DINNER MENU

Appetizers
BACALAITOS 10 FRISEE, LOBSTER SALAD AND AIOLI CALABAZA AGNOLOTTI 12 SAGE CREAM, BROWN BUTTER AND SERRANO HAM BEEF TENDERLOIN AND PORTOBELLO CARPACCIO 12 HORSERADISH CREAM, BALSAMIC REDUCTION, MICRO HERB SALAD

SOUPS
CALABAZA SOUP 8 CRME FRAICHE SMOKED TROUT CHOWDER 10

SALADS
ARUGULA SALAD 12 CHERRY-BALSAMIC VINAIGRETTE, PARMIGGIANO AND SERRANO HAM

MAIN COURSES
SEARED ARTIC CHAR 29 SMOKED POTATO PUREE, PANCETTA AND HORSERADISH SABAYON GRILLED MAHI MAHI 28 MALANGA DUMPLING, WILD MUSHROOM AND WARM RED PEPPER COULIS GARLIC TIGER SHRIMP 30 RISOTTO MAMPOSTEAO GARLIC BUTTER SAUCE PAN ROASTED SEA BASS 32 MAINE LOBSTER AND TRUFFLE RISOTTO, LOBSTER BEURRE BLANC SEARED SESAME CRUSTED TUNA 30 SZECHUAN PEPPERCORN SAUCE RED LENTIL STEW BROILED CARRIBEAN LOBSTER TAIL 39 SAFFRON SALSA AND YUCCA CAKE GRILLED ANGUS CHURRASCO 26 SWEET POTATO FRIES, BLACK BEAN PUREE CHIMICHURRI SAUCE STUFFED BREAST OF CHICKEN WITH SERRANO AND MANCHEGO 23 BASMATI RICE AND SPRING VEGETABLES BRAISED LAMB SHANK 27 CREAMY GOAT CHEESE POLENTA FLAMING RAISIN JAM SLOW ROASTED DUCK BREAST 33 BUTTERNUT SQUASH, BRUSSEL SPROUTS, DUCK CONFIT AND PORT CHERRY DUCK JUS GRILLED FILET MIGNON 36 BLACK TRUFFLE MASH POTATO, GRILLED ASPARAGUS, BACON PORT REDUCTION WITH ROASTED SHALLOTS

VEGETABLE NAPOLEON WITH HERB PHYLLO SHEET 18 TOMATO MUSHROOM EMULSION

CHEFS TASTING MENU

THREE COURSES 40 WITH WINE PAIRING 55