Chef Luis Jose Moreno

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

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

Karaage – Japanese fried chicken marinated in soy sauce, garlic, ginger, and served with a light mayo-lemon sauce

Sunomono – Cucumber salad with rice vinegar, sugar, salt, and toasted sesame seeds. Sometimes served with seafood or seaweed

Shumai – Steamed dumplings filled with pork and shrimp, served with soy sauce and a touch of sesame oil

Miso Ramen – Ramen noodles served in a rich miso broth, with green onions, soft-boiled egg, nori seaweed, and chashu pork

Tonkatsu – Breaded and deep-fried pork cutlet, served with a sweet and tangy tonkatsu sauce, accompanied by rice and salad

Yakimeshi – Japanese-style fried rice with vegetables, egg, meat, or seafood, seasoned with soy sauce and sesame

Honey Dorayaki – Pancakes filled with sweet red bean paste, with a touch of honey

Fried ice cream (tempura)

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

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

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

French Onion Soup Gratinée – Traditional French onion soup with caramelized onions, beef broth, and a Gruyère cheese gratin on toasted bread

Warm Goat Cheese Salad – Warm goat cheese on toasted bread, served over a bed of mixed greens with walnuts, honey, and a light vinaigrette

Salmon Tartare – Fresh salmon tartare with shallots, capers, lemon juice, and chives, served with crispy baguette slices

Boeuf Bourguignon – Slow-cooked beef stew in red wine with carrots, pearl onions, and mushrooms, served with buttery mashed potatoes

Coq au Vin – Traditional braised chicken in a rich red wine sauce with lardons, mushrooms, and pearl onions, served with potato purée

Sea Bass Meunière – Pan-seared sea bass in a brown butter, lemon, and parsley sauce, served with steamed asparagus and pommes vapeur

Duck à l'Orange – Roasted duck breast with a caramelized orange sauce, served with gratin dauphinois

Crème Brûlée – Classic vanilla custard with a caramelized sugar crust

Tarte Tatin – Caramelized upside-down apple tart served with a scoop of vanilla ice cream

Chocolate Mousse – Silky dark chocolate mousse with a hint of orange zest and whipped cream

Bruschetta al Pomodoro – Toasted bread topped with fresh diced tomatoes, basil, garlic, and extra virgin olive oil

Gambas al Ajillo (Gamberi all'Aglio) – Shrimp sautéed with garlic, chili, and olive oil

Carpaccio di Manzo – Thin slices of beef with arugula, parmesan shavings, and a lemon and olive oil dressing

Vitello Tonnato – Cold veal with tuna sauce, capers, and anchovy mayonnaise

Arancini di Riso – Rice balls filled with mozzarella and slow-cooked meat, breaded and fried, served with marinara sauce

Insalata Caprese – Tomatoes, fresh mozzarella, basil, and olive oil, with a touch of balsamic vinegar

Risotto ai Frutti di Mare – Creamy risotto with fresh seafood, saffron, white wine, and parsley. Served with garlic bread

Pollo alla Cacciatora – Chicken cooked in tomato sauce, olives, white wine, onions, garlic, and Italian herbs. Served with rosemary roasted potatoes and glazed carrots

Saltimbocca alla Romana – Veal fillets with prosciutto and sage leaves, cooked in white wine. Served with mashed potatoes and grilled asparagus

Lasagna alla Bolognese – Traditional lasagna with layers of pasta, ground meat, tomato sauce, béchamel sauce, and parmesan cheese. Served with a fresh spinach salad

Branzino al Forno – Oven-baked sea bass with lemon, olive oil, thyme, and garlic, served with roasted vegetables. Accompanied by a arugula salad with cherry tomatoes and olives

Osso Buco alla Milanese – Slow-cooked veal shank in tomato sauce, white wine, and broth. Served with risotto alla Milanese (saffron rice)

Melanzane alla Parmigiana – Fried eggplant slices topped with tomato sauce, mozzarella cheese, and parmesan, baked until golden. Served with a mixed greens salad

Vitello alla Milanese – Breaded and fried veal cutlets, served with lemon and arugula salad

Tiramisù – Layers of coffee-soaked sponge cake, mascarpone cream, cocoa powder, and grated chocolate

Cannoli Siciliani – Crispy pastry tubes filled with sweet ricotta cheese, chocolate, and candied fruits

Panna Cotta – Soft vanilla flan with a red fruit or caramel sauce

Crostata di Frutta – Shortcrust pastry tart filled with pastry cream, decorated with fresh seasonal fruit

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