INTERNATIONAL
STARTERS
MIXED LEAVES SALAD $190
Serrano ham, goat cheese, poached pear and balsamic
MUSHROOM CREAM $175
Focaccia crostini with sauteed mushrooms and truffle oil
MUSSELS AND CLAMS $240
Panceta, cherry tomato, tequila and white wine sauce
GRILLED OCTOPUS $245
Sautéed potatoes, toasted chili oil, confit tomato and arugula
LOBSTER RAVIOLI $250
Confit tomato, parmesan crisp, fenner and prosecco cream
PORK BELLY $245
Slow braised, seared scallops and apple pureé
MAIN COURSE
CATCH OF THE DAY $320
Carrot and cardamom pureé, asparagus, and sherry emulsion
VEGETARIAN RISOTTO $290
Seared goat cheese, marinated beetroot in red wine and almonds
DUCK BREAST $370
Vanilla mashed potatoes, caramelized figs and port reduction
SEAFOOD RISOTTO $350
Shrimp, calamari, mussels, fennel, prosciutto and squid ink
BEEF FILLET $440
Mushroom and mustard cream, provolone cheese and mashed potatoes
RIB EYE $465
Smoked onion puree, potatoes and grilled asparagus and bordolaise sauce
ASIAN FUSION MENU
STARTERS
STEAMED DUMPLINGS $175
With a house blended soy sauce
(choice of vegetable, shrimp or combination)
CHICKEN OR FISH LETTUCE WRAPS $185
Teriyaki sauce, cashew nuts, vegetables and rice noodles
HAMACHI SASHIMI $195
Sweet & sour sauce, marinated cucumber, seaweed and wasabi cream
TUNA TARTARE $235
Avocado, soy sauce, cítrico and sake foam, tobiko, crispy plantain
KOBE BEEF CARPACCIO $310
Japanese Ponzu sauce, ginger, toasted garlic, leek and sesame oil
MAIN COURSE
GREE CURRY $240
Lychee, vegetables, cashew nuts, kaffir lime leaf and jasmine rice
(Chicken / Fish / Shrimp +$100)
SALMON $310
Glazed with teriyaki sauce, sautéed spinach and grilled vegetables
PAD THAI DE VEGETALES $240
Rice noodles, vegetables, coriander, tamarind sauce, peanuts and soy sprouts
(Chicken / Fish / Shrimp +$100)
MONGOLIAN BEEF $340
Asparagus, cashew nuts, oyster sauce and jasmine rice
VINDALOO $395
Rack of lamb, lentils, aromatic rice and naan bread
ALL OUR PRODUCTS ARE CAREFULLY SELECTED BY THE CHEF ACCORDING TO SEASON
EXECUTIVE Chef: Juan Diego Solombrino Chef: Javier Ortega