FIRST COURSE-COLD
TRADITIONAL BEEF SALPICÓN
Green Plantain Toston, Shredded
Seasoned Beef Pickled Red Onion
Fresh Herbs.
SECOND COURSE-COLD
SALT-CURED BEEF
House Cured Beef, Kombucha
Mint Oil, Honduran Cheese
Citrus.
THIRD COURSE-HOT
BUÑUELO
Chorizo, Stout Beer Toffee,
Coffee-Infused Sauce
Pork Cracklings.
FOURTH COURSE
RUSTIC BREAD
Stout Beer Sourdough Bread
Loroco-Infused Sour Cream.
FIFTH COURSE-SALAD
THE MILPA (v)
Polenta, Toasted Pumpkin Seeds
Refried Beans, Radish
Roasted Corn.
SIXTH COURSE-INTERMEZZO
VEGETABLE BROTH FOAM (v)
SEVENTH COURSE-MAIN COURSE
*CHOOSE AN OPTION
BEEF TENDERLOIN
Beef Medallion, Spiced Rub
Beetroot Purée, Demi-Glace
Fresh Herbs.
RED SNAPPER
Red Snapper Fillet Wrapped in
Banana Leaf, Seasonal Vegetables
Beurre Blanc.
CARROT TARTA TATIN (v)
Shortcrust Pastry Base, Carrot
Red Onion, Sour Cream
Fresh Thyme.
EIGHT COURSE-PRE DESSERT
TAMARIND POPSICLE
Spiced RUB
NINTH COURSE-DESSERT
SWEET PLANTAIN EMPANADA (v)
Sweet Plantain, Coconut Atole
Guava Foam.
TENTH COURSE-FAREWELL
FAREWELL
Avocado, Mint, and Floral Ice Cream.
VEGETARIANO (V)
10 COURSE TASTING MENU
