Chef a domicilio

Chips con salsa aji

Ceviche peruano

Papa a la huancaina

Causa limeña con pollo

Chicharron limeño

Chupe de mariscos

Lomo salteado

Arroz chaufa with pollo

Pasta a la huancaina with shrimp

Suspiro limeño

Arroz zambito

Corvina carpaccio with jaguar’s milk – thinly sliced fresh corvina with tiger’s milk infused with soursop and panamanian chili, served with crispy purple corn

Grilled octopus tostada with pork crackling sauce – grilled octopus on a yuca tostada with pork crackling emulsion and cilantro sprouts

Warm cream of squash and coconut – velvety squash cream with coconut milk and ginger, served with caribbean shrimp tartare

Lobster and green mango ceviche – lobster marinated in mandarin lime with green mango julienne, cas powder, and artisanal gin foam

Pork terrine with guava and coffee – slow-cooked pork pressed into a terrine, served with a reduction of guava and tarrazú coffee, accompanied by caramelized red onion chutney

Beef tenderloin with rum and chocolate sauce – premium beef tenderloin with aged rum and talamanca chocolate reduction, served with sweet potato purée and seasonal mushrooms

Herb-crusted red snapper with passion fruit sauce – fresh red snapper fillet with a crispy herb crust, served with passion fruit sauce and arracacha purée with almonds

Duck confit with tamarind and creole spices – slow-cooked duck leg with a tamarind, cinnamon, and star anise reduction, served with pejibaye risotto

Oxtail ravioli with turrialba cheese cream – fresh pasta stuffed with wine-braised oxtail, served with turrialba cheese foam and crispy leeks

Lobster tail in achiote butter – grilled lobster tail brushed with achiote butter and spices, served with coconut rice and tender asparagus

Cas parfait with crispy cacao – cas fruit foam with crunchy cacao bits and honey

Guaba mousse with tropical fruit compote – smooth guaba mousse with tropical fruit compote and native corn crumble

Artisanal cuajada cheese ice cream with cane honey – house-made cuajada cheese ice cream with cane honey and toasted nuts

Coconut and rum cream with almond cake – coconut cream infused with aged rum over almond cake, finished with caramel reduction and sea salt

Nance soufflé with mandarin sorbet – light nance soufflé with a hint of vanilla, served with mandarin sorbet and macadamia crumble

Mini arepas with braised pork and guasacaca

Corvina ceviche with passion fruit and plantain chips

Patacones with garlic shrimp and avocado cream

Pejibaye soup with smoked cheese and homemade croutons

Beef carpaccio with cilantro aioli and yuca tostones

Warm palm heart salad with fresh cheese and guava vinaigrette

Fried red snapper with coconut rice and caribbean salad

Braised beef ribs with sweet potato purée and grilled vegetables

Stuffed chicken with palm cheese and spinach, tamarind sauce, and creamy rice

Soursop cheesecake with cane honey reduction

Rice pudding infused with spices and artisan rum

Costa rican cocoa tart with local vanilla ice cream

House chifrijo: crispy pork belly, tender beans, pico de gallo, and rice

Tostones with creole sour cream: fried green plantains with coastal-style sour cream sauce and cilantro

Traditional tilapia ceviche: citrus-marinated tilapia with red onion, sweet pepper, and toasted corn

Black bean soup with poached egg: black bean broth with local spices and corn toast

Country salad: fresh lettuce, tomato, fresh cheese, avocado, and passion fruit vinaigrette

Potato and artisan chorizo hash: served with homemade tortillas

Traditional casado: rice, beans, sweet plantains, fresh salad, and beef in creole sauce

Garlic tilapia: served with yuca purée and sautéed vegetables

Chicken in achiote and coconut sauce: served with cilantro rice and white beans

Coconut and caramel flan

Three-milk cake with drip-brewed coffee

Papaya sweet with fresh cheese

Sopa azteca

Chilaquiles de pollo

Tacos dorados de queso

Esquites

Tacos al pastor

Flautas de pollo

Enchiladas de res

Chalupas de pollo

Tres leches

Pan de elote en almibar

Banana flambeada y helado

Shrimp ceviche with coconut tiger's milk and plantain chips

Corn empanadas stuffed with lamb and smoked cheese

Eggplant rolls with ricotta and cilantro pesto

Mini arepas filled with garlic octopus and yellow chili emulsion

Pejibaye soup with crispy cheese and truffle oil

Fresh hearts of palm salad with avocado and tamarind vinaigrette

Tuna tartare with pickled chili and crispy rice

Beef carpaccio with mustard emulsion and capers

Duck breast with red fruit sauce and cassava purée

Honey-glazed pork loin with squash purée

Grilled fish with mango chimichurri and spiced quinoa

Slow-cooked beef ribs with cacao sauce and roasted vegetables

Artisan coffee ice cream with cacao cookie

Warm chocolate tart with guava ice cream

Suspiro limeño with fresh fruits and passion fruit reduction

Mango and ginger cheesecake with almond crumble

Tuna tartare with avocado and sesame sauce – fresh red tuna diced and paired with creamy avocado and a light toasted sesame sauce

Scallop ceviche with lemon and basil – fresh scallops marinated in lemon juice, basil, and a touch of olive oil, served with edible flowers

Lobster salad with dijon mustard mayonnaise – fresh lobster served in a smooth dijon mustard mayonnaise, accompanied by mixed greens and cherry tomatoes

Chicken breast stuffed with truffle and asparagus – chicken breast stuffed with a mixture of truffles and asparagus, served with a white wine sauce and mashed potatoes with caramelized onions

Grilled salmon with champagne sauce – grilled salmon fillet with a delicate champagne sauce, accompanied by creamy celery root purée

Duck à l'orange with sweet potato purée – roasted duck breast with an orange sauce reduction and spices, served with sweet potato purée and glazed vegetables

Herb-crusted sea bass with lemon and caper sauce – sea bass with a crispy herb crust, served with a lemon and caper sauce, wild rice, and asparagus

Apple tarte tatin with vanilla ice cream – caramelized upside-down apple tart served with a scoop of artisanal vanilla ice cream

Raspberry soufflé with chantilly cream – delicate raspberry soufflé served with smooth chantilly cream

Chocolate mousse with candied orange – silky dark chocolate mousse with a touch of candied orange and citrus zest

Fresh lobster ceviche with heart of palm, coconut milk, red onion, ginger, and malanga chips

"turn the life" ceviche (shrimp, scallops, and fish) with mandarin lemon juice and cilantro

Costa rican enyucados with cilantro mayonnaise and turmeric coral tuile

Surf & turf (ribeye steak and whole jumbo shrimp) with rosemary potatoes and red wine sauce

Whole grilled red snapper caribbean-style with coconut milk sauce and patacones

Lobster tail with tamarind glaze, roasted potatoes, and chimichurri

Avocado homemade ice cream with organic chocolate syrup

Coconut flan with blue zone cacao ganache

Tarte tatin with fresh blueberries