Chef Gerardo Suarez Gomez

Mini goat cheese bruschetta with marinated beets, radishes and pinenuts

Turkey breast stuffed with mushroom duxell and porcini mushroom sauce

Baby carrot glazed with maple and cinnamon

Golden Brussels sprouts with walnuts and honey

Christmas black rice with raisins and almonds

Pumpkin cinnamon flan

Deconstructed roll: Crunchy rice with crab topping, wasabi and masago, eel sauce

Shitake mushroom soup, tofu and curry oil

Tau-si salmon with bonito flakes. puffed rice noodles

Rice rolls with coconut milk and fruit

Oatmeal bowl with exotic berries, coconut, pistachio and honey

Avocado toast with feta cheese, honey and pine nuts

Eggs Benedict with smoked salmon, asparagus and hollandaise sauce on homemade brioch bread

Fruit Juice: Tamarind, Orange, Green Juice Coffee, milk and infusions

Sweet potato waffles with cream and berries

Mini oatmeal pancakes, banana and chocolate

Bolw of almond yogurt, with exotic fruits and super foods

Zucchini carpaccio with goat cheese and basil

Fritata of asparagus, roasted onions and cherrys tomatoes, golden casserole in olive oil with olive oil, roasted vegetables with goat cheese and basil

Healthy banana cake with walnuts and cinnamon

Fruit juice: Orange, berry detox, green vegetable and fruit juice. Coffee, milk and infusions

Carrot soup with coconut milk, ginger and grapefruit

Vegetable dumpling and ponzu sauce

Lamb chops with smoked cauliflower puree and wild rice with spinach and almonds

Shrimp with red curry and coconut milk with jasmine rice with burnt coconut and roasted pineapple with chives

Cashew Panacota with Maracuya compote

Stuffed zucchini canoes

Carrot cream with coconut milk, ginger and orange

Quinoa and chickpea polenta. Sautéed wild mushrooms, truffle and wild rice with spinach and almonds

Cashew cheesecake with blueberries

Degustación de empanadas: -Guiso de camarones y picante criollo. - plátano maduro, tocineta y queso blanco con almíbar de papelón. - frijoles negros con crema de aguacate

Degustación de croquetas

Cestas de plátano con guiso de camarones

Dúo de cestas de plátano con ropa vieja y puerco frito

Costillas de cerdo St. Luis (cocidas a baja temperatura por 24 horas) a la cubana. Mojo criollo de cebollas. Gallo pinto de arroz salvaje y coleslaw de mango/aderezo de cilantro

Lomo de cerdo con glaseado de panela y pinas asadas, puré de malanga y ensaladilla tropical

Tres leches de piña colada con toffle de ron, pinas confitadas y coco tostado

Tartaleta de guayaba con queso crema y almendras

Goat cheese croquettes and spicy fig jam

Grilled octopus and roasted pepper cream, roasted baby onions and rustic purple potato puree

Roasted onion soup, crispy Gruyère cheese and crispy onions

Bluefin tuna carpaccio with baby capers, green tomato and basil

Duck breast in blackberry sauce with wild rice sautéed with spinach and almonds and baby vegetables glazed

Tenderloin center with entrecôte sauce, tricoloured potatoes with fine roe and arugula salad with house dressing

Créeme broule: whiskey and vainilla Madagascar

Chocolate volcano, iced coconut and vanilla cream, and passion fruit compote