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By Chefs Los Chinchilla
All our breakfasts include coffee, orange juice and fruit.
Typical Costa Rican Breakfast #1
"A celebration of traditional flavors with an artisanal touch"
Main course:
Traditional Gallo Pinto flavored with fresh aromas A blend of rice and black beans slowly cooked with onion, bell pepper, and fresh cilantro. A classic of the Costa Rican soul.
Huevos Rancheros (Rural-Style Eggs) on a bed of homemade tortillas with cheese Fresh fried eggs, tossed with natural tomato ranchera sauce, garlic, and spices, and placed on freshly made corn tortillas with melted cheese.
Caramelized Plantain Slices of sweet plantain cooked in a pan with brown sugar until soft and glazed.
Costa Rican Fresh Cheese Traditional cut made from cow’s milk, with a firm texture and mild flavor, served cold as a side dish.
Handmade Sausages in a Semi-Spicy Tomato Sauce Homemade with Creole sausages cooked in a tomato, onion, bell pepper, and a touch of Costa Rican spice reduction.
Inspiration:
American Breakfast #2
"Breakfast classics with a gourmet twist."
Main course:
Omelette made to order with fresh vegetables or artisan ham
Eggs whipped and cooked to perfection, filled with a choice of sautéed vegetables or house ham. Served with charred tomato sauce, with smoky notes and mild spices.
Crispy American-Style Bacon
Strips of bacon browned to a perfect crispiness.
Sweet Honey Sausages
Mini sausages browned and glazed with natural honey, an irresistible combination of savory and sweet.
Artisan Toast with Butter
Lightly toasted white or whole-wheat bread spread with fresh butter.
Banana Foster French Toast
Slices of bread soaked in a mixture of (egg, cinnamon, vanilla, nutmeg, orange zest), browned, and served with a warm caramelized banana sauce infused with rum and brown sugar.
Inspiration:
A comforting and hearty breakfast that honors classic American-style flavors with a touch of contemporary cuisine.
Inspiration:
Mexican Breakfast #3
"Intense flavors with authentic roots."
Main course:
Huevos rancheros with green tomatillo salsa
Scrambled eggs served on an artisanal corn tortilla, with refried beans and cheese, topped with a roasted tomatillo, onion, garlic, and green chile sauce. A classic with character.
Chipotle Chicken Burrito with Sweet Plantain and Melted Cheese
Wheat tortilla filled with seasoned chicken in a creamy chipotle sauce, accompanied by sweet plantain and melted cheese. A perfect fusion of spice, sweetness, and texture.
Fresh Guacamole and Pico de Gallo
Guacamole made fresh with avocado, lime, red onion, and cilantro, accompanied by vibrant pico de gallo.
Inspiration:
A breakfast full of color, energy, and Mexican tradition, ideal for starting the day with intensity and flavor.
Inspiration:
Healthy Breakfast #4
"Light, fresh, and full of natural energy"
Main course:
Whole wheat toast with avocado and egg of your choice
Crispy whole wheat bread topped with fresh avocado puree, topped with a Benedict-style or fried egg, pickled radish, and a delicate balsamic reduction.
Seasonal Fruit Bowl with Natural Yogurt
Carefully selected fresh fruit, served on a creamy yogurt base, accompanied by artisanal granola and pure honey.
Banana Pancakes
Fluffy pancakes made with ripe banana and oats, cooked without added sugar, ideal for a sweet and nutritious breakfast.
Inspiration:
A fresh and balanced offering that nourishes body and mind, ideal for those who choose natural food without sacrificing flavor.
Inspiration:
All our breakfasts include coffee, orange juice and fruit.
Entre Mares #1
"Mediterranean cuisine with Latin American accents."
Appetizers:
Classic hummus with artisanal pita bread
Creamy chickpea puree with tahini, lemon, and olive oil. Served with lightly toasted pita bread.
Warm octopus salad with raspberry vinaigrette
Sliced octopus cooked at a slow temperature, accompanied by potatoes, tomatoes, grilled onions, and pickled cucumbers tossed in a slightly acidic and aromatic raspberry vinaigrette.
