Chef a Domicilio en Costa Rica

Mushroom carpaccio with parmesan and lemon thinly sliced fresh mushrooms with parmesan cheese, olive oil and a touch of lemon

Classic tomato bruschetta toasted artisan bread topped with fresh tomato, garlic, basil and extra virgin olive oil

Artisan rosemary focaccia with olive oil soft, crispy focaccia served with garlic and rosemary infused olive oil

Ricotta and spinach ravioli with butter and sage filled pasta served in a delicate brown butter and fresh sage sauce

Fish with lemon, butter and capers pan-seared fish served with a light lemon, butter and caper sauce

Pasta al pomodoro with fresh basil handcrafted pasta in slow-cooked tomato sauce with garlic, olive oil and fresh basil

Red wine poached pears pears gently poached in red wine with spices and citrus

Italian lemon crostata crispy sweet pastry filled with silky lemon cream

Classic tiramisu layers of coffee-soaked sponge cake with mascarpone cream and cocoa

Fresh oysters with passion fruit granita and citrus

Wagyu tartare with mustard emulsion and wasabi caviar

Lobster fritters with saffron mayonnaise

Mini corn arepas with foie gras and red wine reduction

Octopus carpaccio with truffle oil and black olive powder

Artichoke cream with crispy parmesan and iberian ham

Burrata salad with roasted peaches and pistachio pesto

Confit langoustines with coconut foam and yellow chili

Beef tenderloin with malbec wine reduction and cauliflower purée

Confit duck with wild mushroom risotto and fig sauce

Salt-baked sea bass with lemon emulsion and basil foam

Crispy suckling pig with tamarind reduction and fondant potatoes

70% chocolate mousse with hazelnut crumble

Vanilla mille-feuille with passion fruit cream and toasted almonds

Soursop soufflé with raspberry coulis

White truffle ice cream with cacao crumble and sea salt

Red tuna carpaccio with olive oil, lemon, and capers – thin slices of fresh red tuna, dressed with extra virgin olive oil, lemon, capers, and fresh basil leaves

Heirloom tomato salad with burrata and extra virgin olive oil – local heirloom tomatoes, fresh burrata, basil, and a drizzle of extra virgin olive oil

Red snapper tartare with mango and avocado – fresh red snapper diced and mixed with mango, avocado, red onion, cilantro, and a touch of olive oil and lemon

Serrano ham croquettes with homemade tomato sauce – crispy croquettes filled with serrano ham, served with a homemade tomato sauce with fresh herbs

Grilled octopus with paprika and black garlic sauce – grilled octopus served with a smoky paprika and black garlic sauce, garnished with fresh chives

Chilled cucumber and yogurt soup with mint – a refreshing chilled soup made with cucumber, greek yogurt, garlic, and mint, perfect for costa rica’s tropical climate

Grilled red snapper with lemon and capers sauce – fresh red snapper fillets grilled and served with a lemon and caper sauce, accompanied by herb-roasted potatoes

Seafood risotto with saffron and white wine – creamy risotto with fresh seafood, saffron, white wine, onion, and a touch of parmesan

Roast lamb with rosemary and red wine sauce – roast leg of lamb served with a red wine and rosemary sauce, accompanied by rustic mashed potatoes and seasonal vegetables

Mediterranean paella with chicken and seafood – traditional paella with rice, fresh seafood, chicken, peppers, and peas, cooked with fish stock and saffron

Fresh pasta with tomato sauce, basil, and pecorino cheese – homemade fresh pasta with a homemade tomato sauce, fresh basil, and grated pecorino cheese

Oven-baked hake with provençal herbs and olive oil – oven-baked hake with provençal herbs, olive oil, and a touch of lemon, served with wild rice

Vegetarian moussaka – moussaka made with eggplant, zucchini, tomatoes, and lentils, topped with a smooth béchamel sauce and baked until golden

Lemon and almond tart with pastry cream – almond crust with lemon pastry cream, decorated with lemon zest and slivered almonds

Panna cotta with seasonal fruits and costa rican honey – smooth panna cotta served with fresh local fruits and a drizzle of costa rican honey

Baklava with pistachios and honey – traditional baklava with layers of phyllo dough, pistachios, and a drizzle of local honey

