Chef Peter Torres

Fresh shrimp spring roll with peanut chili sauce

Coconut curry shrimp shooter ; diced vegetables , yellow coconut curry

5 spice duck confit sliders; duck confit, kewpie Mayo, onions jam , fresh romaine in a bun

Beef tartare and a pickled shiitake mushroom over sesame crostini

Pork bao buns ; asian marinade pork, pickled daykon and carrots, fresh cilantro, sirracha mayo

Tuna tartare chop salad; edamame, avocado, greens, tomatoes, cucumbers, pickled onions, sushi rice, sesame dressing and sambal mayo

Roasted cauliflower miso soup; garnished with roasted cauliflower, toasted walnuts, fresh thyme

Asian short ribs over kimchi -pork belly fried rice and pickled vegetables

Fried bananas over vanilla ice cream topped with jalapeno caramel

Prosciuto Tartare ; finely chopped Prosciuto, gherkin pickle, capers, Calabrian chili pepper over French baguette

Shrimp Scampi ; Sauteed shrimp in wine, lemon juice and Garlic confit, red crushed peppers blistered grape tomatoes over French baguette

Caprese salad; confit Roma tomatoes, buffalo mozzarella, greens, basil oil and bourbon balsamic glaze

Vellutata di zucca; clasic pumpkin soup serve with toasted focaccia bread and herb oil

Cioppino Sea food risotto; lobster, shrimp, scallops and mussels cooked in scampi sauce over cioppino risotto finished with manchego cheese

Tiramisu ; espresso kahlua tiramisu serve in a martini glass

Prosciuto Tartare ; finely chopped Prosciuto, gherkin pickle, capers, Calabrian chili pepper over French baguette

Manchego And chorizo croquettes dipped in Quince jelly

Causa de Cangrejo bites; Layered potato infused with the flavors of lime and aji Amarillo , topped witb Crab meat and avocado aioli

Arugula salad with lemon balsamic dressing; shave parmesan, cranberries and toasted almonds

Sweet potato soup; creme Franche, toasted pepitas and herb oil

Spicy shrimp over fried yuca and peppers relish

Trinity marinade skirt steak over pomegranate molasses sweet plantains, topped with Russian salad and cilantro chimichurri

Passion fruit cheesecake serve in a martini glass

Prosciuto Tartare ; finely chopped Prosciuto, gherkin pickle, capers, Calabrian chili pepper over French baguette

Pulpo a la Gallega bites; Confit Octopus over sauteed potato and Romesco sauce

Shrimp Scampi ; Sauteed shrimp in wine, lemon juice and Garlic confit, red crushed peppers blistered grape tomatoes over French baguette

Manchego Caesar Salad and grill shrimp ; 1 colossal shrimp, pickled red onion, confit Roma tomatoes and shave manchego

Tomato Basil cream soup; with cheese toasted focaccia

Cioppino Sea food risotto; lobster, shrimp, scallops and mussels cooked in scampi sauce over cioppino risotto finished with manchego cheese

Tiramisu ; espresso kahlua tiramisu serve in a martini glass