Chef Luis Fernando Rodríguez

-Mesa Formal: Pan francés tostado, acompañado de mantequilla de maracuyá casera. Bebida natural, agua refrescante saborizada y cóctel de bienvenida con licor

-Mesa Casual: Pan pita casero sazonado con mantequilla de ajo y perejil, acompañado de aderezo de zanahorias rostizadas. Bebida natural, agua refrescante saborizada y cóctel de bienvenida con licor

1- Paté de berenjena rostizada: paté de vegetales tatemados y reposados, acompañado de chips de tubérculos y extracto de culantro

2- Ensalada de pejibaye escabechado: lechugas tiernas de temporada, tomate cherry en limón, aguacate fresco y mayonesa de anchoas

3- Aguacate estilo latino: cremoso de aguacate servido con piña asada, crujiente de queso parmesano, chips de tortilla y brotes de temporada

4- Hummus de tomates asados: a base de tomates deshidratados y tomates frescos, acompañado de suflado de yuca, berros costarricenses marinados, chimi de hierbas y limón

5- Ensalada capresse: servida con tomate roma en rodajas, pesto de albahaca y macadamia, queso mozzarella fresca y brotes tiernos de albahaca de temporada

6- Tiradito de salmón: salmón salvaje en lascas servido sobre un caldo cítrico, mayonesa de ají, chayote rizado sazonado con chimi de hierbas

7- Tartar de atún de aleta amarilla: sazonado con soya y sésamo, acompañado de crujiente de papa amarilla, mango y aguacate picados y marinados con limón mesino y cebollino fresco

8- Camarón en escabeche: camarón jumbo cocido, envuelto en vinagreta de cúrcuma, servido sobre ensalada de papa y manzana verde envueltas en mayonesa de ajo rostizado

9- Pastel de palmito: cocido con un relleno de palmito rostizado cremoso, horneado sobre una pasta ensalada de chayote fresco rizado

10- Crema de tomates asados: acompañada de crutones caseros, extracto de culantro, queso de cabra, brotes frescos

11- Albóndigas de pollo y pimientos: selladas al comal, acompañadas de una salsa cremosa de pimientos asados

12- Estofado de res con cerveza: servido con papa amarilla, zanahoria y chilotes, acompañado de arroz con culantro y limón mandarina

13- Ensalada de mejillones: lechugas tiernas, acompañadas de aguacate fresco, pepino fresco, mango semimaduro y mejillones al ajillo

14- Camarones tempura: camarón jumbo cocido en tempura, acompañado de una salsa de maracuyá y dip de ajo y perejil

15- Croqueta de yuca y res: servidas con mayonesa de cebolla caramelizada, cebollino picado y pimentón espolvoreado

16- Pastel de queso ricotta: cocido a base de una pasta filo casera y un relleno de espinacas costarricenses, cebolla caramelizada y queso ricotta

1- Estofado de garbanzos: Estofado a base de vegetales de temporada y garbanzos, servidos con arroz fresco y gajos de limón

2- Filete de ayote: acompañado de ensalada ligera de cuscús, tomate y mango picados, mantequilla cremosa de de ajo rostizado

3- Pasta al ragú: tagliatelle de pasta fresca, osobuco estofado, salsa pomodoro y crujiente de queso parmesano

4- Corvina empanizada: servida sobre una cama de puré de camote y mantequilla, acompañado de piña braseada y una mayonesa de chile jalapeño

5- Mariscada mixta: compuesta por camarón, mejillones, corvina reina, servida sobre un mousseline de coliflor, sazonado con mantequilla de ajo y azafrán

6- Lomito de res: acompañado de puré de papa rústico, suflado de yuca, salsa demiglace y brotes de temporada rizados

7- Pollo a la naranja: pechuga de pollo sellada al comal, servida sobre un pavé de papa amarilla y una salsa de naranja, cardamomo y estragón

8- Lomo de cerdo al pejibaye: medallón de lomo sellado al comal acompañado de un relish de pejibaye, montado sobre una base de polenta cremosa, acompañado de gajo de limón