Main Courses:
Chicken breast stuffed with Teta cheese, bell peppers, and Kalamata olives
Accompanied by a fresh blackberry sauce with balsamic reduction. The combination creates a balance between Mediterranean saltiness and fruity sweetness.
Mahi-Mahi Fillet in Creamy Yellow Chili Sauce
Gently seared fish fillet, tossed with an emulsion of Peruvian chili, cream, and white wine reduction. A fusion of Andean fire and European technique.
Side Dishes:
Rosemary Potatoes
Slow-roasted baby potatoes with olive oil and artisanal garlic butter, sea salt, and fresh rosemary.
Anchovy-stuffed tomatoes au gratin with mozzarella
Ripe tomatoes stuffed with anchovy paste and fine herbs, oven-baked with golden Parmesan cheese.
Inspiration:
A journey of flavors that unites the vibrant character of Latin America with the elegance and tradition of the Mediterranean.
Fire and World #2
"Flavors of the world in harmony with fire, texture, and contrast."
Appetizers:
Fresh Whitefish Carpaccio
Thin slices of fish marinated in citrus fruits, olive oil, and sea salt, served with microgreens and lemon zest. A light and sophisticated appetizer.
Kale, Quinoa, and Mango Salad
Fresh mix of kale, cucumber, cherry tomatoes, quinoa, feta cheese, mango, and toasted almonds. All accompanied by a light and aromatic balsamic vinaigrette.
Main Courses:
Grilled Rib Eye with Argentine-Style Chimichurri
Premium cut of juicy beef, cooked to perfection and tossed with a chimichurri of fresh parsley, garlic, charred bell pepper, olive oil, and lemon.
Jumbo Shrimp in Creamy Gorgonzola Sauce
Large shrimp sautéed and tossed in an Italian gorgonzola cheese sauce, balanced with cream and white wine.
Side Dishes:
Bicolor Mashed Potatoes and Sweet Potatoes with Mozzarella Cheese
Creamy mashed potatoes and sweet potatoes, infused with mozzarella cheese, ideal for enhancing intense flavors.
Wok-Seared Vegetables with Curry and Roasted Peanuts
Brunoise of sautéed vegetables with a mild curry, coconut milk, and roasted peanuts, providing texture and a touch of spice.
Inspiration:
Caribbean Roots #3
"Warm flavors, coconut aromas, and the soul of the coast."
Main Courses:
Caribbean Chicken in Coconut Sauce with Fresh Herbs
Succulent pieces of chicken slowly cooked in coconut milk with tomato, Panamanian chili pepper, fresh oregano, and thyme. A traditional recipe reinterpreted with technique and respect for its roots.
Side Dishes:
Caribbean-Style Rice & Beans
Rice and beans cooked in coconut milk, flavored with oregano, fresh thyme, and Panamanian chili pepper. A rich, creamy, and deeply flavorful base.
Caramelized Plantain
Plantains at their perfect ripeness, cooked in butter and brown sugar until golden brown and tender.
Fresh Caribbean Salad
A crunchy mix of red and white cabbage, tomato, red onion, and cilantro, dressed with lime, apple cider vinegar, salt, and pepper. Refreshing and vibrant.
Grilled Vegetables with Homemade Marinade:
Seasonal vegetables marinated in a citrus and herbaceous mixture, then grilled to concentrate their natural flavor.
Inspiration:
Land and Sea #4
"A meeting of oceanic depths and the nobility of the land in a single dish."
Main Courses - Surf & Turf Gourmet:
Filet Mignon with Green Peppercorn Sauce
Premium beef medallion cooked to perfection, topped with a creamy green peppercorn sauce, which adds character without overpowering the meat’s flavor.
Pacific Lobster with Thyme, Garlic, and Caper Butter
Half a lobster tail marinated in butter infused with fresh thyme, garlic, and capers, roasted to a juicy and tender texture.
