TASTING MENU**

"Beef It Up"

Price | USD 145.00 |

First Course

Cruffin with marrow butter.

Second Course

Aged beef tartare with potato “nest”.

Third Course

Beef consommé with pine oil.

Fourth Course

Tagliatelle with Genoese beef ragù and Parmesan foam.

Fifth Course

New York strip: flame-grilled prime certified Angus beef with Béarnaise sauce, cipollini onion jus and herbs.

Dessert

Macadamia panna cotta, coffee oil and chocolate cake.

ENTRÉES

Breads

Cruffin

Sourdough bread, mini brioche

Butter

Marrow and truffle (aged), sea urchin and tangerine (fresh).

Aged beef tartare

with a crunchy nest of potatoes and cured quail egg yolks.

Spanish grilled octopus

with paprika and smoked pepper emulsion.

Foie gras torchon

with roasted hazelnut and pickled cucumber seasoning.

Otoro tuna and Hamachi yellowfin

with a plum and lime sauce.

Kobe beef tataki (app. 2 oz)**

with stewed onion sauce.

Price USD 45,00

Kurobuta pork yakitori

With chicken foot tare.

Caramelized onion fondue

with cognac and sherry.

Grilled Provoletta

with grilled bell peppers.

Salmon loin yakitori

with hoisin and citrus glaze.

Smoked salmon belly “Montaditos”

with horseradish, mustard and house pickles.

Heirloom tomato carpaccio

with aged balsamic, macadamia emulsion and smoked grapes (vegan).

Oyster mushroom ceviche

with tangerine “tiger milk” and puffed rice (vegan).

FISH AND SEAFOOD

Giant shrimp

in Café de Paris butter sauce.

Grilled Mediterranean sea bass

with seafood emulsion and chimichurri sauce.

SOUPS AND SALADS

Caesar salad

with Parmesan pangrattato and garlic crisps.

Caramelized onion soup

with ruffle and Gruyère toast.

RICE AND PASTA

Risotto of the day

Chef's daily selection.

Pasta of the day

Chef's daily selection.

SIDE DISHES

Grilled asparagus

with lemon, Pecorino Romano, Alfredo sauce.

Mashed potatoes

with cipollini onion jus and fried leeks.

French fries

with mustard aioli.

“Pegao” rice

Kurobuta pork belly, organic egg and lamb.

Breadfruit mofongo (plantain)

with stewed crab and sautéed Cubanelle pepper.

MEATS

Meats (from our wood-fired grill)

Prime Ribeye Cap (approx. 8 oz)

with béarnaise sauce, cipollini jus and red wine.

Prime Ribeye Filet (approx. 8 oz)

with béarnaise sauce, cipollini jus and red wine.

American Wagyu NY Strip (approx. 8 oz)**

with brandy sauce.

Price USD 70.00

Prime Porterhouse steak (1-2 people) (approx. 32 oz)**

with smoked tomato sauce.

Price USD 85.00

Kurobuta pork Tomahawk (20 oz)**

with mustard sauce, fennel and watercress salad.

Price USD 52.00

Flame-grilled Poulet Rouge chicken

with sherry and lemon sauce.

Aged peppercorn steak (app. 8 oz)**

with peppercorn sauce.

Price USD 60.00

Rubia Gallega T-bone steak (app. 40 oz) **

with oregano chimi and roasted peppers.

Price USD 150.00

Grilled suckling lamb leg (app. 40 oz)**

in its cooking jus and extra virgin olive oil.

Price USD 75.00

Wagyu flat iron steak (app. 8 oz)**

with mushroom jus.

Price US 60.00

ASK YOUR SERVER ABOUT...

Our butcher’s service

Tomahawk platter (2-4 people)**

Manaya Australian Wagyu (app. 28 oz), horseradish, aioli, fire-grilled peppers, and pickles

Price USD 285.00

DESSERTS

House sorbets

Flavors (choice of one): mango, passion fruit, chocolate, strawberry.

Basque cake

with parmesan foam and nutmeg.

Pistachio cheesecake

with cheese

Chocolate cake

with dulce de leche and coffee

** Extra charge