Dinner
(served from 5:30-11:30)

Appetizers

    Fresh spinach and jicama salad
  cherry tomato, mushrooms, cornmeal croutons,
parmesan cheese, tequila lime-vinaigrette
and panela cheese

Portobello and shrimp salad fresh mango, baby mix, arúgula, mint and tamarind vinaigrette

La Palapa tortilla soup
with shrimp

Thai mussels coconut soup with mushrooms,
bamboo, ginger and lemongrass

Lobster taco spinach, jack cheese, jicama,
red pepper salad, tequila lime-vinaigrette

Ahi yellowfin tuna tartar with wasabi soy, huichol sauce, caviar and chives, in martini glass

Smoked scallops with cascabel pepper, pineapple chutney glaze, wild herb medley

Pot stickers filled with slow roasted pork, spring onions
 with soy, ginger and orange dressing

Shrimp vegetables and onion tempura
with tamarind dipping sauce

    Fresh steamed mussels chardonnay cream sauce with bell pepper confetti with a touch of chipotle

Miso chilean sea bass,
warm fennel, arugula salad, orange segments,
citrus soy vinaigrette

  Coconut breaded shrimp corn and avocado relish, pineapple and lemongrass sauce

Entrées

Pan seared snapper, green asparagus, chorizo, zucchini blossom tempura, soy and sherry sauce

   Pepper crusted yellowfin tuna with garlic spinach,
over cranberry corn galette and shitaki  sauce

   Salmon oriental sauce, mashed potato,
fried sweet peppers and spinach

Sea Bass with macadamia crust, leek and vegetables confit, shrimp spring roll, yaca sauce, lobster beuerre blanc

Seared sea scallops with orange miso sauce, bell pepper
and saffron polenta, green papaya salad

     Adobado shrimp, crab enchiladas black bean
 and mango relish

Sesame crusted lamb chops, mashed potato and chives,
 veal sauce, tropical chutney

Grilled shrimp plaintain and tequila sauce, sweet potato puree, jicama, fried banana and parmesan cheese crunch

Pork Tenderloin filled with goat cheese, and chorizo, onion demiglace sauce, potato and yam purée $210

Stuffed Chicken Breast with mushrooms and panela cheese, sun dried tomato, rice pilaf, red wine sauce

Adobo grilled beef filet served with fresh young rosemary, sautéed black corn mushroom, potato and leek purée,
prosciutto and pasilla sauce
National   Angus

               Local lobster tail roasted with ponzu pepper oil,
             cauliflower purée and asian pear salad