Chef Justin Blanco

Seared Foie Gras with Brioche, Fig Compote & Fleur de Sel

Beef Tartare with Dijon Mustard, Cornichons, Shallots & Quail Egg

French Onion Soup Gratinée with Gruyère Cheese

Scallop Carpaccio with Lemon Vinaigrette, Chives & Pink Peppercorn

Goat Cheese Tart with Caramelized Onions, Thyme & Mixed Greens

Warm Lobster Salad with Citrus, Fennel & Champagne Vinaigrette

Wild Mushroom Risotto with Parmesan, Truffle Oil & Chives

Lobster Ravioli with Champagne Cream Sauce & Fresh Tarragon

Butternut Squash Velouté with Crème Fraîche & Toasted Hazelnuts

Potato Gnocchi with Brown Butter, Sage & Comté Cheese

Asparagus Velouté with Poached Quail Egg & Chervil

Handmade Spinach & Ricotta Ravioli with Beurre Blanc & Fresh Herbs

Beef Wellington with Truffle Potato Purée, Baby Carrots & Red Wine Jus

Duck Breast à l’Orange with Pommes Fondant & Haricots Verts

Filet Mignon with Peppercorn Sauce, Potato Gratin & Seasonal Vegetables

Herb-Crusted Rack of Lamb with Dauphinoise Potatoes & Rosemary Jus

Pan-Seared Chilean Sea Bass with Beurre Blanc, Asparagus & Celeriac Purée

Chicken Ballotine Stuffed with Wild Mushrooms, Pommes Purée & Thyme Jus

Crème Brûlée with Madagascar Vanilla

Warm Chocolate Fondant with Vanilla Bean Ice Cream

Tarte Tatin with Salted Caramel & Crème Fraîche

Mille-Feuille with Vanilla Pastry Cream & Fresh Berries

Grand Marnier Soufflé with Orange Crème Anglaise

Paris-Brest with Hazelnut Praline Cream

Burrata with Heirloom Tomatoes, Basil Pesto & Aged Balsamic

Yellowfin Tuna Crudo with Citrus, Capers & Extra Virgin Olive Oil

Grilled Octopus with Smoked Paprika, Lemon & Herb Vinaigrette

Whipped Feta with Roasted Red Peppers, Kalamata Olives & Toasted Sourdough

Beef Carpaccio with Parmesan, Arugula, Lemon & Truffle Oil

Mediterranean Shrimp with Garlic, White Wine, Fresh Herbs & Grilled Bread

Handmade Ricotta & Spinach Ravioli with Brown Butter, Sage & Parmesan

Saffron Risotto with Wild Mushrooms, Parmesan & Fresh Thyme

Seafood Linguine with Garlic, White Wine, Cherry Tomatoes & Fresh Parsley

. Roasted Eggplant Mille-Feuille with Tomato Confit, Basil & Goat Cheese

Lobster Ravioli with Lemon Butter Sauce & Chives

Creamy Lemon Orzo with Asparagus, Peas & Parmesan

Herb-Crusted Rack of Lamb with Rosemary Jus, Potato Purée & Seasonal Vegetables

Pan-Seared Mediterranean Seabass with Saffron Risotto & Lemon Beurre Blanc

Grilled Beef Tenderloin with Truffle Potato Purée, Asparagus & Red Wine Reduction

Chicken Supreme with Wild Mushroom Cream Sauce, Roasted Baby Potatoes & Broccolini

Grilled Atlantic Salmon with Mediterranean Ratatouille & Basil Oil

Braised Beef Short Rib with Creamy Polenta, Roasted Carrots & Thyme Jus

Classic Tiramisu with Espresso & Cocoa

Pistachio Panna Cotta with Orange Blossom Honey & Fresh Berries

Lemon Olive Oil Cake with Mascarpone Cream & Candied Citrus

Crème Brûlée Infused with Madagascar Vanilla

Baklava Cheesecake with Honey Syrup & Crushed Pistachios

Dark Chocolate Fondant with Vanilla Bean Gelato & Raspberry Coulis

Caprese salad, burrata cheese, tomato, basil and pesto

Shrimp risotto arancini with balsamic vinegar sauce

Prosciutto ham bruschetta with pesto

Cheese cubes with pizza sauce

Tuna tartare with lemon emulsion, fried capers and avocado

Spaghetti pomodoro

Spaghetti with olives, asparagus and onion

Zucchini carpaccio

Eggplant lasagna with aurora sauce

Spaghetti carbonara

Daytime catch with lemon butter sauce and sauteed vegetables

Grilled octopus with roasted potato and balsamic reduction sauce

Seafood casserole with risotto rice and pumpkin cream

Linguine, spaghetti with clams

Chicken breast wrapped in bacon with mushroom and vegetable sauce

Baked salmon with herbs and olive oil

Moist chocolate and almond sponge cake, served with vanilla gelato or light cream

Yogurt with Honey and Fruit

Panna cotta de coco

Crema de mango

Fish ceviche

Corn tortilla with papaya hash

Corn tortilla with salpicon

Plantain fritters with refried beans and cheese

Guacamole with chips

Drizzled with custard

Baby potato stuffed with chef's sauce

Rustic mini meat empanadas

Vegetable pie

Chifrijo

Rice with shrimp

Achiote chicken with vegetables

Whole fried fish with plantain chips and salad

Rice and beans with Caribbean chicken

Baked cheesecake with strawberry frosting

Rice pudding, a traditional dessert

Churchill

Alfajores with coconut ice cream and chocolate soil

Tuna tartar

Fish ceviche

Plantain chips with a bed of avocado and jumbo shrimp

Shrimp croquettes with special sauce

Creamy shrimp

Corvina tiradito

Octopus ceviche

Shrimp risotto rice

Octopus with balsamic reduction and roasted potato

Fish of the day with salad

Salmon with hollandaise sauce and vegetables

Arroz con Mariscos y ensalada

Octopus risotto

Sorbete de mango

Mousse de chocolate

Panna cotta de coco

Tres leches