Slow-cooked and caramelized in BBQ sauce, served with potato wedges and a fresh salad.

Artisan bread, chef-style black beef brisket, avocado, arugula, fresh tomatoes, grilled coastal cheese, served with potato wedges.

Tender cut from the tip of the beef tenderloin in medallions with goldenberry chili sauce, served on a bed of wok-fried rice with ripe plantain.

Tenderloin with grilled shrimp in a creamy spinach sauce with candied pineapple, served over rustic criolla potato purée and coastal cheese.

Pork tenderloin wrapped in coffee sauce, served with butternut squash risotto and Genoese pesto.

Grilled chicken breast with Maitre d'Hotel butter, served with a fresh salad and French fries.

Ripe plantain roll stuffed with beef brisket, avocado, and cheese, gratinéed in a creamy coastal whey sauce.

Tenderloin medallion in black pepper and topito chili noisette butter, served with roasted vegetables and rustic mashed potatoes.

Chicken breast with vegetables in a sweet and sour sauce with beer, panela, and tamarind, cashew seeds, rustic yellow potato purée, and a coconut milk reduction.