Pistachio ice cream with olive oil and maldon salt – creamy pistachio ice cream served with a touch of olive oil and maldon salt

Chocolate mousse with fresh raspberries – dark chocolate mousse accompanied by fresh raspberries and a dollop of chantilly 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

Heart of palm & passion fruit carpaccio: shaved fresh hearts of palm, passion fruit "leche de tigre," cilantro oil, and chili curls

Nikkei-style corvina ceviche: cubes of fresh sea bass cured in a "leche de tigre" with a touch of soy, ginger, and sesame oil. served with avocado, crunchy cancha corn, and thin slices of red onion

Costa rican cobb salad

Herb-crusted cauliflower medallion with roasted pepper romesco

Caribbean patí – traditional caribbean-style empanadas filled with seasoned meat or fish, herbs, and a touch of coconut, baked or fried to golden perfection

Creamy pejibaye & heart of palm picadillo (braised in coconut cream with culantro coyote oil over handmade corn tortillas)

Salmon with mashed potato, grilled sparragus with sesame oil and a spicy asian goose berry souce

Grilled bone-in pork chop with mango-habanero bbq glaze & garlic-infused cassava purée

Coffee-rubbed beef tenderloin with creamy cassava mousseline & guava-red wine reduction

Fetuccinni with mango and roasted pepper sauce with cashew seeds and roasted sparragus

Grilled salmon with avocado sauce topped with charred corn

Guava-glazed slow-roasted pork belly over creamy cassava purée

Achiote-roasted chicken breast over creamy 'arroz de maíz' (traditional cracked-corn risotto)

Passion fruit & mango "ceviche" (macerated tropical fruits in a lemongrass and ginger syrup, topped with a mint-basil granita and toasted coconut flakes)

Spiced pineapple & coconut "panna cotta"

Artisanal "chicheme" custard & coconut cream (traditional cracked corn and ginger infusion, slow-cooked in coconut milk with a cinnamon-spiced finish)

Purple sweet potato "velouté" & toasted seed medley (silk-smooth purple camote mousse over a crunchy base of pumpkin seeds, walnuts, and toasted coconut, finished with a spiced cane syrup drizzle)

Matcha green tea cheesecake: creamy matcha-infused cheesecake over a dark chocolate cookie crust, finished with a touch of white chocolate ganache and fresh berries

Strawberry cheescake with cookie crust

Churchill 2.0: condensed milk panna cotta & kola granita

Tártar de banano verde – green banana tartare with a hint of lime, cilantro, and a touch of spicy pepper, served with toasted cashews

Empanadas de chiverre – traditional turnovers filled with sweet chiverre (a type of squash) and panela caramel

Enyucados – fried yuca croquettes stuffed with cheese and served with homemade tomato sauce

Picadillo de papaya verde – green papaya hash with ground beef and achiote, served with warm tortillas

Patacones con frijol molido y queso – twice-fried green plantains topped with refried black beans and fresh costa rican cheese

Arroz con pollo – classic costa rican yellow rice with shredded chicken, vegetables, and spices, served with russian salad and sweet plantain

Lomo en salsa de cebolla – tender beef loin slow-cooked in a rich onion sauce, served with mashed potatoes and sautéed vegetables

Pescado en salsa caribeña – fresh fish fillet cooked in coconut milk, bell peppers, and spices, served with rice and patacones

Chuleta de cerdo en salsa de tamarindo – grilled pork chop glazed with a sweet and tangy tamarind sauce, accompanied by rice and fried yuca

Sopa de mondongo – hearty tripe soup cooked with vegetables, corn, and achiote, served with white rice and a side of tortillas

Pan bon – caribbean-style spiced fruit cake with raisins, cinnamon, and nutmeg

Buñuelos con miel de tapa – yuca fritters drizzled with sugarcane syrup

Dulce de nance – nance fruit cooked in sugar syrup, served with vanilla ice cream

Flan de coco – creamy coconut flan with a caramel glaze

Melcochas de tapa – chewy sugarcane toffees with a hint of lemon

🇻🇪 mini arepitas de reina pepiada con perlas de aguacate

🇵🇪 tiradito de corvina con maracuyá y crocante de maíz

🇲🇽 tostada de atún sellado con guacamole, chipotle y cebolla encurtida

🇵🇪 ceviche nikkei de corvina leche de tigre de ají amarillo, aguacate y maíz cancha crocante

