Chef Luis Lopez

Warm olives with feta cheese

Assorted spanish tapas (mushroom, tomato and jamon serrano)

Grilled vegetables salad with balsamic dressing and aged manchego

Quinoa Salad (cucumber, onions, kalamata olives, mint and kale with oregano vinagrette)

Breaded lamb chops with warm pea pure and roated beets

Slow roasted chicken with au jus, local rooted vegetables and cauliflower pure

Forrest berries with cognac and citric whipped cream

Mexican Street Style Corn on the Cob (grilled corn, sour cream, cotija cheese and chilli poweder)

Grilled local sausages with house made chimichurry

Summer Salad (grilled zuccinis,, feta cheese, kalamata olives, tomato and greek dressing)

Roasted Octopus (grilled octopus, spicy chimichurri and grilled potatoes)

Jamaican Jerk Chicken with cilantro rice and grilled vegetables

Pork Tomahawk (bone in pork chop, perfectly seasoned, served with sweet potato pure and a spicy apple jam)

Triple chocolate brownie with ice cream

Tomato Tower with pesto and goat cheese

Avocado and cream cheese dip with crispy chips

Octopus tiradito (fine slice octopus in serrano chile sauce)

Rib-eye tartar with poached egg and bacon jam

Garlic shrimps (served with roasted local vegetables and creamy polenta)

Duck confit tacos (pickle onions, roasted jalapeno sauce, mexican rice and kale chips)

Flan with baileys

Corn souffle with ice cream

Avocado and Cream Cheese Spicy dip

Cauliflower ceviche

Smoke tuna stuffed jalapenos

Sopecitos rancheros (small corn made bread topped with pork meat)

Carnitas Tacos (pork confit, house made tortillas, pickled onions, and spicy jalapeno sauce)

Mushroom and eazote tacos (house made tortillas, guacamole, cotija cheese )

Corn souffle with ice cream

Bunuelos and ice cream (fried crispy tortilla coated in cinnamon and sugar, topped with ice cream, whipped cream and chocolate sauce)