Chef Paola Alejandra Diaz

Feta drip with olives

Marinated olives, virgin olive, parsley and olives

Stuffed tomatoes, goat cheese, rice with parsley and oregano

Greek hummus, chickpeas, paprika and grilled peppers with olive oil and olives

Mediterranean Salad, chickpeas with tomatoes, onion, cucumbers, red pepper and feta cheese with mustard and vinegar

Braised chicken with olives, onion, spices

Mediterranean baked fish, catch of the day with olives and tomatoes, spices and virgin olive

Mediterranean bowl, hummus, feta cheese, olives and salad with cucumber and tomato with virgen olive

Baklava

Guacamole, avocado, serrano chile, cilantro, onion and cucumber

Salmon wonton tostada

Tuna tartar

Fish ceviche, traditional ceviche with cucumber, tomato and carrots

Shrimp cóctel, shrimp in a hot tomato broth and Mexican sauces, onion, tomato and avocado

Aguachile verde, shrimp with cucumbers and onion with spicy sauce

Black aguachile, shrimp with black sauces

Cash of the day, with banana puree, cuscus and mix of lettuce

Maji maji with rice and vegetables

Red Aguachile, shrimp and a spicy red sauce

Tacos de asada, meat and tortilla, with Mexican sauce and guacamole sauce

Beso de Ángel cake, flan in the middle of tres leches cake

Flan napolitano

Arroz en leche

Spicy edamames

Cucumber Japanese salad

Nigiri trilogy

Chicken Gyozas, chicken, ginger, carrots

Crispy vegetables, pumpkin, carrots in tempura with creamy sriracha

Fresh tuna with mirin and soy and ginger

Temaki with salmon and rice

California roll

Philadelphia roll

Teriyaki

Yakitori, beef and vegetable

Japanese cheesecake

Matcha panacotta