Chef a Domicilio en San Juan

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

Crispy shrimps empanadas

Octopus chicharrones with cilantro sauce

Cured mackerel fish with pumping concentrate

Crispy rice and yellow fin tuna tarrtar

Mahi mahi green ceviche

Octopus bruschetta with diabla alioli

Lobster bisque with parsley oil a and brioche crisps

Shrimp tiradito with peach palm leche de tigre

Shrimp croquette with lizano sauce alioli and microsprouts

Lobster and grapefruit salad

Snook fish grilled collars with crispy chilli oil (recommended dish)

White wine sauted clams

Banana leaf baked lobster tail with coconut nada curry sauce

Boullavaise(seafood french stew)

Mix sseafood and corn meloso(guacho rice) rice

Nuts crusted grouper with lemon saffron sauce

Crispy skin snook with golden zuchini veloute

Small seafood grill different local seafood grilled with sides)@

Pumpking pie

Lemon pie with whipping cream

Tempura banana with french vanilla ice cream

Rum infused tres leches

Tuna tartare with avocado and lemon – fresh tuna diced and mixed with creamy avocado, scallions, and seasoned with olive oil, lemon, and soy sauce

Grilled octopus greek salad – tender grilled octopus served with tomatoes, cucumber, red onion, olives, feta cheese, and an oregano olive oil dressing

Gilt-head bream ceviche with lime and cilantro – fresh bream marinated in lime juice, red onion, cilantro, and a hint of chili

Mussels marinara – mussels cooked in a white wine broth with garlic, onions, and parsley, served with crusty bread

Smoked cod with olive oil and lemon – thin slices of smoked cod served with olive oil, lemon juice, and capers

Seafood paella – rice cooked with a variety of seafood, such as shrimp, mussels, squid, and clams, seasoned with saffron, peppers, and tomato

Oven-baked sea bass with mediterranean herbs – fresh sea bass oven-baked with thyme, rosemary, garlic, and olive oil, served with roasted vegetables

Grilled salmon with yogurt-cucumber sauce – grilled salmon fillet served with a fresh yogurt, grated cucumber, and mint sauce

Seafood ravioli with lemon basil sauce – seafood-filled ravioli served in a smooth lemon, basil, and olive oil sauce. stuffed squid with rice and seafood – squid stuffed with a mixture of rice, shrimp, and spices, served with a tomato and herb sauce

Hake in green sauce – hake fillets cooked in a parsley, garlic, white wine, and olive oil sauce, served with boiled potatoes

Stuffed squid with rice and seafood – squid stuffed with a mixture of rice, shrimp, and spices, served with a tomato and herb sauce

Lemon tart with meringue – a crisp cookie crust, lemon cream filling, topped with soft, golden meringue

*bananas foster** sliced bananas sautéed in butter, brown sugar, and cinnamon, then flambeed with rum and served over vanilla ice cream

Cannoli siciliani – crispy pastry tubes filled with sweet ricotta cheese, chocolate, and candied fruits

House chifrijo: crispy pork belly, tender beans, pico de gallo, and rice

Tostones with creole sour cream: fried green plantains with coastal-style sour cream sauce and cilantro

Traditional tilapia ceviche: citrus-marinated tilapia with red onion, sweet pepper, and toasted corn

Black bean soup with poached egg: black bean broth with local spices and corn toast

Country salad: fresh lettuce, tomato, fresh cheese, avocado, and passion fruit vinaigrette

Potato and artisan chorizo hash: served with homemade tortillas

Traditional casado: rice, beans, sweet plantains, fresh salad, and beef in creole sauce

Garlic tilapia: served with yuca purée and sautéed vegetables

Chicken in achiote and coconut sauce: served with cilantro rice and white beans

Coconut and caramel flan

Three-milk cake with drip-brewed coffee

Papaya sweet with fresh cheese

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