🇲🇽 taco de short rib braseado tortilla artesanal, crema de aguacate y cebolla encurtida

🇨🇴 patacón crocante con camarones al ajillo

🇧🇷 croquetas de yuca y queso con salsa de ají amarillo

🇨🇷 ceviche tropical de pescado blanco con mango verde y leche de tigre caribeña

🇵🇪 ensalada tibia de quinoa, mango y espinaca baby

🇻🇪 empanaditas de cazón con salsa tártara de ají dulce

🇲🇽 sopa ligera de tortilla con aguacate, crema y queso fresco

🇨🇴 crema de auyama y coco con semillas tostadas

🇦🇷 provoleta a la parrilla con tomates asados y chimichurri

🇨🇷 róbalo glaseado en panela con risotto de coco y jengibre

🇻🇪 asado negro al ron oscuro con puré de yuca trufado

🇦🇷 entraña a la parrilla con chimichurri fresco y papas crocantes

🇧🇷 moqueca bahiana pescado y camarones en leche de coco, arroz jazmín

🇵🇪 lomo saltado contemporáneo filete salteado, papas crocantes y reducción de soja y ají amarillo

🇻🇪 pabellón contemporáneo short rib estofado, crema de plátano maduro, caraotas (frijoles) sedosas y polvo de queso llanero

🇲🇽 maíz dulce braseado con crema ligera de queso y chile ancho (opcion vegetariana)

🇲🇽 costillas de cerdo en salsa de chile guajillo con puré cremoso de maíz dulce

🇳🇮tres leches de coco con espuma de maracuyá

🇻🇪 texturas de cacao venezolano con crumble de café

🇻🇪 bienmesabe contemporáneo bizcocho de almendra, crema de coco y ron

🇦🇷 volcán de dulce de leche helado de vainilla

🇲🇽 tres leches infusionado con vainilla y cítricos

🇨🇴 mousse de maracuyá con crocante de cacao

🇧🇷 quindim de coco y yema con frutas tropicales

🇵🇪 suspiro limeño contemporáneo con crumble de canela

Mediterranean bruschetta – toasted bread topped with diced tomatoes, olives, basil, and feta cheese

Andalusian gazpacho – refreshing cold soup made with tomatoes, cucumber, bell pepper, and garlic

Greek salad – fresh cucumber, tomatoes, olives, red onion, and feta cheese with a lemon dressing

Marinera-style mussels – steamed mussels cooked with white wine, garlic, and parsley

Hummus with pita bread – creamy chickpea dip with tahini, lemon, and olive oil, served with warm pita

Spanish tortilla – traditional potato and onion omelet, cooked slowly until golden and tender

Mixed paella – traditional saffron-infused rice with seafood, chicken, and vegetables

Ratatouille – classic provençal dish made with slow-cooked eggplant, zucchini, tomatoes, and bell peppers. served with garlic-infused toasted country bread

Garlic chicken (pollo al ajillo) – juicy chicken cooked with garlic, white wine, and fresh parsley. served with rosemary potatoes and grilled asparagus

Salt-crusted sea bream (dorada a la sal) – whole sea bream baked in a salt crust for a tender, flavorful result. served with arugula, fennel, and orange salad

Herb-roasted lamb – slow-roasted lamb marinated with rosemary, garlic, and olive oil. served with creamy chickpea purée and roasted vegetables

Pasta with basil pesto – fresh pasta tossed in a fragrant basil, pine nut, and parmesan pesto sauce. served with a cherry tomato and mozzarella salad

Moussaka – greek-style baked eggplant with ground lamb, tomato sauce, and béchamel. served with a cucumber, yogurt, and mint salad

Grilled calamari – tender grilled squid with lemon, olive oil, and fresh herbs. served with aromatic basmati rice and fresh herbs

Catalan cream (crema catalana) – spanish-style crème brûlée with a caramelized sugar crust

Baklava – flaky pastry layers filled with honey and nuts

Santiago almond cake (tarta de santiago) – moist almond cake dusted with powdered sugar

Yogurt ice cream with honey and walnuts – creamy and refreshing dessert with mediterranean flavors

Panna cotta with berries – silky italian vanilla cream topped with a mixed berry sauce