1- Pastel de almendra y pistacho: relleno por capas, servido con el borde crujiente y caramelo de almendra

2- Fruta en conserva: seleccionada por el chef y cocida en almíbar, servida en caldo cítrico y acompañada de helado de fruta de temporada

3- Queque de zanahoria: horneado y acompañado de un glaseado de vainilla, relleno de nueces crujientes

4- Strudel de manzana: pasta filo horneada, rellena de manzana con canela y acompañado de helado de vainilla

5- Cheesecake de arándanos: estilo New York, acompañado de una jalea de arándanos y ralladura de naranja

6- Flan de café: servido con queque de café, almíbar de cardamomo con café costarricense

7- Tarta de maní: tarta horneada a base de maní, acompañado de helado de vainilla y maní espolvoreado

8- Galleta de choco chips: galleta caliente de chocolate servido con helado de vainilla

Formal Table: Toasted French bread, served with homemade passionfruit butter. Natural beverages, flavored refreshing water, and a welcome cocktail with liqueur

Casual Table: Homemade pita bread seasoned with garlic and parsley butter, served with roasted carrot dressing. Natural beverages, flavored refreshing water, and a welcome cocktail with liqueur

1. Roasted Eggplant Pâté: A pâté of roasted vegetables, served with tuber chips and cilantro extract

2. Pickled Pejibaye Salad: Seasonal tender lettuces, cherry tomatoes in lime, fresh avocado, and anchovy mayonnaise

3. Latin-Style Avocado: Creamy avocado served with grilled pineapple, crispy parmesan cheese, tortilla chips, and seasonal sprouts

4. Roasted Tomato Hummus: Made with sun-dried and fresh tomatoes, served with yucca puffs, marinated Costa Rican watercress, herb chimichurri, and lime

5. Caprese Salad: Served with Roma tomato slices, basil-macadamia pesto, fresh mozzarella cheese, and tender seasonal basil sprouts

6. Salmon Tiradito: Wild salmon slices served over a citrus broth, ají mayonnaise, and seasoned curly chayote with herb chimichurri

7. Yellowfin Tuna Tartare: Seasoned with soy and sesame, served with crispy yellow potato, diced mango, and avocado marinated with Meyer lemon and fresh chives

8. Pickled Shrimp: Jumbo shrimp cooked and wrapped in turmeric vinaigrette, served over a potato and green apple salad dressed with roasted garlic mayonnaise

9. Hearts of Palm Pie: Baked with a creamy roasted hearts of palm filling, served with a fresh curly chayote salad

10. Roasted Tomato Cream Soup: Served with homemade croutons, cilantro extract, goat cheese, and fresh sprouts

11. Chicken and Pepper Meatballs: Grilled on a griddle, served with a creamy roasted pepper sauce

12. Beef Stew with Beer: Served with yellow potatoes, carrots, and young corn, accompanied by cilantro and tangerine lime rice

13. Mussel Salad: Tender lettuces, served with fresh avocado, fresh cucumber, semi-ripe mango, and garlic sautéed mussels

14. Tempura Shrimp: Jumbo shrimp cooked in tempura batter, served with passionfruit sauce and garlic-parsley dip

15. Yucca and Beef Croquettes: Served with caramelized onion mayonnaise, chopped chives, and sprinkled paprika

16. Ricotta Cheese Pie: Made with homemade filo dough and a filling of Costa Rican spinach, caramelized onion, and ricotta cheese

1. Chickpea Stew: Stew made with seasonal vegetables and chickpeas, served with fresh rice and lime wedges

2. Squash Fillet: Served with a light couscous salad, diced tomato and mango, and creamy roasted garlic butter

3. Pasta al Ragù: Fresh tagliatelle, braised osso buco, pomodoro sauce, and crispy parmesan cheese

4. Breaded Corvina: Served on a bed of sweet potato purée and butter, accompanied by grilled pineapple and jalapeño mayonnaise

