Corvina  12
Marinated in blood orange with carica, red onions, cilantro and aji amarillo calamansi sauce

Vieiras con Pasion  13
Sliced bay scallops marinated in a citrus passion fruit sauce with jalapenos, lemongrass
and mango

Tuna in Watermelon  16
Diced calamari and tuna marinated in a watermelon-lemongrass citrus sauce

Hamachi  15
Served with avocado and orange zest in a wasabi citrus sauce

Ostras Santiago  12
Blue Points served in a rocotto passion fruit sauce with radish, green apple, cilantro
and bacon

Camarones  13
Marinated in a tamarind citrus, jicama, and red thai chili

Langosta Revolucion  17
Lobster and shrimp, grilled pineapple, jalapeno, young coconut water infused with lemongrass and ginger, garnished with Uruguayan caviar

Red Snapper  14
Marinated in a ginger soy citrus sauce with a rainbow of julienned peppers, cucumbers, avocado and jalapeno, sprinkled with sesame seeds

Siete Potencies  16
Seven powers of the sea — lobster, shrimp, scallop, crab, clams, mussels and octopus
in a green tomatillo sauce

Cangrejo Chino  17
Crab and shrimp marinated in a lychee and guanabana citrus sauce with rocotto, pear and jalapeno

Salmon Trio al Mango  17
Pan seared and smoked salmon with mango, frisee, watercress and bacon served with a mustard vinaigrette and garnished with salmon roe

Pera con Queso  12
Rioja wine roasted pear infused with star anise, cinnamon and ginger. Served with mixed greens, La Peral cheese, toasted walnuts and a sherry vinaigrette

Esparrago y Cangrejo  15
Steamed white asparagus with crabmeat, spinach, onions, roasted almonds and a lemon zest vinaigrette

Jalea  12
Crispy seafood – shrimp, scallop, calamari and octopus with mango aji Amarillo aioli, served with red onions and yucca fries.

Mollejas al Membrillo  14
Pan seared sweetbreads served with frisee, arugula, green beans, crispy potatoes and bacon with a cava membrillo vinaigrette

Pulpo con Chorizo  13
Octopus and Colombian chorizo flavored with paprika, tomato and olives. Served
with tostones

Codorniz con Lentejas  16
Roasted quail with a stew of pork belly, apples and black lentils. Served with a quail egg
and crispy shallots

Tuna Rellena  13
Shrimp, crab, and avocado wrapped in sliced tuna served with cucumbers in a
soy vinaigrette

Carica Tejada  17
Chilean papaya stuffed with duck confit, spinach in a pedro ximenez duck sauce

Piquillo  16
Sweet Spanish pepper stuffed with lobster, shrimp and crab served with chipotle allioli

Higadillos de Pollo  11
Chicken livers served with artichokes, spinach, golden raisins, Cuban fufu, caramelized shallots and balsamic vinaigrette

Sureña  24
Ecuadorian seafood stew with lobster, octopus, scallops, mussels, clams and shrimp, flavored with coconut and aji amarillo

Pargo al Horno  25
Baked snapper with diced yucca, clams, chorizo, white beans and collard greens in a Verdejo white wine-lemon sauce

Dorada Royal  27
Whole pan-seared Dorada served with octopus, beet, quinoa, soy bean sprouts in a sea urchin white wine-lime sauce

Chalaco a la Plancha  24
Monkfish served with roasted eggplant, tomatoes, olives and spinach in a sherry basil sauce

Paella de Coco  30
Valencia rice infused with lemongrass, coconut milk and ginger, served with shrimp, calamari, scallops, octopus, manila clams and peas. Served with langoustines and ginger oil

Arroz con Pollo  22
Free range chicken breast with apple sausage, calamata olive and rocotto aioli. Served with valencia rice flavored with paprika, capers and tomatoes

Pato con Arepa  29
Breast of duck marinated in sugar cane with confit of duck, spinach and pan seared foie gras on a yellow corn arepa

Cochinillo Asado  24
Cuban style pork with arroz con gandules, sweet plantain in a grilled pineapple mojo

Cordero a la Barbacoa  31
Oven roasted rack of lamb served with a piquillo pepper stuffed with lamb barbacoa and montenebro goat cheese garlic malanga puree

Churrasco con Camarones  30
Grilled beef tenderloin topped with shrimp chimichurri. Served with mixed mushrooms and a fondue of purple Peruvian potatoes and a trio of spanish cheeses.

Asparago Blanco  11
Steamed white asparagus with baby spinach, onions, roasted almonds and a lemon
zest vinaigrette

Chile Relleno  13
Oven roasted poblano pepper stuffed with wild mushroom rice, queso fresco, cherries
and served with a chili-cilantro aioli

Arepa con Queso  8
Sweet corn arepa with goat cheese

Mil Hojas de Vegetales  20
Terrine of roasted eggplant, portobello mushrooms, rainbow peppers, zucchini, spinach and tetilla cheese in a basil-tomato sauce

Polenta a la Trufa  9
Truffle trumpet polenta