Chef Laura Gal

Teryaki glazed meat balls with scallions and sesame seeds

Edemames with chili oil

Tuna Poke: sticky rice, marinated tuna, cucumber, edemames bean, radish, avocado, scallions, seaweed, fried onion, mango, sesame seeds + soy ginger sauce + chipotle sauce

Matcha affogato: vanilla ice cream with warm shot of ceremonial organic matcha

Mini quesadillas in corn tortillas with oaxaca cheese and local longaniza + pico de gallo + classic guacamole + tomatillo hot sauce

Green ceviche tostada: catch of the day with herbs, cucumber, creamy avocado and serrano chili

Tikin Xic: traditional local fish roasted in banana leaves, roasted vegetables, red pickled onion, fresh coriander, habanero pepper, corn tortillas, lime

Shrimp al pastor tacos with roasted pineapple, accompanied with onion, cilantro and sauces

Cochinita Pibil: traditional Mayan dish made with marinated and roasted pork, flavored rice, corn tortillas, pickled onion, habanero and sauces

Marquesita: traditional cancun dessert made with crunchy crepe, nutella, strawberries, and edam cheese

Vanilla cookie crust, lime and avocado mousse with burnt meringue

Greek Dolmas with Tzatziki sauce

Marinated mix olives with herbs and lemon

Greek chicken skewers marinated in greek natural yogurt and spices, Greek salad and fries with feta cheese, Tzatziki sauce

Greek Parfait: greek yogurt with agave honey flavored with rosewater, crunchy almonds, fresh raspberries and sugared pistachios

Nicoise salad: red tuna, potato, green beans, kalamata olives, red onion, boiled eggs, lettuce, cherry tomatoes, capers and anchovies

French onion soup: onion and coñac soup with Gruyere cheese and sourdough bread

Steak au poivre: Peppered tenderloin with mashed potatoes and green beans with fried almonds

Steak au poivre: Peppered tenderloin with French fries and green fresh salad

Citrus-marinated Salmon with hollandaise sauce, mashed potatoes and amandine green beans

Tarte au citron: deconstructed lemon tart with lemon curd, vanilla coconut almond crust and burnt meringue

Coulant au chocolat: warm chocolate cake with praline and raspberries

Peruvian ceviche made with catch of the day with leche de tigre, sweet potato and fried banana

Roasted Short Rib with confit potatoes, corn and huancaina cream

Lima passion fruit sigh: lemon curd, passion fruit and burnt meringue

Fresh tuna tartare with mango, avocado and sesame seeds. With cauliflower tostadas

Catch of the day with gremolata, truffled cauliflower puree, golden mushrooms and lemon asparagus

Raw Cheesecake: date and coconut crust, cashews nut vanila cream and berries

Pinchos capresse: albahaca, tomate cherry y queso muzzarella con salsa de vinagre balsamico

Pinchos de salame y queso

Empanadas tradicionales Argentinas de carne cortada a cuchillo, acompañadas de salsa picante de tomate

Ragú de res braseado en vino tinto Malbec con polenta cremosa al parmesano y ensalada verde

Milanesas a la napolitana con papas a la francesa a la provenzal y ensalada mixta

Helado de vainilla, fresas, frambuesas bañadas en 2 chocolates, salsa tibia de dulce de leche Argentino y crocante de quinoa

Green ceviche tostada: catch of the day with herbs, cucumber, creamy avocado and serrano chili

Mini quesadillas in homemade flour tortilla with sausage from Valladolid and Oaxaca cheese

Shrimp al pastor tacos with roasted pineapple, accompanied with onion, cilantro and sauces

Picaña Barbacoa Tacos : picaña cooked in black beer for 6 hours. Accompanied by tortillas, onion, cilantro and sauces

Cochinita Pibil: traditional Mayan dish made with marinated and roasted pork, flavored rice, corn tortillas, pickled onion, habanero and sauces

Vanilla cookie crust, lime and avocado mousse with burnt meringue