Chef a domicilio

Red tuna carpaccio with olive oil, lemon, and capers – thin slices of fresh red tuna, dressed with extra virgin olive oil, lemon, capers, and fresh basil leaves

Heirloom tomato salad with burrata and extra virgin olive oil – local heirloom tomatoes, fresh burrata, basil, and a drizzle of extra virgin olive oil

Red snapper tartare with mango and avocado – fresh red snapper diced and mixed with mango, avocado, red onion, cilantro, and a touch of olive oil and lemon

Serrano ham croquettes with homemade tomato sauce – crispy croquettes filled with serrano ham, served with a homemade tomato sauce with fresh herbs

Grilled octopus with paprika and black garlic sauce – grilled octopus served with a smoky paprika and black garlic sauce, garnished with fresh chives

Chilled cucumber and yogurt soup with mint – a refreshing chilled soup made with cucumber, greek yogurt, garlic, and mint, perfect for costa rica’s tropical climate

Grilled red snapper with lemon and capers sauce – fresh red snapper fillets grilled and served with a lemon and caper sauce, accompanied by herb-roasted potatoes

Seafood risotto with saffron and white wine – creamy risotto with fresh seafood, saffron, white wine, onion, and a touch of parmesan

Roast lamb with rosemary and red wine sauce – roast leg of lamb served with a red wine and rosemary sauce, accompanied by rustic mashed potatoes and seasonal vegetables

Mediterranean paella with chicken and seafood – traditional paella with rice, fresh seafood, chicken, peppers, and peas, cooked with fish stock and saffron

Fresh pasta with tomato sauce, basil, and pecorino cheese – homemade fresh pasta with a homemade tomato sauce, fresh basil, and grated pecorino cheese

Oven-baked hake with provençal herbs and olive oil – oven-baked hake with provençal herbs, olive oil, and a touch of lemon, served with wild rice

Vegetarian moussaka – moussaka made with eggplant, zucchini, tomatoes, and lentils, topped with a smooth béchamel sauce and baked until golden

Lemon and almond tart with pastry cream – almond crust with lemon pastry cream, decorated with lemon zest and slivered almonds

Panna cotta with seasonal fruits and costa rican honey – smooth panna cotta served with fresh local fruits and a drizzle of costa rican honey

Baklava with pistachios and honey – traditional baklava with layers of phyllo dough, pistachios, and a drizzle of local honey

Pistachio ice cream with olive oil and maldon salt – creamy pistachio ice cream served with a touch of olive oil and maldon salt

Chocolate mousse with fresh raspberries – dark chocolate mousse accompanied by fresh raspberries and a dollop of chantilly cream

Edamame with sea salt – steamed soybeans lightly salted, a classic and healthy appetizer

Pork gyoza – japanese dumplings filled with pork, cabbage, and garlic, served with soy sauce and vinegar

Salmon sashimi – thin slices of fresh salmon, served with wasabi and soy sauce

Tuna and avocado sushi – sushi rolls with fresh tuna and avocado, accompanied by wasabi, pickled ginger, and soy sauce

Chicken teriyaki – grilled chicken glazed with teriyaki sauce, served with steamed rice and sautéed vegetables

Pork tonkotsu ramen – rich pork broth ramen with noodles, bamboo shoots, green onions, and soft-boiled egg

Dorayaki – pancakes filled with sweet red bean paste, a traditional japanese treat

Fried ice cream (tempura)

Anmitsu – traditional japanese dessert made with agar-agar jelly, fresh fruits, red bean paste, and syrup

Corvina carpaccio with jaguar’s milk – thinly sliced fresh corvina with tiger’s milk infused with soursop and panamanian chili, served with crispy purple corn

Grilled octopus tostada with pork crackling sauce – grilled octopus on a yuca tostada with pork crackling emulsion and cilantro sprouts

Warm cream of squash and coconut – velvety squash cream with coconut milk and ginger, served with caribbean shrimp tartare

Lobster and green mango ceviche – lobster marinated in mandarin lime with green mango julienne, cas powder, and artisanal gin foam

Pork terrine with guava and coffee – slow-cooked pork pressed into a terrine, served with a reduction of guava and tarrazú coffee, accompanied by caramelized red onion chutney

Beef tenderloin with rum and chocolate sauce – premium beef tenderloin with aged rum and talamanca chocolate reduction, served with sweet potato purée and seasonal mushrooms

Herb-crusted red snapper with passion fruit sauce – fresh red snapper fillet with a crispy herb crust, served with passion fruit sauce and arracacha purée with almonds

