Appetizers

Soup of the Day

chef's special

10

Uni "Asado"
miso-pineapple dressing, shaved pineapple, crispy quinoa
14

Tuna Ceviche
coconut milk, avocado
13

Oysters “Pizza Style”

tomato sauce, garlic oil, aged parmesan, basil mayo 

11

Seared Foie Gras

Mexican “truffles”, corn four ways

16

“Organized” Caesar Salad

quail, quail egg  

14

Unagi

pineapple wrap, avocado sauce

15

Scallops

coconut rice, crispy rice, ginger, squid, squid ink oil   

13/entrée 26

Dominican Conch Fritters
with jicama-avocado raviolis and passionfruit oil
11

Grilled Octopus
warm strawberries, arugula
14

 

 

Entrees

Duck Confit

brussel sprouts, apples, raisins, pine nuts, Pedro Ximenez  

26

Portobello Mushroom

huitlacoche, Chihuahua cheese, roasted beets, beet oil

 20

Salmon

broccoli-quinoa “cous-cous”, salmon roe, parmesan froth  

26

Jerk Chicken “Mofongo”

plantain purée, bacon, roasted garlic, pearl onions  

28

Striped Bass Veracruz

tomatoes, olives, onions, capers, avocado, fresh lime  

27

Beef Cheeks

malbec braised, crispy sweet breads, sweet potato purée, truffle 

 27

Flank Steak

“asada”, malanga purée, malanga chips  

26

Feijao Tropeiro

deconstructed version of the Brazilian classic

black beans with pork, white rice, farofa, oranges, sautéed collard greens with garlic

with choice of grilled chicken or grilled pork chop

25

 

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Please note the prices and availability of menu items are subject to change.