5. Mixed Seafood: Includes shrimp, mussels, and queen corvina, served over a cauliflower mousseline, seasoned with garlic and saffron butter

6. Beef Tenderloin: Accompanied by rustic mashed potatoes, yucca puffs, demi-glace sauce, and curly seasonal sprouts

7. Orange Chicken: Griddled chicken breast, served on a yellow potato pavé and an orange, cardamom, and tarragon sauce

8. Pork Loin with Pejibaye: Seared pork loin medallion served with pejibaye relish, on a bed of creamy polenta, accompanied by lime wedges

1. Almond and Pistachio Cake: Layered cake with a crunchy edge, served with almond caramel

2. Fruit in Syrup: Chef-selected fruit cooked in syrup, served in a citrus broth and accompanied by seasonal fruit sorbet

3. Carrot Cake: Baked and served with vanilla glaze, filled with crunchy nuts

4. Apple Strudel: Baked filo pastry filled with apple and cinnamon, served with vanilla ice cream

5. Blueberry Cheesecake: New York-style, served with blueberry jelly and orange zest

6. Coffee Flan: Served with coffee cake, cardamom syrup, and Costa Rican coffee

7. Peanut Tart: Baked peanut tart, served with vanilla ice cream and sprinkled peanuts

8. Chocolate Chip Cookie: Warm chocolate chip cookie served with vanilla ice cream

-Mesa Casual: Pan pita casero sazonado con mantequilla de ajo y perejil, acompañado de aderezo de zanahorias rostizadas. Bebida natural y agua refrescante saborizada

-Mesa Tropical: Chips de tubérculos caseros, acompañados de mayonesa fresca de ajo rostizado y chile panameño. Bebida natural y agua refrescante saborizada

1- Pesto de ayote y pejibaye: acompañado de chips de tortilla, semilla de ayote tostada y extracto de hierbas

2- Ensalada de quinoa: cocida a base de quinoa blanca, tomate cherry, aguacate fresco y coliflor con pimentón frita

3- Estofado de cordero: pierna de cordero de cocción lenta, acompañado de papa y zanahoria, brotes de culantro y arroz blanco al lado

4- Pastel de pollo mechado: pechuga de pollo mechada, servida sobre un puré de papa amarilla y gratinado con queso cheddar, acompañado de una ensalada de repollo en conserva

5- Camarón en escabeche: camarón jumbo escabechado, servido sobre una ensalada de papa y manzana, mayonesa de culantro y chile panameño, brotes de rúcula y vinagreta de ajo

6- Ceviche de palmito: palmito cocido fresco, cebolla morada casera y caldo cítrico de cardamomo, servido con chips de tortilla frescos

7- Espárragos en conserva: espárragos cocidos en conserva a base de zanahoria rostizada, servidos con pejibaye y tomate cherry marinados

8- Crudo de corvina: servido con corvina reina fresca, leche de tigre de naranjilla y cebollino rizado y acompañado de suflado de arroz y moringa espolvoreada

1- Pasta al Ragú: pasta fresca cocida con salsa de tomate casera, osobuco estofado y crujientes de queso parmesano

2- Filete de coliflor asado: puré de coliflor cremoso, acompañado de ensalada de berros y un filete de coliflor asado a las hierbas

3- Pesca del día: salsa cremosa de azafrán, servido sobre papa rostizada y acompañado de filete de pesca local

4- Costilla de cerdo: costillas de cerdo en salsa bbq casera, servidas con yuca al mojo cítrico y mayonesa de cebolla caramelizada

5- Pastel de carne: carne de res estofada con sofrito costarricense, servido sobre un puré de yuca y acompañado de repollo morado asado

6- Filete de atún al comal: servido sobre una salsa de brócoli, acompañado de quinoa marinada

7- Delmonico a punto: servido con yuca cocida y mojo cítrico cubano, acompañado de salsa demiglace y ensalada de tomates cherry

8- Lomito de res envuelto en café: acompañado de una demiglace de res y vino tinto, puré cremoso de ayote y hongos de temporada braseados