Side Dishes:
Italian-Style Baked Potatoes and Sweet Potatoes
Roasted potato and sweet potato wedges with Mediterranean herbs, olive oil, artisanal garlic butter, and a touch of Parmesan cheese.
Sautéed Vegetables with Honey and Lemon
A selection of seasonal vegetables stir-fried in a wok, gently glazed with honey and lemon to enhance their natural flavor.
Seasonal Mediterranean Salad
A fresh mix of lettuce, spinach, radishes, cherry tomatoes, cucumber, and red onion, dressed with a mandarin, lemon, olive oil, and apple cider vinegar vinaigrette.
Inspiration:
Sapore di Italy #5
"A journey through Italian tradition through aromas, textures, and passion."
Main Courses:
Chicken Parmigiana with Homemade Tomato Sauce
Breaded chicken breast in seasoned flour and Parmesan cheese, then baked and served on slices of fresh tomato and mozzarella, all topped with homemade tomato sauce in a rustic Italian style.
Starters and Sides:
Caprese Salad with Homemade Pesto and Balsamic Reduction
Fresh mozzarella, ripe tomato, and basil, served with homemade pesto and a delicate touch of balsamic reduction.
Roasted Asparagus and Cherry Tomatoes with Parmesan
Roasted vegetables with olive oil, sea salt, Provencal herbs, and a final touch of grated Parmesan cheese.
Pasta:
Pasta with Ragù with a Rosemary and Rosé Wine Reduction
Slow-cooked ragù sauce with meat, tomato, spices, and rosé wine, infused with fresh rosemary. Served with your choice of pasta.
Penne with Mushrooms in a White Wine Sauce
Penne pasta bathed in a creamy sauce of Parmesan cheese, fresh mushrooms, and a reduced white wine. An elegant and comforting dish.
Inspiration:
Flavors of my Land #6
"A tribute to the Costa Rican soul through its traditional cuisine."
Main Dishes:
Grilled Chicken with Spices and Creole Chili Sauce
Breast marinated in a blend of local spices and grilled, served with homemade, mildly spicy chili sauce.
Grilled Beef with Costa Rican Chimichurri: A juicy, grilled cut of beef tossed with a signature chimichurri made with cilantro, garlic, oil, and vinegar.
Side Dishes:
White Rice with Fresh Cilantro
Loose, aromatic grains with the herbal note of bay leaves and Costa Rican cilantro.
Tricolor Beans
A colorful mix of black, kidney, and white beans, cooked with mild spices and enhanced with the signature Lizano Sauce.
Caramelized Plantain
Sweet and smooth, cooked until golden brown, enhancing its natural sweetness.
Tropical Salad with Cilantro Mayonnaise
Fresh lettuce, cucumber, cherry tomatoes, pineapple, avocado, and sweetcorn, tossed in a refreshing cilantro mayonnaise.
Inspiration:
Flavors of the Sea #7
"A tribute to the ocean: fire, salt, foam, and the soul of the Mediterranean served with respect and creativity."
Main Courses:
Fresh fillet of the day with white wine squid sauce
Fish fillet—either snapper or dorado, depending on the day’s catch—grilled to highlight its natural freshness. It is accompanied by a rustic tomato and squid sauce, slowly reduced in white wine, creating a delicate and profound fusion that transports diners to a coastal tavern by the sea.
Grilled octopus with Kalamata mayonnaise
Octopus cooked at a low temperature to achieve a tender texture and then seared over live charcoal with butter infused with garlic, thyme, sweet paprika, and a citrusy touch of lemon. Served with a homemade Kalamata olive mayonnaise, handcrafted to add character, creaminess, and that distinctive Mediterranean umami flavor.
Appetizers and Side Dishes:
Stuffed Avocado Salad with Shrimp and Balsamic Vinegar
Ripe avocado halves stuffed with a fresh mix of shrimp, tomato concassé, finely chopped chives, and light mayonnaise, topped with a drizzle of balsamic vinegar reduction. A play on soft textures and balanced flavors.
