Chef Cesar Rodriguez

Mini burrata with creamy ricotta, mint and garlic served with pesto sauce

Mini beef meatballs with tomato sauce

Tomato cream with parmesan croton and parsley ash

Rack lamb accompanied by mashed peas, potato gratin, vegetables and red wine sauce with rosemary

Ferrero chocolate mousse

Special toast trilogy (tuna, chicken and beef)

Spinach cream with fine herbs croton

Pork belly accompanied by mashed garlic, vegetables and spicy plum sauce

Banana and caramel spring roll with vanilla ice cream

Spring roll stuffed with vegetables accompanied by alioli and wassabi

Chicken and pork gyozas accompanied by chef's special ponzu

Thai salad with tamarind vinaigrette

Grilled octopus marinated with ginger and garlic gohan rice, vegetables and kimchi

Coconut tapioca and macadamia ice cream

Red sauce, green sauce, guacamole, tortilla chips, pico de gallo

Yucatan style fresh fish cevivhe

Caesar salad

Crusted fish with corn tortilla accompanied by nopal salad and special coriander pesto

Gluten-free cornbread accompanied by corn custard, caramelized popcorn and vanilla ice cream

Cherry tomato mini skewers, fresh mozzarella cheese and pesto sauce

Serrano ham brushqueta, creamy goat cheese and balsamic reduction

Ricotta cheese and spinach cannelloni accompanied by tomato sauce

Chef's special risotto accompanied by mussels, shrimp, octopus and vegetables

Tiramisu

Shrimp ceviche toast with mango, green apple and mint

Curried marinated chicken skewer with chef's special oyster sauce

Pumpkin salad with feta cheese and hibiscus vinaigrette

Filet mignon with fine herbs and lobster served with mashed potatoes, mashed sweet potatoes and vegetables

Brownie with vanilla ice cream and caramel sauce

Babaganoush and hummus accompanied by pita bread crouton

Blackened tuna salad with pomegranate vinaigrette

Short rib shawarma served on pita bread accompanied by pickled vegetables and garlic yogurt sauce

Yoghurt and passion fruit mousse