I blend Le Cordon Bleu technique with musical rhythm to create peaceful, unforgettable private dining experiences inspired by Costa Rica.

Roasted Beet & Goat Cheese: Honey-roasted beets, whipped goat cheese, toasted walnuts, and balsamic pearls

Custom Menu Choice

Caprese 2.0: High-quality burrata, pesto, and tomatoes

Pan-Seared Scallops: Served over a light cauliflower silk purée and topped with crispy Iberian ham chips

Wild Mushroom Risotto: Slow-cooked with arborio rice, finished with white truffle oil and 24-month aged Parmesan

Truffle Mushroom Arancinnis

Galician style octoupus with herb ali oli and balsamic reduction

Octopus Carpaccio al Olivo: Thinly sliced Mediterranean octopus, olive emulsion, crispy capers, and extra virgin olive oil

Spanish Potato Cake with caramelized onions, ali oli and micro greens

Beef Tenderloin Rossini Style: Premium Hereford beef topped with foie gras, served over a potato pavé and a rich red wine reduction

Mediterranean Seabass: Herb-crusted and oven-baked, served with a classic Provençal ratatouille and a lemon-butter reduction

Signature Lobster & Silk Purée: Butter-poached lobster tail (the star of the coast) served over a parsnip silk purée, finished with trout roe and edible micro-flowers

Spanish Paella with beef and seafood with garlic ali oli toasts

Catalan Creame

Tiramisu

Crepe Suzette

Baklava

Custom Menu Choice

Yellowfin Tuna Tartar with Avocado and Mango

Green Papaya & Mango Salad: A refreshing and spicy salad with peanuts, cherry tomatoes, and a lime-chili dressing

Crispy Rock Shrimp Tempura: Lightly battered shrimp tossed in a creamy sriracha-honey aioli and scallions

Handmade Chicken Gyoza: Pan-seared dumplings served with a black vinegar, soy, and chili oil dipping sauce

Yellowfin Tuna Tataki: Seared premium tuna with a ginger-soy glaze, wakame salad, and toasted sesame seeds

Signature Miso-Butter Lobster Tail: Butter-poached lobster infused with white miso, served over coconut jasmine rice and sautéed bok choy

Thai Red Curry Catch of the Day: Fresh local white fish simmered in a rich, aromatic red curry and coconut milk broth with seasonal vegetables and jazmine rice

Ginger-Soy Beef Tenderloin: Premium beef seared with a dark soy reduction, served with a wasabi-infused potato silk purée

Sushi Rolls

Stir Fried Rice with beef, chicken or seafood and veggies

Fried Rice vermicelli Noodles with beef and veggies

Handcrafted Pork Belly Baos: Steamed lotus leaf buns filled with slow-braised pork belly, pickled cucumbers, hoisin glaze, and crushed peanuts

Artisanal Tempura Ice Cream

Matcha Green Tea Cheesecake: Creamy matcha-infused cheesecake over a dark chocolate cookie crust, finished with a touch of white chocolate ganache and fresh berries

Sticky Coconut Rice with Fresh Mango

White Miso & Brown Butter Gourmet Cookie

Custom Menu Choice

Chilled Heart of Palm Carpaccio with Citrus-Ginger Vinaigrette

Achiote-Seared Scallops over Creamy Sweet Corn Velouté

Green Mango & Fresh Catch Ceviche with Infused Chili-Lime Dressing

Slow-Cooked Octopus with Smoked Paprika & Cassava (Yuca) Mousseline with Spicy Guava Sauce

Coffee-Rubbed Beef Tenderloin with Creamy Cassava Mousseline & Guava-Red Wine Reduction

Grilled Bone-In Pork Chop with Mango-Habanero BBQ Glaze & Garlic-Infused Cassava Purée

Beef Tenderloin & Grilled Jumbo Shrimp with Annatto-Infused Butter & Creamy Yucca-Cheese Aligot

Creamy Roasted Pepper & Mango Pasta with Achiote-Chicken and Toasted Cashews

Yellowfin Tuna Tataki with Sweet Potato Silk & Corn-Chayote Picadillo

Guava-Glazed Slow-Roasted Pork Belly over Creamy Cassava Purée

Achiote-Roasted Chicken Breast over Creamy 'Arroz de Maíz' (Traditional Cracked-Corn Risotto)

