Beef Bourguignon

Slow-cooked beef in Burgundy wine sauce with root vegetables.

Seared Sea Bass

Served with beurre blanc, leeks, and pommes purée.

Filet Mignon au Poivre

Peppercorn crusted beef tenderloin with cognac cream sauce.

Spaghetti alla Carbonara

Traditional Roman pasta made with guanciale, egg yolk, Pecorino Romano, and freshly cracked black pepper — creamy, rich, and perfectly balanced.

Lomo Saltado

Stir-fried beef tenderloin with onions, tomatoes, soy sauce, and fries.

Wild Mushroom Risotto

Arborio rice with truffle oil and aged Parmesan.

Cauliflower Steak

Romesco sauce, chickpea purée, and crispy kale.

Lentil and Eggplant Moussaka

Layered with vegan béchamel and herbs.

Gnocchi al Pesto

Potato gnocchi tossed with basil pesto and pine nuts.

Bruschetta al Pomodoro

Toasted bread topped with fresh tomatoes, basil, extra virgen olive oil.

Ceviche Clasico

Fresh marinated in lime juice, mix with red onion, cilantro and a touch of aji amarillo.

Tiradito de Pescado

Thin sliced white fish in a yellow chili and lime sauce.

Roasted Beet Carpaccio

With arugula, vegan cheese, and balsamic reduction.

Zucchini Rollatini

Filled with herbed ricotta and tomato coulis.

Avocado Tartare

Layered with mango, tomato, and cilantro-lime dressing.

Minestrone alla Genovese

Hearty vegetable soup with pesto.

Crema di Pomodoro

Roasted tomato and basil soup with Parmesan crostini.

Clam Chowder

With potatoes, cream, brown butter and sage.

Caprese Salad

Fresh mozzarella, ripe tomatoes, basil drizzled with extra virgen olive oil.

Bruschetta

Creamy burrata with heirloom tomatoes, basil, and balsamic glaze.

Salade Niçoise

Tuna, haricots verts, olives, boiled egg, potatoes, and Dijon vinaigrette.

Endive & Roquefort Salad

Belgian endive, blue cheese, walnuts, and honey vinaigrette.

Warm Goat Cheese Salad

Mixed greens with baked chèvre on toast and balsamic glaze.

Mediterranean Chickpea Salad

Cucumber, tomato, olives, and tahini-lemon dressing.

Spinach & Strawberry Salad

With candied pecans and raspberry vinaigrette.

Crème Brûlée

Silky vanilla custard topped with caramelized sugar.

Panna Cotta

Creamy vanilla custard topped with berry compote or caramel.

Suspiro Limeño

Sweet lucuma or caramel cream topped with port meringue.