Rustic Sautéed Potatoes
Cubed potatoes slowly sautéed with extra virgin olive oil, garlic, fresh herbs, and sea salt. Crispy on the outside, creamy on the inside: the perfect accompaniment.
Sesame and Soy Stir-Fried Baby Vegetables:
A selection of seasonal baby vegetables sautéed over high heat in toasted sesame oil with a delicate touch of soy sauce. Bright colors, crunchy texture, and Asian notes to balance the sea and the land.
Inspiration:
Pacific Breeze #8
"A celebration of the flavors of the Pacific, where the freshness of the sea meets the richness of classic techniques and the balance of bold flavors."
Main Courses:
Pacific Seafood Mixed Platter:
A premium selection of fresh seafood straight from the Pacific coast, slow-cooked in a reduction of white wine, clarified butter, and olives, with a generous amount of butter for a deep, velvety finish. A feast for the senses that captures the essence of the ocean.
Sesame-Crusted Tuna with Mango-Soy Sauce
Tuna steak seared with a crunchy coating of sesame seeds, accompanied by a delicate soy sauce and a sweet, fresh touch of mango, providing a vibrant and exotic contrast.
Side Dishes:
Stuffed Baked Potatoes with Cheese Gratin
Whole potatoes stuffed with select ingredients, baked to perfection and gratin with melted cheese, creating a creamy texture and an irresistible golden crust.
Baby Vegetables Sautéed in Spiced Butter and Flambéed in White Wine
A colorful selection of baby carrots, zucchini, and corn on the cob, sautéed in spice-infused butter and flambéed with white wine, providing enveloping aromas and a bright finish.
Classic Caesar Salad
Fresh romaine lettuce, crispy croutons flavored with herbs and grated Parmesan cheese, dressed with a creamy and balanced Caesar dressing, providing a fresh and classic counterpoint to the menu.
Inspiration:
Japanese Symphony #9
"A journey of delicate textures and flavors, where the freshness of the sea and masterful preparation are found in every bite."
Sashimi:
Tuna Sashimi with Passion Fruit Sauce
Delicate slices of fresh tuna bathed in an irresistible passion fruit sauce, accompanied by red onion and creamy avocado, providing freshness and contrast.
Tatami Sashimi with Charred Sweet Chili
Fresh tuna fillets covered in a sweet chili tatami sauce, enhanced with red onion and avocado for a perfect balance of sweet and spicy.
Umami Sashimi
Slices of fresh tuna covered in an umami sauce—sweet, salty, and spicy—topped with avocado and chives, a complex explosion of flavors.
Nigiris:
Tuna (Maguro)
Fresh, select tuna fillets, hand-cut, served with wasabi and soy sauce to enhance their purity and texture.
Salmon (Sake)
Buttery slices of salmon, accompanied by a touch of lemon, wasabi, and soy sauce, for a smooth and delicate experience.
Sushi Rolls:
California Roll
Roll filled with crab, cucumber, avocado, and cream cheese, topped with toasted sesame seeds.
Veggie Roll
Vegetarian roll with carrot, cucumber, and avocado, fresh and colorful.
Dynamite Roll
Roll filled with fresh tuna, smothered with spicy mayonnaise and avocado, topped with sriracha mayonnaise for a fiery touch.
Rainbow Roll
California Roll base covered with thin slices of tuna, white fish, and salmon, a feast of colors and textures.
Tico Roll
Roll filled with tempura chicken, avocado, and cream cheese, topped with fried plantain for a tropical twist.
Tempura Rolls:
Tory Roll
Filled with tempura chicken, avocado, and cream cheese, fried in a crispy tempura coating.
Scorpio Roll
Filled with tempura shrimp, cucumber, and cream cheese, also tempura-fried for a crispy and juicy bite.
Fire and Sea #10
"A meeting between the intensity of the earth and the subtlety of the sea, where each element is treated with respect, aroma, and character."
Main Course - Surf & Turf:
Loin in Red Wine and Mushroom Reduction
Cut of loin marinated for hours in red wine, garlic, thyme, and rosemary, then seared over high heat and topped with a silky white sauce infused with a red wine reduction, sautéed mushrooms, and caramelized onions. A profound and elegant combination.
