MENU
SNACKS
PAN DE CRISTAL
Salty Coast Stracciatella
SQUID ‘Al Ajillo’, Sauce Gribiche & Peanut
MUSSELS TART Puff Pastry, Fennel & Leek Cream, Escabeche
PIPIRANNA Mackerel Confit, Valdivia Tomato, Roasted Pepper, Japanese Cucumber, Charcoal Sherry Vinaigrette
PRITTO Fried Jidori Chicken, Zucchini & Fennel Pollen Togarashi
TARTARE ‘Bavette’, Chinese 5 Spice, Beet Root & Heart Of Palm
MUSHROOM Local Mushrooms, Egg Yolk, Potato, Salsa Macha, & Hazelnut
BEEF TONGUE Khrenovina, Baby Cabbage, Sunflower
COLD
BISTRO SALAD Butter Lettuce, Castelfranco, Radish, Fennel, Shallot Vinaigrette & Cured Egg Yolk
CHOPPED SALAD Lettuces & Tubers, ‘Nicoise’, Lap Xuong & Black Bean Dressing
HOKKAIDO SCALLOP “KINILAW”, Sweet Potato, Coconut, Aji Amarillo
HOT
CABBAGE Pistachio, Allium Dukkha & Meyer Lemon
LAMB PAPPARDELLE Cumin Lamb Sausage, “Mala” Butter, Parmesan, & Kale
CHILI CRAB Arborio Rice, Rock Crab, Egg
DRY AGED VERMILION Green Pepper Diane, Braised Shallot, and Cauliflower
HALF JIDORI CHICKEN Black Eyed Peas Cassoulet & Eggplant Chicken Jus
PORCHETTA Cranberry beans, Guajillo, Broccoli, Hoja Santa, Nopales and Escarole
APERTIVOS
Porto Tonico House Port, Fevertree Mediterranean Tonic, Orange
Aper-Resso Martini Hi-Fi Espresso, Byrhh Grand Quinaquina, Bonal Gentiane-Quina, Orange Oleo
Lower Negroni Mazzura, Cacao Carpano Antica, Alvear Fino Sherry, Chocolate Bitters
Hotel Monta-Stereo C. Comoz Vermouth Blanc, Mazzura, Px Sherry, Strawberry shrup, Topo Chico
dessert
KID & HER HORN Goat Fromage Blanc, Pear, Buckwheat, Orange Blossom Honey Granita, Tarragon
STRAWBERRY CHOCOLATE TIRAMISU Black Sheep Farm Strawberries, Dark and Milk Ganache, Anise
TURON Banana Cremeux, Caramelized Banana, Crispy Phyllo & Muscavado ‘Arnibal’ Syrup
KOKO CRUNCH Chocolate 6 Ways
SCOOPS Strawberry Sorbet or Tonka Bean Gelato
