Chef Luis Jose Moreno

Red Tuna Carpaccio with Olive Oil, Lemon, and Capers – Thin slices of fresh red tuna, dressed with extra virgin olive oil, lemon, capers, and fresh basil leaves

Heirloom Tomato Salad with Burrata and Extra Virgin Olive Oil – Local heirloom tomatoes, fresh burrata, basil, and a drizzle of extra virgin olive oil

Red Snapper Tartare with Mango and Avocado – Fresh red snapper diced and mixed with mango, avocado, red onion, cilantro, and a touch of olive oil and lemon

Serrano Ham Croquettes with Homemade Tomato Sauce – Crispy croquettes filled with Serrano ham, served with a homemade tomato sauce with fresh herbs

Grilled Octopus with Paprika and Black Garlic Sauce – Grilled octopus served with a smoky paprika and black garlic sauce, garnished with fresh chives

Chilled Cucumber and Yogurt Soup with Mint – A refreshing chilled soup made with cucumber, Greek yogurt, garlic, and mint, perfect for Costa Rica’s tropical climate

Grilled Red Snapper with Lemon and Capers Sauce – Fresh red snapper fillets grilled and served with a lemon and caper sauce, accompanied by herb-roasted potatoes

Seafood Risotto with Saffron and White Wine – Creamy risotto with fresh seafood, saffron, white wine, onion, and a touch of Parmesan

Roast Lamb with Rosemary and Red Wine Sauce – Roast leg of lamb served with a red wine and rosemary sauce, accompanied by rustic mashed potatoes and seasonal vegetables

Mediterranean Paella with Chicken and Seafood – Traditional paella with rice, fresh seafood, chicken, peppers, and peas, cooked with fish stock and saffron

Fresh Pasta with Tomato Sauce, Basil, and Pecorino Cheese – Homemade fresh pasta with a homemade tomato sauce, fresh basil, and grated Pecorino cheese

Oven-Baked Hake with Provençal Herbs and Olive Oil – Oven-baked hake with Provençal herbs, olive oil, and a touch of lemon, served with wild rice

Vegetarian Moussaka – Moussaka made with eggplant, zucchini, tomatoes, and lentils, topped with a smooth béchamel sauce and baked until golden

Lemon and Almond Tart with Pastry Cream – Almond crust with lemon pastry cream, decorated with lemon zest and slivered almonds

Panna Cotta with Seasonal Fruits and Costa Rican Honey – Smooth panna cotta served with fresh local fruits and a drizzle of Costa Rican honey

Baklava with Pistachios and Honey – Traditional baklava with layers of phyllo dough, pistachios, and a drizzle of local honey

Pistachio Ice Cream with Olive Oil and Maldon Salt – Creamy pistachio ice cream served with a touch of olive oil and Maldon salt

Chocolate Mousse with Fresh Raspberries – Dark chocolate mousse accompanied by fresh raspberries and a dollop of Chantilly cream

Mediterranean Bruschetta – Toasted bread topped with diced tomatoes, olives, basil, and feta cheese

Andalusian Gazpacho – Refreshing cold soup made with tomatoes, cucumber, bell pepper, and garlic

Greek Salad – Fresh cucumber, tomatoes, olives, red onion, and feta cheese with a lemon dressing

Marinera-Style Mussels – Steamed mussels cooked with white wine, garlic, and parsley

Hummus with Pita Bread – Creamy chickpea dip with tahini, lemon, and olive oil, served with warm pita

Spanish Tortilla – Traditional potato and onion omelet, cooked slowly until golden and tender

Mixed Paella – Traditional saffron-infused rice with seafood, chicken, and vegetables

Ratatouille – Classic Provençal dish made with slow-cooked eggplant, zucchini, tomatoes, and bell peppers. Served with garlic-infused toasted country bread

Garlic Chicken (Pollo al Ajillo) – Juicy chicken cooked with garlic, white wine, and fresh parsley. Served with rosemary potatoes and grilled asparagus

Salt-Crusted Sea Bream (Dorada a la Sal) – Whole sea bream baked in a salt crust for a tender, flavorful result. Served with arugula, fennel, and orange salad

