Chef Lucia Lynam

Wild Mushroom Toast: Grilled sourdough, sautéed forest mushrooms, garlic confit, fresh herbs

Broccolini Crostini: Charred broccolini, whipped lemon-ricotta, chili oil, toasted almonds

Arancini: Crispy risotto spheres, molten mozzarella, bright basil marinara

Chilled Garden Gazpacho. Heirloom tomato, cucumber, and basil gazpacho, drizzled with olive oil and crispy garlic

Braised Cauliflower Steak & Creamy spinach puree, crispy shallots

Crispy Polenta with Romesco Golden polenta cakes, smoky tomato-pepper romesco, micro-greens

Beet and Arugula salad - Whipped honey goat cheese and pistachios

Mushroom-Crusted Skirt Steak, Chimichurri Charred skirt steak in wild-mushroom crust, classic Argentine chimichurri, market vegetables and crispy smashed potatoes

Pan-Seared Sea Bass, Lima Beans & Heirloom Tomatoes: Crispy-skin bass, saffron-braised limas, blistered heirloom tomato jus

Citrus-Grilled Salmon, Dill & Charred Lemon Orange-grapefruit marinated salmon, fresh-dill drizzle, shaved fennel salad

Peruvian inspired chicken thighs with verde sauce, charred tomatoes and market vegetables

Dark Chocolate Pot de Crème: Rich and silky, topped with sea salt and cacao nib crunch

Roasted Stone Fruit Crisp: Seasonal stone fruit baked with oat-almond crumble, vanilla bean ice cream (Seasonal)

Cream puffs with fresh berries and whipped cream

Ceviche Peruano Fresh, sustainably sourced white fish marinated in tangy citrus juice with red onion, cilantro, and aji amarillo, served with roasted corn, sweet potato, and a slice of avocado

Papa a la Huancaína Boiled potatoes topped with a creamy, spicy cheese sauce made from aji amarillo, fresh cheese, and evaporated milk, served cold and garnished with olives and hard-boiled eggs

Tequeños Golden, crispy pastry sticks stuffed with a blend of melted cheese, served with a tangy rocoto sauce for dipping

Tiradito de Atún Thinly sliced fresh tuna dressed with a zesty lime and ginger sauce, garnished with cilantro, chili flakes, and microgreens

Solterito A refreshing Peruvian salad of fresh fava beans, sweetcorn, tomatoes, red onion, and crumbled queso fresco, lightly dressed with olive oil and vinegar

Chupe de Camarones A hearty Peruvian shrimp chowder made with potatoes, corn, and a touch of cream

Choclo con Queso A simple yet flavorful dish of large-kernel Peruvian corn (choclo) served with slices of creamy queso fresco, drizzled with a bit of olive oil and sprinkled with salt and pepper

Pulpo al Olivo Tender octopus marinated in a creamy, rich black olive sauce, served with a side of roasted baby potatoes and a sprinkle of fresh parsley

Lomo Saltado Tender strips of beef stir-fried with red onions, tomatoes, and Peruvian yellow chili, served with a side of crispy French fries and steamed rice

Arroz con Mariscos Peruvian-style seafood rice with shrimp, mussels, and squid, cooked in a flavorful, spiced broth, and finished with fresh herbs and a squeeze of lime

Aji de Gallina Shredded chicken in a rich, creamy sauce made from aji amarillo, walnuts, Parmesan cheese, and milk, served with steamed rice and boiled potatoes

Peruvian inspired chicken thighs with verde sauce, charred tomatoes and seasonal roasted vegetables

Tallarines Verdes Peruvian-style green pasta, made with a fresh pesto-like sauce of spinach, basil, and cheese, served with a side of over easy fired egg,

Picarones. Sweet potato fritters with spiced syrup

Rosewater Rice Pudding with Pistachios

Cream puffs with fresh berries and whipped cream

Hummus Trio — Classic, roasted red pepper, and basil pesto hummus served with warm pita and vegetables

Burrata & Roasted Tomato Carpaccio Creamy burrata nestled over slow-roasted heirloom tomatoes, finished with cold-pressed olive oil, microgreens, and sea salt flakes. Served with grilled sourdough

Patatas Bravas with Smoked Pimentón Aioli Crisp fingerling potatoes tossed with spicy tomato confit and finished with a velvety smoked paprika aioli and fresh chives

Lamb Lollipops – Grilled lamb chops with mint pesto and crunchy nuts

Grilled Octopus Salad — Tender char-grilled octopus with lemon, capers, and arugula

Fattoush Salad — Crispy pita, mixed greens, radish, cucumber, and sumac vinaigrette

Risotto al Limone — Creamy lemon-scented risotto topped with fresh herbs

Herb-Crusted Lamb Rack with Mint Yogurt Delicately seasoned with a blend of fresh rosemary, thyme, and garlic, this perfectly roasted lamb rack is paired with a cooling mint yogurt sauce and served alongside a roasted vegetable medley

Slow-Braised Short Ribs with Pomegranate Molasses Rich, melt-in-your-mouth short ribs braised in a fragrant mix of red wine, cinnamon, and pomegranate molasses, served with a delicate couscous and roasted root vegetables

Seafood Linguine with Saffron & Lemon Butter Sauce Delicate linguine tossed with a medley of shellfish and fish, bathed in a fragrant saffron-infused lemon butter sauce, and garnished with fresh parsley and toasted breadcrumbs

Moroccan-Spiced Grilled Chicken with Couscous & Harissa Grilled free-range chicken marinated in aromatic Moroccan spices, served with a fluffy couscous, a tangy yogurt-cucumber sauce, and a drizzle of spicy harissa

Lemon Olive Oil Cake — Moist lemon-scented cake with a dusting of powdered sugar

Saffron & Almond Panna Cotta A luxurious panna cotta infused with the delicate flavors of saffron and almonds, finished with a drizzle of pistachio syrup and fresh raspberries

Chocolate Hazelnut Tart

Rosewater Rice Pudding with Pistachios