Chef a domicilio

Tuna tartare with avocado and lemon – fresh tuna diced and mixed with creamy avocado, scallions, and seasoned with olive oil, lemon, and soy sauce

Grilled octopus greek salad – tender grilled octopus served with tomatoes, cucumber, red onion, olives, feta cheese, and an oregano olive oil dressing

Gilt-head bream ceviche with lime and cilantro – fresh bream marinated in lime juice, red onion, cilantro, and a hint of chili

Mussels marinara – mussels cooked in a white wine broth with garlic, onions, and parsley, served with crusty bread

Smoked cod with olive oil and lemon – thin slices of smoked cod served with olive oil, lemon juice, and capers

Seafood paella – rice cooked with a variety of seafood, such as shrimp, mussels, squid, and clams, seasoned with saffron, peppers, and tomato

Oven-baked sea bass with mediterranean herbs – fresh sea bass oven-baked with thyme, rosemary, garlic, and olive oil, served with roasted vegetables

Grilled salmon with yogurt-cucumber sauce – grilled salmon fillet served with a fresh yogurt, grated cucumber, and mint sauce

Seafood ravioli with lemon basil sauce – seafood-filled ravioli served in a smooth lemon, basil, and olive oil sauce. stuffed squid with rice and seafood – squid stuffed with a mixture of rice, shrimp, and spices, served with a tomato and herb sauce

Hake in green sauce – hake fillets cooked in a parsley, garlic, white wine, and olive oil sauce, served with boiled potatoes

Stuffed squid with rice and seafood – squid stuffed with a mixture of rice, shrimp, and spices, served with a tomato and herb sauce

Lemon tart with meringue – a crisp cookie crust, lemon cream filling, topped with soft, golden meringue

*bananas foster** sliced bananas sautéed in butter, brown sugar, and cinnamon, then flambeed with rum and served over vanilla ice cream

Cannoli siciliani – crispy pastry tubes filled with sweet ricotta cheese, chocolate, and candied fruits

Edamame with sea salt – steamed soybeans lightly salted, a classic and healthy appetizer

Pork gyoza – japanese dumplings filled with pork, cabbage, and garlic, served with soy sauce and vinegar

Salmon sashimi – thin slices of fresh salmon, served with wasabi and soy sauce

Tuna and avocado sushi – sushi rolls with fresh tuna and avocado, accompanied by wasabi, pickled ginger, and soy sauce

Chicken teriyaki – grilled chicken glazed with teriyaki sauce, served with steamed rice and sautéed vegetables

Pork tonkotsu ramen – rich pork broth ramen with noodles, bamboo shoots, green onions, and soft-boiled egg

Dorayaki – pancakes filled with sweet red bean paste, a traditional japanese treat

Fried ice cream (tempura)

Anmitsu – traditional japanese dessert made with agar-agar jelly, fresh fruits, red bean paste, and syrup

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

Chifrijo – crispy pork belly with tender beans, pico de gallo, and rice, served with tortillas

Corvina ceviche – fresh fish marinated in lime juice with cilantro, onion, and sweet pepper, served with fried plantains

Black bean soup – black bean broth with a poached egg and cilantro, served with homemade tortillas

Vigorón – boiled yuca with crispy pork rinds and cabbage salad with tomato and chimichurri

Gallos de arracache – corn tortillas filled with arracache (a root vegetable similar to celery) sautéed with achiote and pork

Traditional casado – rice, beans, sweet plantain, salad, and meat (chicken, beef, or pork) in sauce, served with a side of potato hash

Olla de carne (beef stew) – hearty soup with beef and vegetables like yuca, tiquizque, sweet potato, green plantain, and chayote

Caribbean rondón – coconut-based soup with fish or seafood, green plantains, and root vegetables like yam and yuca

Shrimp rice – stir-fried rice with fresh shrimp, achiote, and vegetables, served with salad and french fries

Achiote chicken – slow-cooked chicken in achiote sauce with spices, served with white rice and chayote hash

Tres leches cake – moist sponge cake soaked in evaporated milk, condensed milk, and heavy cream, topped with meringue

Arroz con leche – creamy dessert made with rice, milk, cinnamon, and raisins

Churchill – shaved ice with syrup, condensed milk, ice cream, and fresh fruit

Tuna tartare with avocado emulsion and purple yuca chips

Crispy pork belly arepitas with guasacaca and smoked cheese foam

Octopus carpaccio with passion fruit vinaigrette and local cilantro

Corn empanadas stuffed with lobster and mandarin lime aioli

Seafood soup with coconut milk, turmeric, and panamanian chili

Palm heart, green mango, and shrimp salad with tamarind dressing

Corvina tiradito with aji amarillo, mango, and passion fruit pearls

Braised pork terrine with guava chutney and crispy plantains

Whole grilled red snapper with fresh herb mojo and truffled yuca purée

Beef tenderloin with local spice crust and drip-brewed coffee reduction

Seabass in crab butter sauce with pejibaye risotto

Braised lamb with spices and cane honey, served with sweet potato purée and asparagus

Costa rican cocoa mousse with almond crunch

Artisan soursop ice cream with spiced rum reduction

Passion fruit and mango tart with ginger meringue

Coconut soufflé with caramel cream and rum

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

Papaya mince with pork belly

Gallos: in costa rican gastronomy, a "rooster" does not refer to the bird, but to a preparation that consists of a tortilla (usually corn) with some kind of accompaniment on top

Patí caribbean zone a yellow dough pastry filled with well-seasoned ground beef, spiced with caribbean spices and chili, with an intense and slightly spicy flavor

Mini costa rican empanadas with a creole sauce

Sautéed yucca with garlic and butter and rib with caribbean sauce

Caldosa: a popular costa rican street-food classic that combines ceviche with tcorn chips

Caribbean chicken in coconut sauce slow-cooked chicken in coconut milk with spices and vegetables, aromatic and comforting

Beef tongue in sauce slow-cooked beef tongue bathed in a smooth and flavorful creole tomato sauce

Achiote chicken slow-cooked chicken with achiote and spices, with an intense and traditional flavor

Corn rice rice prepared with dried corn, pork, and annatto, an ancestral chorotega dish

Coconut cake a soft sponge cake made with shredded coconut and coconut milk, with a tropical flavor

Arroz con leche (costa rican rice pudding) a creamy and comforting dessert made with rice slowly cooked in milk, sugar, and cinnamon. sweet, soft, and full of homemade flavor — a true costa rican classic

Banana cake

Pumpkin honey a traditional dessert made with pumpkin slowly cooked in a sugar cane syrup with cinnamon and cloves, until a thick and aromatic syrup is obtained

Fruits, granola and yogurt

Bacon

Fried sweet plantain

Bread

Cheese

Avocado

Gallo pinto (rice and beans)

Costa rican sausage

Sour cream

Eggs

Includes: coffee and juice