Main Courses

Peppercorn crusted with a cognac and cream sauce, served with a bacon and coriander potato mash

Wrapped in Serrano ham, with a sweet potato puree and a creamy caper sauce

With squid ink risotto and New Zealand green mussels, and a fennel beurre blanc

Grilled skirt steak wrapped around a bacon potato mash; Served with shrimps meuniere and bordelaise sauce

With gandules pea risotto, fennel tarragon salad, and bearnaise sauce

Served with creamy polenta, veal jus, and Sauce Vierge

Seafood stew with scallop, shrimps, mussels, snapper, corn, and root vegetables cooked in coconut milk; Served with jasmine rice

With beet mafalde pasta and wild mushrooms in pesto bechamel

With snow peas, broccolini, and mandarin oranges

Mashed fried plantains, Sambuca-flamed shrimps with shallots and sundried tomatoes

With shrimps and mussels over a saffron risotto and Puerto Rican Criolla sauce

In its juice with a black bean and almond quinoa

Beef, chorizo, and bacon patty with a foie gras center drizzled with truffle oil; with fried egg, lettuce, tomato, and coriander aioli in a brioche bun

with a wild mushroom demi and a black bean and almond quinoa (vegan)

Fresh pappardelle in a sun-dried tomato pesto, topped with burrata (vegetarian)