herbs seasoned japanese panko breadcrumbs

bufala mozzarella cheese with slices of fresh tomato drizzled with extra virgin olive oil and aged balsamic reduction

with chef selection of sauces

chicken

beef

shrimp

chicken or beef with miso-nori-chilli fusion

filled with chicken & vegetables served with pickled red chilli and passion-fruit dip

over mozzarella yuca cake with roasted pepper sauce

crispy chicken bits served with baby mixed greens tossed with bleu cheese dressing

pinchos, crispy calamari, spring rolls, potstickers, chicken enokitake

baby spinach, blue cheese, grilled corn, shitake mushrooms with a roasted shallot balsamic reduction

organic greens with hearts of palm, caramelized walnuts & mandarin sliced tossed with citrus vinaigrette

hearts of romaine, cranberry, fresh blueberry, apple, crispy bacon & shavings of parmesan, sprinkled with walnuts tossed with caesar dressing

lobster & jumbo lump crabmeat stuffed ravioli & roasted pepper sauce

tossed with vegetables and yakiniku sauce

french cut oven roasted free range chicken with blackened berry emulsion served with au gratin mash

with a delicate chardonnay creamy reduction accompanied by blue cheese grilled polenta

served on steamed white rice in a lemon-butter sauce & kabayaki drizzled

over roasted garlic mash with citrus ponzu marinade and kombu seaweed reduction

served with cucumber, tomato, red onion, yuzu and extra virgin olive oil remoulade

in pineapple fish broth accompanied with creamy corn-cilantro jasmine rice

green peppercorn-gentleman jack demy-glaze with fresh herbs braised red bliss potatoes

with garlic-mushroom mojo and crispy yuca

bathed with smokey chipotle pepper sauce served with truffle yautia mashed

with beurre-blanc-champagne sauce and mozzarella filled yuca cake

organic greens tossed with citrus vinaigrette

chef's preparation of the day

a savory combination of diced seasonal fruits in their own juices

with fresh herbs seasoned japanese panko breadcrumbs

chef selection of sauces

crispy chicken bits served with baby mixed greens tossed with bleu cheese dressing

with organic mizuna & ginger marinara sauce

french cut oven roasted free range chicken with blackened berry emulsion served with au gratin mash

over roasted garlic mash with citrus ponzu marinade and kombu seaweed reduction

with garlic-mushroom sauce and crispy yuca

two poached eggs over english muffin bathed with hollandaise sauce, accompanied by mixed greens

served with home-fries

with choice of one (1) cheese: american, mozzarella, or pepper jack.

choice of two (2) condiments: asparagus, mushrooms, pepper, onion sausage, ham, bacon.

with two eggs any style and choice of ham or bacon