Follow your path
Restore
Refresh
Renew
Relax
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.
ºDESSERTS
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.