Haya - Flor Fina

Leche de Tigre is Spanish for “Tiger’s Milk” and is a traditional Peruvian-style of marinating / cooking the fish with a spicy citrus and chile marinade.​

Raw diced yellowfin tuna, tossed with toasted sesame seeds and a citrus & smoked soy sauce vinaigrette, garnished with avocado mousse & crispy nori (seaweed) strips​

6 raw oysters, served on the half shell over a bed of crushed ice, topped with mezcal-cucumber mignionette (a sharp, vinegary condiment made with shallots, cracked pepper, and vivnegar), and ponzu pearls (a sweet and sour citrus & soy based sauce, made into pearls with aga

Raw diced beef tenderloin, dressed with a tangy sherry-caper aioli, shallots, garlic, and parsley. Garnished with caviar, thinly shaved radish, a chili crisp oil made with crispy yucca, a raw egg yolk, and medianoche bread crostini.​

Grass-fed Providence Cattle beef heart and tenderloin, dressed with a black garlic-Dijon-anchovy vinaigrette, plated in a roasted bone marrow canoe, garnished with fried shallot, crispy garlic, pickled shallots, egg yolk jam, and served with a side of bone marrow butter crostini​

Baby gem romaine lettuce leaves, dressed with a tangy & herbacious kalamansi citrus – based caesar dressing, garnished with crispy pork rind “croutons” and cotija cheese (a dry, firm salty Mexican cow’s milk cheese referred to as the “parmesan of Mexico)​

A play on the southern gulf coast classic of cajun boiled peanuts, combined into the idea of a peanut soup. Raw peanuts are boiled in a spicy cajun seasoned chicken broth, and then blended and used to thicken fortified chicken broth into a bisque consistency. (can be made dairy free without pecorino to finish)​

Fresh broccoli florets, simply seasoned with salt, pepper, oil, and charred. Served atop a spanish twist on a thai-style peanut sauce, garnished with toasted coconut and drizzled with chili oil.​

Fresh button mushrooms, sauteed in confit garlic & oil, glazed with a sauce of lime juice, sherry vinegar, agave, onion, ginger, ancho chili, and gluten free soy sauce, topped with fresh herbs and ground toasted milkbread crumbs​

Whole Japanese eggplant, wood fire roasted, pressed flat, breaded (flour, egg, Italian panko), and fried crispy, topped with melted fresh mozzarella, basil, and pecorino cheese, served over a bed of salsa brava​

Siu mai-style open-top steamed dumplings filled with lobster and shrimp meat, herbs, cabbage, and seasoned with hoisin sauce, served over a saffron & coconut milk-based lobster bisque​

A single pintxo with 4oz of octopus tentacle (cut into bite-sized pieces), glazed with an aji panca chili glaze, over top of a peanut romesco sauce, and garnished with a charred scallion “ash”.​

House-made pierogis with boiled yucca & oaxaca cheese filling, seared with brown butter, and topped with a mango-onion caramel​

Leche de Tigre is Spanish for “Tiger’s Milk” and is a traditional Peruvian-style of marinating / cooking the fish with a spicy citrus and chile marinade.​

Raw diced yellowfin tuna, tossed with toasted sesame seeds and a citrus & smoked soy sauce vinaigrette, garnished with avocado mousse & crispy nori (seaweed) strips​

6 raw oysters, served on the half shell over a bed of crushed ice, topped with mezcal-cucumber mignionette (a sharp, vinegary condiment made with shallots, cracked pepper, and vivnegar), and ponzu pearls (a sweet and sour citrus & soy based sauce, made into pearls with aga

Raw diced beef tenderloin, dressed with a tangy sherry-caper aioli, shallots, garlic, and parsley. Garnished with caviar, thinly shaved radish, a chili crisp oil made with crispy yucca, a raw egg yolk, and medianoche bread crostini.​

Fresh gulf mahi marinated overnight in a mixture of mole negro and misoyaki, that’s then grilled over wood fire. Served over a puree made from fresh local corn and purple peruvian corn broth, garnished with a lomi lomi (means “massaged”) tomatillo “salsa”, finger lime pearls, and thai basil​

Mojo marinated and sous-vide duck breast, seared and glazed with a tamarind gastrique, served alongside a risotto with grated green plantain, duck confit meat, orange zest, and endive​

Red wine-braised beef short ribs, six cubes on two skewers, over a bed of aji amarillo chile sweet potato puree, topped with crispy truffle malanga, pickled shallots, and cilantro leaves​

4 fried jumbo (13/15) shrimp, breaded with coconut, malanga, & bread crumbs, served over arroz congri (black bean & rice pilaf), with heirloom tomato & onion salad, and a sweet and sour sauce finished with fermented dried black beans. ​

Octopus, Clam, Shrimp, Bay Scallop, peppers, onion, peas

aji verde chicken, beef chorizo, duck confit, peppers, onions, peas

Seminole Pumpkin, Tomato, Chickpea, Lacinato Kale, Sage

Picanha steak (also called culotte or sirloin cap) marinated and cooked sous-vide to medium rare in a miso chimichurri (misoyaki (miso, sake, mirin, sugar), cilantro, parsley, garlic, vinegar, & oil), charred on the wood fire, and served with a roasted bone marrow beef jus, and blistered shishito peppers.​

Traditional flan custard, poured over a miso & black sugar caramel and steam baked. Served chilled and garnished with candied pecans​

Rich dark chocolate custard-style cremeaux, garnished with an ancho chili caramel, passion fruit gel, and cocoa nib tuile​

vanilla bean gelato, chocolate covered espresso beans, alfajores

Fluffy matcha sponge cake with black sesame, soaked in a matcha tres leches soak, topped with bruleed sugar, and a matcha whipped cream​