Herb-Roasted Lamb – Slow-roasted lamb marinated with rosemary, garlic, and olive oil. Served with creamy chickpea purée and roasted vegetables

Pasta with Basil Pesto – Fresh pasta tossed in a fragrant basil, pine nut, and Parmesan pesto sauce. Served with a cherry tomato and mozzarella salad

Moussaka – Greek-style baked eggplant with ground lamb, tomato sauce, and béchamel. Served with a cucumber, yogurt, and mint salad

Grilled Calamari – Tender grilled squid with lemon, olive oil, and fresh herbs. Served with aromatic basmati rice and fresh herbs

Catalan Cream (Crema Catalana) – Spanish-style crème brûlée with a caramelized sugar crust

Baklava – Flaky pastry layers filled with honey and nuts

Santiago Almond Cake (Tarta de Santiago) – Moist almond cake dusted with powdered sugar

Yogurt Ice Cream with Honey and Walnuts – Creamy and refreshing dessert with Mediterranean flavors

Panna Cotta with Berries – Silky Italian vanilla cream topped with a mixed berry sauce

Tártar de Banano Verde – Green banana tartare with a hint of lime, cilantro, and a touch of spicy pepper, served with toasted cashews

Empanadas de Chiverre – Traditional turnovers filled with sweet chiverre (a type of squash) and panela caramel

Enyucados – Fried yuca croquettes stuffed with cheese and served with homemade tomato sauce

Picadillo de Papaya Verde – Green papaya hash with ground beef and achiote, served with warm tortillas

Patacones con Frijol Molido y Queso – Twice-fried green plantains topped with refried black beans and fresh Costa Rican cheese

Arroz con Pollo – Classic Costa Rican yellow rice with shredded chicken, vegetables, and spices, served with Russian salad and sweet plantain

Lomo en Salsa de Cebolla – Tender beef loin slow-cooked in a rich onion sauce, served with mashed potatoes and sautéed vegetables

Pescado en Salsa Caribeña – Fresh fish fillet cooked in coconut milk, bell peppers, and spices, served with rice and patacones

Chuleta de Cerdo en Salsa de Tamarindo – Grilled pork chop glazed with a sweet and tangy tamarind sauce, accompanied by rice and fried yuca

Sopa de Mondongo – Hearty tripe soup cooked with vegetables, corn, and achiote, served with white rice and a side of tortillas

Pan Bon – Caribbean-style spiced fruit cake with raisins, cinnamon, and nutmeg

Buñuelos con Miel de Tapa – Yuca fritters drizzled with sugarcane syrup

Dulce de Nance – Nance fruit cooked in sugar syrup, served with vanilla ice cream

Flan de Coco – Creamy coconut flan with a caramel glaze

Melcochas de Tapa – Chewy sugarcane toffees with a hint of lemon

Tuna Tartare with Passion Fruit and Ginger – Fresh diced tuna marinated in passion fruit, ginger, and soy sauce, served with crispy plantain chips

Nikkei Ceviche with White Fish – White fish marinated in leche de tigre with a touch of miso and ají amarillo, served with avocado and crispy nori

Grilled Octopus with Cilantro Mojo – Tender grilled octopus served with a fresh cilantro, lime, and garlic sauce, accompanied by smoked yuca purée

Beef Tataki with Ponzu and Sesame – Lightly seared beef loin, thinly sliced and served with ponzu sauce, toasted sesame seeds, and radish sprouts

Beef and Ginger Dumplings with Tamarind Sauce – Dumplings filled with beef, ginger, and garlic, served with a tamarind-soy reduction

Honey-Sriracha Glazed Salmon over Coconut Risotto – Seared salmon glazed with a sweet and spicy honey-sriracha sauce, served over creamy coconut risotto

Thai-Style Lobster with Red Curry and Basil – Lobster tail cooked in an aromatic red curry with coconut milk, served with jasmine rice

Ribeye with Herb Butter and Truffled Potatoes – Juicy grilled ribeye finished with garlic-herb butter, served with truffled potatoes and asparagus

Crab Ravioli with Saffron and Shrimp Sauce – Handmade ravioli stuffed with crab, served in a silky saffron sauce with sautéed shrimp and a touch of brandy

