The Choice Menu

2 deep-fried soft-shell crabs, with corn salsa and ponzu . Can be GF

5 pieces. Pan seared dumplings, sesame seed dressing.

Marinated tuna loin, avocado, ponzu dressing, lemon juice, sweet rice vinegar, vegetable vinaigrette. Can be GF.

Four oyster shells served on ice, filled with lobster meat, ceviche dressing, red onion, cilantro, sesame seeds and micro greens.

Chicken pâté, butter, cornichons, truffle oil, thyme, toasts.

Served with pear and plum-teriyaki sauce.

With goat cheese, prosciutto, strawberry, arugula, and pesto sauce.

Seared octopus, shiitake mushrooms, asparagus, Brussels sprouts sauté with soy garlic sauce. Can be GF.

Angus beef fillet, egg yolk, anchovy, capers, red onion, Worchester sauce, mustard, tomato, cornichons, arugula, Parmesan, olive oil. Can be GF.

Striped Bass, red onion, grapes, Aji Amarillo paste, coconut milk, honeydew melon, almonds, and mint.

Based on tomato broth, fish stock, with pieces of shrimp, white fish and scallops.

Garlic aioli, parsley, capers, red onion, crab meat, olives, artichoke.

Salmon, capers, bell peppers, olives, red onion, marinated artichoke with spicy lemon dressing.

Served with bread toasts, fig jam and micro greens.

Shrimps, shiso salsa, avocado, orange slices, chili pepper.

Cherry tomatoes, jalapeño, orange slices, micro cilantro and Yuzu truffle soy sauce.

Seared beef filet with microgreens, chili pepper, and ponzu salsa.

Scallop, halibut, shrimp, sweet potato, cancha chulpe, onions, cilantro, habanero peppers, celery, Aji Amarillo leche de tigre.

Mixed salad leaves, half of lobster, grilled shiitake mushrooms, spicy lemon dressing.

Duck leg confit, mix salad leaves, citrus dressing, cherry tomatoes, orange syrup.

Mixed salad leaves with onion dressing and carrots. Can be GF.

Seared yellow fin tuna, mixed salad leaves, onion dressing and carrot.

Mixed salad leaves, pan fried wild Mexican shrimps, garlic, soy sauce, spicy lemon dressing, cherry tomatoes, lemon, Parmesan, black sesame seeds.

Burrata cheese, arugula, pine nuts, marinated bell peppers, fresh figs, prosciutto, olive oil and balsamic glaze.

Striped bass filet wrapped in crispy potato, served on bed of creamy leeks and red wine sauce.

Butter poached whole lobster(1 ¼) with carrot purée, baby vegetables, Cognac- vanilla sauce and micro greens. Served out of the shell.

Deep fried wild Mexican shrimps, mixed salad leaves, citrus vinaigrette, creamy spicy sauce.

Pan seared Chilean Seabass with tiny bok choy shiitake star and yuzu soy butter truffle sauce.

Pan seared Halibut, served with shiitake mushrooms, chopped bell peppers, red onion and green peppers dressing.

Pan seared Branzino, served with shiso salsa.

Chilean Seabass file marinated in miso sauce.

Pan seared Branzino served on a bed of creamy mushrooms, potato balls and fennel sauce on the side.

Whole lobster, out of the shell, sauté with mushrooms and asparagus with garlic sake soy and truffle sauce.

Pan seared dorado with potato fish scales served with baby carrots, zucchini, English peas, corn and Beurre Blanc sauce.

Pan seared scallops with sauté mushrooms and creamy corn sauce.

2 per portion. Pan seared venison chops served with potato au gratin, bok choi, wheat risotto and fig sauce.

Pan-seared duck breast, served with carrot purée, baby carrots and red wine cherry vinegar sauce.

Chicken breast served with teriyaki sauce and potato au gratin.

4 oz. Highest grade A-5, served on a bed of mushrooms with asparagus, teriyaki and spicy Peruvian sauce on the side.

Served with spicy Peruvian sauce and tomato cilantro salad.

8 oz. Served with potato au gratin, cherry tomatoes and spicy Peruvian sauce on the side.

Roasted half of duck, honey, caramel-coffee-orange sauce, orange slices, scallion, orange zest.

Short rib served on a bed of mashed potatoes with brandy sauce.

2 scoops.

Two scoops per portion.

Two scoops per portion.

Served with vanilla ice cream, caramel sauce, and fresh berries.