Chef Kenlly Fernández Beita

1- Tropical Table: Fresh Costa Rican coffee, fruit-based natural drink, plain yogurt, seasonal granola, and fresh-cut fruit

2- Countryside Table: Fresh Costa Rican coffee, fruit-based natural drink, homemade corn tortillas, traditional Costa Rican picadillo, and fresh-cut fruit

3- European Table: Fresh Costa Rican coffee, fruit-based natural drink, french bread toast, seasonal local cheese and butter, homemade jam, and fresh- cut fruit

1- Costa Rican Breakfast: Traditional gallo pinto, scrambled eggs with caramelized onion, local sour cream, cooked ripe plantain, hand-pressed tortilla, and stewed beef

2- American Breakfast: Homemade potato hashbrown, oven-baked bacon, fried eggs, maple syrup, and cheddar cheese cubes

3- French Breakfast: Freshly baked croissants, mushroom and chive omelette, and hollandaise sauce

4- English Breakfast: Grilled sausage, baked muffins (English muffins), stewed beans, and scrambled eggs

5- Italian Breakfast: Caprese-style sandwich made with ciabatta bread, roasted garlic dressing, tomato slices, fresh basil, fresh mozzarella, and pesto

6- Spanish Breakfast: Spanish omelette made with yellow potatoes, whole egg, and onion, served with mixed salad and a corn tortilla

7- Energy Breakfast: Chicken wrap with avocado, lettuce, and croutons, served with homemade dressing and a homemade energy bar

Casual Table: Welcome cocktail with liquor, natural beverage, freshly baked pita bread, garlic and herb butter, and roasted carrot dressing

Formal Table: Welcome cocktail with liquor, natural beverage, toasted homemade bread, and seasonal homemade butter

Festive Table: Welcome cocktail with liquor, natural beverage, homemade tortilla chips, fresh guacamole, and homemade mayonnaise

Oysters Rockefeller: Baked with parmesan, garlic, and parsley, served with citrus butter

Tuna Tartare: Yellowfin tuna with fresh mango, avocado, scallions, and oriental dressing

Tempura Shrimp: Light and crispy tempura, served with passion fruit butter

Clam & Calamari Chowder: Creamy stew with clams, calamari, diced carrots, and fresh rice

Scallops with Mushroom Cream: Seared and braised in butter, served with a light local mushroom cream

Lobster & Hearts of Palm Pie: Creamy lobster and hearts of palm filling, homemade pastry, baked with mozzarella cheese

Garlic Butter Mussels: Roasted in garlic butter sauce, served with baby corn, roasted carrots, and mini carrot salad

Beef Tenderloin in Red Wine Sauce: Seared to your preference, braised with garlic and thyme, served with yellow potatoes prepared in different textures

Chipotle Chicken: Griddle-seared chicken breast, served over creamy yuca purée with a cooked mango-chipotle relish

Breaded Sea Bass: Served with sweet potato-orange purée and a Costa Rican hearts of palm salad

Slow-Braised Pork Ribs: Braised for over 8 hours, served in tamarind sauce with Cuban-style mojo yuca and local herb salad

Jumbo Shrimp Salad: Sautéed shrimp with fresh tomato and cucumber, caramelized walnuts, roasted scallions in preserves, wild lulo dressing, and fire-roasted corn relish

Orange New York Cheesecake: Double-layer baked cheesecake over a buttery cookie crust with orange zest

Apple Strudel: Fried phyllo pastry with caramelized cinnamon apples, served with ice cream

Chilled Strawberry & Yogurt Tart: Costa Rican yogurt-based tart with homemade strawberry syrup, nutmeg and clove cookie crust, topped with candied almonds

Coffee Textures: Coffee flan with coffee syrup, served with a glass of Costa Rican coffee wine

Peanut Cake: Warm, freshly baked cake made with local peanuts, creamy filling, served over a peanut butter shortbread with vanilla ice cream

Almond Torrija: Brioche soaked in cinnamon sugar, pan-fried in brown butter, coated in almonds, served with vanilla ice cream

Welcome Table: Welcome cocktail with liquor, natural beverage, seasonal vegetable ceviche, classic Costa Rican olla de carne, fresh tortilla chips with roasted eggplant dressing, and local lime wedges

Mango, Shrimp & Sea Bass Ceviche: Fresh locally caught sea bass, served in a citrus broth with mango, red onion, and cilantro, accompanied by puffed corn tortilla

Shrimp in Creole Sauce: Jumbo shrimp in roasted tomato sauce, served with baked baby potatoes and curly watercress

Pork Chifrijo: Fried pork ribs with red bean stew, fresh cabbage salad, pico de gallo, and lime wedges

Breaded Mackerel Vigorón: Boiled yuca, turmeric-pickled cabbage, garlic-lime vinaigrette, fried mackerel, homemade mayonnaise, and fresh lime with cilantro

Plantains with Cheese: Plantains in orange syrup, gratinéed with a mix of Costa Rican cheeses, topped with crushed almonds

Pejibaye Tamal with Stewed Hen: Hen slow-cooked for over 8 hours, seasoned with Costa Rican achiote, wrapped in creamy pejibaye masa, and served on a traditional plantain leaf

Garlic Butter Sea Bass: Griddle-seared sea bass, served over rustic yellow potato purée with crispy lemon carrots

Achiote Chicken: Served over green plantain picadillo with curly beet salad

Pork Chop: Served over seasoned squash purée, accompanied by fire-roasted yellow corn relish

Beef Tenderloin with Pozol: Served over Costa Rican-style hominy stew, with homemade sweet potato chips and cilantro air

Caribbean Seafood Cream: Creamy coconut and mixed seafood stew, served with fresh white rice and local lime wedges

Rice and Beans with Fried Red Snapper: Traditional Costa Rican coconut rice and beans with Panamanian pepper, whole fried red snapper, Caribbean sauce, and fresh tomato salad

Strawberries & Natilla: Strawberries in citrus syrup, served over a buttery shortbread with sweet cream

Squash in Syrup: Slow-cooked ayote sazón in cinnamon and star anise syrup, served with vanilla ice cream

Rice Pudding: Creamy rice pudding, accompanied by vanilla sponge cake and rum syrup

Mango in Honey: Slow-cooked mango in syrup, served with seasonal ice cream, caramelized nuts, and curled mango peel

Orange Flan: Creamy flan made with Costa Rican oranges, served with syrup and candied zest

Banana Cake: Homemade banana and walnut cake, served with local banana flambéed in tequila