A worldwide mix of folk from the US, Canada, Holland, Australia, and the Dominican Republic. And, we think, a fun menu!

Sole Ceviche – A classic ceviche of sole cured in a “leche” of lime and lemon juices, garlic, ginger, celery, salt and pepper. The fish is mixed with red onion, limo chilies, and cilantro. Garnish of lettuce, spiced fried corn, and sweet potato.

Dante Robino Extra Brut

Watermelon Gazpacho – All the good stuff of a traditional gazpacho, with most of the tomato replaced by watermelon. In the mix, watermelon, tomato, red, yellow, and green bell peppers, onion, cucumber, garlic, olive oil, red wine vinegar, salt, pepper, and a hint of merquen chili flakes. Garnished with a drizzle of salted yogurt.

San Pedro de Yacachuya Torrontés 2020

Fettuccine with “Ají de Camarones” – Hand-rolled fettuccine, part of it flavored and colored with carrot puree. Tossed with a sauce made from ají amarillos (yellow Peruvian chilies), walnuts, cheese, onions, and garlic, thickened with a little bread, and then fresh shrimp cooked in the sauce. Olive oil roasted cherry tomatoes and black olive powder finish the dish.

Trivento White Malbec Reserva 2021

Pork Loin with Piri Kara Baby Eggplants – Spice rubbed pork loin, pan seared. Served with grilled baby eggplants that finish cooking and then glazed in a Japanese piri kara sauce – red miso, maple syrup, rice vinegar, ginger, chili and sesame oils. A sprinkling of toasted sesame seeds and green onions. Rice mixed with broccoli “couscous”.

La Liga de Enologos “El Bautismo” Blend de Tintas 2020

Dark Chocolate Tart – Sable (sugar cookie) crust. Filling of dark chocolate ganache flavored with Chinese five-spice. Whipped cream. Blueberries macerated in Pineral liqueur. Toasted almond slivers.

Putruele “Tardio de Abril” Chardonnay