Sesame-Crusted Seared Tuna with Wakame Salad – Lightly seared tuna loin coated in black and white sesame seeds, served with a wakame seaweed salad and citrus vinaigrette

Braised Short Rib with Sweet Potato Purée and Red Wine Demi-Glace – Slow-cooked beef short rib in a red wine reduction with spices, served over a smooth sweet potato purée

Coconut & Lemongrass Panna Cotta with Tropical Fruits – Creamy coconut panna cotta infused with lemongrass, served with mango, pineapple, and passion fruit

Dark Chocolate Tart with Sea Salt and Banana Ice Cream – Crunchy dark chocolate tart with a hint of sea salt, served with homemade banana ice cream

Passion Fruit Cheesecake with Almond Crumble – Smooth passion fruit cheesecake with an almond base and caramelized crumble topping

Tuna Tartare with Avocado and Lemon – Fresh tuna diced and mixed with creamy avocado, scallions, and seasoned with olive oil, lemon, and soy sauce

Grilled Octopus Greek Salad – Tender grilled octopus served with tomatoes, cucumber, red onion, olives, feta cheese, and an oregano olive oil dressing

Gilt-head Bream Ceviche with Lime and Cilantro – Fresh bream marinated in lime juice, red onion, cilantro, and a hint of chili

Mussels Marinara – Mussels cooked in a white wine broth with garlic, onions, and parsley, served with crusty bread

Smoked Cod with Olive Oil and Lemon – Thin slices of smoked cod served with olive oil, lemon juice, and capers

Seafood Paella – Rice cooked with a variety of seafood, such as shrimp, mussels, squid, and clams, seasoned with saffron, peppers, and tomato

Oven-Baked Sea Bass with Mediterranean Herbs – Fresh sea bass oven-baked with thyme, rosemary, garlic, and olive oil, served with roasted vegetables

Grilled Salmon with Yogurt-Cucumber Sauce – Grilled salmon fillet served with a fresh yogurt, grated cucumber, and mint sauce

Seafood Ravioli with Lemon Basil Sauce – Seafood-filled ravioli served in a smooth lemon, basil, and olive oil sauce. Stuffed Squid with Rice and Seafood – Squid stuffed with a mixture of rice, shrimp, and spices, served with a tomato and herb sauce

Hake in Green Sauce – Hake fillets cooked in a parsley, garlic, white wine, and olive oil sauce, served with boiled potatoes

Stuffed Squid with Rice and Seafood – Squid stuffed with a mixture of rice, shrimp, and spices, served with a tomato and herb sauce

Lemon Tart with Meringue – A crisp cookie crust, lemon cream filling, topped with soft, golden meringue

*Bananas Foster** Sliced bananas sautéed in butter, brown sugar, and cinnamon, then flambeed with rum and served over vanilla ice cream

Cannoli Siciliani – Crispy pastry tubes filled with sweet ricotta cheese, chocolate, and candied fruits

Tuna Tartare with Avocado and Lime – Fresh hand-cut tuna served with avocado, lime, capers, and a drizzle of extra virgin olive oil

Gratinated Scallops (Capesante Gratinate) – Fresh scallops gratinated with garlic butter, lemon, and toasted breadcrumbs

Beef Carpaccio with Arugula and Parmesan – Thinly sliced high-quality beef, served with fresh arugula, parmesan shavings, capers, and a lemon-olive oil dressing

Risotto with Black Truffle (Risotto al Tartufo Nero) – Creamy risotto with black truffle oil, parmesan cheese, and a touch of cream

Burrata Salad with Heirloom Tomatoes and Balsamic Vinegar – Fresh burrata served with heirloom tomatoes, basil, balsamic reduction, and extra virgin olive oil

Fried Calamari and Shrimp (Frittura di Calamari e Gamberi) – Fried calamari and shrimp served with a lemon and caper sauce

Saffron Risotto with Scampi – Creamy saffron risotto with fresh scampi, butter, and Parmigiano Reggiano cheese. Served with toasted garlic bread

