Chef Manuel Escobar

“Vibrant Sashimi” – Fresh tuna sashimi with yuzu emulsion, microgreens, toasted sesame and chili oil

Aguachile de camarón / Shrimp "agua chile" (traditional recipe from Sinaloa, slightly spicy citrus marinated shrimp)

Caribbean ceviche with tropical fruits

Tuna poke cubes, accompanied with mango, ponzu, fine herb oil and Himalayan salt

"Mexican Huarache" with refried beans, lettuce, radish, tomato, onion, green sauce (not spicy) and tequila quinoa

3-Cheese Risotto, served with Shrimp in White Wine, Packed with Bacon

Tomato roast cream

Calamares a la Romana/Romana squid

Bisque de camarón con coco y vino blanco/Shrimp bisque with coconut and white wine

“Blue Coast” – Herb-crusted oven-catch of the day, cauliflower purée and sautéed Mediterranean vegetables

Picaña ahumada al momento calidad angus con pure de papa al parmesano y romero servida con salsa gravy y hortalizas

“Timeless Beef” – 12-hour slow-braised short rib glazed with red wine and ancho chili reduction, served over sweet potato purée and caramelized onions

Salmon in a crust butter citrics and avocado mousse

Salmon in a crust of pork rinds and avocado mousse

“Tuscan Sweet” – Vanilla panna cotta with berry compote, almond crumble and basil aroma

Chesse cake served with red berry coulis

Red fruit compote with tequila

Aguachile de camarón / Shrimp "agua chile" (traditional recipe from Sinaloa, slightly spicy citrus marinated shrimp)

Tostada de pulpo con salsa de hutlacoche y un toque de habanero/Octopus toast with huitlacoche sauce and habanero touch

Caribbean ceviche with tropical fruits

Cubos de atún poke, acompañado con mango, ponzu, aceite de finas hierbas y sal del himalaya/Tuna poke cubes, accompanied with mango, ponzu, fine herb oil and Himalayan salt

"Mexican Huarache" with refried beans, lettuce, radish, tomato, onion, green sauce (not spicy) and tequila quinoa

Lime soup

Crema de elote rostizado / Roasted corn cream

Crema de tomate rostizado y aceite de oliva

Marinated mushroom tacos

Esquites /traditional Mexican corn with mayo, lemon and cotija cheese

Tacos de picaña (res) en emulsión de chiles secos ( no picante), guacamole, cebollas de cambray y col morada

Tacos de rib eye y pastor con mango caramelizado

Tacos de rib eye y pastor con mango caramelizado/Rib eye and pastor tacos with caramelized mango

Pesca del día. Tikin xic (preparación local con una nueva interpretación)

Chesse cake served with red berry coulis

Baked banana with marsh melow and chocolate

Mousse de arroz con leche, canela y menta/Rice pudding with cinnamon and mint mousse

Paleta de guanábana con reducción de Jamaica y un toque especiado/Soursop lollipop with Jamaican reduction and a touch of spice

“Aegean Breeze” – Watermelon, feta cheese, basil and Kalamata olives, finished with lemon-mint vinaigrette

Capresse salad

Antipasto de proscuitto, aceitunas negras, queso de cabra, tomate deshidratado, espinacas y croton parmesano asado/Proscuitto antipasto, black olives, goat cheese, dehydrated tomato, spinach and roasted parmesan croton

“Land of Olives” – Chickpea and roasted eggplant hummus, served with toasted pita and infused olive oil

Beef carpaccio, slices of parmesan and micro salad

Bisque de camarón con coco y vino blanco/Shrimp bisque with coconut and white wine

Bisque de Langosta rostizada al vino blanco/Roasted Lobster Bisque in white wine

“Blue Coast” – Herb-crusted oven-catch of the day, cauliflower purée and sautéed Mediterranean vegetables

3-Cheese Risotto, served with Shrimp in White Wine, Packed with Bacon

Camarones al tequila con risotto a los 3 quesos/Shrimp with tequila with risotto with 3 cheeses

Cottoleta. Parmesan Pork Chop served with a Balsamic Reduction, Arugula, and Grilled Vegetables

Chesse cake servido con coulis de frutos rojos

Créeme brulee

Lemon sorbet

Panacotta de arroz con leche/Panacotta rice pudding