Duck confit with tamarind and creole spices – slow-cooked duck leg with a tamarind, cinnamon, and star anise reduction, served with pejibaye risotto

Oxtail ravioli with turrialba cheese cream – fresh pasta stuffed with wine-braised oxtail, served with turrialba cheese foam and crispy leeks

Lobster tail in achiote butter – grilled lobster tail brushed with achiote butter and spices, served with coconut rice and tender asparagus

Cas parfait with crispy cacao – cas fruit foam with crunchy cacao bits and honey

Guaba mousse with tropical fruit compote – smooth guaba mousse with tropical fruit compote and native corn crumble

Artisanal cuajada cheese ice cream with cane honey – house-made cuajada cheese ice cream with cane honey and toasted nuts

Coconut and rum cream with almond cake – coconut cream infused with aged rum over almond cake, finished with caramel reduction and sea salt

Nance soufflé with mandarin sorbet – light nance soufflé with a hint of vanilla, served with mandarin sorbet and macadamia crumble

Chifrijo – crispy pork belly with tender beans, pico de gallo, and rice, served with tortillas

Corvina ceviche – fresh fish marinated in lime juice with cilantro, onion, and sweet pepper, served with fried plantains

Black bean soup – black bean broth with a poached egg and cilantro, served with homemade tortillas

Vigorón – boiled yuca with crispy pork rinds and cabbage salad with tomato and chimichurri

Gallos de arracache – corn tortillas filled with arracache (a root vegetable similar to celery) sautéed with achiote and pork

Traditional casado – rice, beans, sweet plantain, salad, and meat (chicken, beef, or pork) in sauce, served with a side of potato hash

Olla de carne (beef stew) – hearty soup with beef and vegetables like yuca, tiquizque, sweet potato, green plantain, and chayote

Caribbean rondón – coconut-based soup with fish or seafood, green plantains, and root vegetables like yam and yuca

Shrimp rice – stir-fried rice with fresh shrimp, achiote, and vegetables, served with salad and french fries

Achiote chicken – slow-cooked chicken in achiote sauce with spices, served with white rice and chayote hash

Tres leches cake – moist sponge cake soaked in evaporated milk, condensed milk, and heavy cream, topped with meringue

Arroz con leche – creamy dessert made with rice, milk, cinnamon, and raisins

Churchill – shaved ice with syrup, condensed milk, ice cream, and fresh fruit

White fish ceviche with passion fruit tiger's milk and cancha corn

Tuna croquettes with roasted garlic aioli

Toasted octopus with garlic confit and avocado emulsion

Plantain chips with mahi-mahi tartare and goldenberry emulsion

Shrimp and mango salad with passion fruit vinaigrette

Daily catch tiradito with yellow chili and cilantro oil

Caribbean-style seafood soup with coconut milk

Fish al pastor tacos with grilled pineapple and avocado sauce

Mahi-mahi fillet with yuca purée and culantro mojo

Fried red snapper with purple cabbage slaw and plantain tostones

Creamy shrimp rice with artisanal chorizo and saffron

Fresh pasta with seafood sauce and roasted tomato reduction

Suspiro limeño with a touch of dark rum

Coconut and caramelized pineapple tart

Passion fruit ice cream with almond crunch

Corn cake with fresh cheese cream

Tuna tartare with avocado and lime – fresh hand-cut tuna served with avocado, lime, capers, and a drizzle of extra virgin olive oil

Gratinated scallops (capesante gratinate) – fresh scallops gratinated with garlic butter, lemon, and toasted breadcrumbs

Beef carpaccio with arugula and parmesan – thinly sliced high-quality beef, served with fresh arugula, parmesan shavings, capers, and a lemon-olive oil dressing

Risotto with black truffle (risotto al tartufo nero) – creamy risotto with black truffle oil, parmesan cheese, and a touch of cream

Burrata salad with heirloom tomatoes and balsamic vinegar – fresh burrata served with heirloom tomatoes, basil, balsamic reduction, and extra virgin olive oil

Fried calamari and shrimp (frittura di calamari e gamberi) – fried calamari and shrimp served with a lemon and caper sauce

Saffron risotto with scampi – creamy saffron risotto with fresh scampi, butter, and parmigiano reggiano cheese. served with toasted garlic bread

Tagliatelle with white truffle and porcini mushrooms – fresh tagliatelle pasta with white truffle, porcini mushrooms, and a creamy sauce

Beef fillet rossini – beef fillet with foie gras, red wine sauce, and truffles, served with creamy mashed potatoes. accompanied by grilled asparagus

Spaghetti alla bottarga – spaghetti with olive oil, garlic, lemon, parsley, and bottarga (dried tuna roe), sprinkled with pine nuts. served with a fresh arugula salad with cherry tomatoes