1- Mousse de guanábana: servido sobre un almíbar de guanábana y un crujiente de naranja

2- Tarta fría de moras: cocida a base de yogurt, acompañada de moras silvestres cocidas

3- Queque de maracuyá: queque de vainilla, lustre de maracuyá y caramelo salado

4- Mango en texturas: mango en capas, servido con nieve de mango casera

5- Tiramisú: receta del chef a base de café y galleta suave casera, servido en taza

6- Flan de chocolate: flan casero cremoso cocido sobre un queque de café y almíbar de naranja y cardamomo

7- Torrija de almendra: pan francés sellado, envuelto en pistachos y almendras, acompañado de una salsa de pistacho y helado de vainilla

8- Moras en texturas: Servido con crujiente de mora, panna cotta de moras, gel de mora y moras en almíbar

1- Casual Table: Homemade pita bread seasoned with garlic butter and parsley, accompanied by roasted carrot dressing. Natural beverage and flavored refreshing water

2- Tropical Table: Homemade root vegetable chips, accompanied by fresh roasted garlic mayonnaise and Panamanian chili. Natural beverage and flavored refreshing water

1. Squash and Peach Palm Pesto: Accompanied by tortilla chips, toasted squash seeds, and herb extract

2. Quinoa Salad: Made with white quinoa, cherry tomatoes, fresh avocado, and fried paprika cauliflower

3. Lamb Stew: Slow-cooked lamb leg, accompanied by potatoes and carrots, cilantro sprouts, and white rice on the side

4. Shredded Chicken Pie: Shredded chicken breast served on a bed of yellow potato purée, gratinated with cheddar cheese, accompanied by pickled cabbage salad

5. Pickled Shrimp: Pickled jumbo shrimp served on a potato and apple salad, cilantro mayonnaise with Panamanian chili, arugula sprouts, and garlic vinaigrette

6. Heart of Palm Ceviche: Fresh cooked heart of palm, homemade red onion, and cardamom citrus broth, served with fresh tortilla chips

7. Preserved Asparagus: Cooked asparagus preserved with roasted carrot, served with marinated peach palm and cherry tomatoes

8. Crudo de corvina: servido con corvina reina fresca, leche de tigre de naranjilla y cebollino rizado y acompañado de suflado de arroz y moringa espolvoreada

1. Pasta al Ragù: Fresh pasta cooked with homemade tomato sauce, braised osso buco, and parmesan crisps

2. Roasted Cauliflower Steak: Creamy cauliflower purée, accompanied by watercress salad and an herb-roasted cauliflower steak

3. Catch of the Day: Creamy saffron sauce, served over roasted potatoes and accompanied by a local fish filet

4. Pork Ribs: Pork ribs in homemade BBQ sauce, served with citrus mojo yucca and caramelized onion mayonnaise

5. Meatloaf: Braised beef with Costa Rican sofrito, served on a bed of yucca purée and accompanied by roasted purple cabbage

6. Grilled Tuna Fillet: Served with broccoli sauce, accompanied by marinated quinoa

7. Delmonico Steak: Served with cooked yucca and Cuban citrus mojo, accompanied by demi-glace sauce and cherry tomato salad

8. Coffee-Crusted Beef Tenderloin: accompanied by a red wine and beef demi-glace, creamy squash purée, and braised seasonal mushrooms

1. Soursop Mousse: Served on soursop syrup and an orange crisp

2. Cold Berry Tart: Made with yogurt, accompanied by cooked wild berries

3. Passion Fruit Cake: Vanilla cake, passion fruit frosting, and salted caramel

4. Mango Textures: Layered mango, served with homemade mango snow

5. Tiramisu: Chef's recipe made with coffee and soft homemade cookies, served in a cup

6. Chocolate Flan: Creamy homemade flan cooked over a coffee cake and coffee cardamom syrup

7. Almond Torrija: French toast sealed, wrapped in pistachios and almonds, accompanied by pistachio sauce and vanilla ice cream

