PESCE

HALIBUT LOLO: Fresh raspberry, honey lemon with Chambord liquor sauce.

GROUPER SAN ANDRES: Creamy Dijon Mustard with asparagus, dice tomatoes, green onions and bell peppers sauce.

WILD SALMON BELLINI: Champagne, sun dried apricot, peach snaps liquor with a rice wine vinegar sauce.

YELLOW TAIL SNAPPER VODKA EXPLOSION:  Sea scallops with a reduction brandy vodka sauce with green onions and bell peppers

SEA BASS SEBASTIAN: Lump Crab meat with black truffle creamy sauce.

ORANGE ROUGH MANGO MOJITO: Plantain crust with reduction of mango in rum and wine sauce

FRESH COD VILLANA: Puree of avocado with lemon juice, olive oil green and red tomatoes coli sauce

MACKEREL ALMONDINA: lemon wine sauce with toasted almond on top.

 TROUT YAYA: Passion fruit juice, honey and wine sauce.

HOG SNAPPER CARNAVAL: Mango-papaya chunk in wine lemon sauce

DESIGNED BY:

Executive Chef Pastor Sequera