First course: Chef Cruz
Scallops Aguachile with avocado mousse, pickled red onion & cilantro snips
Cloudy Bay Sauvignon Blanc, Marlborough, New Zealand
Second course: Chef Rosana
Octopus with Pimenton & Romesco, Olive oil fingerling potato, marinated watercress & sunflower shoots, crispy chorizo
Cloudy Bay Sauvignon Blanc, Marlborough, New Zealand
Third course: Chef Cruz
Sea Bass with Black lentil stew & citrus Grand Marnier beurre blanc
Newton unfiltered Chardonnay, Napa Valley, California
Fourth course: Chef Rosana
Chamomile & Soursop smoked Duck Breast with pomegranate sweet & sour, fried sweet plantain & white sweet potato mousseline
Cloudy Bay Pinot Noir, Marlborough, New Zealand
Fifth course: Chef Cruz
Pork Tenderloin & Foie Gras over roasted cauliflower puree’, au Jus & Port wine reduction
Terrazas Grand Cabernet Sauvignon, Mendoza, Argentina
Sixth Course: Chef Rosana
Braised Short Rib, Yuca mojo, Red wine demi, Orange tuile
Numanthia, Tempernillo, Castilla, Spain
Dessert: Chef Ricardo
Chocolate Sunset made with Horchata Bavarian, chocolate wafer, chocolate caramel ganache