8- Blackberries in Textures: served with blackberry crisp, blackberry panna cotta, blackberry gel, and blackberries in syrup

Description of our Dinner Menus: 5-course menu. Our dinner menus include a natural fruit-based drink with seasonal fruit plus flavored and carbonated water infused with herbs from the chef's garden, a cocktail glass for toasting per person, accompanied by

Tuna Tartare: Fresh tuna and soy tartare, accompanied by diced mango and avocado, served with julienne yellow potato chips

Fried Calamari: Breaded calamari accompanied by homemade turmeric mayonnaise and ketchup, served with pickled cauliflower

Pickled Vegetables: Seasonal vegetables cooked in a vinaigrette of roasted carrot, ginger, and turmeric, served with crispy rice and fresh watercress and sprinkled with smoked paprika

Shrimp and Mango Ceviche: Costa Rican shrimp served in a citrus broth of lemon, orange, chopped red onion, tarragon, and fresh mango cubes. Accompanied by chipotle mayonnaise and honey with tortilla chips

Beef Stew: Slow-cooked beef stew, served in its own broth with yellow potato and roasted carrot, served with fresh white rice and a lemon wedge

Chicken and Ginger Croquette: Free-range chicken and grated ginger croquette, served on a light tomato cream with fresh coriander sprouts

Caribbean Cream: Caribbean cream made with coconut milk, tomato paste, and seafood broth, served with chunks of Costa Rican seafood and herb toast

Squash Hummus: Squash and peach palm hummus, served with toasted sunflower seeds, herb chimi, and homemade tuber puffs

Avocado Salad: A salad made with fresh avocado, cherry tomatoes, tender basil, coconut oil, accompanied by creamy avocado, crispy parmesan cheese, citrus vinaigrette, curly watercress, pickled red onions, and creamy goat cheese

Garlic Clams: Braised white Pacific clams in garlic butter, served on a bed of fresh mesclun and roasted corn, yucca, white garlic mayonnaise, and garnished with fresh mesclun

Potato and Apple Salad: A salad made with green apple and yellow potato, marinated in a homemade coriander and Panamanian chili mayonnaise, served with curly arugula and julienne fried corn tortillas

Eggplant Pesto: Oven-roasted eggplant pesto, cooked with garlic and garden herbs, served with crispy malanga and curly sprouts

Tamarind-glazed Pork Ribs: Slow-cooked pork ribs bathed in tamarind barbecue sauce, accompanied by citrus mojo yuca sticks

Beef Tenderloin in Dark Wine Sauce: Beef tenderloin cooked to your preference, braised with clarified butter, thyme, and garlic, served with yellow potato puree and a sauce made with red wine and spices

Orange Chicken Breast: Pasture-raised chicken breast seared on the griddle, bathed in an orange and lavender sauce, accompanied by sweet potato puree and celery crisps

Grilled Salmon: Salmon seared on the griddle and roasted with clarified butter and rosemary, served with yuca puree, white garlic mayonnaise, and garnished with fresh mesclun

Citrus Butter Queen Corvina: Oven-baked Queen Corvina served with a citrus butter sauce with capers, accompanied by broccoli mousseline and roasted chives

Couscous and Goat Cheese Salad: Cooked and marinated couscous with blue zone honey vinaigrette, served with cherry tomatoes, raisins, toasted walnuts, and fresh avocado, accompanied by feta cheese and curly sprouts

White Wine Mussels: Mussels cooked in white wine with oregano, garlic, and bay leaf, served with crispy potato cubes, accompanied by fresh avocado and herb chimichurri

Pacific Shrimp: Costa Rican shrimp seared with herbs, served with garden rice, accompanied by peas, fresh avocado, and lemon wedges

Paprika-Cured Tuna: Yellowfin tuna fillet cured with paprika and seared to perfection, served on a mixed organic quinoa salad, accompanied by roasted and pickled seasonal vegetables, garnished with toasted peanuts, chives mayonnaise, and sprouts

