Panela

A crisp crostini layered with creamy cayeye, crowned with coconut shrimp, served over guiso costeño, basil oil, and pickled cucumber.

A blend of sweet corn and sweet plantain, topped with buñuelos crutons and a delicate drizzled of panela.

Tender steak served with caramelized carrots, cauliflower, and a potato puree with goat cheese cream, topped with glazed sauce.

A moist milo cake topped with a milo cookie crumble, whipped cream, and dirzzled with milo.