Our Menu

mahi mahi cured in lemon with peppers, onions, coriander, sweet drops and pickled radishes. Served with breadfruit fritters.

mahi mahi, shrimps, scallops and octopus cured in lemon with peppers, onions, coriander, sweet drops and pickled radishes. Served with breadfruit fritters.

pickled cured in lemon with peppers, onions, coriander, sweet drops, pine nuts, sesame seeds and pickled radishes. Served with breadfruit fritters.

with lemon, onions, basil, pine nuts and sesame seeds served over pickles in Moscow mule brine with seaweed salad

beef tenderloin, marinated and thinly sliced, with truffle oil, basil, capers and parmigiano reggiano cheese. Served with brioche bread and mixed greens

creamy shrimp soup with shrimp croutons and an emulsion of white truffle and chives. Served with brioche bread

ask the server for our delicious soup of the day .Varies by season.

salted cod fritters served with tartar sauce and mixed greens

crab stew over a cassava cake filled with goat cheese. Served with coriander aioli and mixed greens

marinated in oregano vinaigrette, served with a sweet tomato chutney and coriander aioli

grilled ahi tuna with a honey sesame sauce, served with mixed greens, chives, tomatoes and sweet drops

mixed greens with a lemon honey vinaigrette, parmesan cheese, tomatoes and bread croutons

an assortment of four cheeses selected by the chef, with mixed greens, bread, and a fig marmalade

cooked with lemon and chipotle peppers, served with fries

brioche bread bun, served with a sweet smoked paprika compound butter.

delicious fried potatoes that may accompany any plate. Add truffle oil $2

with coriander and truffle aioli, chives and parmesan cheese

Sauteed potatoes with bacon, mushrooms and onion and Roquefort cheese sauce.

beef tenderloin steak with creamy mushroom risotto served with a truffle compound butter

Accompanied by mashed malanga, asparagus and spiced rum sauce.

fresh fish of the season with celery root purée and a pesto veloute sauce

fresh pappardelle pasta with mussels, scallop, and shrimp in a white wine and cream sauce with a dash of habanero peppers

fried, mashed plantains with a mixed seafood salad with a butter garlic sauce

Whole pan-seared trout served with a side of quinoa with black beans, almonds, and parsley. Topped with a meuniere sauce

served with tomato, lettuce, Muenster cheese, and onions in port wine reduction. Coriander aioli and a side of fries

half chicken in Sûpreme and mushroom sauce, served with Mexican style coriander rice

pasta with a sun dried tomato pesto, tomatoes, basil, and pine nuts with burrata cheese on top (vegetarian or Vegan)

lobster, mussels, scallops, clams and shrimp and asparagus with butter garlic sauce and breadfruit fritters (for sharing)

Puerto Rican style grilled pork chop, served with “mampo” rice and beans and a fresh oregano sauce

chocolate cake with hot fudge center and whipped marshmallows on a bed of graham crackers and a strawberry coulis

Puerto Rican coconut dessert with a caramelized sugar crust

custard dessert, ingredients may vary by season

served with Dulce de Leche ice cream

breaded and fried served with french fries

served with french fries or salad