Saffron Risotto: Saffron-infused risotto served with osso buco and Parmesan cheese, accompanied by crispy cheese tuiles, tender celery sprouts, and French toast

Creamy Sage Shrimp Ravioli: Fresh pasta ravioli filled with Costa Rican shrimp, heart of palm, and chayote, served with a creamy sage and parsley butter, accompanied by French toast

Trout Fillet in Passion Fruit Sauce: Perfectly cooked trout fillet stuffed with a citrus chayote salad and served on a passion fruit sauce

Apple Strudel with Ice Cream: Homemade apple strudel with cinnamon-infused apple filling wrapped in crispy fried pastry, served with vanilla ice cream and homemade salted caramel

Orange-Grapefruit Flan: Baked flan with orange and grapefruit flavors, accompanied by vanilla crumble cookie and preserved orange zest

Yogurt and Blueberry Parfait: Dessert served with seasoned Costa Rican yogurt, crushed chocolate chip cookies, and homemade blueberry compote, garnished with curly mint and quinoa flakes

Textures of Peanut: Peanut tart served warm with peanut ice cream and salted caramel

Squash Honey: Cooked butternut squash with Costa Rican-style spices, served with vanilla ice cream, lavender flower, and mint sprouts

Torrija: Dessert made from brioche bread coated in cinnamon and sealed on the griddle, served with caramel and vanilla ice cream

Blackberry Cheesecake: New York style cheesecake served on a cinnamon cookie crust, accompanied by wild blackberry compote and lemon coral

Coconut-Coffee Flan: Baked flan with toasted coconut and Costa Rican coffee, served with a coffee syrup, light vanilla snow, and crushed toasted cashews

Lisbon: Puff pastry dessert with baked Portuguese vanilla and lemon cream, accompanied by cinnamon chantilly cream

Soursop Mousse: Fresh soursop mousse served with chilled soursop in syrup, accompanied by caramelized nuts and crispy flakes

Mango Tartlet: French-style tartlet served with mango honey and English cream, accompanied by fresh blueberries and quinoa flakes

Cas Panacotta: Cas panacotta accompanied by French cookie, lemon gel, and quinoa flakes

Description of our Lunch Menus: 4-course menu. Our lunch menus include a natural fruit-based drink with seasonal fruit plus flavored water infused with herbs from the chef's garden. Accompanied by a welcome platter composed of homemade bread, seasonal dressing, and homemade chili sauce. For the selection of dishes, you should consider your own preferences, dietary requirements, and allergies, as well as those of your guests. You must select: Two appetizers, one main course, and one dessert. If you have any allergies, please inform us so that we can make the appropriate menu adjustments

Garlic Clams: Braised white Pacific clams in garlic butter, served on a bed of fresh mesclun and roasted corn, yucca, white garlic mayonnaise, and garnished with fresh mesclun

Potato and Apple Salad: A salad made with green apple and yellow potato, marinated in a homemade coriander and Panamanian chili mayonnaise, served with curly arugula and julienne fried corn tortillas

Eggplant Pesto: Oven-roasted eggplant pesto, cooked with garlic and garden herbs, served with crispy malanga and curly sprouts

Tuna Tartare: Fresh tuna and soy tartare, accompanied by diced mango and avocado, served with julienne yellow potato chips

Fried Calamari: Breaded calamari accompanied by homemade turmeric mayonnaise and ketchup, served with pickled cauliflower

Pickled Vegetables: Seasonal vegetables cooked in a vinaigrette of roasted carrot, ginger, and turmeric, served with crispy rice and fresh watercress and sprinkled with smoked paprika

Shrimp and Mango Ceviche: Costa Rican shrimp served in a citrus broth of lemon, orange, chopped red onion, tarragon, and fresh mango cubes. Accompanied by chipotle mayonnaise and honey with tortilla chips

Beef Stew: Slow-cooked beef stew, served in its own broth with yellow potato and roasted carrot, served with fresh white rice and a lemon wedge

Chicken and Ginger Croquette: Free-range chicken and grated ginger croquette, served on a light tomato cream with fresh coriander sprouts

