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APETIZER

Chef’s selection

STARTERS

Peruvian taro causa with shrimp ceviche

with vegan mayonnaise, avocado and turmeric acevichado sauce, togarashi, black pepper and crunchy raisins.

Seafood, egg, fish, nuts, soy.

Red snapper ceviche

with red onion and coriander.

Shellfish.

Grilled Watermelon Salad (vegetarian)

with avocado cream sauce, kalamata olive crumb, arugula and feta cheese crumble, lemon Himalayan salt and balsamic reduction.

Dairy.

Octopus salad

with garden vegetables.

Seafood, celery, sesame.

Purple cauliflower rice with soy cheese sauce (vegetarian)

with textured vegetable protein, red onion, spinach, turmeric and black pepper.

Dairy, soy.

Salmon tiradito

with yellow chili tiger’s milk and chinola (passion fruit) caviar.

Fish, celery.

Watermelon and Beet Gazpacho (vegan)

with spearrmint and avocado cream.

Gluten.

Air-fried Yaniqueque fritters (vegan)

with chickpea, beet and avocado hummus.

Gluten, sesame.

Air-fried Dominican Fritters

cassava pastry with cheese, wheat quipe (kibbeh) and sweet plantain croquette served with avocado ranch sauce and chipotle sauce.

Dairy, gluten, shellfish, egg.

MAIN DISHES

Poached European lobster

with Lemon Risotto.

Shellfish, dairy, gluten, celery.

Chofán (Dominican fried wild rice) with shredded beef

with sweet-and-sour ginger balsamic sauce.

Soy, celery.

Kurobuta pork and bean stew

with sausage, red beans, pigeon peas and crispy concón rice.

Pork.

Corn arepa with Heura plant-based meat (vegan)

with caramelized onion, chargrilled broccoli slices, spicy black salt and green sauce.

Gluten, soy.

Slow-cooked salmon

with pea purée, sautéed spinach, crispy quinoa and wakame with coconut foam.

Fish, celery.

Sancocho Stew of the Day: vegan, meat or fish

with local vegetables, crispy corn and crispy concón rice with cilantro salt.

Fish, celery.

Shrimp Asopao stew with coconut milk

with yellow cauliflower rice, chili threads and crunchy green plantain.

Shellfish.

Kurobuta pork crackling

with vegan Russian potato salad, soy mayonnaise and bitter orange avocado salsa.

Pork, soy.

Slow-cooked coconut fish

with black garlic foam and turmeric and ginger coral.

Fish.

Potato chimi burger with truffle and textured soy (vegetarian)

with purple slaw, creamy blueberries and cassava chips.

Egg, soy.

Dome of mofongo (plantain)

Stuffed with shrimp and Creole sauce.

Gluten.

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DESSERTS

Bean financier cake (vegetarian)

with sweet potato and cinamon ice cream.

Gluten, dairy, egg.

Pineapple cheesecake (vegetarian)

with matcha cookie and salted papaya sponge.

Gluten, dairy.

Dark chocolate truffle dome (vegetarian)

filled with chocolate ganache and crunchy coconut.

Gluten, dairy.

Coffee mousse (vegetarian)

with oatmeal and coconut crunch and berry compote.

Dairy.

Caramelized Majarete (corn pudding) crème brûlée (vegetarian)

with crunchy almond praline base.

Egg, dairy, nuts, gluten.