Dinner Menu
SURF & TURF #1
Amuse Bouche:
Golfito bay shrimp cocktail with house made tomato jam
Seared beef medallions over saffron potatos, sweet onion and red wine reduction, lemon aioli
1st course:
Shrimp bisque with garlic croutons, chive oil
Tuna tartar salad with avocado, radish, lolla rosa, soy vin
2nd course:
Grilled 10 ounce New York strip with pinot noir reduction
Garlic butter seared jumbo langoustines with charred lemons
Herbed broccoli gratin
Oyster mushroom and parmesan risotto
3rd course:
Costa Rican dark chocolate cake with berries and warm caramel pour
MEXICAN
Amuse Bouche:
Black bean and cotija cheese tostaditos
Green chili empanadas with smoked tomato salsa
1st course:
Roasted chicken tortilla soup
2nd course:
Carne asada marinated rib eye
Salsa verde
Grilled chayote squash
Fire roasted poblano rice
3rd course:
Salted caramel flan with strawberry mango salad
BRAZILIAN STEAKHOUSE
Amuse Bouche:
Peruvian potato salad spoon with garlic aioli and hard boiled egg.
Marinated tomato and olive crostini with goats cheese
1st course:
Grilled jumbo shrimp, hearts of palm salad, tomatoes, citrus, cucumber, herb vinaigrette
2nd course:
Tequila brined roasted pork loin with pasilla chile rub
Garlic butter basted 21 day dry aged rib eye roast with panama pepper chimichurri
Roasted local red snapper with mango pineapple salsa
Stewed black beans
Oil poached mushrooms and onions
3rd course:
Banana cream pie with home made vanilla ice cream
INDIAN #2
Amuse Bouche:
Potato croquettes, tamarind reduction
Chicken seekh kebabs, date chutney
1st course:
Chat masala soup
Vegetables braised in coconut milk
Potato parathas
2nd course:
Red curry langostines over spiced lentils
3rd course:
Rice pudding with chai cookie crunch
SEAFOOD LOVER'S DREAM
Amuse bouche:
Red snapper cakes with green onion and toasted coriander aioli
Poached gulf shrimp with mango avocado salsa
1st course:
Yellowfin tuna tartar with avocado and plantain chips or coconut fish ceviche
2nd course:
Seared mahi mahi with tropical salsa over mixed greens tomatoes and french beans
3rd course:
Pineapple upside down cake with banana ice cream
MEDITERRANEAN
Amuse Bouche:
Shrimp and asparagus salad in scallion profiterole
Grilled portobello mushroom and feta crostini
1st course:
Local greens with cucumber tomato carpaccio
balsamic vin
2nd course:
Seared Mahi Mahi
Lentils in garlic broth
Braised fennel and onions
3rd course
Canary melon and lavender sorbet
INDIAN
Amuse Bouche:
Seared chili glazed tofu
Chat masala spiced lamb, raita, turmeric potato disk
1st course:
Vegetable samosas, tamarind chutney, lemon mint yogurt
Marinated onion and cucumber salad
2nd course:
Chicken tikka masala
Spiced basmati rice
Coriander braised cauliflower and baby potatoes
Vegetable kebabs
Home made garlic roti
3rd course:
Cardamon custard, almond brittle, chili hot chocolate
PASTA #1
Amuse Bouche:
Sweet potato gnocchi, fire roasted tomato jam
Pesto bruschetta with shaved pecorino
1st course:
Chilled white wine braised shrimp, wilted arugula and citrus salad with mandarina dulce gastrique
2nd course:
Chicken picatta over home made linguini
Lemon parmesan broccoli
Artichoke barigoule with cherry tomatoes
3rd course:
Tiramisu with coffee almond ice cream
CLASSIC FRENCH
Amuse Bouche:
Goat cheese and apricot chutney profiterole
Warm brioche with garlic butter
1st course:
Nicoise salad
French onion soup
2nd course:
Whole snapper en papillote, fennel, olives
Potato dauphinoise
Baby zucchini saute
3rd course:
Creme brulee
PASTA#2
Amuse Bouche:
Fried goat cheese ravioli with carrot top pesto
Oyster mushroom tortoloni in mushroom broth
1st course:
Sweet potato gnocchi salad with tomatoes and artichokes
2nd course:
Papperdelle with beef cheek bolognese
Roasted pumpkin tortellini, brown butter and sage
Aparagus coins
Garlic toast
3rd course:
Peach tart with honey vanilla ice cream
TYPICAL COSTA RICAN
Amuse Bouche:
Plantain chips with black bean dip and salsa picante
Creamy local farmers cheese crostini with mountain apple chutney and berry jam
1st course:
Aztec soup and simple salad with grenadilla vinaigrette
2nd course:
Pineapple glazed pork loin
Cilantro rice
Cumin scented black beans
Sauteed chayote squash
Charred tomato sauce
3rd course:
Champagne soaked coconut cake with seasonal berries
AMERICAN
STEAK HOUSE
Amuse Bouche:
Steak tar tar spoons
Lobster cakes topped with roasted pepper aioli
1st Course:
Chopped salad, cherry tomatoes, shaved onion, shredded carrot, radish, cucumber, blue cheese, house made buttermilk green goddess dressing
2nd course:
Choose from a 12 ounce New York strip or 8 ounce Filet Mignon grass fed steak
Sauce Bordelaise
Sauteed local mushrooms and onions
Roasted garlic whipped mash potatoes
Grilled seasonal vegetables with herbed butter
3rd course:
Salted caramel chocolate cake with berries and whipped cream
NORTHERN ITALIAN
Amuse Bouche:
Roasted onion and garlic jam crostini with whipped goat cheese and smoked peppers
Prosciutto and melon with mint
1st course:
Tomato, cucumber, olives, feta, balsamic vin
2nd course:
Scratch made linguini
Sauce pomodoro or bolognese
Meatballs
Ratatouille
Garlic cheese bread
Oven roasted vegetables with herb infused olive oil
3rd course:
Prosecco infused panna cotta with sable cookie crumble and fruit compote
TRADITIONAL AMERICAN
Amuse Bouche:
Mango chicken salad stuffed profiteroles
Roasted vegetable tapenade over herbed goat cheese crostini
1st course:
Creamy foraged mushroom soup with herbed bread crumbs
2nd course:
Grilled whole pesto chicken with braised onions
Potato au gratin
Stewed green beans
3rd course:
Chocolate cake with salted caramel and fresh berries