ACT I

9 CHUPE maine lobster bisque, charred tomato and smoked panela cheese

14 CRISPY SOFT- TAQUITOS avocado, crispy cabbage, toasted sesame and cilantro
SOFT-SHELL CRAWFISH TAQUITOS
12 EMPANADAS house-made pastry filled with seasonal and local ingredients
GOLDEN EMPANADAS

10 ORGANIC GREENS cilantro dressing, tomato confit and smoked toast

10 CAESAR SALAD fresh herbs and cheese bâtards

10 GOAT CHEESE SALAD raspberry sesame dressing, maple pecans and fresh dill

12 ANGEL WINGS bosque blue cheese, celery and green apple

16 GULF CRAB SALAD “insalata caprese” flavors and petite herbs

14 CEVICHE shrimp, seafood, cilantro and citrus flavors

PERUVIAN STYLE CEVICHE
ACT II
26 LINE CAUGHT WILD PACIFIC SALMON roasted corn and jalapeño risotto, asparagus, habanero and citrus
26 SCALLOPS spinach, toasted sesame and cilantro gremolata
NEW ENGLAND SEA SCALLOPS

30 CHARRED YELLOWFIN TUNA togarashi, hearts of palm, white soy and snow peas

20 PAN SEARED CHICKEN mascarpone potato purée and rosemary cremini

32 CHURRASCO roasted maduros and béarnaise

32 FILET MIGNON meunière potatoes and morel foie gras

26 FOUR CHEESE RAVIOLI gulf shrimp, key lime and tobiko

26 MAPLE BRINED PORK CHOP green apple potato hash and orange chipotle
26 GRILLED SWORDFISH yuca fries and english stilton
FINALE
8 THE ORIGINAL TRES LECHES
8 MADURO BREAD PUDDING vanilla rum sauce

8 DELIRIO DE CHOCOLATE raspberry coulis and tropical fruit ceviche

8 VANILLA CHEESECAKE espresso accented crème brûlée

8 COCOA TART gianduja fudge, chocolate ganache and coconut ice cream

8 FRESH SEASONAL BERRIES vanilla bean crème anglaise and caramel shortbread
8 DULCHE DE LECHE MOUSSE poached pears and mandarin orange sauce

8 ENCORE array of sorbets and island inspired fresh coconut ice cream