Chef Laura Gal

Teryaki glazed meat balls with scallions and sesame seeds

Edemames with chili oil

Tuna Poke: sticky rice, marinated tuna, cucumber, edemames bean, radish, avocado, scallions, seaweed, fried onion, mango, sesame seeds + soy ginger sauce + chipotle sauce

Matcha affogato: vanilla ice cream with warm shot of ceremonial organic matcha

Mini quesadillas in corn tortillas with oaxaca cheese and local longaniza + pico de gallo + classic guacamole + tomatillo hot sauce

Green ceviche tostada: catch of the day with herbs, cucumber, creamy avocado and serrano chili

Tikin Xic: traditional local fish roasted in banana leaves, roasted vegetables, red pickled onion, fresh coriander, habanero pepper, corn tortillas, lime

Shrimp al pastor tacos with roasted pineapple, accompanied with onion, cilantro and sauces

Cochinita Pibil: traditional Mayan dish made with marinated and roasted pork, flavored rice, corn tortillas, pickled onion, habanero and sauces

Marquesita: traditional cancun dessert made with crunchy crepe, nutella, strawberries, and edam cheese

Vanilla cookie crust, lime and avocado mousse with burnt meringue

Greek Dolmas with Tzatziki sauce

Marinated mix olives with herbs and lemon

Greek chicken skewers marinated in greek natural yogurt and spices, Greek salad and fries with feta cheese, Tzatziki sauce

Greek Parfait: greek yogurt with agave honey flavored with rosewater, crunchy almonds, fresh raspberries and sugared pistachios

Nicoise salad: red tuna, potato, green beans, kalamata olives, red onion, boiled eggs, lettuce, cherry tomatoes, capers and anchovies

French onion soup: onion and coñac soup with Gruyere cheese and sourdough bread

Steak au poivre: Peppered tenderloin with mashed potatoes and green beans with fried almonds

Steak au poivre: Peppered tenderloin with French fries and green fresh salad

Citrus-marinated Salmon with hollandaise sauce, mashed potatoes and amandine green beans

Tarte au citron: deconstructed lemon tart with lemon curd, vanilla coconut almond crust and burnt meringue

Coulant au chocolat: warm chocolate cake with praline and raspberries

Peruvian ceviche made with catch of the day with leche de tigre, sweet potato and fried banana

Roasted Short Rib with confit potatoes, corn and huancaina cream

Lima passion fruit sigh: lemon curd, passion fruit and burnt meringue