Chef Luis Fernando Rodríguez

Descripción de nuestros menús de cena: Menú de 5 tiempos de comida. Nuestros menús de cena incluyen: Bebida natural a base de fruta de temporada más bebida de agua saborizada y gasificada con hierbas del jardín del chef, una copa con coctel para brindis p

Almeja al ajillo: Almeja blanca del pacifico braseada a la mantequilla de ajo, servidas sobre una cama de mézclum fresco y chilotes asados

Ensalada de papa y manzana: Ensalada a base de manzana verde y papa amarilla, marinada con una mayonesa casera de culantro y chile panameño, servida con una arúgula rizada y julianas de tortilla de maíz frita

Pesto de berenjena: Pesto de berenjena al horno, cocida con ajo, hierbas del huerto, servido con crujiente de malanga y brotes rizados

Tartar de atún: Tartar de atún fresco y soya, acompañado de mango y aguacate en cubos, servido con julianas de chips de papa amarilla

Calamar frito: Calamar empanizado acompañado con una mayonesa de cúrcuma y kétchup casera, servido con coliflor en conserva

Vegetales en escabeche: Vegetal de temporada cocido en una vinagreta de zanahoria rostizada, jengibre y cúrcuma, servido con crocante de arroz y ensalada de berros frescos y pimentón ahumado espolvoreado

Ceviche de camarón y mango: Camarón costarricense servido en un caldo cítrico de limón, naranja, cebolla morada picada, estragón y cubos de mango fresco. Acompañado de mayonesa de chipotle y miel con chips de tortilla

Estofado de res: Estofado de res de cocción larga, servido en su propio caldo acompañado de papa amilla y zanahoria asada, servido con arroz blanco fresco y gajo de limón

Croqueta de pollo y jengibre: Croqueta de pollo de pastoreo y jengibre rayado, servido sobre una crema liviana de tomate con brotes de culantro fresco

Crema caribeña: Crema caribeña a base de leche de coco, pasta de tomate y caldo de mariscos, servido con mariscos costarricenses en trozos, acompañado de tostadas de pan con hierbas

Hummus de ayote: Hummus de ayote y pejibaye, servido con semillas de girasol tostadas, chimi de hierbas, acompañado de suflado casero de tubérculos

Ensalada de aguacate: Ensalada a base de aguacate fresco, tomate cherry, albahaca tierna, aceite de coco, acompañada de cremoso de aguacate, crocante de queso parmesano, vinagreta crítica, berros rizados, cebolla morada en conserva y queso de cabra cremos

Costilla de cerdo en salsa de tamarindo: Costilla de cerdo de cocción larga bañada en salsa barbacoa de tamarindo, acompañada de bastones de yuca al mojo cítrico

Lomito de res en salsa oscura de vino: Lomito de res cocido con termino al gusto, braseado con mantequilla clarificada, tomillo y ajo, servido con pure de papa amarilla y salsa a base de vino tinto y especies

Pechuga de pollo a la naranja: Pechuga de pollo de pastoreo sellada al comal, bañada con una salsa de naranja y lavanda, acompañada de pure de camote y crocante de apio

Salmon al comal: Salmon sellado al comal y rostizado con mantequilla clarificada y romero, servido con pure de yuca, mayonesa de ajo blanco y decorado con mézclum fresco

Corvina reina en mantequilla cítrica: Corvina reina al horno, servida con una mantequilla cítrica de alcaparras, acompañada con un muselini de brócoli y cebollinos asados

Camarones del pacifico: Camarón costarricense sellado a las hierbas, servido con arroz jardinero, acompañado de arvejas, aguacate fresco y gajos de limón

Risotto al milanés: Risotto a la milanés, servido con osobuco y queso parmesano, acompañado de crocante de queso, brotes tiernos de apio y tostadas de pan francés

Ensalada de cuscús y queso de cabra: Cuscús cocido y marinado con vinagreta de miel de la zona azul, servido con tomate cherry, uvas pasa, nuez tostada y aguacate fresco, acompañado con queso feta y brotes rizados

Raviolón de camarón a la mantequilla de salvia cremosa: Raviolón a base de pasta fresca, relleno de camarón costarricense, palmito y chicasquil, servido con una mantequilla de salvia y perejil. Acompañado al lado de tostadas de pan francés

