With arugula and flavored basil oil

Blue corn tortilla, bed of hummus with serrano, avocado slices and pineapple coulis

Flour tortilla with cheese crust, avocado emulsion and ponzu sauce

Chile güero stuffed with marlin machaca and wrapped in bacon, served in a flour tortilla, avocado emulsion and ponzu sauce and caramelized onion

Grilled bone marrow topped with a mixture of seafood and crispy bacon, caramelized onion and macha peanut sauce

Octopus Taco, Tuna Taco and Toro Taco

Seared tuna covered with furikake mounted on tatemated corn puree and topped with fried rice noodle

Beets cooked in hibiscus flower and chipotle chili cut into thin slices served with yellow lemon supremes decorated with false cucumber caviar, black habanero powder and arugula

Diced fish denatured in lemon, served with cubes of avocado and candied sweet potato, bathed in tiger's milk and topped with mashed tatemado corn and fried plantain

Fried won ton served with avocado and octopus slabs, topped with lemon-denatured shrimp moistened with ponzu and decorated with crispy leeks

Fried won ton served with avocado, tuna and mango slabs, topped with star fruit slices moistened with ponzu and decorated with crispy leeks

Fresh cubed tuna marinated in ponzu with avocado slices, decorated with false mango yolk and arugula

Cubed beef fillet marinated in ponzu and black sauces served with avocado slices, decorated with serrano chile slices and fried rice noodle

Lettuce mix served with seared tuna, cherry tomato and honey mustard dressing

Mix of lettuce, pineapple slices, mango slices, cherry tomato, grapes, cottage cheese and sautéed shrimp moistened with tagine dressing and topped with fried tortilla strips

Roasted panela slabs, strawberry and baby spinach slabs assembled in a tower, moistened with balsamic vinegar reduction and honey mustard dressing

Mix of lettuce, fried squid rings, Greek yogurt and basil oil

Fresh potato pasta, bathed in 3 cheese sauce, decorated with pine nuts and parmesan slabs

Fettuccine pasta sautéed with butter chives, topped with shrimp flamed with orange liqueur and decorated with grated parmesan

Cooked arborio rice with black recado bottom and garlic seafood, creamed with edam cheese sauce and decorated with parmesan slabs

Grilled Norwegian salmon, flavored with fennel, accompanied by apple chutney and almond asparagus)

Seared fresh tuna covered with amaranth crust, served on sweet potato and orange puree, accompanied by green salad and decorated with black message sauce

Marinated flank steak served over cauliflower puree and grilled vegetable garnish

Grilled prime rib eye, served on cauliflower puree and grilled vegetable garnish

Grilled scallop medallions, served on pea and mint puree, black recado sauce, accompanied by green salad

Marinated fish slice served on cauliflower puree and grilled vegetables garnish

Made with sourdough, classic pomodoro, selection of seafood sautéed with garlic oil, black olives, bell peppers and mozzarella cheese

Mezcal salmon gravlax, avocado and apple slices, baby spinach, mounted on brioche bread, and garnished with fried sweet potato and green salad

Served with star fruit coulis and worm salt caramel

Served with ground almond and black lemon