Chef Chubb Carlos

Caramelized onion, honey crisp apple, goat´s cheese and truffle French croquettes

Crepes aux champignons. French crepe stuffed with Bella mushrooms, scallions and emmental cheese

Quiche Lorraine bites

Smoked salmon, cream cheese and avocado pâté served with pita bread

Pâté de foie de volaille (chicken liver pate) served with baguette crackers

Vol-au-Vent: puff pastry cases filled with a savory mixture of creamy mushrooms in a béchamel sauce

Homemade French onion soup with garlic bread and topped with Gruyére cheese

French vichysoisse. Cold leek soup blended with light cream and vegetable broth and topped with almonds and croutons

Salad Niçoise: tuna, hard-boiled eggs, olives, anchovies, tomatoes, green beans, and potatoes

Hand-cut beef tenderloin French steak tartare (traditional recipe) served on wonton crackers

Tuna or salmon and avocado tartare marinated with ginger, wasabi, soy sauce and chive

Authentic, homemade French Ratatouille

Pan-seared or salmon sea bass in a lemon-caper butter sauce, served with roasted asparagus and zucchini medley

Filet mignon (or any beef cut) in a mushroom and truffle cream sauce

Duck a l’orange. Duck breast cooked in a sweet and tangy orange sauce

Authentic French Boeuf Bourguignon stew

Coq au vin: chicken braised in red wine with mushrooms, onions, bacon and garlic

Bouillabaisse Provençal fish stew with fish, shellfish, saffron, garlic, and fennel

Sole Meunière: pan-fried sole fish, served with a lemon and parsley sauce

Lemon and lime infused or regular créme brúlée

French raspberry bavarois topped with fresh whipped cream, short bread crumble and fresh raspberries

Chifles (fried plantain chips with a dip assortment)

Ecuadorian Lapinganchos (potato tortillas stuffed with cheese)

Ecuadorian corviche (plantain dough stuffed with marinated fish, deep fried and served with fresh salad

Peruvian shrimp or fish ceviche. Marinated in orange, lime and lemon juice, topped with red onion and cilantro

Puerto Rican mofongo with Canarian mojo

Peruvian chicken ají (shredded chicken in an mild pepper and achiote sauce)

Encebollado de pescado (tuna loin soup with onion, yuca, cilantro and tomato)

Slow roasted pork (or beef) served with Argentinian chimichurri

Tres leches cake

Homemade chocolate cake with chocolate ganache and fresh whipped cream

Raspberry bavarois topped with fresh whipped cream, short bread crumble and fresh raspberries

Caramelized onion, honey crisp apple, goat´s cheese and truffle croquettes

Ciabatta bruschetta with a basil and garlic EVOO, fresh tomato, Italian mozzarella and prosciutto

Tortilla de patatas. Spanish potato and onion omelette served with authentic garlic aioli

Arborio rice crisp topped with marinated tuna tataki, pickle red onion and wasabi drizzle

Mediterranean trio dip: hummus, baba ghanoush and Spain salmorejo served with homemade pita bread

Crispy calamari with homemade garlic aioli and sweet garlic - chili Thai sauce

Gambas al ajillo - Pan-seared jumbo shrimp with garlic chips and a brandy flambé

Croquetas de jamón y queso - Iberian ham & manchego cheese croquettes. Deep fried and topped with Spain salmorejo

Hand cut traditional French steak tartare served with crispy wonton crackers

Salmon & avocado tartare marinated with ginger, wasabi, sesame seeds, chives, Dijon mustard and lemon juice

Panko - breaded chicken (or pork) bites. Marinated with parsley, garlic and lemon juice, topped with Argentinian chimichurri

Butternut squash & coconut milk soup served with roasted pistachios

Shrimp, Apple/Pineapple and Avocado Salad with crispy iceberg lettuce and homemade cocktail dressing

Arugula salad with crispy bacon, cherry tomatoes, caramelized onion, EVOO and balsamic vinegar topped with Spanish goat´s cheese. Served in a parmigiano basket

Authentic countryside or seafood Paella Valenciana

Arrós negre. Paella-style rice cooked with squid ink topped with shellfish

Fideuá. Similar to paella but made with short, thin noodles instead of rice and in a rich, consistent fish broth

Bella mushroom & truffle risotto topped with steamed asparagus

Chicken & shrimp meatballs. Seasoned with cilantro, garlic & ginger and cooked in a creamy chicken broth

Filet mignon (or any beef cut) in a mushroom and truffle cream sauce

Pan-seared salmon or sea bass in a lemon-caper butter sauce, served with roasted asparagus and zucchini medley

French raspberry bavarois topped with fresh whipped cream, short bread crumble and fresh raspberries

Lemon and lime infused créme brúlée

Authentic Italian Tiramisu

Honey crisp apple crumble with creamy vanilla ice cream topped with raspberry coulis