Mejillones al vino blanco: Mejillones cocidos al vino blanco con orégano, ajo y laurel, servido con cubos de papa crujientes, acompañado de aguacate fresco y chimi de hierbas

Filete de trucha en salsa de maracuyá: Filete de trucha cocida al punto, rellana de ensalada cítrica de chayote y estragón, servida sobre una salsa de maracuyá

Atún curado en pimentón: Filete de atún de aleta amarilla, curado con pimentón y sellado al punto, servido sobre una ensalada de quinoa orgánica mixta, acompañado de vegetales de temporada asados y en conserva, decorado con maní tostado, mayonesa de cebol

Strudel de manzana con helado: Strudel casero a base de relleno de manzana con canela a base de una pasta crujiente frita, servido con un helado de vainilla y caramelo salado casero

Flan de naranja - pomelo: Flan horneado a base de naranja pomelo y rayadura cítricas, acompañado de galleta quebrada de vainilla y ralladura de naranja en conserva

Parfait de yogurt y arándonos: Postre servido a base de yogurt costarricense sazonado cítricamente, acompañado de galleta choco-chips molida y compota de arándanos casera, decorado con hierbabuena rizada y hojuelas de quinoa

Maní en texturas: Tarta de maní, servida caliente acompañada de helado de maní y caramelo salado

Miel de ayote: Ayote cocido con especies estilo costarricense, servido con helado de vainilla, flor de lavada y brotes de hierba buena

Torrija: Postre servido a base de pan brioche envuelto en canela y sellado al comal, servido con helado de caramelo y vainilla

Cheesecake de moras: Cheesecake estilo NY servido sobre una base de galleta de canela, acompañado de compota de moras silvestres y coral de limón

Mousse de guanábana: Mousse a base de guanábana fresca, servido con guanábana fría en almíbar acompañada de nuez caramelizada y crocante

Tartaleta de mango: Tartaleta estilo francesa servida con una miel de mango y crema inglesa, acompañada de arándanos frescos y hojuelas de quinoa

Flan de coco y café: Flan horneado con coco tostado y café costarricense, servido con un almíbar de café, nieve ligera de vainilla y marañón tostado quebrado

Pannacotta de cas: Pannacotta de cas acompañada de galleta francesa, gel de limón y hojuelas de quinoa

Lisboa: Postre a base de pasta de hojaldre con una crema portuguesa horneada de vainilla y limón, acompañada de crema chantilly de canela

Descripción de nuestros menús de almuerzo: Menú de 4 tiempos de comida. Nuestros menús de almuerzo incluyen: Bebida natural a base de fruta de temporada más bebida de agua saborizada con hierbas del jardín del chef. Acompañado de una tabla de bienvenida c

Almeja al ajillo: Almeja blanca del pacifico braseada a la mantequilla de ajo, servidas sobre una cama de mézclum fresco y chilotes asados

Ensalada de papa y manzana: Ensalada a base de manzana verde y papa amarilla, marinada con una mayonesa casera de culantro y chile panameño, servida con una arúgula rizada y julianas de tortilla de maíz frita

Pesto de berenjena: Pesto de berenjena al horno, cocida con ajo, hierbas del huerto, servido con crujiente de malanga y brotes rizados

Tartar de atún: Tartar de atún fresco y soya, acompañado de mango y aguacate en cubos, servido con julianas de chips de papa amarilla

Calamar frito: Calamar empanizado acompañado con una mayonesa de cúrcuma y kétchup casera, servido con coliflor en conserva

Vegetales en escabeche: Vegetal de temporada cocido en una vinagreta de zanahoria rostizada, jengibre y cúrcuma, servido con crocante de arroz y ensalada de berros frescos y pimentón ahumado espolvoreado

Ceviche de camarón y mango: Camarón costarricense servido en un caldo cítrico de limón, naranja, cebolla morada picada, estragón y cubos de mango fresco. Acompañado de mayonesa de chipotle y miel con chips de tortilla

Estofado de res: Estofado de res de cocción larga, servido en su propio caldo acompañado de papa amilla y zanahoria asada, servido con arroz blanco fresco y gajo de limón

