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| Dishes |
Boneless Rack of Lamb Stuffed with Curried Mushrooms and Rosemary Sauce
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Apple Skillet with Homemade Cinnamon Ice Cream
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Mofongo with Shrimp and Saffron Broth
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Red Snapper Crackling with Mojito Emulsion
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Sauteed Foie Gras, Ripe Plantains and Truffle Honey
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Chocolate Decadence with Vanilla Anglaise |
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Caviar-Stuffed Quail Egg
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Pegaitos with Tuna Tartar and Chipotle Chile Mayo |
Root Vegetable and Black Truffle Soup
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Organic Tomato Salad with Vermont Blue Cheese and Micro Arugula
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Stripped Bass Carpaccio with Yuzu Juice, Olive Oil and Trout Roe
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Japanese Squid Al Ajillo
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