March 22-24 – 2018 – 22-24 de Marzo   Sole & Calamari Ceviche – sole and calamari in an emulsified cure of grapefruit, lemon, and lime juices, olive oil, yellow chili, ginger, passionfruit, salt and pepper; brined cucumber strips and radish threads, red onion, limo chilies, cilantro. Vegetarian option with diced portobello and sliced palm… Read More 2018 Menu #12

March 16 – 2018 – 16 de Marzo A couple of new dishes inspired by my trip this last couple of weeks in Peru. Apologies for the photos – I realized at last minute my regular camera wasn’t charged and these are photos from my phone. Unos platos nuevos inspirados por mi viaje a Perú… Read More 2018 Menu #11

One last menu before vacation in Peru! Un último menú antes de vacaciones en Perú!   February 22-24 – 2018 – 22-24 de Febrero   Grouper Ceviche with Yellow Chili – grouper, cured in emulsion of orange, lemon, and lime juices, olive oil, yellow chili, salt; red onions, basil, chives, yellow chili, sweet-sour orange rind.… Read More 2018 Menu #10

15-16 Febrero – 2018 – February 15-16   Salmon “Tataki” Tonnato – salmon coated in gochugaru, seared, chilled, and sliced; charred eggplant puree; sauce of tuna, mayonnaise, capers, anchovies, lemon zest and juice, gochujang; pickled radish slices; croutons; radish sprouts. “Tataki” de Salmón Rosado Thoné – salmón rosado rociado en gochugaru, dorado, enfriado, y rebanado;… Read More 2018 Menu #9

February 13 – 2018 – 13 de Febrero Private dinner / Cena particulár   Prawn Causa – potato puree flavored with lemon, yellow chili, and olive oil; prawn salad with red onion, mint, basil, celery leaf, garlic mayonnaise; garnish of cherry tomatoes, black olives, green limo chilies, grated hard boiled egg, and guacamole pure. Causa… Read More 2018 Menu #8

February 7-9 – 2018 – 7-9 de Febrero   Sandperch / Citrus / Mango – sashimi slices of sandperch cured in a white miso and gochugaru vinaigrette; mango, shallots, lemon and lime supremes, mint, cilantro, rocotos. Salmón Blanco / Cítricos / Mango – tiras de salmón blanco curado en vinagreta de miso blanco y gochugaru;… Read More 2018 Menu #7

February 1-3 – 2018 – 1-3 de Febrero   Grouper / Citrus / Rocoto – diced grouper cured in lemon and lime juices, ginger, garlic, celery, rocoto chili, salt, pepper, cilantro, red onion; toasted corn, limo chilies. Mero / Cítricos / Rocoto – dados de mero curado en jugos de limón y lima, jengibre, ajo,… Read More 2018 Menu #6

January 26 – 2018 – 26 de Enero Private dinner – gluten and dairy free Cena particulár – libre de glutena y lacteos   Squid / Potato / Celery – salad of potatoes, blanched and shocked squid, celery and its leaves, mint, basil, red onion, tomato, garlic, and a lemon and olive oil vinaigrette. Our… Read More 2018 Menu #5