Croqueta de pollo y jengibre: Croqueta de pollo de pastoreo y jengibre rayado, servido sobre una crema liviana de tomate con brotes de culantro fresco

Crema caribeña: Crema caribeña a base de leche de coco, pasta de tomate y caldo de mariscos, servido con mariscos costarricenses en trozos, acompañado de tostadas de pan con hierbas

Hummus de ayote: Hummus de ayote y pejibaye, servido con semillas de girasol tostadas, chimi de hierbas, acompañado de suflado casero de tubérculos

Ensalada de aguacate: Ensalada a base de aguacate fresco, tomate cherry, albahaca tierna, aceite de coco, acompañada de cremoso de aguacate, crocante de queso parmesano, vinagreta crítica, berros rizados, cebolla morada en conserva y queso de cabra cremos

Costilla de cerdo en salsa de tamarindo: Costilla de cerdo de cocción larga bañada en salsa barbacoa de tamarindo, acompañada de bastones de yuca al mojo cítrico

Lomito de res en salsa oscura de vino: Lomito de res cocido con termino al gusto, braseado con mantequilla clarificada, tomillo y ajo, servido con pure de papa amarilla y salsa a base de vino tinto y especies

Pechuga de pollo a la naranja: Pechuga de pollo de pastoreo sellada al comal, bañada con una salsa de naranja y lavanda, acompañada de pure de camote y crocante de apio

Salmon al comal: Salmon sellado al comal y rostizado con mantequilla clarificada y romero, servido con pure de yuca, mayonesa de ajo blanco y decorado con mézclum fresco

Corvina reina en mantequilla cítrica: Corvina reina al horno, servida con una mantequilla cítrica de alcaparras, acompañada con un muselini de brócoli y cebollinos asados

Camarones del pacifico: Camarón costarricense sellado a las hierbas, servido con arroz jardinero, acompañado de arvejas, aguacate fresco y gajos de limón

Atún curado en pimentón: Filete de atún de aleta amarilla, curado con pimentón y sellado al punto, servido sobre una ensalada de quinoa orgánica mixta, acompañado de vegetales de temporada asados y en conserva, decorado con maní tostado, mayonesa de cebol

Risotto al milanés: Risotto a la milanés, servido con osobuco y queso parmesano, acompañado de crocante de queso, brotes tiernos de apio y tostadas de pan francés

Ensalada de cuscús y queso de cabra: Cuscús cocido y marinado con vinagreta de miel de la zona azul, servido con tomate cherry, uvas pasa, nuez tostada y aguacate fresco, acompañado con queso feta y brotes rizados

Raviolón de camarón a la mantequilla de salvia cremosa: Raviolón a base de pasta fresca, relleno de camarón costarricense, palmito y chicasquil, servido con una mantequilla de salvia y perejil. Acompañado al lado de tostadas de pan francés

Mejillones al vino blanco: Mejillones cocidos al vino blanco con orégano, ajo y laurel, servido con cubos de papa crujientes, acompañado de aguacate fresco y chimi de hierbas

Filete de trucha en salsa de maracuyá: Filete de trucha cocida al punto, rellana de ensalada cítrica de chayote y estragón, servida sobre una salsa de maracuyá

Strudel de manzana con helado: Strudel casero a base de relleno de manzana con canela a base de una pasta crujiente frita, servido con un helado de vainilla y caramelo salado casero

Flan de naranja - pomelo: Flan horneado a base de naranja pomelo y rayadura cítricas, acompañado de galleta quebrada de vainilla y ralladura de naranja en conserva

Parfait de yogurt y arándonos: Postre servido a base de yogurt costarricense sazonado cítricamente, acompañado de galleta choco-chips molida y compota de arándanos casera, decorado con hierbabuena rizada y hojuelas de quinoa

Maní en texturas: Tarta de maní, servida caliente acompañada de helado de maní y caramelo salado

Miel de ayote: Ayote cocido con especies estilo costarricense, servido con helado de vainilla, flor de lavada y brotes de hierba buena

Torrija: Postre servido a base de pan brioche envuelto en canela y sellado al comal, servido con helado de caramelo y vainilla

