Avocado, cucumber, fennel, and red onion.

Tuna, salmon, fluke, jalapeño, soy, and orange.

Mint, lime, and crispy sweet potato.

White soy leche de tigre, daikon, and salmon roe.

Sliced yellowtail, sweet potato chayote salpicon, aji amarillo, and passionfruit vinaigrette.

Ecuadorian-style ceviche of lobster, shrimp, calamari, and mussels.

Tomatillo, avocado, blood orange, and sweet potato.

Tasting of: Smoked Wahoo Tacos, Royal Palm Dates, Empanada De Verde. $13 per person, 2 person minimum.

Crema fresca and croquettas de arroz.

Mixed greens, Treviso, persimmon, grapefruit, puffed wild rice, and herb yogurt vinaigrette.

Spinach, manchego, and artichoke escabeche.

Beef picadillo and salsa criolla.

Crispy malanga shells, rum smoked wahoo salad, iceberg lettuce, and pickled jalapeño.

Spanish octopus terrine, grilled baby octopus, white bean purée, and lemon-fennel vinaigrette.

Roasted bone marrow, pickled onion, and natural jus.

Almond-stuffed dates wrapped in bacon with cabrales bleu cheese.

Corn masa, old bay sofrito, lemon aioli, and celery root slaw.

Honey roasted pork, chicharrón masa, and salsa verde.

Dijon crema and dill pickle.

Valencia rice, pigeon peas, smoked mushroom sofrito, and grilled maitake mushroom.

Bomba rice, calamari, shrimp, clams, mussels, and ñora pepper sofrito.

Grilled breast over saffron scented Valencia rice and chicken ropa vieja.

Black bean purée, sweet plantains, frisée, sundried tomato and piquillo pepper mojo, oregano oil, and queso fresco.

Serrano ham, crab and corn quinoa, and merquen vinaigrette.

Pan seared skirt steak, black beans, white rice, and tomato escabeche.

Crispy roasted pork, congri rice, and sour orange mojo.

White wine and tomato sofrito braised shortribs, manzanilla olive and piquillo pepper escabeche, plantain strips, and arroz blanco.

Quinoa verde, fava beans, artichoke, and carrot escabeche.

Braised Stryker Farms goat, red wine, olives, piquillo peppers, olives, and coffee-roasted carrots.

Cherry tomatoes, green olives, golden raisins, fennel, and parsley salad.

Coffee adobo, plantain and bacon fufu, and horseradish crema.

Coconut callaloo, asparagus, and swiss chard mojo.

Black beluga lentils, banana, celery root puree, chayote salad, and horseradish honey vinaigrette.

Toasted marshmallow and key lime curd.

Almond cake, chocolate mousse, and dulce de leche ice cream.

Meringue, fresh mango, passionfruit, and candied carrot.

Vanilla sponge cake, three milks, coconut gelee, caramelized bananas, and Mexican chocolate ice cream.