Chef Luis Jose Moreno

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

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

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

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

Angus Beef Tartare with Cured Egg Yolk and Lizano Sauce Caviar – Finely diced Angus beef seasoned with ponzu, truffle oil, and a touch of Panamanian chili, served with cured egg yolk and Lizano sauce pearls

Pacific Oysters with Citrus Foam and Passion Fruit Caviar – Fresh oysters from the Costa Rican Pacific, served with an airy orange and mandarin foam, passion fruit caviar, and wild cilantro leaves

Corvina Ceviche with Coconut Ginger Leche de Tigre – Fresh corvina marinated in a coconut and wild ginger leche de tigre, with a hint of Panamanian chili, served with crispy green plantain chips

Crispy Chorreadas with Goat Cheese Mousse and Costa Rican Honey – Mini crunchy sweet corn pancakes topped with a smooth goat cheese mousse from Turrialba, mountain honey, and caramelized almonds

Grilled Octopus with Chayote Mojo and Coffee Chimichurri – Slow-cooked octopus, grilled to perfection, served with roasted chayote purée and a coffee-infused chimichurri sauce

Beef Tenderloin in Rum Sauce with Sweet Squash Purée – Perfectly seared Costa Rican beef tenderloin, served with a spiced dark rum reduction and creamy sweet squash purée

Seafood Grill with Achiote Butter Sauce – Grilled prawns, calamari, and fresh fish, finished with an achiote butter emulsion and served with creamy pejibaye risotto

Herb-Crusted Catch of the Day with Purple Sweet Potato Risotto – Fresh Pacific fish fillet with a herb crust, served with creamy purple sweet potato risotto and sautéed asparagus

Braised Short Rib with Yam Purée and Tamarind Sauce – Slow-cooked beef short rib in a rich tamarind and spice reduction, served with velvety yam purée and microgreen salad

Creamy Palm Heart and Shrimp Rice with Shellfish Reduction – Creamy rice infused with fresh palm heart and langostinos, finished with an intense shellfish reduction and lime zest

Homemade Pasta in Guava Sauce with Braised Pork – Handcrafted pasta in a lightly sweet guava sauce with tender braised pork, topped with crispy Turrialba cheese

Coconut and Rum Tres Leches with Macadamia Crunch – A refined version of the classic tres leches cake, made with coconut milk, aged rum, and a toasted macadamia crunch

Talamanca Chocolate Tart with Banana Ice Cream – Crunchy cacao tart from Costa Rica’s Talamanca region, filled with a dark chocolate mousse and served with caramelized banana ice cream

Strawberry chessecake

Crème Brûlée: A classic dessert composed of a soft vanilla cream with a layer of caramelized sugar on top