|
Para Empezar
Andalusian Meatballs in Garlic Saffron Sauce
PEI Mussels in a Coconut, Lemongrass, and Aji Panca Sauce
Pinchos de Res with Red Chimicheila Sauce
Grilled Baby Octopus in a Citrus Sauce
Quail a la Plancha drizzled with Chipotle, Espresso Bean, and Honey Reduction
Cocas
Goat Cheese and Tomato Confit
Bacalao and Caramelized Onions
Duck Ropa Vieja with Wild Mushroom
Ceviche
Ecuadorian Shrimp served with Maiz Cancha and Popcorn
Scallops, Red Onions, Tomato, and Lemon/Lime Sorbet with Aji Amarillo Sauce
Malpeque Oyster and Mint with Cucumber Noodles
Crab, Shrimp, and Lobster in Coconut/Panca Sauce
Red Snapper, Passionfruit, and Passionfruit Gelée
Salad
Herbed Mesclun with Red Onions, Nuts, and Citrus Dressing
Shredded Bacalao on Grilled Romaine lettuce with Orange Segments
Herbed Casabe Bread and Watercress Salad
Entrées
Grilled Rib Eye Steak
Poached Filet of Sole stuffed with Crabmeat, drizzled with an Orange Mojo
Pollo del Moro a la Plancha
Roasted Filet of Sea Bass with Root Vegetables in a Seafood-Sofrito Consommé
Adobo rubbed Heritage Pork Chops served with Truffled Yuca Pirao
Pimenton Dusted Salmon Filet with Sautéed Spinach
Colorado Lamb Chops with Tarragon Chimichurri
Truffled Honey Glazed Pork Belly
Executive Chef Henry Lopez Jr. |