Jumbo Shrimp in Coconut Curry
Shrimp marinated zarandeado-style with spiced butter, gently cooked and bathed in a creamy coconut milk sauce with red curry, ginger, and a touch of citrus, which highlights the natural sweetness of the seafood.
Side Dishes:
Carrot Purée with Thyme
Velvety texture of slow-cooked carrots infused in cream with confit garlic and fresh thyme, achieving a sweet, herbal, and comforting balance.
Grilled Baby Vegetables with Basil Pesto
Selection of grilled baby vegetables, previously marinated in an aromatic bath of fresh basil, garlic, and extra virgin olive oil. A side dish that exudes freshness and smokiness.
Warm Cabbage and Quinoa Salad
Oven-roasted cabbage leaves with carrots and tossed with pearl quinoa, cucumber, cherry tomatoes, parsley, and toasted seeds (such as almonds and peanuts). Light dressing with lemon, sesame oil, soy sauce, mild curry powder, salt, and pepper. A nutritious, vibrant combination with layers of flavor.
Inspiration:
Argentine Grill #1
"An ode to fire and authentic flavor, where each cut and preparation honors the art of grilling with character, tradition, and seasoning."
Grilled Cuts:
San Luis Ribs with Tamarind BBQ
Rib steak marinated in a handcrafted blend of 10 select spices, slow-grilled to a juicy and smoky finish. Served with a BBQ sauce infused with tamarind, thyme, rosemary, and garlic: a deep sweetness with herbal undertones.
Grilled Chicken with Chipotle Yogurt Marinade
Whole chicken marinated in chipotle-spiced yogurt, providing tenderness, juiciness, and a smoky heat. Accompanied with a creamy chipotle and tatemado chili sauce: sweet, spicy, and enveloping.
Grilled Skirt Steak with Classic Chimichurri
Traditional Argentine cut, cooked to perfection and served with homemade chimichurri. An honest, rustic, and soulful bite.
Appetizers and Sides:
Homemade Guacamole with Pico de Gallo and Chips
Creamy, perfectly seasoned guacamole, accompanied by fresh pico de gallo with tomato, onion, cilantro, and lime, served with crispy corn chips.
Grilled Seasonal Vegetables
Selection of fresh vegetables (peppers, onions, zucchini, eggplant, and corn) slowly roasted over coals with a touch of olive oil and sea salt. A vibrant and colorful side dish.
Fresh Salad
Cucumber, Tomato, and Mint Salad: Small cubes of cucumber, tomato, and red onion, tossed with fresh mint leaves and a light dressing of lemon, olive oil, salt, and pepper. Refreshing, light, and perfect for contrasting the intense flavors of the meat.
Paella del Mar #2
"A tribute to Mediterranean tradition, where rice becomes a canvas for the flavor of the sea and the aromas of the Spanish countryside."
Starter:
Rustic Bread with Tomato and Virgin Olive Oil
A classic dish from the Catalan coast. Lightly toasted artisan bread rubbed with fresh garlic and grated ripe tomato, seasoned with a generous drizzle of extra virgin olive oil and flaked sea salt. Simple, intense, and full of character.
Saffron Seafood Paella
A classic Spanish dish reinterpreted with saffron-infused rice, slowly simmered in a deep, aromatic broth. It’s enriched with a selection of fresh seafood: juicy shrimp, tender squid, and steamed mussels. All accompanied by roasted peppers, green peas, and a delicate touch of garlic.
Side Dishes:
Rustic Rosemary Potatoes
Potatoes baked with skin, marinated in olive oil, butter, fresh rosemary, and a touch of sea salt. Crispy on the outside and soft on the inside, an ideal complement to balance flavors.
Fresh Seasonal Salad
Mixed green leaves, cherry tomatoes, cucumber, red onion, and sprouts, dressed with a lemon vinaigrette, Dijon mustard, and extra virgin olive oil. Refreshing, light, and full of texture.
