Chef Albert Martinez

Grilled beetroot special carpaccio served with goat cheese, arugula lettuce, pumpkin seeds, herbs and balsamic vinaigrette

Mini chickean breast dipped in Chocolate Spicy Mole and served with sesame seeds

Fillet Mignon served with seasonal vegetables variety and risotto

Lime Carlotta served with coconut sorbet and lime peel

Local catch of the day fresh Sashimi (Pargo or Seabass) served with wonton fried chips

Mini shrimp tropical Spicy mango ceviche served with corn tostadas and chefs secret dip

Grilled White fish fillet wrapped in banana leafs and served with tomato and herbs special sauce, coriander rice and vegetables

Mint and chocolate Sborbet served with a sweet cracker and Lemmon sauce

Bell pepper Bruschettas served on a garlic mini bread toast

Capresse Salad Tapa Style

Fetuccine Alfredo served with grilled chicken or shrimp and parmesan cheese

Liquor flamed peaches served with caramelized nuts and vanilla ice cream

Traditional Chicken Tinga corn tostadas served with organic lettuce, local ranch cheese and plain cream

Salpicon beef flank steak corn tostadas served with balsamic vinaigrette, onion and coriander

Poblano pepper filled with grilled chicken, tomato sauce and melted cheese

Lime sorbet served with mint and lemmon peel artisan jam