Back on Top

GREAT BEGINNINGS

  • Crispy Apple
    Parmesan Fondue, Ginger & Onion Confit Topped w/ Sauteed Shrimp
  • Delicada Berenjena a la Parmesana

    Respecting the traditional preparation,

    w/ Grated Pecorino Romano

  • Los Hongos 2 PePe

    Sauteed Mushrooms in a Balsamic Cream,

    Fried Panzerotti Filled w/ Cream Cheese, Ciboulette

    & Smoked Salmon

  • Sartén Don Quijote

    Shrimp & Artisanal Spanish Chorizo
    w/ Aglio e Olio Peperonata

  • Samosas De Ropa Vieja de Guinea

    Puff pastry Samosas Stuffed w/ Spiced Guinea Fowl
    & Vegetables Accompanied w/ a Yogurt & Jalapeño Dipping Sauce

  • Pasticcio de Queso de Cabra

    Goat Cheese Lasagna w/ Spinach, Tomatoes
    & Herbs

  • Acordeón de Aguacate (20 minutes)

    Avocado Over Sriracha Mayo,
    Onion Tempura & Garden Salad

  • Quinoa Camembert en Caja Quemada & Trufas

    Quinoa Trio in Hazelnut, Lemon & Olive Oil

    w/ Camembert & Honey Truffle

Back on Top

OUR TARTARE

  • Degustación de Tartar Angus
    Classic French, A Secret Fondue
    & a Scented Truffle Oil w/ Mushrooms
  • Tartar Oriental

    Finely Sliced Tuna, with a
    Mixture of Oriental Products Slightly Spicy

  • French Carite Tartar

    With Black Truffles, Crunchy Celery Root &

    Artisanal Dijonnaise

Back on Top

CHARCUTERIE

  • Iberian Selection

    Iberian Products Selection

  • Salumi Board

    Italian Salami Selection

  • Foie Gras Au Torchon

    With Fig Jam, Red Wine Coulis
    w/ Toasted Bread, Truffle Oil & Salt Flakes

  • Charcuterie al Grill

    Seasonal Sausages With Dijon Mustard Dried Tomato & Peperoncino

  • Black Belly Buns

    Pork Belly Kurobuta in an Asian BBQ Sauce

    w/ Green Papaya Salad & Chili.

Back on Top

FROM OUR FISHERMEN

  • Pulpo de Sabores

    Finely Cut w/ Onions Ceviche

    & A Green Deviled Olive Coulis

  • Salmon Chifa

    Diced & Marinated in a Fusion of Two Cultures

    w/ Rice Cracker

  • De Cara a Cara al Mar: Ceviche & Salpicón
    Traditional White Fish Ceviche
    w/ a Sweet Potato Sorbet & Seafood Medley,
    Accompanied by Corn Bread
Back on Top

CARPACCIOS & SOUPS

  • Sopa de Cebolla Stassi

    Classic French Onion Soup w/ a touch of Oporto,
    Gratin w/ Emmental & Gorgonzola

  • Butternuts Squash

    With a Mimolette JR, Croutons, Parmesan Cheese

    & Olive Oil

  • Carpaccio Angus o Trufa

    W/ Arugula, Parmesan & Toasted Pine Nuts or White Truffle Oil & Fresh Mushrooms

  • Carpaccio de Atún al Coltello

    Seared Tuna w/ Tonnato Sauce,
    Arugula & Endives w/ Lime Dressing

  • Scalops y Salmon en Salsa de Cítricos

    With Sauce, Sesame Seeds & Olive Oil w/ Lemon Confit

Back on Top

SALADS

  • Churrasco Grilled Salad
    Grilled Skirt Steak, Avocado, Mushroom Fantasy, Quail Eggs,Roquefort
    & Cherry Tomatoes in an Ciboulette Emulsion
  • Rúcula Roquefort Balsámica

    Arugula, Roquefort Cheese, Pecan Nuts, Roasted
    Piquillos, Prosciutto & Balsamic Honey

