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Coconut soup with sautéed corn, chili oil, roasted pineapple, cured fish, and coconut foam.

Tuna, herb pesto, heirloom tomato, and achiote-lemon drizzle.

48 hour slow-cooked pork, the chef’s maternal grandmother’s original recipe, served with corn tortillas from Huehuetenango, avocado, cilantro, and onion.

Strip roast slow-cooked for 24 hours, sealed on the Josper grill. Chili adobo, cassava in pesto herbs, and pumpkin seed.

Lobster, catch of the day, charred corn, plantain puree, shrimp bisque,
and zamat oil.

Agnolotti filled with glazed duck stew in elderberry sauce, coffee ricotta, and native mushroom puree.

Oriental noodles, char siu pork belly, sweet tamarind sauce, chipilin, pumpkin
seed sauce, tangerine lime, and yuzu.

Hearts of romaine lettuce stuffed with honey bacon, grilled shrimp, serrano
ham, bacon dressing, parmesan, served with a mango and cardamom dressing.

Beef carpaccio, chancol cheese, Serrano cured ham, chiltepe chile emulsion, and ultra-frozen grapefruit.

Turkey, sauce made with tomatoes, chili peppers, pumpkin seeds, ichintal, vanilla, Coban chili, and corn tortilla.

Smoked tomato soup, crispy amaranth, concasse tomatoes, and guaque chili.

Lobster and catch of the day, tempura shrimp, plantain puree, roasted pineapple, and tapado sauce.

Mixed greens, guava dressing, cacao nibs,
and jicama.

Creole potato croquettes stuffed with pork belly and roasted tomato sauce.

Beet-cured tuna, watermelon ingot, fresh jicama, pickled green papaya, and roasted watermelon sauce with toasted pumpkin seeds.

Cured tuna, jumbo shrimp, heart of palm tartare, avocado, onion ashes,
and habanero chili water.

Roasted lamb on wood-fired oven glazed in its own juices, corn gnocchi,
smoked tomatoes, and Huehuetecan coffee syrup.

Smoked beef tenderloin tartare, with rum barrel wood shavings, roasted
tomatoes, native mushrooms, chancol cheese foam and bread.

Crispy pork belly, avocado mousse, radish, tangerinelime, and fried cassava.

Confit duck, beef demi-glace, duck breast, foie gras foam, and edible flowers.

Saucy saffron rice with tomato sofrito, Tecpán chorizo, shrimp, oven-baked rib, and tomato powder.

Josper-grilled tenderloin, lobster, wild honey, cheese from the southern coast, roasted garlic with potato foam.

Josper-grilled lamb chops, chimichurri, chili paste, sauté onions, and garlic oil.

Bulgogi (beef marinated in soy sauce, garlic, sesame oil, and brown sugar), Guatemalan kimchi, side dishes, and lettuce.

Ribeye steak, slowly-cooked in onions with annatto, tortillas, epazote oil, beans, chiltepe cream (hot cream sauce), and chirmol (sauté tomato sauce).