Restaurant Magnus

with jalapeno-corn relish and smoke paprika oil.

with chimi-churri - a dipping sauce of red onions, cilantro, parsley, olive oil, honey and jalapeno peppers.

with chopped cabbage, poblano chiles, cucumber, avocado, basil, red onion, crispy tortilla strips and a huckleberry vinaigrette

with manchego cheese and lemon poppy seed vinaigrette.

tofu marinated in soy, sesame and oyster sauce then seared, with rice noodle salad and spicy peanut

chilean churrasco sandwich with avocado, pico de gallo and fresh jalapeño mayonnaise

chilean churrasco sandwich with avocado, pico de gallo and fresh jalapeño mayonnaise.

chilean churrasco sandwich with avocado, pico de gallo and fresh jalapeño mayonnaise.

with toasted israeli couscous, edamame, olives, zucchini, and tomato ragout.

grilled ahi with haricot verts, shiitake mushrooms, bok choy, fennel and a pear-jalapeno butter sauce.

seared sashimi-grade sea scallops with crab-mango-haricots verts salad wrapped in rice paper, with spicy peanut sauce.

with shellfish mousse, sauteed sweet corn, asparagus, pancetta and a black bean sauce.

with chorizo, wild mushrooms, leeks, baby red potatoes, and sage demi glace.

certified angus beef new york strip marinated and grilled with chimi-churri, grilled asparagus and herbed baby red potatos.

seared black angus shoulder center cut steak with parsnip puree, wild mushrooms, haricots verts, oyster butter, and rioja demi glace.

with yucca puree, braised cabbage, fennel, baby beets and lamb jus.

with baby red potatoes, sauteed stone fruit, poblano chiles, watercress and a sherry-chipotle butter sauce.

with carrot gastrique and jicama-chayote squash salad.

roasted poblano chile filled with chihuahua cheese, wild mushrooms, carrots and green onions, a black bean-corn-jalapeno relish, and a butternut squash puree.

seared ahi sashimi and ahi poke with green tea soba noodles, wasabi tobiko and ginger-soy sesane dressing.

with mixed peppers, avocado, mango-habanero vinaigrette and house-made tortilla chips.

with jicama-chayote squash salad, guanciale and a coconut-mango ginger vinaigrette

with mango-avocado salad and key lime vinaigrette.

shrimp, chorizo verde, blackened chicken and beef, habanero and coconut milk stew with cashews

with rye bread "torrejas" , passion fruit molasses and a date-jalapeno relish

with spinach, marcona almonds, mango and roasted garlic focaccia

a selection of imported cheeses with fresh fruit, berries and water crackers

soft-ripened spanish sheep's milk cheese baked in phyllo dough with dried figs, pistachios, sherry butter

peanut butter mousse encased in guayaquil dark chocolate and a cookie crust, served with brandy

'three milks" infused cake with currants, strawberry coulis, vanilla cream and fresh berries.

granny smith apples flambeed in brown sugar and brandy served in crepes with house made indonesian

with vanilla creame and cookies.

a florida lime custard dome on a sweet-spiced crumb crust, with a cajeta cream and coconut rum sauce

with marscapone mousse, pistachio brittle and strawberry sauce.

chef's selection of imported cheeses with fresh fruit, berries and water crackers

ripened spanish sheep's milk cheese baked in phyllo dough, with dry figs, pistachios, sherry butter sauce