Paper-thin sliced beef tenderloin served with capers, arugula salad, olive oil, lemon juice, and shaved parmesan cheese.

Paper-thin sliced octopus served with tomatoes, avocados, olive oil, and a citrus-cilantro dressing.

Latin-inspired seafood mix with shrimp, calamari, and octopus served with vegetables and tossed in a lemon vinaigrette.

Calamari rings battered then fried and served with marinara sauce.

Burrata wrapped on thinly sliced Prosciutto di Parma over a bed of arugula with cherry tomatoes and a fig-balsamic glaze.

Manchego cheese and serrano ham croquettes served with fig marmalade.

Fried pork dumplings served over a sweet chili teriyaki sauce with sesame seeds and scallions.

Battered eggplant rolls stuffed with mozzarella and sweet plantains over red sauce.

Japanese deep-fried shrimp tempura served with Guilin mayonnaise.

Tender grilled octopus served with roasted potatoes and tomatoes.

Au gratin in four cheese truffle sauce, accompanied with yuca chips.

Comforting house-made chicken soup with hand-pulled chicken breast, vegetables, and herbs.

Slow-cooked lentils with smoked pork, vegetables, and herbs in a hearty broth.

Crisp romaine, Manchego cheese, bacon and grilled chicken breast tossed in chipotle dressing crowned with crunchy tortilla strips.

Crispy calamari over romaine with orange segments, fried wontons, and a bright orange-miso dressing.

Sliced fresh mozzarella and tomatoes with smoked grilled eggplant, Kalamata olives, and a drizzle of extra-virgin olive oil.

Classic Caesar with crisp romaine, creamy dressing, parmesan, and a crunchy crostini.

Arugula, cherry tomatoes, avocado, lemon and olive oil dressing

Mediterranean branzino with crispy skin, cider-garlic, and parsley sauce, served with your choice of side.

Whole, boneless red snapper fried and stuffed with coconut rice.

Grilled salmon with vegetable fried rice, sweet plantains, sesame, and a teriyaki reduction.

Sautéed shrimp in garlic-infused olive oil with fresh parsley.

12 oz grilled New York Strip Loin finished with torched herb butter.

10 oz Angus Skirt Steak, grilled to perfection.

12 oz grilled Rib Eye, topped with torched herb butter.

10 oz grilled filet mignon, tender and buttery.

Chicken cordon bleu-style cutlet with ham and mozzarella, baked au gratin.

Grilled pork tomahawk, juicy and full of flavor.

Tuscan-style, pan-seared beef tenderloin, thinly sliced and served over arugula with shaved Parmesan and a drizzle of extra-virgin olive oil.

Grilled lamb chops served with spinach mashed potatoes and mint chimichurri.

Linguine with a medley of shrimp, calamari, and clams in a white wine, garlic, and cherry tomato sauce, finished with fresh parsley.

Sautéed chicken and cremini mushrooms in a silky white wine cream sauce, finished with Parmesan.

Penne baked au gratin with porcini mushrooms, prosciutto, and shrimp in a rich, velvety cream sauce.

Oven-baked lasagna with rich Bolognese ragù, layered with sweet plantain and finished with a creamy four-cheese sauce.

Linguine with clams in garlic-infused olive oil, white wine, and fresh parsley.

Rigatoni in a silky San Marzano tomato and vodka cream sauce.

10 oz beef patty with bacon, cheddar cheese, and crispy onions on a toasted bun.

10 oz grilled beef burger stacked with bacon, white and yellow cheddar, and a fried egg.

Saffron rice with a medley of shrimp, calamari, clams, and mussels.

Fried rice with crispy pork belly, Chinese sausage, scallions, sesame oil, and a fried egg.

Fried rice with steak, sesame oil, and a drizzle of teriyaki reduction.

Lo mein noodles tossed with shrimp, onion, peppers, snap peas, sesame oil, and soy sauce.

Creamy baked macaroni and cheese.

House fried rice with scallions.

Buttery mashed potatoes, smooth and comforting

Creamy yuca purée with a hint of garlic and olive oil.

Crispy, twice-fried green plantains.

Grilled eggplant, roasted peppers, tomatoes, and onions.

Rice pudding with a touch of cinnamon, topped with a medley of fruits

Passion fruit cheesecake with a bright, tangy glaze.