Cheesecake de moras: Cheesecake estilo NY servido sobre una base de galleta de canela, acompañado de compota de moras silvestres y coral de limón

Mousse de guanábana: Mousse a base de guanábana fresca, servido con guanábana fría en almíbar acompañada de nuez caramelizada y crocante

Tartaleta de mango: Tartaleta estilo francesa servida con una miel de mango y crema inglesa, acompañada de arándanos frescos y hojuelas de quinoa

Flan de coco y café: Flan horneado con coco tostado y café costarricense, servido con un almíbar de café, nieve ligera de vainilla y marañón tostado quebrado

Pannacotta de cas: Pannacotta de cas acompañada de galleta francesa, gel de limón y hojuelas de quinoa

Lisboa: Postre a base de pasta de hojaldre con una crema portuguesa horneada de vainilla y limón, acompañada de crema chantilly de canela

Description of our Dinner Menus: 5-course menu. Our dinner menus include a natural fruit-based drink with seasonal fruit plus flavored and carbonated water infused with herbs from the chef's garden, a cocktail glass for toasting per person, accompanied by

Tuna Tartare: Fresh tuna and soy tartare, accompanied by diced mango and avocado, served with julienne yellow potato chips

Fried Calamari: Breaded calamari accompanied by homemade turmeric mayonnaise and ketchup, served with pickled cauliflower

Pickled Vegetables: Seasonal vegetables cooked in a vinaigrette of roasted carrot, ginger, and turmeric, served with crispy rice and fresh watercress and sprinkled with smoked paprika

Shrimp and Mango Ceviche: Costa Rican shrimp served in a citrus broth of lemon, orange, chopped red onion, tarragon, and fresh mango cubes. Accompanied by chipotle mayonnaise and honey with tortilla chips

Beef Stew: Slow-cooked beef stew, served in its own broth with yellow potato and roasted carrot, served with fresh white rice and a lemon wedge

Chicken and Ginger Croquette: Free-range chicken and grated ginger croquette, served on a light tomato cream with fresh coriander sprouts

Caribbean Cream: Caribbean cream made with coconut milk, tomato paste, and seafood broth, served with chunks of Costa Rican seafood and herb toast

Squash Hummus: Squash and peach palm hummus, served with toasted sunflower seeds, herb chimi, and homemade tuber puffs

Avocado Salad: A salad made with fresh avocado, cherry tomatoes, tender basil, coconut oil, accompanied by creamy avocado, crispy parmesan cheese, citrus vinaigrette, curly watercress, pickled red onions, and creamy goat cheese

Garlic Clams: Braised white Pacific clams in garlic butter, served on a bed of fresh mesclun and roasted corn, yucca, white garlic mayonnaise, and garnished with fresh mesclun

Potato and Apple Salad: A salad made with green apple and yellow potato, marinated in a homemade coriander and Panamanian chili mayonnaise, served with curly arugula and julienne fried corn tortillas

Eggplant Pesto: Oven-roasted eggplant pesto, cooked with garlic and garden herbs, served with crispy malanga and curly sprouts

Tamarind-glazed Pork Ribs: Slow-cooked pork ribs bathed in tamarind barbecue sauce, accompanied by citrus mojo yuca sticks

Beef Tenderloin in Dark Wine Sauce: Beef tenderloin cooked to your preference, braised with clarified butter, thyme, and garlic, served with yellow potato puree and a sauce made with red wine and spices

Orange Chicken Breast: Pasture-raised chicken breast seared on the griddle, bathed in an orange and lavender sauce, accompanied by sweet potato puree and celery crisps

Grilled Salmon: Salmon seared on the griddle and roasted with clarified butter and rosemary, served with yuca puree, white garlic mayonnaise, and garnished with fresh mesclun

Citrus Butter Queen Corvina: Oven-baked Queen Corvina served with a citrus butter sauce with capers, accompanied by broccoli mousseline and roasted chives

Couscous and Goat Cheese Salad: Cooked and marinated couscous with blue zone honey vinaigrette, served with cherry tomatoes, raisins, toasted walnuts, and fresh avocado, accompanied by feta cheese and curly sprouts