Caribbean Cream: Caribbean cream made with coconut milk, tomato paste, and seafood broth, served with chunks of Costa Rican seafood and herb toast

Squash Hummus: Squash and peach palm hummus, served with toasted sunflower seeds, herb chimi, and homemade tuber puffs

Avocado Salad: A salad made with fresh avocado, cherry tomatoes, tender basil, coconut oil, accompanied by creamy avocado, crispy parmesan cheese, citrus vinaigrette, curly watercress, pickled red onions, and creamy goat cheese

Tamarind-glazed Pork Ribs: Slow-cooked pork ribs bathed in tamarind barbecue sauce, accompanied by citrus mojo yuca sticks

Beef Tenderloin in Dark Wine Sauce: Beef tenderloin cooked to your preference, braised with clarified butter, thyme, and garlic, served with yellow potato puree and a sauce made with red wine and spices

Orange Chicken Breast: Pasture-raised chicken breast seared on the griddle, bathed in an orange and lavender sauce, accompanied by sweet potato puree and celery crisps

Grilled Salmon: Salmon seared on the griddle and roasted with clarified butter and rosemary, served with yuca puree, white garlic mayonnaise, and garnished with fresh mesclun

Citrus Butter Queen Corvina: Oven-baked Queen Corvina served with a citrus butter sauce with capers, accompanied by broccoli mousseline and roasted chives

White Wine Mussels: Mussels cooked in white wine with oregano, garlic, and bay leaf, served with crispy potato cubes, accompanied by fresh avocado and herb chimichurri

Pacific Shrimp: Costa Rican shrimp seared with herbs, served with garden rice, accompanied by peas, fresh avocado, and lemon wedges

Paprika-Cured Tuna: Yellowfin tuna fillet cured with paprika and seared to perfection, served on a mixed organic quinoa salad, accompanied by roasted and pickled seasonal vegetables, garnished with toasted peanuts, chives mayonnaise, and sprouts

Saffron Risotto: Saffron-infused risotto served with osso buco and Parmesan cheese, accompanied by crispy cheese tuiles, tender celery sprouts, and French toast

Couscous and Goat Cheese Salad: Cooked and marinated couscous with blue zone honey vinaigrette, served with cherry tomatoes, raisins, toasted walnuts, and fresh avocado, accompanied by feta cheese and curly sprouts

Creamy Sage Shrimp Ravioli: Fresh pasta ravioli filled with Costa Rican shrimp, heart of palm, and chayote, served with a creamy sage and parsley butter, accompanied by French toast

Trout Fillet in Passion Fruit Sauce: Perfectly cooked trout fillet stuffed with a citrus chayote salad and served on a passion fruit sauce

Apple Strudel with Ice Cream: Homemade apple strudel with cinnamon-infused apple filling wrapped in crispy fried pastry, served with vanilla ice cream and homemade salted caramel

Orange-Grapefruit Flan: Baked flan with orange and grapefruit flavors, accompanied by vanilla crumble cookie and preserved orange zest

Yogurt and Blueberry Parfait: Dessert served with seasoned Costa Rican yogurt, crushed chocolate chip cookies, and homemade blueberry compote, garnished with curly mint and quinoa flakes

Textures of Peanut: Peanut tart served warm with peanut ice cream and salted caramel

Squash Honey: Cooked butternut squash with Costa Rican-style spices, served with vanilla ice cream, lavender flower, and mint sprouts

Torrija: Dessert made from brioche bread coated in cinnamon and sealed on the griddle, served with caramel and vanilla ice cream

Blackberry Cheesecake: New York style cheesecake served on a cinnamon cookie crust, accompanied by wild blackberry compote and lemon coral

Soursop Mousse: Fresh soursop mousse served with chilled soursop in syrup, accompanied by caramelized nuts and crispy flakes

Mango Tartlet: French-style tartlet served with mango honey and English cream, accompanied by fresh blueberries and quinoa flakes

