Chef Cesar Vazquez

Creamy tuna spread montadito, Creamy tuna spread with capers and tomatoes, served with rustic bread

Beet carpaccio Salt- and spice-marinated beets, thinly sliced ​​and served with Parmesan, arugula, radishes, and seasonal fruit

Vichyssoise, A classic chilled French soup of creamy potato and leek, delicately seasoned and served cold

Gazpacho — A refreshing chilled Spanish soup made with ripe tomatoes, cucumber, peppers, onion and extra virgin olive oil

Duck Magret Pan-seared duck magret served with fig sauce and soufflé potatoes

Sole Meunière — Pan-seared sole fillet in a delicate brown butter, lemon and parsley sauce

Seasonal ice cream

Natilla de almendra Almond Custard — A smooth and delicate almond custard, lightly sweetened and infused with a subtle almond flavor

Cold avocado soup with hints of lime and cilantro, served with a Mexican salad

Trditional Guacamole and totopos

Sea bream ceviche Fresh fish marinated in lime juice, with avocado, tomato, corn, and lime; served with tortilla chips

Shrimp taco Battered shrimp served on a flour tortilla with vegetables and Mexican salsas; available spicy or non-spicy

A birria taco with cheese with tortilla filled with slow-cooked, tender chicken, melted cheese, and flavorful Mexican spices

Mexican-style flan with vanilla and caramel

Lime icebox cake Traditional icebox cake

Burrata salad ,Burrata with cherry tomatoes and arugula, with pistachio pesto

Lemon sauce ravioli , Ricotta and spinach-filled ravioli with a creamy lemon sauce

Big Camembert-filled potato gnocchi served in a pepper sauce

Shrimp Risotto, Creamy rice with shrimp,stock and Parmigiano-Reggiano

White fish in Sicilian sauce Seasonal fish with fresh Sicilian sauce and a side of vegetables

Tiramisu , traditional tiramisu