PASTA, SALADS ANS BIRDS

With a mixture of greens (kale, arugula, spinach and lettuce), shrimps and zarandeado style octopus in a cilantro vinaigrette and yucca chips.

Beet pieces in basil vinaigrette on a bed of tzatziki, arugula and pistachio pesto.

With buttery shrimps, garlic and white wine sauce in fresh tomatoes sauce, basil and parmesan cheese crust.

With grilled chicken breast, stuffed with pancetta and smoked cheese, fettuccine in mushroom sauce with morita pepper and roasted veggies.

Sautéed with garlic in white lemon sauce.

Filled with fresh regional cheese with roasted poblanos in four cheeses sauce, dry noodle and toasted corn esquites with onion.

Slow-cooked and grilled, filled with feta cheese and asparagus, finished with a green peppercorn Port sauce and toasted almonds. Served with buttery mashed potatoes.