Coconut-Coffee Flan: Baked flan with toasted coconut and Costa Rican coffee, served with a coffee syrup, light vanilla snow, and crushed toasted cashews

Cas Panacotta: Cas panacotta accompanied by French cookie, lemon gel, and quinoa flakes

Lisbon: Puff pastry dessert with baked Portuguese vanilla and lemon cream, accompanied by cinnamon chantilly cream

Description of our Lunch Menus: 4-course menu. Our lunch menus include a natural fruit-based drink with seasonal fruit plus flavored water infused with herbs from the chef's garden. Accompanied by a welcome platter composed of homemade bread, seasonal dressing, and homemade chili sauce. For the selection of dishes, you should consider your own preferences, dietary requirements, and allergies, as well as those of your guests. You must select: Two appetizers, one main course, and one dessert. If you have any allergies, please inform us so that we can make the appropriate menu adjustments

Garlic Clams: Braised white Pacific clams in garlic butter, served on a bed of fresh mesclun and roasted corn, yucca, white garlic mayonnaise, and garnished with fresh mesclun

Potato and Apple Salad: A salad made with green apple and yellow potato, marinated in a homemade coriander and Panamanian chili mayonnaise, served with curly arugula and julienne fried corn tortillas

Eggplant Pesto: Oven-roasted eggplant pesto, cooked with garlic and garden herbs, served with crispy malanga and curly sprouts

Tuna Tartare: Fresh tuna and soy tartare, accompanied by diced mango and avocado, served with julienne yellow potato chips

Fried Calamari: Breaded calamari accompanied by homemade turmeric mayonnaise and ketchup, served with pickled cauliflower

Tamarind-glazed Pork Ribs: Slow-cooked pork ribs bathed in tamarind barbecue sauce, accompanied by citrus mojo yuca sticks

Beef Tenderloin in Dark Wine Sauce: Beef tenderloin cooked to your preference, braised with clarified butter, thyme, and garlic, served with yellow potato puree and a sauce made with red wine and spices

Orange Chicken Breast: Pasture-raised chicken breast seared on the griddle, bathed in an orange and lavender sauce, accompanied by sweet potato puree and celery crisps

Grilled Salmon: Salmon seared on the griddle and roasted with clarified butter and rosemary, served with yuca puree, white garlic mayonnaise, and garnished with fresh mesclun

Citrus Butter Queen Corvina: Oven-baked Queen Corvina served with a citrus butter sauce with capers, accompanied by broccoli mousseline and roasted chives

Couscous and Goat Cheese Salad: Cooked and marinated couscous with blue zone honey vinaigrette, served with cherry tomatoes, raisins, toasted walnuts, and fresh avocado, accompanied by feta cheese and curly sprouts

Apple Strudel with Ice Cream: Homemade apple strudel with cinnamon-infused apple filling wrapped in crispy fried pastry, served with vanilla ice cream and homemade salted caramel

Orange-Grapefruit Flan: Baked flan with orange and grapefruit flavors, accompanied by vanilla crumble cookie and preserved orange zest

Yogurt and Blueberry Parfait: Dessert served with seasoned Costa Rican yogurt, crushed chocolate chip cookies, and homemade blueberry compote, garnished with curly mint and quinoa flakes

Textures of Peanut: Peanut tart served warm with peanut ice cream and salted caramel

Squash Honey: Cooked butternut squash with Costa Rican-style spices, served with vanilla ice cream, lavender flower, and mint sprouts

Torrija: Dessert made from brioche bread coated in cinnamon and sealed on the griddle, served with caramel and vanilla ice cream

Blackberry Cheesecake: New York style cheesecake served on a cinnamon cookie crust, accompanied by wild blackberry compote and lemon coral

Coconut-Coffee Flan: Baked flan with toasted coconut and Costa Rican coffee, served with a coffee syrup, light vanilla snow, and crushed toasted cashews

Lisbon: Puff pastry dessert with baked Portuguese vanilla and lemon cream, accompanied by cinnamon chantilly cream