Chef Jonil Casado

Mini Crab Pastelitos - Flaky pastry filled with seasoned crab and herbs, served with ají amarillo aioli (DR)

Tostones with Shrimp or Chicken Creole Crisp - Green plantain rounds topped with Dominican style Shrimp or Chicken (DR)

Chicharrón Bites - Crispy pork belly with lime, pickled red onions, and spicy cilantro sauce (DR)

Yucca Croquettes - Golden cassava croquettes served with roasted garlic crema (DR)

Sweet Plantain & Queso - Frito Stack Layers of maduros and fried cheese finished with guava drizzle (DR)

Bacalaítos/Cod Fritters - Golden, crispy salt cod fritters served with roasted pepper aioli)

Mango Avocado Ensalada Mixed greens, mango, avocado, cucumber, red onion, and passion fruit vinaigrette (L)

Hearts of Palm & Citrus Salad Hearts of palm, orange segments, arugula, shaved fennel, and lime olive oil dressing (L)

Tropical Cabbage Slaw Shredded cabbage, pineapple, carrot, cilantro, and citrus dressing (DR)

Tomato, Avocado & Onion Salad A refined take on a classic Dominican side with heirloom tomatoes, avocado, red onion, oregano, and red wine vinaigrette (DR)

Pescado en Coco Pan seared fish in a silky coconut sauce, Sides: Jasmine rice and sautéed sweet plantains

Pollo Guisado Elevated Braised chicken in rich Dominican sofrito and herbs, Sides: Moro de guandules and roasted seasonal vegetables

Camarones al Ajillo Caribeño Garlic butter shrimp with white wine, herbs, and a touch of lime, Sides: saffron rice and grilled zucchini

Asopao de Pollo (Risotto style stew, thick, hearty rice soup with chicken or shrimp and vegetables) (DR)

Sancocho Dominicano Traditional Dominican slow simmered meat and root vegetable stew, finished with fresh herbs and served with white rice and avocado (DR)

Tres leches

Orange infused Flan

Lime Charlotte - Mexican key lime ice box cake, known as Carlota de Limon, no-bake cake

Guava & Cream Cheese Empanaditas (Warm, flaky pastries dusted with cinnamon sugar)

Greek Meatballs – Keftethakia (M)

Homemade Hummus + Pita Chips (M)

Lamb lollipops with rosemary glaze (M)

Saffron Crab Crostini Blue crab, saffron aioli, lemon zest, herbs on toasted baguette (M)

Whipped Feta Cloud Whipped feta with hot honey, pistachio, mint, and grilled flatbread (M)

Tuna Crudo al Limone Thin sliced tuna with lemon oil, capers, shaved fennel, and flaky salt (M)

Charred Octopus Skewers Tender octopus with smoked paprika oil (M)

Fig & Halloumi Bites Seared halloumi, roasted fig, thyme honey, and crushed pistachio (M)

Salad: Citrus & Fennel Salad Shaved fennel, arugula, orange segments, pistachio, fresh herbs, and champagne citrus vinaigrette

Salad: Heirloom Tomato & Burrata Salad Heirloom tomatoes, creamy burrata, basil, olive oil, flaky salt, and aged balsamic

Salad: Mediterranean Fig Salad Mixed greens, fresh figs, goat cheese, candied walnuts, cucumber, and honey thyme vinaigrette

Salad: Roasted Beet & Whipped Feta Salad Roasted beets, whipped feta, baby greens, toasted pistachio, mint, and pomegranate vinaigrette

Herb Crusted Branzino Pan roasted branzino with lemon beurre blanc, charred asparagus, and saffron fingerling potatoes (M)

Pistachio Crusted Lamb Chops Tender lamb chops with rosemary jus, whipped feta potatoes, and roasted baby carrots (M)

Seafood paella (Cooked outside/inside in traditional equipment) (M)

Chicken Supreme Provençal Air chilled chicken breast with confit garlic, olive pan sauce, and seasonal vegetables (M)

Beef Tenderloin with Red Wine Fig Reduction Seared beef tenderloin served with truffle potato purée and roasted broccolini (M)

Mediterranean Herb Crusted Salmon Oven roasted salmon with preserved lemon, dill yogurt, and wild rice pilaf (M)

Lamb Kofta Plate — cumin, coriander, garlic; with tahini drizzle + cucumber salad + Saffron rice

Stewed lamb with Rice and Roasted Veggies (L)(M)

Honey Pistachio Panna Cotta Silky panna cotta finished with honey, crushed pistachios, and orange zest

Lemon Olive Oil Cake

Poires au Vin (Poached pears)

Affogato

Tiramisu

Crispy Calamari, sriracha aioli (Seafood)

Garlic Butter Lemon Salmon bites (S)

Lobster Rolls (S)

Shrimp cocktail (S)

Cozze alla Marinara – Mussels steamed in white wine, garlic, and parsley (I)

Blackened Shrimp on Fried Taro Root Chips (L)

Octopus Salad (L)

Salad: Arugula, shaved fennel, pears with a vinaigrette

Salad: Beet & Goat Cheese, orange, pistachio dust

Salad: Greek Caesar – Romaine, kefalograviera cheese, toasted pita crisps, and yogurt-garlic dressing

Salad: Caesar salad

Elevated Seafood boil (Snow crab legs, shrimp, clams, mussels, potatoes, and corn on the cob)

Seafood paella (Cooked outside/inside in traditional equipment)

Tomahawk steak + Lobster Tails with Bake Potatoes

Shrimp Puttanesca (I)

Shrimp Vineyard Penne (I) - Penne Pasta, white wine, capers, butter, cherry tomatoes, parsley

Sea Bass with Lemon & Capers Sides: Lemon–dill orzo; roasted asparagus with olive oil and sea salt

Affogato

Tres leches

Guava & Cream Cheese Empanaditas (Warm, flaky pastries dusted with cinnamon sugar)

Blueberry Crumble served with Ice cream

Citrus mousse

Brownie with Ice cream