ENTRIES

Crunchy pork ceviche (fried pork belly), completed with creole potatoes and green papaya salad

Beef tataky on top of fresh yellow pepper cream with crunchy quinoa and touches of avocado

Crunchy pork and shrimp Chipotle agua chili (fried pork belly), served with grilled choclo (corn), avocado and toasted corn, completed with crunchy carantanta

Burrata served with cherry tomatoes marinated in pesto, mushroom in escabeche, focaccia bread and rugula, completed with olive oil

Red shrimp ceviche (tomato sauce creole) with unripe mango and green plantain chips

Fish and shrimp ceviche in fresh yellow pepper sauce and green plantain chips

Fish ceviche in fresh yellow pepper sauce served with green plantain chips and crunchy carantanta

Fish and shrimp ceviche completed with fish chicharron (fish crackling), green plantain chips and crunchy carantanta.

Grilled vegetables on homemade neapolitan sauce, completed with parmesan and rugula

Meat tacos with ripe plantain cubes, avocado, acevichada onion and sour creamo

Crunchy black pudding on rustic potatoes with homemade neapolitan sauce, parmesan and rugula

Tomato soup with stracciatella, pesto and toasted bread completed with olive oil

Palm fruit cream with coconut milk served with panceta (pork belly) and acevichada onion completed with panela (raw sugar-cane) syrup

Octopus crusted in smoked longaniza and honey with crunchy sumac potatoes and cherry tomatoes completed with alioli of tahine