Chef David Gayle Villiers

Crispy lobster wantan pockets with ponzu sauce

-fresh shrimp tatrtar over rice crackers

Fresh tuna and white beans bruschetta

Scallopss ceviche with cilantro aguachile

Costa ricas style seafood vuelve a la vida soup with shrimp foam

Local seafood Sampler( all sort of local seafood served with local sides)

Coconut breded shrimps with mango dipping sauce

Cured and roast Mackrell with anchovies pil pil and cured cucumber

Japanease style grilled seabass served with slowcooked eggplant and pickle seaweeds salad

Sea and shore (red snapper and shrimps with curry emulsion)

Surf and turf (shrimp or lobster)served with local veggies

Seabass with green mango and chamoy salsa

Bananq leaf baked mahi mahi

Roast shrimps with mango and corn salsa

Cheese flan with nuts caramel

Tartte tatin (french style applenpie)

Basque cheesecake

Roast pineapple with ice cream and nuts crumble

Artichoke and pancetta dip

Home made focaccia, cheeses and hams

Cured jam and roast peach bruschetta

-smoked Salmón profiteroles

Lobster bisque

-roast beef, arugula, oranges and roast fennel salad

Peas and bacon chilled soup

Roast tomato soup with burrata cheese

Chicken liver pate with tyhme infused honey and home made crostinis

Gallego style octopus with dill alioli

Seafood crostini with arrugula and fresh tomatoes salad

Crispy fish milanesa skewers with lemon caper sauce

Lobster with gallega sauce and dill potatoes

A la florentina tomahawk stake with traditional veggies with rosemary

Tenderloin roulade with shrimp mouseline and smoked butter sauce

Tenderloin with porcini demiglace

Butter poach snook fish with parsnip

Seabass with meuniere sauce served y fondant potatoes

Shrimps caserole with french bread toast

Pork chop with figs sauce and blue cheese

Basque cheesecake

Crêpes suzette

Flan de pistacho y miel de frutos del bosque

Crispy shrimp toast and shrimp tartar

-fish chicharrones (crispy fish served with cilantro dressing )hummus de aguacate y tostadas de pan pita

Banderillas de gamba y pejibaye

Clams in white wine sauce and lardo

Green mango and fish ceviche

Banana leaf baked lobster tail

Arroz caldoso de guisantes y frutos del mar

Charred octoups with roas peppers sauce and warm kale

Smoked salmon carpaccio with passion fruit

Local clams chowder

Lobster and arrugula salad

Black tortellini filled with shrimp paste

-Cioppino (seafood stew)served with bread toasts

Whole baked fish (catch of the day )with sides

Coconut crispy jumbo shrimps with sweet and sour costa rican sauce

Surf and turf (shrimp or lobster)served with local veggies

Coffee flan

Guava cheesecake

Chocolate lava cake with caramel ice cream

Arancini milanesse(saffron risotto croquette)

- creamy salmon rolls in smoked salmon served with capers sauce, arugula and red onions

Beef stuffed olives

Avocado hummus with pita bread

Caprese salad skewers

-Asparagus chilled soup with homemade creme fraiche

French onion soup

Lobster medallion with green salmorejo and citronella foam

Beef carpaccio with crunchy capers and alioli

Charred octoups with roas peppers sauce and warm kale

Burrata cheese, roast balsamic peachs, cured ham and radichio salad

Artichoke and parmesan dip

Modern style capresse salad

Mwditerrean shrimp skewers with harissa sauce

Roast tenderloin with creamy polenta and peperonata

Pulpo a la gallega(crispy octopus, potatoes and smoked paprika s and

Chicken roulade with white wine sauce , served with ratstouille

Au papillote catch of the day served with two sides

Sea bass with home made gremolata sauce and seasonal veggies

Basque cheesecake

Cremee brulle

Peras pochadas al vino blanco( wine poach pears)

-Cucumber and crab canapé

Coconut shrimp skewers with sweet tropical sauce

Lobster dip with crispy patacones

Cured macarel fish with toasts

Crispy fish chicharrones

Chicken or shrimp home made cesar salad

Fresh shrimps carpaccio with lemon dressing

Bbq fish collars with charred chimichurri

Green mango and fish ceviche

Butter poach snook fish with parsnip

Lobster bisque with citric foam

Lobster in caribean sauce

Crispy mahi mahi with cilantro sauce

Grilled grouper with fresh avocado pico de gallo

Pasta frutti di mare

Arroz melozo estilo vasco con mariscos

Cheese flan with nuts caramel

Tropical fruit cheese cake

Tarta de chocolate con chantily de limon y crumble

Octopus and potatoes pintxo

Pintxo de sardina curada y crema de hinojo

Tortilla de patata y chorizo colorado

Pintxo de chorizo y guindilla(chorizo and guindilla pincho)

Pintxo de Queso de Cabra y Miel – Goat cheese on toast with caramelized onions and honey drizzle

Gallego style octopus with dill alioli

Andaluz gazpacho a cold tomato soup with Spanish toppings

Manchego cheese and olives tapa

Croquetas de jamón ibérico(rico ham croquettes)

Patatas bravas (crispy potatoes with pimentón hot sauce and alioli

Gambas al Ajillo – Sizzling shrimp with garlic, chili, and white wine

Pan con Tomate & Jamón Ibérico – Grilled rustic bread with fresh tomato, garlic, olive oil, and Iberian ham

Snook fish al Pil-Pil – snook fish in a silky garlic and olive oil emulsion

Gambas a la Plancha – Grilled prawns with sea salt and lemon

Pulpo a la Brasa – Grilled octopus with smoked paprika and potato purée

Secreto Ibérico con Chimichurri – Grilled Iberian pork with chimichurri sauce

Solomillo al Roquefort – Beef tenderloin with creamy blue cheese sauce

Cordero a la Miel – Grilled lamb chops with honey glaze and thyme

Tarta de Santiago – Almond cake with powdered sugar and citrus zest

Basque cheesecake

Churros with chocolate sauce