Tagliatelle with White Truffle and Porcini Mushrooms – Fresh tagliatelle pasta with white truffle, porcini mushrooms, and a creamy sauce

Beef Fillet Rossini – Beef fillet with foie gras, red wine sauce, and truffles, served with creamy mashed potatoes. Accompanied by grilled asparagus

Spaghetti alla Bottarga – Spaghetti with olive oil, garlic, lemon, parsley, and bottarga (dried tuna roe), sprinkled with pine nuts. Served with a fresh arugula salad with cherry tomatoes

Lobster Risotto – Creamy lobster risotto with saffron and a white wine reduction. Served with toasted garlic butter bread

Herb-Crusted Lamb (Agneau en Croûte di Erbe) – Lamb cooked in a crust of fine herbs and mustard, served with a red wine sauce and rosemary potatoes. Accompanied by glazed carrots

Salt-Baked Sea Bass (Branzino al Sale) – Whole sea bass baked in sea salt with fresh herbs and olive oil. Served with lemon risotto and asparagus

Steamed Ravioli with Ricotta and Spinach (Fagottini di Pasta al Vapore con Ricotta e Spinaci) – Ravioli filled with ricotta and spinach, served with a light butter sauce and nutmeg. Accompanied by Parmigiano Reggiano cheese

Pistachio Tiramisù – A twist on the classic tiramisù with pistachio cream, coffee-soaked sponge cake, and cocoa powder

Sicilian Cannoli with Ricotta and Chocolate Cream – Crisp cannoli shells filled with fresh ricotta and dark chocolate

Vanilla Panna Cotta with Mixed Berries – Soft vanilla panna cotta with a fresh berry sauce

Limoncello and Basil Semifreddo – A semifreddo dessert with lemon cream, Limoncello liqueur, and a touch of fresh basil

Tuna Tartare with Avocado and Sesame Sauce – Fresh red tuna diced and paired with creamy avocado and a light toasted sesame sauce

Scallop Ceviche with Lemon and Basil – Fresh scallops marinated in lemon juice, basil, and a touch of olive oil, served with edible flowers

Lobster Salad with Dijon Mustard Mayonnaise – Fresh lobster served in a smooth Dijon mustard mayonnaise, accompanied by mixed greens and cherry tomatoes

Chicken Breast Stuffed with Truffle and Asparagus – Chicken breast stuffed with a mixture of truffles and asparagus, served with a white wine sauce and mashed potatoes with caramelized onions

Grilled Salmon with Champagne Sauce – Grilled salmon fillet with a delicate Champagne sauce, accompanied by creamy celery root purée

Duck à l'Orange with Sweet Potato Purée – Roasted duck breast with an orange sauce reduction and spices, served with sweet potato purée and glazed vegetables

Herb-Crusted Sea Bass with Lemon and Caper Sauce – Sea bass with a crispy herb crust, served with a lemon and caper sauce, wild rice, and asparagus

Apple Tarte Tatin with Vanilla Ice Cream – Caramelized upside-down apple tart served with a scoop of artisanal vanilla ice cream

Raspberry Soufflé with Chantilly Cream – Delicate raspberry soufflé served with smooth Chantilly cream

Chocolate Mousse with Candied Orange – Silky dark chocolate mousse with a touch of candied orange and citrus zest

Edamame with Sea Salt – Steamed soybeans lightly salted, a classic and healthy appetizer

Pork Gyoza – Japanese dumplings filled with pork, cabbage, and garlic, served with soy sauce and vinegar

Salmon Sashimi – Thin slices of fresh salmon, served with wasabi and soy sauce

Tuna and Avocado Sushi – Sushi rolls with fresh tuna and avocado, accompanied by wasabi, pickled ginger, and soy sauce

Chicken Teriyaki – Grilled chicken glazed with teriyaki sauce, served with steamed rice and sautéed vegetables

Pork Tonkotsu Ramen – Rich pork broth ramen with noodles, bamboo shoots, green onions, and soft-boiled egg

Dorayaki – Pancakes filled with sweet red bean paste, a traditional Japanese treat

Fried ice cream (tempura)

Anmitsu – Traditional Japanese dessert made with agar-agar jelly, fresh fruits, red bean paste, and syrup