coffee + arepa bar

Abre bocas / Starters

Ceviche Peruano

White fish mixed with yellow and orange peppers, red-onion in a citrus dressing topped with fresh chopped cilantro on a bed of sweet potato, individually served on degustation spoons.

Mini corn tamales

Chicken or cheese and pasilla peppers served with warm tomatillo sauce.

Caprese skewers

Layers of mini mozzarella spheres, fresh basil leaves and cherry tomatoes bathed in extra virgin olive oil, balsmin vinegar reduction and red chili flakes.

Assorted crostinis

Home made spreads topped with an array of gourmet toppings on baked artisan breads.

Mini tostadas

Corn shells filled with a black bean pure, guacamole and salsa cruda.

Carolitas de pavo

Spicy bite size turkey meatballs (lean all natural turkey ground meat seasoned with chopped bell peppers, onions, cumin seeds, oregano and sea salt) with a Peruvian rocoto pepper and passion fruit reduction dipping sauce.

Cuban sliders

Pulled pork shoulder cooked for ten hours in Caribbean spices, banana pickle and plum sauce.

Tortilla de patatas

Spanish style omelet with potato confit.

Remolacha a la leña

Wood roasted red beets with thyme, sage, dill, wild honey and sea salt.

Camarones al ajillo

Pan seared shrimp, minced garlic, olive oil. Finished with lemon juice and chopped Italian parsley.

Aceitunas bravas

Spicy olive mix served warm. Infused with lemon and orange peals, thyme, rosemary and almonds.

Blue quesadillas

Wood roasted red peppers marinated in extra virgin olive oil thyme, garlic and white pepper corn infusion. Melted Menonita and gorgonzola cheese.


Spring rolls made with rice noodles, fresh herbs, mixed vegetables and the option to have them with shrimps wrapped in rice paper. Spicy chipotle peanut sauce.

Empanadas criollas

Venezuelan style empanadas made with pre-cooked corn mean and filled with the choice of: black beans and queso fresco, ground beef in Caribbean spices or smoked marlin.

Empanadas Argentinas

Flower turnover’s filled with seasoned ground beef or chicken, spinach and ricotta cheese or ham and cheese.

Ensaladas / Salads

La campiña

Field of organic greens bathed in a extra-virgin Italian olive oil, balsamic vinegar and basil dressing, goat cheese shower, pecans and sundry tomatoes.

Entradas / Entrée

Paella de mariscos

Spanish paella cooked on the grill with mixed seafood.

Paella de carnes

Spanish paella cooked on the grill with a mixture of chicken and red meat.

Penne al pimiento rostis

Small tubes of Italian pasta cooked al dente, bathed in a creamy combination of romano and parmesan cheeses, infused with a smoked jalapeño onion and bacon reduction sauce. Topped with sundry tomatoes and minced scallions.

Penne puttanesca

Small tubes of Italian pasta cooked al dente, smothered in rich extra-virgin olive oil, anchovies, capers, onion, tomato cubes, chili flakes.

Pollo bululú

Tender chicken breast chuncks slow cooked with potatoes and tri color peppers in a tomato cumin sauce.


Black beans Venezuelan style seasoned with bay leaves, cumin and oregano.

Arrroz blanco

White basmati rice with garlic and herbs.


Poached yucca root served with mojo isleño (cilantro, garlic, white onion, spices).

Dulces / Desserts

Chocolate pots de crème

Single origin Venezuelan cacao crème ingles with a touch of vanilla and espresso.

Mexican chocolate pots de crème

Crème inglese infused with rustic Oaxacan chocolate, pecans, cinnamon.

Quesillo three ways

Egg custard with caramel in three flavors to choose from: original caramel and vanilla Veracruzana, coconut with orange zest, and 66% Belgian chocolate.

Mexican wedding cookies

Decadent short bread dough with pecans and powder sugar bath.