Chef Federico A Trujillo Uribe

Chia coconut pudding with apricot and rose water compote with pistacho dust

Deluxe Seafood bloody mary

Peruvian fish ceviche

Smoked salmon lollypops with tartare and avocado cream

Pan de queixo waffles with lobster popcorn and saffron maple syrup

Vol aun vents with Peruvian yellow pepper chicken

Fruit medley with caraway honey

Lobster benedict eggs with caviar

Demi cuit salmon with fennel cream and pickled apples

Rib eye with chipotle choron sauce

Avocado toast with prosciutto, blue cheese and figs

Mascarpone Cannoli with nut crumble

Saffron creme brulee

Fudge cake with yogurt ice cream

Shrimp Kataifi with caraway honey and pistachos

Kibbeh sushi roll with yuzu toum sauce and creamy harissa

Nayeh with caviar, guacamole, garlic sauce, pickles and fried tortilla

Salmon wrapped in vine leaves, quinoa tabbouleh and tamarind sauce

Shrimp saleeg with onion marmalade and cashews

Macadamia custard with saffron honey and sesame crumble

Broiled octopus with masago cream sauce and tsume

Shrimp Furai (panko coconut batter with spicy sour sauce)

Salmon tartare with guacamole cream sauce and citirc dashi

Lobster sushi roll

Beef tenderloin with black miso demiglace, shitakes in balsamic vinagrette, and sweet potatoe pure

Coconut milk and chia pana cotta with pomegranate red fruit coulis

Pomegranate Shrimp ceviche with dragon fruit and sweet potatoe

Crab patties with curry and mint sour cream

Beef skeewers with chipotle sauce

Deep fried Lobster tail with coconut sauce and creole pickles

Beef tenderloin with butter chinichurri sauce

3 milk tapioca with cake sponge and pistacho powder