Chef Daniel Edgardo Ramos Ramos

Mini bean and cheese pupusas with artisanal curtido

Fried cassava with pork cracklings criollo sauce and lime

Breaded fish sandwich with curtido and homemade mayonnaise

Fresh corn riguas with cream and grated hard cheese

Cabbage,tomato,and cucumber salad with lime and salt

Pickled vegetable salad with carrot,cauliflower,and jalapeño

Corn toast with chirmol and crispy chorizo

Jalapeños stuffed with quesillo and chicharron and red onion creole

Free range hen soup with native vegetables and white rice

Pork loin in tomate sauce with loroco rice and ripe plantain

Whole fried fish with rice fresh salad and green banana slices

Stewed chicken with potatoes green beans and carrot rice

Salvadoran rice pudding with spices

Sweet Salvadoran quesadilla

Plantain empanadas filled with sweet beans paste and powdered sugar

Bread soaked in panela syrup with clove and anise

Beet carpaccio with citrus vinaigrette and pistachios

Heirloom tomato gazpacho with basil and extra virgin olive oil

Wakame seaweed salad with cucumber,sesame and rice vinegar

Avocado,mango,and heirloom tomato tartare with lime emulsion

Roasted cauliflower cream with truffle oil and plant based parmesan crisp

Eggplant mille feuille with plant based ricotta and walnut pesto

Vegetable gyozas with sweet soy ginger sauce

Celery root and green apple veloute with walnut oil

Wild mushroom risotto with white wine reduction and thyme

Whole wheat couscous with roasted vegetables,black olives,and preserved lemon

Vegetarian ramen with miso broth handmade noodles and wok vegetables

Zucchini lasagna with kale cream nutmeg and smoked tofu

Red wine poached pears with cashews cream and almond crunch

Lemon tart with date coconut crust and flambeed vegan meringue

Matcha mousse with coconut cream and crispy puffed rice

Dark chocolate ganache with sea salt olive oil and crystallized petals

Carpaccio de betabel, quesos, peras y miel con nueces

Canapes de jamon serrano y queso brie

Canapés de paté de salmón ,higos y crema de pistachos

Croquetas de prosciutto y queso brie

Bisque de langosta con brandy y crema de leche

Crema de calabaza con crema de leche

Crema de cebolla al gratin con gruyere

Caldo de res

Alfredo pasta with shrimp and tenderloin

Beef wellington de ternera con macarrones con quesos azules y rattatouille a la provenzal

Beef tenderloin with Neapolitan sauce, risotto and asparagus

Chicken supreme in mushroom hunter sauce, breaded rice and Mediterranean salad

Supreme of chicken to the.provenzal with fried sweet potato and Mediterranean salad

Lasaña de la nonna bolognesa original

Camarones trufados en mantequilla de romero y ajo parmesano con vegetales baby salteados y papas cambray

Filet crumbs in creamy sauce of pure rustic pepper and braced vegetables

Coq au vin de pollo con panceta ,champiñones y papa cambray

Baked eggplant lasagna with ricotta, spinach and pomodoro sauce

Duck magret confined in orange sauce accompanied by Cambray and broccoli potatoes and carrot al.Vapor en gee

Briscket en BBQ con ensalada de col morada y mac and cheese

Brownie chocolate amargo al 70%

Cheese cake frio con coulish de frutos rojos

Cardinal cake with strawberries and French vanilla

Canelonis con crema de espresso italiano y menta

Carrot cake and salty caramel

Coffee Panna Cotta

Beet carpaccio with citrus vinaigrette and pistachios

Heirloom tomato gazpacho with basil and extra virgin olive oil

Wakame seaweed salad with cucumber,sesame and rice vinegar

Avocado,mango,and heirloom tomato tartare with lime emulsion

Roasted cauliflower cream with truffle oil and plant based parmesan crisp

Eggplant mille feuille with plant based ricotta and walnut pesto

Vegetable gyozas with sweet soy ginger sauce

Celery root and green apple veloute with walnut oil

Wild mushroom risotto with white wine reduction and thyme

Whole wheat couscous with roasted vegetables,black olives,and preserved lemon

Vegetarian ramen with miso broth handmade noodles and wok vegetables

Zucchini lasagna with kale cream nutmeg and smoked tofu

Red wine poached pears with cashews cream and almond crunch

Lemon tart with date coconut crust and flambeed vegan meringue

Matcha mousse with coconut cream and crispy puffed rice

Dark chocolate ganache with sea salt olive oil and crystallized petals

Salteña style empanadas with knife cut beef

Provoleta with chimichurri and roasted tomatoes

Bruschetta with tomato,basil,and cured ham

Arugula salad with roasted pears and blue cheese

Traditional locro stew with pork belly,chorizo,and pork meat with a touch of ground chili

