dinner

appetizers

coctel vuelve a la vida | 12

ahi tuna, baby octopus, squid and seared shrimp,  Acapulco style cocktail sauce, pico de gallo, avocado

ceviche de salmon y callos  | 14

citrus-marinated salmon, seared bay scallops, avocado, pickled red onions; tamarind-aji panca vinaigrette

ceviche vegetariano  | 7

hearts of palm, baby bella mushrooms, white asparagus, avocado, pico de gallo, oregano laced citrus dressing

humitas verdes de pollo  | 8

cilantro scented fresh corn tamale filled with criollo chicken bits, poblano rajas con crema

flautas de barbacoa  | 9

crisp corn “flutes” filled with slow roasted, agave-wrapped beef, añejo cheese, cilantro crema, caramelized onion-tomato salsa

empanadas de pernil  | 8

slow-roasted pork and black bean empanadas, warm hominy and spinach salad, guajillo escabeche sauce

costillas estilo cuatro | 11

guava-lime glazed three chili ribs, jicama-mango salad tossed in seville-orange vinaigrette

empanadas de cangrejo | 11
fresh crab and goat cheese filled dumplings, pico de gallo, avocado salsa cruda

soups

crema de choclo  | 8

creamy fire-roasted corn and potato chowder with a touch of tomato and jalapeño

salads

ensalada de palmitos  | 8

Hearts of palm marinated in spicy escabeche, piquin shrimp over arugula and iceberg lettuce, pineapple-honey vinaigrette

ensalada de xuxu  | 7

broiled, spice rubbed chayote squash, baby spinach, cucumbers, pear tomatoes, queso frito, bitter orange vinaigrette

ensalada caribe  | 6

jicama, pineapple, cucumber and oranges tossed in spicy chamoy dressing over chopped romaine lettuce

entrees

filete jibaro  | 25

four 2 oz pan seared, red chimichurri crusted filet mignon medallionss, pearl onion hogao sauce, caribbean root vegetable mash

 bistec a la parrilla | 31
12 0z. uraguayan New York strip, chorizo twice baked potato, sauteed spinach, green chimichurri sauce

costilla estofadas  | 21

beer-braised beef short rib, fire roasted tomatillo-avocado salsa, mexican rice, broiled spring onions

chuleta en mole de platano macho  | 25
roasted sugarcane juice-cured white marble farms 16 oz double pork chop, plantain mole, crisp yuca cake,
green beans sofrito

pechuga rellena  | 22

oven roasted, red poblano and farmers cheese stuffed bone-in chicken breast, fresh corn tamale, warm chayote salad, guajillo chili jus

pinchos de pollo  | 15

grilled chicken brochettes basted with tamarind jerk sauce, moros & cristianos, maduro plantains

moqueca do mar  | 25

tilapia, shrimp, sea scallops squid and littleneck clams in a spicy tomato-coconut milk broth, coconut rice, plantain tostones

trucha amazonas |  26

pan-fried yuca meal-crusted boneless trout filled with bobo rock shrimp, bacon sauteed chard

salmon entamalado  | 22

banana leaf wrapped salmon filet and saffron quinoa ragout with a touch of mojo de ajo

cachapas de papa  | 13

colombian style corn crepes filled with three-potato mash and costa rican irazu cheese, aji mirasol sauce, zucchini con crema

chilaca rellena  | 14

fire roasted, sugarcane infused chilaca chile filled with eggplant caviar and san ignacio blue cheese,  almond sofrito cream sauce

cuatro burger | 20
white truffle infused 12 oz kobe beef patty on a sesame brioche bun, jalapeno jack cheese, applewood smoked bacon, malbec caramelized onions, avocado aoli, purple peruvian fries with banana jerk ketchup