White Wine Mussels: Mussels cooked in white wine with oregano, garlic, and bay leaf, served with crispy potato cubes, accompanied by fresh avocado and herb chimichurri

Pacific Shrimp: Costa Rican shrimp seared with herbs, served with garden rice, accompanied by peas, fresh avocado, and lemon wedges

Paprika-Cured Tuna: Yellowfin tuna fillet cured with paprika and seared to perfection, served on a mixed organic quinoa salad, accompanied by roasted and pickled seasonal vegetables, garnished with toasted peanuts, chives mayonnaise, and sprouts

Saffron Risotto: Saffron-infused risotto served with osso buco and Parmesan cheese, accompanied by crispy cheese tuiles, tender celery sprouts, and French toast

Creamy Sage Shrimp Ravioli: Fresh pasta ravioli filled with Costa Rican shrimp, heart of palm, and chayote, served with a creamy sage and parsley butter, accompanied by French toast

Trout Fillet in Passion Fruit Sauce: Perfectly cooked trout fillet stuffed with a citrus chayote salad and served on a passion fruit sauce

Apple Strudel with Ice Cream: Homemade apple strudel with cinnamon-infused apple filling wrapped in crispy fried pastry, served with vanilla ice cream and homemade salted caramel

Orange-Grapefruit Flan: Baked flan with orange and grapefruit flavors, accompanied by vanilla crumble cookie and preserved orange zest

Yogurt and Blueberry Parfait: Dessert served with seasoned Costa Rican yogurt, crushed chocolate chip cookies, and homemade blueberry compote, garnished with curly mint and quinoa flakes

Textures of Peanut: Peanut tart served warm with peanut ice cream and salted caramel

Squash Honey: Cooked butternut squash with Costa Rican-style spices, served with vanilla ice cream, lavender flower, and mint sprouts

Torrija: Dessert made from brioche bread coated in cinnamon and sealed on the griddle, served with caramel and vanilla ice cream

Blackberry Cheesecake: New York style cheesecake served on a cinnamon cookie crust, accompanied by wild blackberry compote and lemon coral

Coconut-Coffee Flan: Baked flan with toasted coconut and Costa Rican coffee, served with a coffee syrup, light vanilla snow, and crushed toasted cashews

Lisbon: Puff pastry dessert with baked Portuguese vanilla and lemon cream, accompanied by cinnamon chantilly cream

Soursop Mousse: Fresh soursop mousse served with chilled soursop in syrup, accompanied by caramelized nuts and crispy flakes

Mango Tartlet: French-style tartlet served with mango honey and English cream, accompanied by fresh blueberries and quinoa flakes

Cas Panacotta: Cas panacotta accompanied by French cookie, lemon gel, and quinoa flakes

Description of our Lunch Menus: 4-course menu. Our lunch menus include a natural fruit-based drink with seasonal fruit plus flavored water infused with herbs from the chef's garden. Accompanied by a welcome platter composed of homemade bread, seasonal dressing, and homemade chili sauce. For the selection of dishes, you should consider your own preferences, dietary requirements, and allergies, as well as those of your guests. You must select: Two appetizers, one main course, and one dessert. If you have any allergies, please inform us so that we can make the appropriate menu adjustments

Garlic Clams: Braised white Pacific clams in garlic butter, served on a bed of fresh mesclun and roasted corn, yucca, white garlic mayonnaise, and garnished with fresh mesclun

Potato and Apple Salad: A salad made with green apple and yellow potato, marinated in a homemade coriander and Panamanian chili mayonnaise, served with curly arugula and julienne fried corn tortillas

Eggplant Pesto: Oven-roasted eggplant pesto, cooked with garlic and garden herbs, served with crispy malanga and curly sprouts

Tuna Tartare: Fresh tuna and soy tartare, accompanied by diced mango and avocado, served with julienne yellow potato chips

Fried Calamari: Breaded calamari accompanied by homemade turmeric mayonnaise and ketchup, served with pickled cauliflower

Pickled Vegetables: Seasonal vegetables cooked in a vinaigrette of roasted carrot, ginger, and turmeric, served with crispy rice and fresh watercress and sprinkled with smoked paprika

