Chef Luis Morillo Arcila

Peruvian causa stuffed with smoked chicken and avocado

Cassava arepitas with coastal-style sour cream and crispy pork rinds

Sweet plantain croquettes with fresh cheese and chili sauce

Heirloom tomato salad with farmer's cheese and passion fruit vinaigrette

Sweet corn soup with coconut and curry notes

Corn toast with white fish ceviche

Braised chicken with tamarind sauce and sweet potato purée

Baked fish with an herb crust and coconut rice

Beef stew with Creole spices and tender bean rice

Soursop mousse with cacao crumble

Coconut flan with panela caramel

Passion fruit tart with oat cookie crust

Tuna Tartare with Avocado Emulsion and Purple Yuca Chips

Crispy Pork Belly Arepitas with Guasacaca and Smoked Cheese Foam

Octopus Carpaccio with Passion Fruit Vinaigrette and Local Cilantro

Corn Empanadas Stuffed with Lobster and Mandarin Lime Aioli

Seafood Soup with Coconut Milk, Turmeric, and Panamanian Chili

Fresh hearts of palm salad with avocado and tamarind vinaigrette

Corvina Tiradito with Aji Amarillo, Mango, and Passion Fruit Pearls

Braised Pork Terrine with Guava Chutney and Crispy Plantains

Whole Grilled Red Snapper with Fresh Herb Mojo and Truffled Yuca Purée

Beef Tenderloin with Local Spice Crust and Drip-Brewed Coffee Reduction

Seabass in Crab Butter Sauce with Pejibaye Risotto

Braised Lamb with Spices and Cane Honey, Served with Sweet Potato Purée and Asparagus

Costa Rican Cocoa Mousse with Almond Crunch

Artisan Soursop Ice Cream with Spiced Rum Reduction

Passion Fruit and Mango Tart with Ginger Meringue

Coconut Soufflé with Caramel Cream and Rum

Fresh mussels with passion fruit caviar and yuzu emulsion

Red tuna carpaccio with sesame emulsion and white truffle

King crab toasts with avocado foam and sweet chili

Miso and passion fruit glazed langoustines on crispy yuca

Blue crab salad with mango pearls and seafood foam

Salmon tiradito with dry white wine reduction and cilantro oil

Lobster bisque with coconut and ginger foam

Crab-stuffed ravioli with butter and sage sauce

Red snapper with nut crust, artichoke purée, and vanilla oil

Grilled lobster with fine herb butter and creamy saffron rice

Papillote-cooked sea bass with sea urchin butter and steamed vegetables

Caribbean lobster risotto with seafood reduction and black truffle oil

Chocolate soufflé with aged rum reduction and vanilla cream

Tropical pavlova with passion fruit meringue and exotic fruits

Coconut crème brûlée with cane caramel and cocoa crunch

Pistachio ice cream with soursop reduction and almond crumble

Fresh oysters with passion fruit granita and citrus

Wagyu tartare with mustard emulsion and wasabi caviar

Lobster fritters with saffron mayonnaise

Mini corn arepas with foie gras and red wine reduction

Octopus carpaccio with truffle oil and black olive powder

Artichoke cream with crispy parmesan and Iberian ham

Burrata salad with roasted peaches and pistachio pesto

Confit langoustines with coconut foam and yellow chili

Beef tenderloin with Malbec wine reduction and cauliflower purée

Confit duck with wild mushroom risotto and fig sauce

Salt-baked sea bass with lemon emulsion and basil foam

Crispy suckling pig with tamarind reduction and fondant potatoes

70% chocolate mousse with hazelnut crumble

Vanilla mille-feuille with passion fruit cream and toasted almonds

Soursop soufflé with raspberry coulis

White truffle ice cream with cacao crumble and sea salt

House Chifrijo: Crispy pork belly, tender beans, pico de gallo, and rice

Tostones with Creole Sour Cream: Fried green plantains with coastal-style sour cream sauce and cilantro

Traditional Tilapia Ceviche: Citrus-marinated tilapia with red onion, sweet pepper, and toasted corn

Black Bean Soup with Poached Egg: Black bean broth with local spices and corn toast

Country Salad: Fresh lettuce, tomato, fresh cheese, avocado, and passion fruit vinaigrette

Potato and Artisan Chorizo Hash: Served with homemade tortillas

Traditional Casado: Rice, beans, sweet plantains, fresh salad, and beef in Creole sauce

Garlic Tilapia: Served with yuca purée and sautéed vegetables

Chicken in Achiote and Coconut Sauce: Served with cilantro rice and white beans

Coconut and Caramel Flan

Three-Milk Cake with Drip-Brewed Coffee

Papaya Sweet with Fresh Cheese

Plantain toston with Creole guacamole and fresh cheese

Heart of palm and mango ceviche with yellow chili

Fried arepitas with hogao sauce and coastal sour cream

Corn and smoked cheese soup

Heirloom tomato salad with avocado and passion fruit vinaigrette

Cassava toast with bean cream and pico de gallo

Grilled chicken with fresh herb chimichurri and sweet potato purée

Pabellón Criollo (black beans, rice, shredded beef, and ripe plantain)

Tilapia in a coconut crust with pigeon pea rice

Coffee and cocoa flan

Passion fruit tres leches

Churros with dulce de leche and cinnamon

Peruvian causa stuffed with smoked chicken and avocado

Cassava arepitas with coastal-style sour cream and crispy pork rinds

Sweet plantain croquettes with fresh cheese and chili sauce

Heirloom tomato salad with farmer's cheese and passion fruit vinaigrette

Sweet corn soup with coconut and curry notes

Corn toast with white fish ceviche

Braised chicken with tamarind sauce and sweet potato purée

Baked fish with an herb crust and coconut rice

Beef stew with Creole spices and tender bean rice

Soursop mousse with cacao crumble

Coconut flan with panela caramel

Passion fruit tart with oat cookie crust

Mini Arepas with Braised Pork and Guasacaca

Corvina Ceviche with Passion Fruit and Plantain Chips

Patacones with Garlic Shrimp and Avocado Cream

Pejibaye Soup with Smoked Cheese and Homemade Croutons

Beef Carpaccio with Cilantro Aioli and Yuca Tostones

Warm Palm Heart Salad with Fresh Cheese and Guava Vinaigrette

Fried Red Snapper with Coconut Rice and Caribbean Salad

Braised Beef Ribs with Sweet Potato Purée and Grilled Vegetables

Stuffed Chicken with Palm Cheese and Spinach, Tamarind Sauce, and Creamy Rice

Soursop Cheesecake with Cane Honey Reduction

Rice Pudding Infused with Spices and Artisan Rum

Costa Rican Cocoa Tart with Local Vanilla Ice Cream