Chef Jorge Criado

Miso Garden Soup – Tofu, wakame, scallion

Tuna Tataki – Seared tuna, ginger ponzu

Edamame with Sea Salt & Yuzu

Chicken Teriyaki Don – House-made glaze

Beef Udon Stir-Fry – Soy-butter noodles

Vegetable Tempura Plate – Light & crispy

Matcha Cheesecake

Black Sesame Ice Cream

Mochi

Octopus Carpaccio Thin slices, smoked paprika, lemon, and extra-virgin olive oil

Mediterranean Goat Cheese Salad Walnuts, kalamata olives, honey vinaigrette

Classic Hummus with Za’atar Smooth, creamy, served with warm pita bread

Seared Salmon with Couscous & Herb Yogurt Perfectly cooked, fresh, and aromatic

White wine Chicken Slow-cooked, tender, with a delicate citrus sauce

Grilled Octopus with Smoked Paprika & Truffled Potato Purée Soft, smoky, luxurious

Honey & Lavender Panna Cotta Elegant, silky, aromatic

Lemon & Mascarpone Tart Refreshing and creamy

Orange Blossom Crème Brûlée Silky custard infused with orange blossom water, topped with a perfectly torched caramel crust

Bruschetta Trio – Tomato, Whipped Feta & Mushroom: Three classic toppings served on toasted artisan bread

Caprese Salad – Mozzarella & Basil: Fresh mozzarella, ripe tomatoes, basil, and olive oil

Beef Carpaccio – Parmesan & Arugula: Thin sliced beef with Parmesan, arugula, and lemon oil

Pasta Pomodoro – Fresh Basil: A classic pasta in a bright tomato sauce with basil

Pollo Marsala – Wine Reduction: Chicken in a silky Marsala wine sauce with mushrooms

Gnocchi Sorrentina – Tomato & Cheese: Soft potato gnocchi baked with tomato sauce and melted cheese

Tiramisu: Classic Italian dessert with espresso, mascarpone, and cocoa

Panna Cotta: Silky vanilla custard served with mixed berries

Cannoli Siciliani: Crispy pastry filled with sweet ricotta and orange zest

Ceviche de Pescado con Coco – White fish marinated in lime and coconut milk, served with mango and serrano chile

Tostada de Pulpo en Escabeche – Marinated octopus with pickled vegetables, served on a crispy corn tostada with habanero aioli

Aguachile Negro – Shrimp in a smoky black aguachile sauce made with roasted chiles, garlic, and squid ink

Crab Sopes – Handmade sopes filled with lobster in chipotle butter, topped with avocado crema

Tikin Xic Fish Tacos – Grilled fish marinated in achiote and sour orange, served with fresh tortillas and xnipec salsa

Clam & Corn Chowder with Epazote – Creamy soup made with local clams, sweet corn, and epazote

Red Snapper a la Veracruzana – Whole red snapper cooked with tomatoes, olives, capers, and white wine, served with cilantro rice

Grilled Prawns with Mezcal Butter – Jumbo prawns grilled over charcoal, basted with a smoky mezcal and garlic butter sauce

Octopus Barbacoa – Tender octopus slow-cooked in traditional barbacoa spices, served with esquites and handmade tortillas

Lime & Mezcal Tart – A citrusy tart with mezcal-infused custard and a corn masa crust

Tequila Flambéed Pineapple – Caramelized pineapple with a tequila reduction, served with coconut ice cream

Choco-Tamarind Truffles – Dark chocolate truffles infused with tamarind and a hint of sea salt

Tomato-Olive Tapenade — Fresh tomatoes and olives blended with herbs and served on toast

Crispy Falafel Bites — Golden chickpea patties with tahini drizzle

Marinated Cucumber Salad — Chilled cucumbers with lemon, dill, and olive oil

Lemon Herb Couscous — Fluffy couscous with parsley, mint, and citrus dressing

Zucchini Fritters — Lightly fried zucchini with garlic yogurt dip

Mediterranean Prawns — Garlic-lemon prawns with cherry tomatoes and herbs

Chicken Souvlaki — Grilled chicken skewers with lemon and garlic

Stuffed Bell Peppers — Roasted peppers filled with herbed rice and vegetables

Seared Sea Bass — Pan-seared fish with capers and roasted vegetables

Orange Olive Oil Cake — Moist cake with citrus and extra virgin olive oil

Honey Greek Yogurt — Thick yogurt with honey and pistachios

Berry-Almond Tart — Buttery tart with berries and almond cream

Passion Fruit Tuna Tiradito Fresh tuna, citrus-passion dressing, sesame, and a touch of heat

Pink Shrimp Ceviche Crisp cucumber, mango, lime, and serrano pepper for a bright, tropical finish

Salmon Tartare with Avocado Soy-citrus dressing, chives, sesame, and crostini

Seared Salmon with Citrus Brown Butter Crispy skin, tender center, and bright citrus notes

Grilled Octopus Smoky, tender, served with baby potatoes and paprika oil

Jumbo Shrimp with Black Garlic Butter Rich, aromatic, and elegant

Passion Fruit Pavlova Crispy meringue, soft center, tropical fruit and cream

Chilled Coconut Cheesecake Soft, creamy, with a Caribbean touch

Chocolate ganache – with mix berries

Miso Garden Soup – Tofu, wakame, scallion

Tuna Tataki – Seared tuna, ginger ponzu

Edamame with Sea Salt & Yuzu

Chicken Teriyaki Don – House-made glaze

Beef Udon Stir-Fry – Soy-butter noodles

Vegetable Tempura Plate – Light & crispy

Matcha Cheesecake

Black Sesame Ice Cream

Mochi

Special Yakimeshi – Japanese-style fried rice with egg, scallions, and carrot

Garlic Edamame – Edamame sautéed with garlic, sea salt, and a touch of soy sauce

Pork or Vegetable Gyozas – Crispy dumplings served with ponzu sauce

Teriyaki Chicken – Grilled chicken breast glazed with teriyaki sauce, served with steamed rice

Grilled Salmon – Salmon grilled with a touch of soy sauce and sesame

Shrimp with Japanese Curry – Shrimp in a mild Japanese curry sauce, served with rice

Yuzu & Berry Tart – A light tart with red berries and a hint of yuzu

Tempura Banana with Honey Soy Drizzle Crispy tempura-fried banana slices, served with a warm honey soy glaze and a scoop of vanilla ice cream

Matcha Panna Cotta A creamy panna cotta infused with matcha green tea, served with a drizzle of honey and a sprinkle of sesame seeds