A menu based on seasonal products for Monday through Friday lunch
Mashed avocado, Pico de Gallo salad, and grilled soft-boiled eggs.
Cucumbers, cherry tomatoes, goat cheese, spinach greens, green apple, black olives, and Greek yogurt dressing.
Pink Salmon Carpaccio
Beet pickles, avocado mayonnaise, coriander vinaigrette, arugula greens, radish, and purple onion.
Catch of the Day
with mashed masala carrot, fennel salad and green oil.
Linguini with arugula pesto, grilled tomatoes and melted cheese
Grilled pork matambrito (flank)
creamy-mashed sweet potatoes and orange accompanied with fresh cabbage salad
Coconut panna cotta with peach coulis
Seasonal fruit pie with lemon cream
Does not include service charge or beverages