Humita in corn husk fresh corn paste with cheese and onion steamed in its own husk

Pumpkin cream soup with parmesan cheese

Grilled prawns with lemon and chili emulsion

Grilled beef chorizo with provencal potatoes

Grilled short ribs,chorizo and blood sausage with mixed salad and homemade bread

Sorrentino's stuffed with ham and cheese in pink sauce

Beef tenderloin in malbec reduction with truffled potatoes puree

Homemade flan with dulce de leche and whipped cream

Artisanal dulce de leche ice cream with walnut crunch

Tiramisu with argentine coffee and bitter cocoa

Dark chocolate mousse with red berries and almond crunch

Cordoban salmorejo with quail egg and crispy iberian ham

Dolmades stuffed with rice,pine nuts and fresh herbs, served with avgolemono sauce

Harira soup with lentils, chickpeas,fresh cilantro and preserved lemon

Farro salad with sun dried tomato, arugula, green olives, and lemon vinaigrette

Piquillo peppers stuffed with black rice and spinach with a light alioli

Warm salad of roasted eggplant,confit tomato and feta cheese

Savory tart of zucchini,onion,and goat cheese with cumin

Roasted squash with rosemary,confit garlic,and grated parmesan

Braised iberian pork cheeks in red wine served over chickpea puree with rosemary oil

Lemon roasted chicken with oregano ,black olives,and oven baked potatoes

Lamb with ras el hanout,served over carrot puree and dates

Chicken breast stuffed with spinach and ricotta served over pomodoro basil sauce

Almond tart with orange cream and sherry reduction

Greek yogurt sponge cake with thyme honey and caramelized walnuts

Semolina cake with almonds orange blossom water and pistachio

Lemon panna cotta with fig compote and almond crumble

Limeña style causa with shrimp and avocado,aji yellow

White fish tiradito with nikkei style leche de tigre and sesame oil

Goat cheese tartlet with caramelized onion and aji yellow

Octopus in botija olive sauce with yucca chips sous vide octopus technique

Arequipeño shrimp chupe with potatoes,corn,poached eggs and huacatay herbs

Gyozas stuffed with aji de gallina served sweet soy sauce and scallions

Crab bisque with rocoto essence creamy french style soup infused

Tri color quinoa salad with mango avocado and passion fruit vinaigrette

Lamb seco with native purple potatoes puree and criolla salad

Nikkei style seafood chaufa wok rice with shrimp oyster sauce and ginger

Free range chicken roulade stuffed with quinoa and mushrooms passion fruit sauce and confit potatoes

Chorrillana style fish with corn rice,chili sauce served with aromatic rice

Suspiro limeño peruvian dulce de leche custard topped with port infused italian meringue

Green tea ice cream with quinoa crunch and lucuma sauce

Peruvian chocolate mille feuille with coffee cream with cacao ganache

Coconut flan with red fruit coulis

Caramelized onion tart with goat cheese and thyme

Heirloom tomato carpaccio with burrata basil and extra virgin olive oil

Poached egg over minted pea puree with rye toast

Grilled octopus with smoked potato puree and paprika oil

Mini grilled cheese with aged cheddar and tomato jam

Cucumber tzatziki with olive oil and artisan pita bread

Lobster bisque with cognac foam and coral

Ricotta and spinach ravioli with sage butter

Pumpkin soup with stilton cheese and walnut oil

Watermelon tomato gazpacho with crispy iberian ham

Kale salad with candied walnuts green apple and maple vinaigrette

Vegetarian moussaka with almond bechamel and roasted eggplant

Duck breast with red berry sauce and dauphinoise potato gratin

Veal ossobuco with gremolata and saffron risotto alla milanese

Herb crusted lamb rack with celery root puree and mint sauce

Creamy seafood rice with saffron aioli and mediterranean aroma

New york strip with bourbon butter and truffled corn puree

Lentil meatballs with tomato oregano sauce and pilaf rice

Vainilla bourbon creme brulee with caramelized sugar

Vanilla panna cotta with red berry coulis and almond crunch

Red berry trifle with english custard and vanilla sponge

Catalan cream with candied citrus and shattered caramel

Warm apple pie with vanilla ice cream and oat crumble

Greek yogurt with thyme honey toasted walnuts and candied figs