Chef Manuel Escobar

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

Pacific Oysters” – Fresh oysters on the half shell with shallot vinaigrette, yellow lemon, olive oil and a hint of habanero

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

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

Fresh Umami” – Sesame-crusted tuna tataki with ponzu dressing and pickled cucumber salad

Root & Fire” – Heritage corn tostada with mushroom tinga, avocado cream and pasilla chili dust

“Brisket Epic” – 12-hour slow-cooked brisket burger on brioche bun, aged cheddar, caramelized onion and rosemary aioli. Served with truffle fries and pickles

Parisian Citrus” – Lemon tart with flamed meringue and almond crumble

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

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

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

Santorini Delight” – Greek yogurt with honey, caramelized pistachios and fig compote

Coconut Ceviche” – Shrimp cured in coconut tiger’s milk, red onion, avocado, and sweet potato chips

A Taste of the Earth” – Blue corn tortilla taco with slow-braised short rib, dried chili sauce, and avocado cream

Embers of the Encounter” – Butter- Brisket and garlic shrimp over roasted potato purée and sautéed vegetables

Sweet Sea Salt” – Dark chocolate mousse with sea salt, cacao crunch, and spiced caramel

Caprese salad with fresh mozzarella and basil pesto

Minestrone soup

Mushroom risotto with black truffle oil and Parmesan cheese

Citrus capeleti, capers and chicken

Fettuccine Alfredo with truffle oil

Tiramisu

Shrimp tostada with chipotle mayonnaise, Oaxaca cheese, and avocado

Fresh oysters in their shell served with citrusy Mexican sauces

Shrimp cocktail with tomato, onion, cilantro, and tomato sauce

Shrimp Aguachile (Original citrus and fresh recipe)

Slow Cooked Pork Confit Tacos

Citrus and fresh ceviche

Tikin xic fish (traditional recipe)

Grill for 4 or more people (rib eye, arrachera, chorizo, nopales, baked potato, tortillas, salsas and chiles toreados)

Rib-eye tacos with refried beans and guacamole

Slow-cooked baked picanha

Lemon pie with maracuya sauce

Margarita mousse

Tempura fish tacos with passion fruit and habanero sauce

Catch of the day in a crust of dried chilies (not spicy) and citrus, served with guacamole

Citrus-cured salmon tiradito

Citrus-cured tuna tiradito

Roasted tomato cream

Lobster with grilled butter

Catch of the day in a crust of dried chilies (not spicy) and citrus and guacamole

Tikin xic fish (traditional recipe)

Lemon pie with maracuya sauce

Margarita mousse