Chef Juan Carlos Delgado Vargas

White gazpacho with candied elements and torch-burned local Monterrico cheese (vegetarian)

Tuna sashimi with blowtorch finish, wasabi soy-lemon dressing

Portobello mushroom stuffed with apples, bacon, onion and burned parmesan

Avocado with arugula, cherry tomatoes, patacón chips and uchuva (vegetarian)

Octopus tentacle with kalamata tapenade and red wine vinegar

Oranges with serrano ham, olives and white balsamic honey dressing

Cold watermelon soup with extra virgin olive oil and apple juice (vegetarian)

Cold beet, watermelon and orange soup with yogurt decoration (vegetarian)

Pop-up grilled lobster with garlic-lime-caper butter, roasted potatoes and seasonal vegetables

Beef tenderloin with roasted sweet chili-lemon sauce and roasted potatoes

Mixed paella with live preparation, seafood/meat/vegetarian options

Risotto with mushrooms and white wine, choice of cream or coconut milk (vegetarian)

Red wine pears with cinnamon and vanilla ice cream

Chocolate-grilled pineapple with vanilla ice cream and walnuts

Artisan mousse with seasonal fruits, vanilla ice cream and almonds

Corn tamal with cream cheese, yogurt, honey and cinnamon

Palm heart cocktail with pejibaye, fried onion, lemon and patacón chips

Cold watermelon soup with apple juice and olive oil (vegetarian)

Traditional gazpacho with patacón chips and parmesan cheese (vegetarian)

Tuna sashimi with wasabi, soy-lemon dressing and toasted sesame

Cantaloupe cold soup with coconut oil and mint (vegetarian)

Portobello stuffed with apple, bacon, onion, and parmesan crust

Octopus tentacle with kalamata olive tapenade

Cold beet, watermelon and orange soup with yogurt decoration (vegetarian)

Chicken breast in creamy Dijon sauce, rice with almonds and cranberries

Whole roasted chicken with sweet potatoes, eggplant and balsamic garlic dressing

Rice with shrimp or vegetarian style (vegetarian option available)

Mixed paella with pork, chicken, seafood or vegetarian

Pears fried in butter with yogurt cream and honey

70% chocolate-covered strawberries with vanilla ice cream

Bananas in coconut milk with cinnamon, almonds and honey (vegetarian)

Artisan seasonal fruit mousse with vanilla ice cream and almonds

Palm heart cocktail with pejibaye, fried purple onion, lemon and patacón chips

Traditional gazpacho with patacón chips and parmesan cheese (vegetarian)

Non-dairy seasonal vegetable soup with parmesan and garlic croutons (vegetarian)

Cold beet, watermelon and orange soup with yogurt decoration (vegetarian)

Rice with your choice of protein (chicken/shrimp/vegetarian/more) in Costa Rican style

Gallo Pinto with pan-fried tuna, Tajibo sauce, vegetables in garlic butter

Pork tenderloin in creamy pineapple sauce, roasted potatoes, seasonal vegetables

Vegetarian mixed paella prepared live with artisanal fish stock (vegetarian option available)

Soursop candy with handmade cookie and toasted almonds

Three milks (from supplier)

Bananas in coconut milk with lemon, cinnamon, honey, and almonds (vegetarian)

Mix of cranberries, grapes, strawberries, orange juice and fresh mint (vegetarian)