Zagat

blue point oysters crusted with quinoa, served over a poblano pepper aioli sauce and topped with crispy serrano ham

crab and shrimp wrapped in sliced sashimi tuna, with cucumbers and avocado in sesame soy sauce

chilean papaya stuffed with lamb barbacoa, figs, cana de cabra cheese over arugula and a lamb membrillo sauce.

saffron potato cake stuffed with tuna bonita, topped with aji amarillo sauce and tuna tartar served with frisee lemon salad

squid ink corn cake, lobster, shrimp, collard green, rocotto pepper pisco sauce

chilled butternut squash and coconut soup with pozole corn, cilantro oil and toasted coconut

polenta cake with wild mushrooms, tetilla cheese sauce, almonds and truffle-trumpet vinaigrette

roasted beet, watermelon, cucumber, arugula, walnuts, ginger vinaigrette, basil oil and torta del casar cheese

mezcal chipotle-house cured salmon, watercress, frisee, mango, jicama, cucumber, capers, piquillo peppers, alfonso olive vinaigrette, almonds, garrotxa goat cheese

shrimp, bay scallops, coconut-curry sauce, lime juice, aji amarillo, thai chili, basil, red onions, scallions

japanese yellowtail with blood orange, grapefruit, avocado, citrus sauce, wasabi-lemongrass foam

red snapper, bell and jalapeno peppers, citrus soy-ginger sauce, sesame seeds

lobster and shrimp with avocado, cucumber, queso fresco, onions, rocotto pepper leche de tigre

fluke, shitake mushrooms, yuzu-lime juice, oregano, pickled jalapenos, truffle-soy sauce

roasted monkfish on a membrillo & wild mushroom risotto, seared foie gras and grilled scallions

baked chilean seabass, shrimp-yuca pillow, tomatillo-pumpkin seed sauce, angel hair calamari al ajillo, squid ink vinaigrette

crispy breast of duck, mango-sweet potato risotto, crystallized ginger, toasted walnuts, walnut foam and batata chips

baby pork chop marinated in tamarind, ginger pumpkin puree with a spicy sausage, apple pear escabeche and finished with oaxaca mole

grilled beef tenderloin with shrimp chimichurri, mixed mushrooms and a fondue of purple peruvian potatoes with a trio of spanish cheeses

peruvian forbidden rice, chorizo, half baby hen, chicken liver, spicy chicken sausage, poached egg

saffron rice, spanish octopus, mussels, clams, sepia, lemon aioli

beet valencia rice, cipollini onions, brussels sprouts, asparagus

valencia rice infused with cilantro and parsley, with lobster, shrimp, razor clams, rabbit, chicken and a tomatillo poblano aioli

with toasted almonds

sauteed with julienne carica and pepper flakes

with peas, scallions, and roasted red peppers

yuzu infused cake, layered with mandarin-apricot gelee, creamy milk chocolate mousse and ginger ice cream

avocado cream with poached tomate de arbol, pedro ximenez sherry reduction and chocolate tuille

sweet potato bean curd cheesecake garnished with basil syrup, with a trio of coconut textures: coconut mousse filled with chocolate, coconut gelee and coconut macaroons.

spanish cheese custard with olive compote and basil mousse

white, bittersweet and milk chocolate, with yerba mate ice cream garnished with chocolate and macadamia sauce

cava, pineapple & saffron, lychee, tequila.

sesame seed, chocolate-jalapeno , black bean, ginger , mate.

organic. it has a nutty note

papaya, wild pineapple, green tea

vanilla, coconut, rooibos & black tea

ceylon leaf with sweet aromatic mango

organic peppermint