Chef Mijail Nicle Zuniga

Cod brandade with fish skin cracklings

Barbecued octopus, sweet potato purée, chorizo and chimichurri vinaigrette

Bluefin tuna marinated in teriyaki sauce, served with escalivada (grilled Catalan salad with bell peppers, aubergine, onion, and tomato)

Seafood salad (contains fish and shellfish) with a coconut, ginger and cilantro emulsion

Cream of mussels with saffron

Blue marlin in geoduck clam green sauce

Dominican-style marinated "churrasco" skirt steak with Marseille-style ratatouille in pepper sauce

"Caldereta” seafood stew (contains fish and shellfish)

Curried vegetables over couscous

Crema catalana (similar to crème brulée)

Strawberries candied in white balsamic vinegar and whipped cream

Pumpkin flan made with condensed milk

Foie gras puff with caramelized apple couscous

Seafood bisque with fried ravioli

Bluefin tuna tarta with hints of teriyaki, capers and lumpfish caviar

Earl grey salmon with gherkin and spearmint

Warmed shrimp and leek pastry with aubergine chips, drizzled with tarragon crab sauce

Mountain Mahi-Mahi Whimsy (stuffed with flavorful spiced manchego cheese and ground meat)

Chicken breast stuffed with raisins, served with nut risotto

Duck confit with red berry sauce and taro

Rack of lamb with potatoes au gratin and rosemary sauce

Vegetable quiche plated over a piquillo pepper emulsion

Citrus bavarois with chocolate crème brûlée and mango tart

Chocolate volcano with vanilla ice cream

Crunchy mushroom ravioli bruschetta

Beef carpaccio

Albacore tuna carpaccio

Cream of zucchini with a dash of milk and prosciutto shavings

Seafood sauce (cream sauce with shrimp, mussels and clams)

Salmon fillet (encrusted with French herbs and served with grilled peppers and lemon sauce)

Saltimbocca alla Romana (Prosciutto-wrapped veal marinated in marsala wine sauce, served with polenta)

Beefsteak (with coffee demi-glace, boletus mushrooms and rosemary-sautéed potatoes)

Limoncello cake (with Italian meringue)

Classic Italian tiramisu (coffee-infused cream cake)

Panna cotta (with berry mix mirror glaze