Food Menu

House-made corn arepa filled with slow-cooked shredded beef, finished with melted cheese and sour cream.

Shrimp and Spanish chorizo sautéed in a vibrant Creole sauce, served with fresh bread for dipping.

Shrimp, calamari, clams, and mussels with lobster meat, lightly cured in citrus and finished with mango pico de gallo, served with crisp chips.

Crispy calamari and popcorn shrimp, served with blistered peppers and a spicy sriracha aioli for dipping.

Tender snails baked in aromatic herb butter, accompanied by warm, crusty bread for dipping.

Freshly shucked and served on the half shell with mignonette sauce, horseradish, and oyster crackers.

Slow-cooked caramelized onions in a rich broth, topped with melted Swiss cheese and a golden gratin, served with toasted garlic bread.

Perfectly cooked octopus, paired with romesco sauce and a baby arugula salad of beets, onion, and tomato.

Freshly mashed avocado with cilantro, white onion, and jalapeño, accented by mango pico de gallo, crispy fried cheese, and assorted Caribbean chips.

Prince Edward Island mussels gently steamed in a white wine and Albariño sauce with fennel and cherry tomatoes.

Tender octopus sautéed in garlic sauce with oven-dried cherry tomatoes, served with warm bread for dipping.

Fried, crispy pork belly chunks paired with a rich garlic mojito criollo sauce.

Golden crab cakes served with a baby greens salad and ricotta aioli, finished with a drizzle of balsamic glaze.

Crispy corn tortillas layered with avocado purée, onion, cilantro, and fresh lemon juice, topped with crab meat and finished with a spicy chili aioli.

Diced tuna or salmon marinated in soy sauce, sesame oil, and ginger, with fresh avocado, topped with black tobiko, and served with crispy fried green plantain chips.

Whole fried fish of the day, stuffed with Chino-Latino rice, shrimp, egg, and vegetables, finished with a silky soy beurre blanc.

Tender, flaky Branzino fillet grilled and served with a lemon-caper beurre blanc, accompanied by a medley of quinoa, sweet plantains, and oven-roasted rice cooked together to meld their flavors.

Jumbo shrimp sautéed in Albariño wine, garlic, and cilantro, served with crispy tostones.

Juicy, seasoned 12 oz Certified USDA Angus beef burger topped with a fried egg, crispy bacon, and cheddar cheese, served on a brioche bun with Manchego cheese garlic fries.

Lobster-filled ravioli in a vodka cream sauce, enriched with extra lobster meat and finished with shaved Parmesan cheese.

Grilled skirt steak paired with half a lobster in a creamy garlic sauce, served with yucca mash topped with flamed Manchego cheese.

A vibrant mix of mesclun greens and arugula with onions, tomatoes, quinoa, hard-boiled egg, avocado, goat cheese, pumpkin seeds, and strawberries, drizzled with a honey-mustard Champagne vinaigrette.

Add protein – available upon request.

Tender pan-roasted chicken served with creamy mashed malanga and a wild mushroom truffle sauce.

Pan-seared salmon finished with a sweet chili glaze and mango pico de gallo, accompanied by creamy coconut rice.

Slow-cooked and braised pork shank, pan-seared to golden perfection, served in a garbanzo and chorizo stew and paired with green pigeon pea rice (moro de gandules).

Expertly roasted duck served with creamy, vibrant purple Okinawa sweet potato mash and a rich blackberry sauce.

Tender shredded beef, slow braised in a savory tomato and pepper sauce, served with sweet plantains and traditional white rice and black beans.

Saffron-infused rice slow-cooked with clams, mussels, shrimp, squid, and lobster meat, enriched with garlic, bell peppers, and smoked paprika in the classic Valencian style.

Add a half lobster – available upon request.

Al dente spaghetti tossed with shrimp in a rich oven-roasted tomato sauce, finished with Parmesan cheese.

White rice and quinoa slow cooked with zucchini, mushrooms, baby spinach, bell peppers, onions, and tender asparagus, lightly seasoned.