Shrimp and Mango Ceviche: Costa Rican shrimp served in a citrus broth of lemon, orange, chopped red onion, tarragon, and fresh mango cubes. Accompanied by chipotle mayonnaise and honey with tortilla chips

Beef Stew: Slow-cooked beef stew, served in its own broth with yellow potato and roasted carrot, served with fresh white rice and a lemon wedge

Chicken and Ginger Croquette: Free-range chicken and grated ginger croquette, served on a light tomato cream with fresh coriander sprouts

Caribbean Cream: Caribbean cream made with coconut milk, tomato paste, and seafood broth, served with chunks of Costa Rican seafood and herb toast

Squash Hummus: Squash and peach palm hummus, served with toasted sunflower seeds, herb chimi, and homemade tuber puffs

Avocado Salad: A salad made with fresh avocado, cherry tomatoes, tender basil, coconut oil, accompanied by creamy avocado, crispy parmesan cheese, citrus vinaigrette, curly watercress, pickled red onions, and creamy goat cheese

Tamarind-glazed Pork Ribs: Slow-cooked pork ribs bathed in tamarind barbecue sauce, accompanied by citrus mojo yuca sticks

Beef Tenderloin in Dark Wine Sauce: Beef tenderloin cooked to your preference, braised with clarified butter, thyme, and garlic, served with yellow potato puree and a sauce made with red wine and spices

Orange Chicken Breast: Pasture-raised chicken breast seared on the griddle, bathed in an orange and lavender sauce, accompanied by sweet potato puree and celery crisps

Grilled Salmon: Salmon seared on the griddle and roasted with clarified butter and rosemary, served with yuca puree, white garlic mayonnaise, and garnished with fresh mesclun

Citrus Butter Queen Corvina: Oven-baked Queen Corvina served with a citrus butter sauce with capers, accompanied by broccoli mousseline and roasted chives

White Wine Mussels: Mussels cooked in white wine with oregano, garlic, and bay leaf, served with crispy potato cubes, accompanied by fresh avocado and herb chimichurri

Pacific Shrimp: Costa Rican shrimp seared with herbs, served with garden rice, accompanied by peas, fresh avocado, and lemon wedges

Paprika-Cured Tuna: Yellowfin tuna fillet cured with paprika and seared to perfection, served on a mixed organic quinoa salad, accompanied by roasted and pickled seasonal vegetables, garnished with toasted peanuts, chives mayonnaise, and sprouts

Saffron Risotto: Saffron-infused risotto served with osso buco and Parmesan cheese, accompanied by crispy cheese tuiles, tender celery sprouts, and French toast

Couscous and Goat Cheese Salad: Cooked and marinated couscous with blue zone honey vinaigrette, served with cherry tomatoes, raisins, toasted walnuts, and fresh avocado, accompanied by feta cheese and curly sprouts

Creamy Sage Shrimp Ravioli: Fresh pasta ravioli filled with Costa Rican shrimp, heart of palm, and chayote, served with a creamy sage and parsley butter, accompanied by French toast

Trout Fillet in Passion Fruit Sauce: Perfectly cooked trout fillet stuffed with a citrus chayote salad and served on a passion fruit sauce

Apple Strudel with Ice Cream: Homemade apple strudel with cinnamon-infused apple filling wrapped in crispy fried pastry, served with vanilla ice cream and homemade salted caramel

Orange-Grapefruit Flan: Baked flan with orange and grapefruit flavors, accompanied by vanilla crumble cookie and preserved orange zest

Yogurt and Blueberry Parfait: Dessert served with seasoned Costa Rican yogurt, crushed chocolate chip cookies, and homemade blueberry compote, garnished with curly mint and quinoa flakes

Textures of Peanut: Peanut tart served warm with peanut ice cream and salted caramel

Squash Honey: Cooked butternut squash with Costa Rican-style spices, served with vanilla ice cream, lavender flower, and mint sprouts

Torrija: Dessert made from brioche bread coated in cinnamon and sealed on the griddle, served with caramel and vanilla ice cream

Blackberry Cheesecake: New York style cheesecake served on a cinnamon cookie crust, accompanied by wild blackberry compote and lemon coral

Soursop Mousse: Fresh soursop mousse served with chilled soursop in syrup, accompanied by caramelized nuts and crispy flakes