Lobster risotto – creamy lobster risotto with saffron and a white wine reduction. served with toasted garlic butter bread

Herb-crusted lamb (agneau en croûte di erbe) – lamb cooked in a crust of fine herbs and mustard, served with a red wine sauce and rosemary potatoes. accompanied by glazed carrots

Salt-baked sea bass (branzino al sale) – whole sea bass baked in sea salt with fresh herbs and olive oil. served with lemon risotto and asparagus

Steamed ravioli with ricotta and spinach (fagottini di pasta al vapore con ricotta e spinaci) – ravioli filled with ricotta and spinach, served with a light butter sauce and nutmeg. accompanied by parmigiano reggiano cheese

Pistachio tiramisù – a twist on the classic tiramisù with pistachio cream, coffee-soaked sponge cake, and cocoa powder

Sicilian cannoli with ricotta and chocolate cream – crisp cannoli shells filled with fresh ricotta and dark chocolate

Vanilla panna cotta with mixed berries – soft vanilla panna cotta with a fresh berry sauce

Limoncello and basil semifreddo – a semifreddo dessert with lemon cream, limoncello liqueur, and a touch of fresh basil

Tuna tartare with passion fruit and ginger – fresh diced tuna marinated in passion fruit, ginger, and soy sauce, served with crispy plantain chips

Nikkei ceviche with white fish – white fish marinated in leche de tigre with a touch of miso and ají amarillo, served with avocado and crispy nori

Grilled octopus with cilantro mojo – tender grilled octopus served with a fresh cilantro, lime, and garlic sauce, accompanied by smoked yuca purée

Beef tataki with ponzu and sesame – lightly seared beef loin, thinly sliced and served with ponzu sauce, toasted sesame seeds, and radish sprouts

Beef and ginger dumplings with tamarind sauce – dumplings filled with beef, ginger, and garlic, served with a tamarind-soy reduction

Honey-sriracha glazed salmon over coconut risotto – seared salmon glazed with a sweet and spicy honey-sriracha sauce, served over creamy coconut risotto

Thai-style lobster with red curry and basil – lobster tail cooked in an aromatic red curry with coconut milk, served with jasmine rice

Ribeye with herb butter and truffled potatoes – juicy grilled ribeye finished with garlic-herb butter, served with truffled potatoes and asparagus

Crab ravioli with saffron and shrimp sauce – handmade ravioli stuffed with crab, served in a silky saffron sauce with sautéed shrimp and a touch of brandy

Sesame-crusted seared tuna with wakame salad – lightly seared tuna loin coated in black and white sesame seeds, served with a wakame seaweed salad and citrus vinaigrette

Braised short rib with sweet potato purée and red wine demi-glace – slow-cooked beef short rib in a red wine reduction with spices, served over a smooth sweet potato purée

Coconut & lemongrass panna cotta with tropical fruits – creamy coconut panna cotta infused with lemongrass, served with mango, pineapple, and passion fruit

Dark chocolate tart with sea salt and banana ice cream – crunchy dark chocolate tart with a hint of sea salt, served with homemade banana ice cream

Passion fruit cheesecake with almond crumble – smooth passion fruit cheesecake with an almond base and caramelized crumble topping

Tuna tartare with avocado and sesame sauce – fresh red tuna diced and paired with creamy avocado and a light toasted sesame sauce

Scallop ceviche with lemon and basil – fresh scallops marinated in lemon juice, basil, and a touch of olive oil, served with edible flowers

Lobster salad with dijon mustard mayonnaise – fresh lobster served in a smooth dijon mustard mayonnaise, accompanied by mixed greens and cherry tomatoes

Chicken breast stuffed with truffle and asparagus – chicken breast stuffed with a mixture of truffles and asparagus, served with a white wine sauce and mashed potatoes with caramelized onions

Grilled salmon with champagne sauce – grilled salmon fillet with a delicate champagne sauce, accompanied by creamy celery root purée

Duck à l'orange with sweet potato purée – roasted duck breast with an orange sauce reduction and spices, served with sweet potato purée and glazed vegetables

Herb-crusted sea bass with lemon and caper sauce – sea bass with a crispy herb crust, served with a lemon and caper sauce, wild rice, and asparagus

Apple tarte tatin with vanilla ice cream – caramelized upside-down apple tart served with a scoop of artisanal vanilla ice cream

Raspberry soufflé with chantilly cream – delicate raspberry soufflé served with smooth chantilly cream

Chocolate mousse with candied orange – silky dark chocolate mousse with a touch of candied orange and citrus zest