M in C rse MEAT & SEAFOOD TILAPIA THERMIDOR Moist and beautifully gratin é ed in the classic style, served with creamy yuca pur é e infused with chives and a fresh criolla salad with tomato, red onion, parsley, fennel seeds, and local corn.
$20
CRISPY BREADED TILAPIA Perfectly golden and crisp, served over Guanacaste - style corn rice with a fresh salad of fennel, cucumber, red onion, and chayote finished with mandarin lime dressing.
$25
LEMON STUFFED CHICKEN BREAST Juicy and aromatic, stuffed with spinach, ricotta, and almonds, served over scalloped potatoes with chives, cabbage, and crispy bacon, accompanied by saut é ed Swiss chard.
$27
CHARCOAL CHICKEN WITH SWEET POTATO GNOCCHI Smoky and full of flavor, served with delicate house - made gnocchi, onion soubise cream, a subtle coffee glaze, and bok choy with bright citrus notes of orange.
$24
GRILLED RIBEYE STEAK A juicy, character - rich cut served with mushroom and red wine sauce, potato gratin, caramelized onions, and grilled confit tomatoes.
$30
BEEF TENDERLOIN IN MUSHROOM & RED WINE SAUCE Tender and perfectly cooked, accompanied by potato gratin, caramelized onions, and grilled confit tomatoes.
$40
ROASTED S UASH WITH MUSHROOM RAGÙ A comforting and flavor - packed dish served with sweet corn cream and a fresh tarragon and shallot gremolata for contrast and brightness.
$11
ROASTED CAULIFLOWER Bold and deeply flavorful, served with roasted pepper and cashew romesco sauce, grilled kal è , squash seed salsa macha, pickled radishes, and Bagaces cheese.
$12
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