Chef Luis Jose Moreno

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

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

Tuna Tartare with Avocado and Sesame Sauce – Fresh red tuna diced and paired with creamy avocado and a light toasted sesame sauce

Scallop Ceviche with Lemon and Basil – Fresh scallops marinated in lemon juice, basil, and a touch of olive oil, served with edible flowers

Lobster Salad with Dijon Mustard Mayonnaise – Fresh lobster served in a smooth Dijon mustard mayonnaise, accompanied by mixed greens and cherry tomatoes

Chicken Breast Stuffed with Truffle and Asparagus – Chicken breast stuffed with a mixture of truffles and asparagus, served with a white wine sauce and mashed potatoes with caramelized onions

Grilled Salmon with Champagne Sauce – Grilled salmon fillet with a delicate Champagne sauce, accompanied by creamy celery root purée

Duck à l'Orange with Sweet Potato Purée – Roasted duck breast with an orange sauce reduction and spices, served with sweet potato purée and glazed vegetables

Herb-Crusted Sea Bass with Lemon and Caper Sauce – Sea bass with a crispy herb crust, served with a lemon and caper sauce, wild rice, and asparagus

Apple Tarte Tatin with Vanilla Ice Cream – Caramelized upside-down apple tart served with a scoop of artisanal vanilla ice cream

Raspberry Soufflé with Chantilly Cream – Delicate raspberry soufflé served with smooth Chantilly cream

Chocolate Mousse with Candied Orange – Silky dark chocolate mousse with a touch of candied orange and citrus zest

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

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

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

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

Angus Beef Tartare with Cured Egg Yolk and Lizano Sauce Caviar – Finely diced Angus beef seasoned with ponzu, truffle oil, and a touch of Panamanian chili, served with cured egg yolk and Lizano sauce pearls

Pacific Oysters with Citrus Foam and Passion Fruit Caviar – Fresh oysters from the Costa Rican Pacific, served with an airy orange and mandarin foam, passion fruit caviar, and wild cilantro leaves

Corvina Ceviche with Coconut Ginger Leche de Tigre – Fresh corvina marinated in a coconut and wild ginger leche de tigre, with a hint of Panamanian chili, served with crispy green plantain chips

Crispy Chorreadas with Goat Cheese Mousse and Costa Rican Honey – Mini crunchy sweet corn pancakes topped with a smooth goat cheese mousse from Turrialba, mountain honey, and caramelized almonds

Grilled Octopus with Chayote Mojo and Coffee Chimichurri – Slow-cooked octopus, grilled to perfection, served with roasted chayote purée and a coffee-infused chimichurri sauce

Beef Tenderloin in Rum Sauce with Sweet Squash Purée – Perfectly seared Costa Rican beef tenderloin, served with a spiced dark rum reduction and creamy sweet squash purée

Seafood Grill with Achiote Butter Sauce – Grilled prawns, calamari, and fresh fish, finished with an achiote butter emulsion and served with creamy pejibaye risotto

Herb-Crusted Catch of the Day with Purple Sweet Potato Risotto – Fresh Pacific fish fillet with a herb crust, served with creamy purple sweet potato risotto and sautéed asparagus

Braised Short Rib with Yam Purée and Tamarind Sauce – Slow-cooked beef short rib in a rich tamarind and spice reduction, served with velvety yam purée and microgreen salad

Creamy Palm Heart and Shrimp Rice with Shellfish Reduction – Creamy rice infused with fresh palm heart and langostinos, finished with an intense shellfish reduction and lime zest

Homemade Pasta in Guava Sauce with Braised Pork – Handcrafted pasta in a lightly sweet guava sauce with tender braised pork, topped with crispy Turrialba cheese

Coconut and Rum Tres Leches with Macadamia Crunch – A refined version of the classic tres leches cake, made with coconut milk, aged rum, and a toasted macadamia crunch

Talamanca Chocolate Tart with Banana Ice Cream – Crunchy cacao tart from Costa Rica’s Talamanca region, filled with a dark chocolate mousse and served with caramelized banana ice cream

Strawberry chessecake

Crème Brûlée: A classic dessert composed of a soft vanilla cream with a layer of caramelized sugar on top