Habanero Spicy Butter-Poached Lobster Tail over Caribbean Coconut Rice and Beans

Churchill 2.0: Condensed Milk Panna Cotta & Kola Granita

Traditional 'Ayote' Cheesecake with Ginger-Snap Crust & Dark Chocolate Ganach

Dark Chocolate & Chili-Infused Tart with Caramelized Macadamia & Sea Salt

Savory-Sweet "Pejibaye" Custard (Peach Palm Fruit Flan) with cocoa nibs

Compressed Watermelon "Tuna" Sashimi: Vacuum-compressed watermelon with avocado silk, ginger-lime ponzu, and toasted sesame soil

Heart of Palm & Passion Fruit Carpaccio: Shaved fresh hearts of palm, passion fruit "leche de tigre," cilantro oil, and chili curls

Roasted Garden Vegetables & Coconut-Silk: With fermented yellow beans, jalapeño oil, and coffee-honey vinaigrette

Salt-Roasted Beetroot Tartare & Green Apple-Cardamom Sorbet" Hand-cut salt-roasted beets with a silky avocado mousse, garden microgreens, and a refreshing green apple & cardamom citrus sorbet

Herb-Crusted Cauliflower Medallion with Roasted Pepper Romesco

Red Wine Braised Portobello "Osso Buco" & Citrus-Macadamia Gremolata

Creamy Pejibaye & Heart of Palm Picadillo (Braised in coconut cream with culantro coyote oil over handmade corn tortillas)

Crispy Pressed Tofu & Pejibaye Mousseline (With ginger-sugar cane reduction and chlorophyll oil)

Braised Chayote & Sweet Corn "Guiso" (Tender chayote squash and fresh corn kernels in a thick coconut and annatto sauce with crispy tortilla strips)

Slow-Cooked White Bean Stew & Heirloom Corn "Ribs"

Caramelized Sweet Plantain & Savory Black Bean "Mousse

Deconstructed Corn "Tamal" & Slow-Cooked Shiitake "Carnitas" (Creamy nixtamalized corn textures with coffee-rubbed mushrooms and pickled vegetable medley)

Passion Fruit & Mango "Ceviche" (Macerated tropical fruits in a lemongrass and ginger syrup, topped with a mint-basil granita and toasted coconut flakes)

Spiced Pineapple & Coconut "Panna Cotta"

Artisanal "Chicheme" Custard & Coconut Cream (Traditional cracked corn and ginger infusion, slow-cooked in coconut milk with a cinnamon-spiced finish)

Purple Sweet Potato "Velouté" & Toasted Seed Medley (Silk-smooth purple camote mousse over a crunchy base of pumpkin seeds, walnuts, and toasted coconut, finished with a spiced cane syrup drizzle)

Custom Menu Choice

Choice for Custom Menu

Costa Rican Ceviche – Fresh fish marinated in lime with cilantro, peppers, and coconut touch

Enyucados – Savory yucca fritters with cheese, lightly spiced and golden fried

Patacones Ticos – Fried green plantains topped with mashed beans, guacamole, and pico de gallo, a perfect blend of crunchy and creamy flavors

Caribbean Patí – Traditional Caribbean-style empanadas filled with seasoned meat or fish, herbs, and a touch of coconut, baked or fried to golden perfection

Olla de Carne – Hearty beef stew with a mix of vegetables including yuca, potato, ñame, corn, chayote, plantains, carrots, cabbage, and fresh herbs, slow-cooked to perfection. Served with white rice and fried plantains

Gallitos de Picadillos – A selection of mini Tico-style picadillos, featuring traditional meats, vegetables, and seasonings

Chifrijo Tico – Layered rice, beans, crispy pork, avocado, and pico de gallo, served in a bite-sized cup for a true taste of Costa Rican tradition

Rice & Beans Caribbean Style – Traditional Caribbean-style rice and beans cooked with coconut milk, peppers, and local herbs, served with fried plantains and avocado slices

Custom Menu Option

Casado Plate – Rice, black beans, salad, fried plantain, and choice of chicken, beef, or fish

Rondon Pacífico – Caribbean-style coconut seafood stew with fresh fish and vegetables

Gallo Pinto Deluxe – Traditional rice and beans served with eggs, cheese, avocado, and plantains

Arroz con Pollo Tico – Rice with chicken, frijoles molidos, Russian salad, fried plantains, and chips; a classic Costa Rican family favorite

Custom Choice Menu

Tres Leches Cake – Classic Costa Rican sponge soaked in three milks, lightly whipped cream topping

Arroz con Leche – Creamy rice pudding with cinnamon and a hint of lime zest

Cocada – Coconut candy made with shredded coconut and brown sugar

Flan – Traditional caramel custard with rich dulce de leche flavor