ceviches

Corvina marinated in blood orange with carica, red onions, cilantro and calamansi aji amarillo calamani sauce				12
Vieiras con Pasion sliced bay scallops marinated in a citrus passion fruit sauce with jalapenos, lemongrass and mango				13
Tuna in Watermelon diced calamari and tuna marinated in a watermelon-lemongrass citrus sauce				16
Hamachi served with avocado and orange zest in a wasabi citrus sauce				15
Ostras Santiago blue points served in a rocoto passion fruit sauce with radish, green apple, cilantro and bacon				12
Camarones marinated in a tamarind citrus, jicama, and red thai chili				13
Langosta Revolucion lobster and shrimp, grilled pineapple, jalapeno, young coconut water infused with lemongrass and ginger, garnished with uruguayan caviar				17
Red Snapper marinated in a ginger soy citrus sauce with a rainbow of julienned peppers, cucumbers, avocado and jalapeno, sprinkled with sesame seeds				14
Siete Potencia seven powers of the sea - lobster, shrimp, scallop, crab, clams, mussels and octopus in a green tomatillo sauce				16
Erizo con Merluza sea urchin and hake with grapefruit citrus sauce, radish, red onions, rocotto pepper and mustard oil				15

ensalads

Salmon Trio al Mango pan seared and smoked salmon with mango, frisee, watercress and bacon served with a mustard vinaigrette and garnished with salmon roe				17
Pera con Queso rioja wine roasted pear infused with star anise, cinnamon and ginger. served with mixed greens, la peral cheese, toasted walnuts and a sherry vinaigrette				12
Esparrago Y Cangrejo steamed white asparagus with crabmeat, spinach, onions, roasted almonds and a lemon zest vinaigrette				15

aperitivcs

Jalea crispy seafood - shrimp, scallop, calamari and octopus with mango aji amarillo aioli, served with red onions and yucca fries				12
Mollejas al Membrillo pan seared sweetbreads served with frisee, arugula, green beans, crispy potatoes and bacon with a cava membrillo vinaigrette				14
Pulpo con Chorizo octopus and colombian chorizo flavored with paprika, tomato and olives. served with tostones				13
Codorniz con Lentejas roasted quail with a stew of pork belly, apples and black lentils. served with a quail egg and crispy shallots				16
Tuna Rellena shrimp, crab, and avocado wrapped in sliced tuna served with cucumbers in a soy vinaigrette				13
Carica Tejada chilean papaya stuffed with duck confit, spinach in a pedro ximenez duck sauce				17
Sepia al Ajillo cuttlefish prepared with white wine-garlic sauce scented with saffron				12
Higadillos de Pollo chicken livers served with artichokes, spinach, golden raisins, cuban fufu, caramelized shallots and balsamic vinaigrette				11

platos fuertes

Sureña ecuadorian seafood stew with lobster, octopus, scallops, mussels, clams and shrimp, flavored with coconut and aji amarillo				24
Pargo al Horno baked snapper with diced yucca, clams, chorizo, white beans and collard greens in a verdejo white wine-lemon sauce				25
Dorada Royal whole pan-seared dorada served with octopus, beet, quinoa, soy bean sprouts in a sea urchin white wine-lime sauce				27
Chalaco a la Plancha monkfish served with roasted eggplant, tomatoes, olives and spinach in a sherry basil sauce				24
Paella de Coco valencia rice infused with lemongrass, coconut milk and ginger, served with shrimp, calamari, scallops, octopus, manila clams and peas. served with langoustines and ginger oil				30
Arroz con Pollo free range chicken breast with apple sausage, calamata olive and rocoto aioli. served with valencia rice flavored with paprika, capers and tomatoes				22
Pato con Arepa breast of duck marinated in sugar cane with confit of duck, spinach and pan seared foie gras on a yellow corn arepa				29
Cochinillo Asado cuban style pork with arroz con gandules, sweet plantain in a grilled pineapple mojo				24
Cordero a la Barbacoa oven roasted rack of lamb served with a piquillo pepper stuffed with lamb barbacoa and montenebro goat cheese garlic malanga puree				31
Churrasco con Camarones grilled beef tenderloin topped with shrimp chimichurri. served with mixed mushrooms and a fondue of purple peruvian potatoes and a trio of spanish cheeses				30

vegetales

Asparagus Blanco steamed white asparagus with baby spinach, onions, roasted almonds and a lemon zest vinaigrette				11
Chile Relleno oven roasted poblano pepper stuffed with wild mushroom rice, queso fresco, cherries and served with a chili-cilantro aioli				13
Arepa con Queso sweet corn arepa with goat cheese				8
Mil Hojas de Vegetales terrine of roasted eggplant, portobello mushrooms, rainbow peppers, zucchini, spinach and tetilla cheese in a basil-tomato sauce				20
Polenta a la Trufa truffle trumpet polenta				9