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MARLIN CARPACCIO 13fresh marlin, lemon juice, extra virgin olive oil,
pink peppercorn and dill
SEABASS CEVICHE 14leche de tigre, aji amarillo, red onions, tomato, cilantro
ZUCCHINI BLOSSOMS 16zucchini blossoms filled with crab and chicken,green pea purée topped with a sesame foam
MUSHROOM CEVICHE 12diced mushrooms marinated in lemon juice,
cashew nuts and a touch of aji amarillo
FRESH HEARTS OF PALM SALAD 11Dijon mustard vinaigrette
CONFIT ARTICHOKE SALAD 18micro-greens, cherry tomatoes, hearts of palm,
avocado, radish, lemon vinaigrette
BEET CARPACCIO 16Mozzarella di buffala, herbs, grapefruit granita,
citrus vinaigrette
FENNEL AND ARUGULA SALAD 12shaved parmesan cheese, olive oil and lemon vinaigrette
GAZPACHO 12bell pepper brunoise, tomato concasse and croutons
BUTTERNUT SQUASH SOUP 12saffron, green apple, crispy almond
Chef de Cuisine ~ Nicolas Di Paolo Stio Taxes and gratuities are not included
starters main dishes
ve g e t a r i a n op t i o n sPORCINI MUSHROOM RISOTTO 22
confit tomatoes, parmesan cheese, truffle oil
GREEN CURRY VEGETABLE CASSEROLE 14zucchini, eggplant, baby carrots, broccoli, purple