From a menu that evolves with the seasons, it captures the soul of the coast and celebrates the art of fine dining in its most intimate form.
In coriander ponzu, on avocado and jalapeño pepper, with crispy wonton.
Accompanied with homemade hummus, avocado puree with jalapeño and mango relish.
Cinnamon and vanilla, with roasted coconut, coconut ice cream and mint leaves.
In coriander ponzu, on avocado and jalapeño pepper, with crispy wonton.
Accompanied with homemade hummus, avocado puree with jalapeño and mango relish.
Cinnamon and vanilla, with roasted coconut, coconut ice cream and mint leaves.
With fried tortilla, rancho cream, Oaxaca cheese, avocado and chili guajillo.
With black been puree, rice with butter and corn.
With caramel, chocolate sauce and vanilla ice cream.
With fried tortilla, rancho cream, Oaxaca cheese, avocado and chili guajillo.
With black been puree, rice with butter and corn.
With caramel, chocolate sauce and vanilla ice cream.
With Mexican salsa, corn tatemado, avocado, jalapeño and salsa macha.
Pickled vegetables, mashed beans, and homme made tortillas.
With caramel sauce and strawberries.
Marinated in soy sauce, with butter crispy ciabatta, avocado puree and coriander leaves.
With soba pasta, vegetables, sesame and green coconut curry sauce.
With baked coconut sheets.
Grilled flatbread with feta cheese glazed with balsamic and fresh basil leaves.
With coriander hummus, spinach salad and lemon vinaigrette.
Mascarpone cheese, strawberry puree, butter and cointreau sauce.
With tomatoes sautéed with the fine herbs, roll them fresh and pesto.
Shrimp, mussels and squid with fettuccine in Italian tomato sauce.
Italian dessert with dark coffee soaked sponge cake and mascarpone cheese, sprinkled with cocoa.
Aged parmesan cheese, fresh arugula, olive oil and a balsamic vinegar glaze.
Stuffed with spinach, mushrooms and bacon, with bechamel sauce, parmesan cheese and mozzarella cheese.
With espresso on top.
With orange, grapefruit and tangerine, feta cheese, cucumber, tomato and rosemary vinaigrette.
Homemade hummus, tzaziki, spinach, Kalamata olive with pita bread.
Greek dessert, made of thin dough stuffed with walnut, and honey with Greek yogurt ice cream.
With grapes and roasted artichokes, lemon hearts of palm, cherry tomatoes, spinach and grilled baby corn.
With chili flakes, coriander and ginger aioli, baked potatoes and spinach salad with roasted artichoke.
With cardamom cream and Greek yogurt mousse.
With champagne accompanied with gruyere cheese and crouton.
With mashed potatoes, asparagus and arugula.