Traditional Costa Rican Flavor #3
"A journey through the most beloved flavors of Costa Rican cuisine, prepared with the soul of a home stove and served with a special touch."
Tica-Style Chicken and Rice
Rice sautéed with shredded chicken, cooked in a vegetable stock, cilantro, achiote, and traditional spices. A classic full of color, aroma, and flavor.
Side Dishes:
Creole-Style Mashed Beans
Black beans simmered with garlic, onion, and seasonings, then mashed to a smooth, creamy texture. The soul of Costa Rican cuisine.
Cold Pasta Salad
Short pasta mixed with sweet corn, grated carrots, cherry tomatoes, and mini mushrooms, tossed in a creamy dressing with a subtle touch of cilantro. Refreshing and balanced.
Crispy Potato Chips
Homemade potato slices, golden brown and salted to perfection. Crunchy and traditional in every bite.
Traditional Drink:
Natural Cas Fresh
Natural Cas juice (a Costa Rican tropical fruit), prepared with water, sugar, and ice. Refreshing, slightly acidic, and perfect for lunch.
Tamarind Fresh
Tamarind pulp infusion with water and sugar. Sweet with a touch of acidity, very refreshing and digestive.
Dessert:
Traditional Rice Pudding.
Rice slowly cooked in milk with cinnamon, lemon zest, and a touch of vanilla. Served cold or warm, sprinkled with cinnamon. Sweet, creamy, and comforting.
Mexican Fiesta: Tacos and Tradition #4
"An explosion of flavors and textures that pays homage to the richness of Mexican cuisine, from its classic birrias to its fresh homemade sides."
Birria Tacos
Delicious tacos with a soft corn tortilla and melted cheese, filled with juicy, slow-cooked birria sauce, topped with fresh onion and cilantro. Accompanied by their signature birria sauce, rich and deep, perfect for intensifying every bite.
Grilled Chicken Tacos
Tender pieces of chicken marinated with Mexican spices and a light spicy touch, served on a corn tortilla and accompanied by a creamy chipotle mayonnaise that provides a smoky balance and a mild heat.
Tempura Fish Tacos
Crispy tempura fish fillets mounted on a flour tortilla, topped with a fresh mix of lettuce, cabbage, and pickled radishes, enhanced with a creamy and slightly citrusy avocado mayonnaise.
Side Dishes:
Mexican-Style Rice with Tomato and Sweetcorn Salsa
Rice cooked in a homemade tomato sauce with a natural sweetness from the corn.
Refried Beans with Chorizo and Vegetables
Beans slowly cooked with tomato, carrot, chili, onion, and garlic, then blended to create a rich and flavorful salsa, enhanced with crispy chorizo.
Fresh Guacamole and Pico de Gallo with Corn Chips
Creamy guacamole made with ripe avocado, onion, cilantro, and lime, accompanied by fresh and crispy pico de gallo.
Grilled Corn with Marinated Cauliflower
Grilled yellow corn on the cob and cauliflower florets marinated with Mexican spices, offering a contrast of textures and aromas.
Hummus with Warm Pita Bread
Smooth and velvety hummus spread, accompanied by freshly toasted pita bread for dipping and enjoying.
Fish Ceviche
Fresh fish marinated in lime juice, blended with cilantro, onion, and fresh chilies, with a perfect balance of acidity and freshness.
Peruvian Ceviche
Classic ceviche prepared with fresh white fish marinated in lime juice, accompanied by red onion, cilantro, aji amarillo, and sweet potato. Served with Peruvian corn, balancing acidity and textures.
Caribbean Ceviche
Fresh ceviche with a blend of Caribbean seafood marinated in lime juice and coconut milk, enhanced with red onion, bell pepper, fresh cilantro, and a subtle touch of spice. Served with yuca crackers.
Tuna Sashimi
Thin slices of premium tuna, delicately drizzled with soy sauce and garnished with toasted sesame seeds.
Gourmet Cheese Board
Selection of artisan cheeses, accompanied by dried fruits, nuts, and signature crackers.
