May 3-5 – 2018 – 3-5 de Mayo   Roasted Beet Causa – mashed potato flavored with olive oil, yellow chili, lemon juice, salt; roasted diced beets tossed with white onion, cumin, chipotle chili, parsley, lemon rind and juice, tamarind, olive oil, salt and pepper; puree of avocado, lime juice, green chili, cilantro, port, garlic,… Read More 2018 Menu #20

April 26-28 – 2018 – 26-28 de Abríl   Sole & Prawn Aguachile – sole and prawns cured in lime juice, onion, cucumber, garlic, green chili, cilantro, mint, salt; small dice of avocado, red onion, piri-piri chilies; cucumber ribbons, mint and cilantro leaves. Aguachile de Lenguado y Langostino – lenguado y langostinos curados en jugo… Read More 2018 Menu #19

April 19-21 – 2018 – 19-21 de Abríl   Cherry Tomato Chojang Tarte Tatin – cherry tomatoes and shallots caramelized in butter, gojuchang, cumin, honey, sesame oil, mirin, black vinegar, soy sauce; placed in a mold, topped with puff pastry, baked, and flipped over onto a plate; tahini, sumac, ginger, olive oil, and apple cider… Read More 2018 Menu #18

April 15 – 2018 – 15 de Abríl Private Dinner, Dairy Free / Cena Particulár, Libre de Lacteos   Potato puree flavored with lime juice, green limo chili, and green onions; salad of prawns, mint, parsley, celery leaf, red onion, tomato, garlic, lemon, olive oil, salt and pepper; emulsified sauce of tomato, shallot, garlic, thyme,… Read More 2018 Menu #17

April 12-14 – 2018 – 12-14 de Abríl   Calamari, prawns, and mussels, briefly poached in salted water and then cured in an emulsification of lemon and lime juices, rocoto chili, passionfruit, olive oil, salt and pepper; diced tomato and red onion, corn, peas, cilantro, limo chilies. Calamares, langostinos, y mejillones, pochados brevemente en agua… Read More 2018 Menu #16

April 5-7 – 2018 – 5-7 de Abril   Potato puree flavored with olive oil, lime juice, green onion, yellow limo chili; salad of poached chicken breast, crispy bacon, green tomatoes, green onion, mint, in a szechuan peppercorn mayonnaise; diced bell pepper, green onion, smoked chili. Puré de papas saborizado con aceite de oliva, jugo… Read More 2018 Menu #15

March 29 & 31 – 2018 – 29 & 31 de Marzo   Prawns, calamari, and cockles, cured in an emulsified “cream” of red rocotos, lemon and lime juices, olive oil, salt, white pepper; fine dice of red onion, tomatoes, avocado; fresh corn, cilantro. Langostinos, calamares, y berberechos, curado en una “crema” emulsificada de rocotos… Read More 2018 Menu #14

March 30 – 2018 – 30 de Marzo Private dinner – vegetarian, gluten and mushroom free / Cena particulár – vegetariana, libre de glutena y hongos   Salad of roasted tomatoes with basil, roasted palm hearts, amaranth cooked with red chili, guacamole puree, black olives, chives. Ensalada de tomates asados con albahaca, palmitos asados, amaranta… Read More 2018 Menu #13