Langosta con Botarga
Lobster salad with julianne of red beets, jícama, endive, frisee, and Botarga (cured fish roe) in a pomegranate vinaigrette.

De Colores
Trio of roasted peppers stuffed with duck confit, caramelized apples in an Acai and late harvest Tannat wine sauce

Hamachi con Erizo
Sliced Hamachi, avocado and sea urchin in an aji amarillo -kumquat citrus sauce and a 7-leguas tequila reposado foam.

Paella Negra con Cigala
Squid coconut rice with langoustines, scallop, shrimp, octopus, sepia, clams and an aji amarillo-aguardiente aioli

Solomillo a la Parilla
Grilled beef tenderloin with horseradish-pana pure, grilled cuttle fish, roasted Portobello, Oyster mushrooms in a Mamajuana veal sauce.

Cordero con Pareja
Rosemary rack of lamb with bokchoy, cipollini onions, creamy polenta and topped with shoulder lamb barbacoa and a mint papaya demi sauce

Mantecado de Queso
Queso fresco flan ice cream served over a pistachio cake garnished with strawberry foam

Chocolate de la Mancha
Warm chocolate pudding topped with caramelized bananas drizzled with Marie Brizard banana liquor and saffron infused cream