Antipasto
Assortment of cured meats, marinated olives, roasted peppers, and artichoke hearts, ideal for sharing.
Chips with Guacamole and Pico de Gallo
Crispy tortilla chips served with homemade guacamole and fresh pico de gallo salsa.
Caprese Skewers
Cherry tomatoes, fresh mozzarella, and basil, drizzled with balsamic reduction, threaded onto skewers.
Stuffed Jalapeños
Jalapeños stuffed with cream cheese, lightly breaded, and fried until golden brown and crispy.
Traditional Bruschetta
Toasted baguette slices topped with a mixture of chopped tomato, garlic, basil, and extra virgin olive oil.
Brie Bruschetta
Toasted baguette with melted brie cheese, cranberry jam, and crunchy walnuts.
Yuca with Roasted Garlic Mayonnaise
Cooked yuca chunks served with a smooth homemade roasted garlic mayonnaise and a touch of fresh parsley.
Cream of Mushroom or Spinach Soup
Delicate cream of mushroom or spinach soup accompanied by crispy toasted bread.
Truffle Stuffed Portobello
A robust portobello mushroom stuffed with a sautéed mix of spinach, garlic, and wild mushrooms, tossed with truffle oil, topped with grated Parmesan cheese, and baked to perfection.
Baked Stuffed Tomato with Herbs
Vine-ripened tomato stuffed with quinoa, fresh basil, sun-dried tomatoes, and crumbled goat cheese, lightly drizzled with extra-virgin olive oil and baked for an aromatic finish.
Mediterranean Stuffed Pepper
Roasted pepper generously stuffed with couscous, Kalamata olives, artichokes, and feta cheese, enhanced with lemon zest and fresh parsley for a burst of Mediterranean flavors.
Lentil and Chickpea Stew
Tender lentils and chickpeas slow-cooked with caramelized onion, roasted garlic, and aromatic herbs in a rich tomato sauce, finished with a touch of aged balsamic reduction and served with crusty bread.
Coconut Curry Chickpeas
Tender chickpeas sautéed with aromas of onion, garlic, and tomato, finished with creamy coconut milk and curry.
Vegetarian Burger
Succulent burger made with beans, lentils, and vegetables, served on toasted bread with fresh lettuce, tomato, and a selection of gourmet toppings and sauces.
Falafel Wrap
Crispy chickpea croquettes wrapped in warm pita bread with fresh vegetables, creamy tahini sauce, and a hint of lemon.
Sautéed Tofu with Onion and Pepper
Tofu lightly sautéed with caramelized onions and peppers in a savory and aromatic sauce.
Vegan Butter Tofu
A creamy, dairy-free version with tofu cooked in a velvety, spiced tomato-based sauce.
Mushroom Ceviche
A vibrant, vegetal interpretation of traditional ceviche, with mushrooms marinated in citrus juice, onion, cilantro, and chili for a fresh and tangy flavor.
Coconut Flan
A silky and creamy flan infused with coconut milk, topped with a rich caramel sauce that adds a tropical twist to the classic dessert.
Tres Leches Cake
Moist sponge cake soaked in a mixture of three milks, decorated with whipped cream and sprinkled with cinnamon, a traditional Latin American favorite.
Vegan Creme Brülée
A plant-based interpretation of the classic dessert, with a creamy and rich coconut custard, topped with a perfect layer of caramelized sugar.
New York Style Cheesecake
Smooth and creamy cream cheese on a graham cracker crust, served with berry compote or a delicate drizzle of chocolate sauce.
Hot Brownie with Ice Cream
Decadent chocolate brownie served warm, accompanied by a scoop of vanilla ice cream with real vanilla beans, topped with chocolate sauce and a hint of nuts.
Pecan Pie
Classic Southern pie with a buttery, flaky crust, gooey, caramelized filling, and topped with toasted pecans and a dollop of whipped cream.
Flavored Cheesecake
Smooth and creamy cheesecake available in your favorite flavors: mango, passion fruit, blueberry, Oreo, or lime.
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