Mango Tartlet: French-style tartlet served with mango honey and English cream, accompanied by fresh blueberries and quinoa flakes

Coconut-Coffee Flan: Baked flan with toasted coconut and Costa Rican coffee, served with a coffee syrup, light vanilla snow, and crushed toasted cashews

Cas Panacotta: Cas panacotta accompanied by French cookie, lemon gel, and quinoa flakes

Lisbon: Puff pastry dessert with baked Portuguese vanilla and lemon cream, accompanied by cinnamon chantilly cream

Description of our Lunch Menus: 4-course menu. Our lunch menus include a natural fruit-based drink with seasonal fruit plus flavored water infused with herbs from the chef's garden. Accompanied by a welcome platter composed of homemade bread, seasonal dressing, and homemade chili sauce. For the selection of dishes, you should consider your own preferences, dietary requirements, and allergies, as well as those of your guests. You must select: Two appetizers, one main course, and one dessert. If you have any allergies, please inform us so that we can make the appropriate menu adjustments

Garlic Clams: Braised white Pacific clams in garlic butter, served on a bed of fresh mesclun and roasted corn, yucca, white garlic mayonnaise, and garnished with fresh mesclun

Potato and Apple Salad: A salad made with green apple and yellow potato, marinated in a homemade coriander and Panamanian chili mayonnaise, served with curly arugula and julienne fried corn tortillas

Eggplant Pesto: Oven-roasted eggplant pesto, cooked with garlic and garden herbs, served with crispy malanga and curly sprouts

Tuna Tartare: Fresh tuna and soy tartare, accompanied by diced mango and avocado, served with julienne yellow potato chips

Fried Calamari: Breaded calamari accompanied by homemade turmeric mayonnaise and ketchup, served with pickled cauliflower

Tamarind-glazed Pork Ribs: Slow-cooked pork ribs bathed in tamarind barbecue sauce, accompanied by citrus mojo yuca sticks

Beef Tenderloin in Dark Wine Sauce: Beef tenderloin cooked to your preference, braised with clarified butter, thyme, and garlic, served with yellow potato puree and a sauce made with red wine and spices

Orange Chicken Breast: Pasture-raised chicken breast seared on the griddle, bathed in an orange and lavender sauce, accompanied by sweet potato puree and celery crisps

Grilled Salmon: Salmon seared on the griddle and roasted with clarified butter and rosemary, served with yuca puree, white garlic mayonnaise, and garnished with fresh mesclun

Citrus Butter Queen Corvina: Oven-baked Queen Corvina served with a citrus butter sauce with capers, accompanied by broccoli mousseline and roasted chives

Couscous and Goat Cheese Salad: Cooked and marinated couscous with blue zone honey vinaigrette, served with cherry tomatoes, raisins, toasted walnuts, and fresh avocado, accompanied by feta cheese and curly sprouts

Apple Strudel with Ice Cream: Homemade apple strudel with cinnamon-infused apple filling wrapped in crispy fried pastry, served with vanilla ice cream and homemade salted caramel

Orange-Grapefruit Flan: Baked flan with orange and grapefruit flavors, accompanied by vanilla crumble cookie and preserved orange zest

Yogurt and Blueberry Parfait: Dessert served with seasoned Costa Rican yogurt, crushed chocolate chip cookies, and homemade blueberry compote, garnished with curly mint and quinoa flakes

Textures of Peanut: Peanut tart served warm with peanut ice cream and salted caramel

Squash Honey: Cooked butternut squash with Costa Rican-style spices, served with vanilla ice cream, lavender flower, and mint sprouts

Torrija: Dessert made from brioche bread coated in cinnamon and sealed on the griddle, served with caramel and vanilla ice cream

Blackberry Cheesecake: New York style cheesecake served on a cinnamon cookie crust, accompanied by wild blackberry compote and lemon coral

Coconut-Coffee Flan: Baked flan with toasted coconut and Costa Rican coffee, served with a coffee syrup, light vanilla snow, and crushed toasted cashews

Lisbon: Puff pastry dessert with baked Portuguese vanilla and lemon cream, accompanied by cinnamon chantilly cream