Ask your waiter for today’s special

Caramelized onions in a beef broth, brandy and toasted bread au gratin with gruyere cheese.

Romaine lettuce, cesar dressing, croutons, fried parsley, parmesan and flaked cauliflower.

Roasted beetroot with olive oil, garlic, and honey. Creamy cheese with rosemary.

Served with mixed lettuce and tomatoes with a coconut curry vinaigrette.

Thin slices of beef tenderloin with tamarind vinaigrette, pickled radishes, crispy chipilin, aged Jutiapa cheese, mustard sprouts, lemon zest, toasted pumpkin seeds, black olive powder, lemon, and pepper. Served with artisanal crisps.

Grilled octopus with guaque chili oil, romesco sauce, potatoes, pumpkin seeds and black garlic emulsion.

Slowly cooked with star anise & cardamom, served with a Thai salad, peanut dressing and a touch of spice, roasted mushrooms & au jus sauce.

Served with elderberry sauce and toast.

Shrimp coated in coconut, pepitoria, and sesame seeds. Served with a sweet chili sauce and mustard sauce.

Baby greens, cherry tomato, cashews, pickled onions & a herb garlic sauce; finished with a balsamic vinegar reduction.

Roasted butternut squash, grilled zucchinis and feta cheese. Tahini sauce and sautéed vegetables.

Prepared with capers, red onion, soy sauce, sesame oil, lemon juice, avocado, marinated cucumbers and radishes with a Guatemalan toast.

Sautéed in butter, almonds, lime and a touch of parsley. Served with rosemary potatoes and vegetables.

Steamed in white wine, tomatoes and fresh herbs. Served with seasonal vegetables and jasmine rice.

Roasted garlic mashed potatoes and roasted tomato oil in a citric white caper sauce.

Glazed shrimp with burnt pineapple mole and achiote butter with epazote oil. Served with a golden potato terrine.

Sautéed in olive oil, garlic, onion, white wine, and lime. Served with the side dish of the day.

Creamy green pepper sauce with gorgonzola cheese. Served with gratin potatoes and vegetables.

Slowly simmered in ginger, garlic, rice vinegar and Asian spices. Served with a side dish of the day.

12 ounce grilled Rib Eye steak, served with baked potato, asparagus, mushrooms and red wine butter.

Short ribs bathed in tamarind sauce, yuca puree with burnt corn leaf powder, roasted corn and crispy yuca.

Duck thigh, pumpkin purée, pickled apple salad, wild berry and red wine sauce.

Juicy and golden, served with a flavorful mushroom reduction infused with chive oil, golden potato terrine and roasted purple cabbage

Ask your waiter.

Squid ink fettuccini served with a sauce of olive oil, garlic, cherry tomatoes, squid, clams, mussels, shrimp, white wine and a touch of spice.

Tender pieces of meat delicately simmered in a savory blend of fresh vegetables, mushrooms, herbs, and tomatoes. Ricotta Cheese.

Sautéed vegetables in a spicy coconut milk curry. Served with Jasmine rice and bok choy.

Classic creamy mushroom Risotto, butter, Parmesan cheese, cilantro.