Summer Menu 2026

Toasted ciabatta with butter and melted cheese, chipotle mayo, roasted tomato, grilled beef or chicken, lettuce, served with French fries

Shrimp ceviche with coconut, grapes, and cherry tomato, with a light touch of habanero and lime

Mixed with roasted "chapulin" served with homemade tortilla chips

Topped with Parmesan cheese, served with ranch dressing

Served with guacamole

Served with chipotle dressing

With grilled chicken strips, bell peppers, cranberries, and honey mustard dressing

Fresh greens with Greek yogurt and pistachio dressing

Tuna tartare with cucumber, cherry tomato, and toasted sesame seeds, dressed with ponzu sauce, served with creamy avocado and toasted bread

Sautéed shrimp dressed with a lemon vinaigrette, served with cilantro mayonnaise

With bell peppers, cherry tomatoes, and spring onions, served with chimichurri

Served with a honey mustard dressing

Served with shrimp and jalapeño oil

Sautéed in a rustic tomato and chipotle sauce, topped with grated Parmesan cheese

With sautéed mushrooms and Parmesan cheese

With caramelized bacon bits, finished with melted cheese

Served with Oaxacan adobo, roasted baby potatoes gratinated with quesillo, and a fresh salad with vinaigrette and cherry tomatoes

Grilled octopus over a peanut mole, served with creamy plantain purée and fresh salad

Golden, crispy battered white fish with hints of lemon, served with crispy fries and a fine herb tartar sauce

Crispy tempura shrimp, freshly made corn tortillas, fresh red cabbage and fennel salad with green apple, avocado-lime cream, and citrus-herb

Parmesan-crusted breaded chicken breast with rustic breadcrumbs, served with crispy fries and chipotle mayo

Buttered toasted brioche with melted gouda cheese, crispy bacon, chipotle mayo, and caramelized onions, served with potato wedges

Vanilla flan over chocolate sponge cake, served with salted caramel ice cream

Served with red berry and mint ice cream

Served with walnut ice cream

Red berries, salted caramel, walnut, or vanilla