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CEVICHES AND TIRADITOS

CLASSIC YELLOW COSTANERA
Fresh and simple as always With yellow pepper paste. Shoyu and olive oil e.v.

CATCH OF THE DAY

Sole 79 Lenguado y pulpo 79 Corvina 79 Erizo 65

ENTRADAS FRIAS

TUNA TARTARE OYSTERS ( Units )

On diced avocado and sauce BLACK SHELLS (10 Un.)
tomato citrus. With classic tiger milk.
SOLE TARTAR FAN SHELLS (10 Units)
On avocado cubes with SASHIMI
Shoyu-Umeboshi-Olive. Sashimi Fish and Octopus (16 cuts)
OCTOPUS SALAD NIGUIRIS (2 Units)
Skinless with smoked bacon Salmon - Tuna - Sole - Octopus
and house mayonnaise.
OCTOPUS WITH OLIVE TREE
Octopus without skin, onions in pen,
lemon juice, with olive cream. CAUSE OF OCTOPUS
OCTOPUS SALAD WITH KION With light olive cream.
Octopus without skin, light sauce PRAWNS
kion and chinese onion. With golf cream.
CARPACCIO CRAB
With capers, rosemary, parsley and olive. With Popeye crab pulp.
Sole / Tuna / Salmon / Octopus / Loin. PICKLED

(10 Cortes ) MAKIS (5 Cortes )

STALKED MIAMI AND MIAMI FURAY

Eby furai, tuna, avocado. Salmon, Cheese and Avocado.
DYNAMITE TEMPERATURE
Eby Furai, Cheese, Avocado and Eby Furay, Avocado and Cucumber.
salmon soufflé INKA MAKI
INTI MAKI Eby furay, avocado and cheese
Seared Salmon, Avocado, covered with covered with trout flamed with
gratin cheese paste. chimichurri, oregano and capers.
 ENTRADAS CALIENTES Y AGUEMONO O CHICHARRONES

PARMESAN SHELLS EBY FURAY (6 Units / 12 Units)

STONE SNAILS (8 Units) Panko prawn tails.
Slowly stewed in “shoyu-mirin”. SQUID CRACKER
TOKYO PRAWNS (1 Unit) EGG CUP (300 gr.)
With light orange sauce TAKO ANKAKE
CRAB NAIL (1 Unit.) Diced octopus crackling,
Covered with cream and garlic chips. with sweet and sour plum sauce.
SMOKED SHELLS FISH CRACKLINGS
Wrapped with smoked bacon with Sole (170 gr.)
Miso panka sauce. Corvina (170 gr.)

FONDAS Y PASTAS TEMPURA

Preparados al wok capturando el aroma ahumado del salteado. Arrebozado al estilo japonés, con salsa Temsuyo.

JUMPED OFF PRAWNS

A la criolla with onions, tomatoes and french fries.
FINE LOIN (220 gr.) FISH
FISH (170 gr.) PRAWNS WITH FISH
SEAFOOD
(squid, prawns, octopus, shells) VEGETABLES WITH PRAWNS
SAUTEED NOODLE
Creole style with tomatoes, onions, spaghetti. LOCUST
Thin loin - Fish - Seafood SHRIMP TEMPURA
(squid, prawns, octopus, shells)
VIETNAM (150 gr.)
sahofan rice noodles
sautéed with fish.
PRAWNS RAVIOLI (8 units)
with Siu Kau pasta

TEPPAN O PLANCHAS GOHAN O ARROCES

TUNA TATAKI (200 gr.) RICE WITH SEAFOOD
On asparagus and mushrooms. Squid, prawns, octopus and shells
ANTI-SPOON SKEWER SQUID INK RICE
potato and corn CHAUFAS
CORVINE (150 gr.) Chinese wok refried rice from:
SOLE (170 gr.) VEGETABLE OR CHICKEN
GROUPER CHEEK WITH OREGANO SEAFOOD OR FISH (130 gr.)
SHRIMP (100gr.)
BATAYAKI
CRAB
Butter and Togarashi
COASTAL MIXED
Served on a cast iron griddle LOCUST
KNIVES OCTOPUS PAELLA
OCTOPUS (200 gr.)
PRAWNS TAILS (300 gr.)
STEAKS
Sole / Corvina
Menier / Costanera with garlic
Garlic sauce
 SWEATS AND SOUPS NIKU or MEATS
CREOLE PIG (700 gr.)
Panka pepper, chicha de jora, onions and tomatoes. Suckling pig, three weeks old, baked,
CORVINE (170 gr.) accompanied by mashed potatoes and salad.
SOLE (170 gr.) WILD DUCK (340 gr.)
STREET 700 Furushima style duck rice,
With shells, octopus, crabs, with Flor rice and northern dressing.
choros and wakame STRIP ROAST
BUSTED CRAB Angus mild and generous braised
Served with wrapped crab nails accompanied by rice or angel hair noodles.
in shrimp. ENTRAILS
SEA BASS SUCK Grilled angus with Dengaku sauce
over sauteed asparagus and mushrooms.

CHITA PEJESAPO
TO THE SALT TO THE SILHOUETTE
Wrapped in salt and flamed Stewed with Shoyu,
COASTAL ginger and spices.
Stewed with Shoyu, ginger and honey. Lacquered with sesame oil.
Lacquered with sesame oil
GARLIC CRISPY
Crispy on the outside and soft and juicy on the inside. Bathed in crispy garlic sauce
CHEAPIES and accompanied by rice with corn.
With row of garlic.
To the Macho.
Creole sweat.
to Miso.

CAMARONES LANGOSTA
COASTAL SHRIMP LOBSTER PAELLA
Crispy, with coral sauce and oyster. With Bomba tartana rice and grilled lobster.
SHRIMP BATAYAKI LOBSTER BATAYAKI
Grilled with butter, garlic and Cooked with butter, garlic and
Shichimi Togarashi. Shichimi Togarashi.
HOT SHRIMP CEVICHE LOBSTER A LA MENIER
Wok sautéed with lemon, onions, With golden potatoes or hair noodles
yellow pepper and spices. of Angel.
SHRIMP SOUP
WOK SHRIMP CHAUFA
DESSERTS

TOCINILLO OF HEAVEN
With coconut ice cream and caramel sauce.
CHESSE CAKE WITH RED FRUITS
With elderberry jelly and strawberry sorbet.
CHEERFUL CHERIMOYA
Custard apple slices, orange juice and Cointreau.
BRULE BRULE WITH LEMON GRASS AROMA
TIRAMISU
LUCUMA MOUSE
With slices and cherimoya sorbet.
WARM CHOCOLATE SOUFFLE
With nocciola ice cream and chocolate fudge.

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