  • Roasted Chicken Caesar or Shrimps

    Creamy Cardini Sauce with Black Pepper,
    Crispy Pancetta & Parmesan

  • Bufala Burger Vegetariana

    Fresh Mozzarella Without Bread & Filled w/ Scandinavian

    Vegetables, Fried Tomato, Arugula, Coriander Pesto

    & Cashews

Back on Top

HOUSE MADE PASTAS

  • Ravioli de Camarones

    Stuffed w/ Shrimp Mousse al Pomodoro & Panna w/ Sauteed Shrimps al Cognac

  • Fettuccine Carbonara Pat’e Palo

    Slightly Creamy w/ Mushrooms, Pancetta & Onion
    w/ Gouda & Mozzarella Gratin

  • Gnocchi de Yuca al Roquefort

    In Creamy Roquefort Sauce & Ciboulette

  • Pappardelle de Cangrejo a la Bomba Calabrese

    Aglio E Olio, Calabrese Olives, Peppers, Crab

    & Fresh Prezzemolo

Back on Top

RISOTTOS

  • Risotto Nero

    In Squid Ink & Shrimp Brunoise, Crowned

    with a Lobster Tail & Roasted Arugula

  • Risotto del bosque

    Porcini & Seasonal Mushroom Risotto,
    Tartufo Scent & San Daniele Prosciutto

  • Amarillo & Amarillo

    With Walnuts Pumpkin, Spanish Saffron, Olive

    Oil, Prosciutto San Danielle & Parmigiano

Back on Top

MEATS

  • Short Ribs con Albahaca Thai, Tuétano & Miso

    Grilled & Glazed with Asian Touch w/ Bibimbap Rice & Kimchi

  • Rabos de Rabos (Wagyu Beef)

    Cooked in a Onion Stew & Black Beer w/ Potatoes Gratin & Fennel

  • Obelix Burger

    Artisan Bread, Salad, Roasted Onion & Taleggio Fondue

  • Asterix Gourmet Burger

    Brioche Bread, Handmade Truffle Ketchup, Foie Gras Poele,

    Bacon & Onion Marmalade Au Beaujolais

  • Brocheta Pat’e Palo

    Tenderloin & Italian Sausage
    w/ Porcini Mushroom Sauce and French Fries

  • Baby Back Ribs

    Served Dry, Wet or Spicy w/ French Fries

    & Vanilla Scented Buttered Corn

  • Tournedo Rossini a mi manera

    Aged Tenderloin, Foie Gras Mousse, Porcini Mushrooms Sauce
    & White Truffle Aroma over Crispy Potatoes

  • Secreto Angus

    Angus Flank Steak w/ Green Pepper Sauce, Potato Croquette & Roasted Pepper

  • Chuletas de Cordero en Leña y Nutella

    Smoked Lamb Chops w/ Nutella Endives

  • Pollo a la Brava

    Airline Chicken Breast Marinated
    in Smocked Spanish Paprika Over Traditional Brava Style Potatoes

  • Chivo Encendido

    Dominican Style Spiced Goat & Pumpkin Risotto

  • Chuleta Prime Steak Bone – In

    Baked at Low Temperature & Grilled, with Cabbage, Grated Egg

    & Creamy Butternut Squash in a Ciboulette Oil & Garlic Confit

Back on Top

FROM THE SEA

  • Pulpo Ceci

    Octopus Tentacle On a Creamy Chickpea Puree

    & Roasted Potatoes w/ Rosemary, Garlic

    & Lemon Olive Oil from Morocco

  • Purple Passion

    Grilled Salmon w/ Artisan Cheese from Bonao and Shrimp Croquettes
    and a Piquillo Pepper Sauce

  • Camarones al Coco Curry

    Sauteed Shrimp Over a Creamy Coconut Curry Sauce,
    & Basmati Rice topped w/ Crunchy Vegetables

  • Mero Oriental

    Steamed Seabass over Sauteed Vegetables w/ Organic Cilantro Oil & Soy Sauce

  • Chili Sea Bass

    Grilled Seabass w/ a Chili & Black Bean Stew

  • Dorado & Raíz

    Grilled with Root Vegetables in A

    Creamy & Light Goat Cheese Sauce

     

Back on Top

DESSERTS

  • Cheese Explosivo

    Covered in Explosive Chocolate Rocks,
    Crunchy Peanut Layer & Red Fruit Coulis

  • El Dominicano

    Caramel Pudding in Mamajuana Smoke,
    Macadamia Ice Cream w/ Coconut Cake & Corn Pudding

  • Pera Asiática

    Asian Pear Cooked in a Sweet Wine w/ Honey,
    Stuffed w/ a Fresh Ricotta Emulsion, Crunchy Sesame Seeds
    & a Green Tea Sorbet

  • Juego de Mesa de Chocolate

    Dark & White Creamy Chocolate
    w/ Ginger Over a Custard Sauce Duo

  • Carta de Pasión

    Passion fruit Mousse, Chocolate Envelope,
    Nuts Cake & Mint Sauce
    & Szechuan Pepper

  • Crème Brûlée

    It can’t miss our traditional Crème Brûlée Pat’e Palo Style

  • Cake de Pistacho (Gluten Free)

    Cake and Sicilian Pistachio Ice Cream

  • Tiramisu Crunchy

    Classic Italian Tiramisu, dipped in Amaretto
    and Crispy Chocolate Pearls.

  • Chocolate, Tabaco, Ron y Café

    Chocolate Truffle filling with Rum, in Tobacco aroma and Dominican Coffee.