Chef a Domicilio en San Miguel

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

Mediterranean bruschetta – toasted bread topped with diced tomatoes, olives, basil, and feta cheese

Andalusian gazpacho – refreshing cold soup made with tomatoes, cucumber, bell pepper, and garlic

Greek salad – fresh cucumber, tomatoes, olives, red onion, and feta cheese with a lemon dressing

Marinera-style mussels – steamed mussels cooked with white wine, garlic, and parsley

Hummus with pita bread – creamy chickpea dip with tahini, lemon, and olive oil, served with warm pita

Spanish tortilla – traditional potato and onion omelet, cooked slowly until golden and tender

Mixed paella – traditional saffron-infused rice with seafood, chicken, and vegetables

Ratatouille – classic provençal dish made with slow-cooked eggplant, zucchini, tomatoes, and bell peppers. served with garlic-infused toasted country bread

Garlic chicken (pollo al ajillo) – juicy chicken cooked with garlic, white wine, and fresh parsley. served with rosemary potatoes and grilled asparagus

Salt-crusted sea bream (dorada a la sal) – whole sea bream baked in a salt crust for a tender, flavorful result. served with arugula, fennel, and orange salad

Herb-roasted lamb – slow-roasted lamb marinated with rosemary, garlic, and olive oil. served with creamy chickpea purée and roasted vegetables

Pasta with basil pesto – fresh pasta tossed in a fragrant basil, pine nut, and parmesan pesto sauce. served with a cherry tomato and mozzarella salad

Moussaka – greek-style baked eggplant with ground lamb, tomato sauce, and béchamel. served with a cucumber, yogurt, and mint salad

Grilled calamari – tender grilled squid with lemon, olive oil, and fresh herbs. served with aromatic basmati rice and fresh herbs

Catalan cream (crema catalana) – spanish-style crème brûlée with a caramelized sugar crust

Baklava – flaky pastry layers filled with honey and nuts

Santiago almond cake (tarta de santiago) – moist almond cake dusted with powdered sugar

Yogurt ice cream with honey and walnuts – creamy and refreshing dessert with mediterranean flavors

Panna cotta with berries – silky italian vanilla cream topped with a mixed berry sauce

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

Casual table: welcome cocktail with liquor, natural beverage, freshly baked pita bread, garlic and herb butter, and roasted carrot dressing

Formal table: welcome cocktail with liquor, natural beverage, toasted homemade bread, and seasonal homemade butter

Festive table: welcome cocktail with liquor, natural beverage, homemade tortilla chips, fresh guacamole, and homemade mayonnaise

Oysters rockefeller: baked with parmesan, garlic, and parsley, served with citrus butter

Tuna tartare: yellowfin tuna with fresh mango, avocado, scallions, and oriental dressing

Tempura shrimp: light and crispy tempura, served with passion fruit butter

Clam & calamari chowder: creamy stew with clams, calamari, diced carrots, and fresh rice

Scallops with mushroom cream: seared and braised in butter, served with a light local mushroom cream

Lobster & hearts of palm pie: creamy lobster and hearts of palm filling, homemade pastry, baked with mozzarella cheese

Garlic butter mussels: roasted in garlic butter sauce, served with baby corn, roasted carrots, and mini carrot salad

Beef tenderloin in red wine sauce: seared to your preference, braised with garlic and thyme, served with yellow potatoes prepared in different textures

Chipotle chicken: griddle-seared chicken breast, served over creamy yuca purée with a cooked mango-chipotle relish

Breaded sea bass: served with sweet potato-orange purée and a costa rican hearts of palm salad

Slow-braised pork ribs: braised for over 8 hours, served in tamarind sauce with cuban-style mojo yuca and local herb salad

Jumbo shrimp salad: sautéed shrimp with fresh tomato and cucumber, caramelized walnuts, roasted scallions in preserves, wild lulo dressing, and fire-roasted corn relish

Orange new york cheesecake: double-layer baked cheesecake over a buttery cookie crust with orange zest

Apple strudel: fried phyllo pastry with caramelized cinnamon apples, served with ice cream

Chilled strawberry & yogurt tart: costa rican yogurt-based tart with homemade strawberry syrup, nutmeg and clove cookie crust, topped with candied almonds

Coffee textures: coffee flan with coffee syrup, served with a glass of costa rican coffee wine

Peanut cake: warm, freshly baked cake made with local peanuts, creamy filling, served over a peanut butter shortbread with vanilla ice cream

Almond torrija: brioche soaked in cinnamon sugar, pan-fried in brown butter, coated in almonds, served with vanilla ice cream

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

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

Tártar de banano verde – green banana tartare with a hint of lime, cilantro, and a touch of spicy pepper, served with toasted cashews

Empanadas de chiverre – traditional turnovers filled with sweet chiverre (a type of squash) and panela caramel

Enyucados – fried yuca croquettes stuffed with cheese and served with homemade tomato sauce

Picadillo de papaya verde – green papaya hash with ground beef and achiote, served with warm tortillas

Patacones con frijol molido y queso – twice-fried green plantains topped with refried black beans and fresh costa rican cheese

Arroz con pollo – classic costa rican yellow rice with shredded chicken, vegetables, and spices, served with russian salad and sweet plantain

Lomo en salsa de cebolla – tender beef loin slow-cooked in a rich onion sauce, served with mashed potatoes and sautéed vegetables

Pescado en salsa caribeña – fresh fish fillet cooked in coconut milk, bell peppers, and spices, served with rice and patacones

Chuleta de cerdo en salsa de tamarindo – grilled pork chop glazed with a sweet and tangy tamarind sauce, accompanied by rice and fried yuca

Sopa de mondongo – hearty tripe soup cooked with vegetables, corn, and achiote, served with white rice and a side of tortillas

Pan bon – caribbean-style spiced fruit cake with raisins, cinnamon, and nutmeg

Buñuelos con miel de tapa – yuca fritters drizzled with sugarcane syrup

Dulce de nance – nance fruit cooked in sugar syrup, served with vanilla ice cream

Flan de coco – creamy coconut flan with a caramel glaze

Melcochas de tapa – chewy sugarcane toffees with a hint of lemon