APPETIZERS
Cannellini Bean Bisque • $15
With bacon and a white truffle emulsion, served with homemade Caribbean bread.
Ahi Tuna Tartare • $17
With shallots, pinenuts, basil, and Thai Honey Sauce over seaweed salad; served with toasted seaweed aioli and breadfruit fritters.
Filet Mignon Carpaccio • $15
Marinated and drizzled with truffle oil, served with capers, Parmigiano Reggiano, basil, arugula, and bread.
Shrimp Aguachile • $14
In tomatillo-lemon sauce with onions, cucumbers, and radishes; served with a tostada.
Oysters Rockefeller • $19
Baked with creamy spinach, herbs, and a bread crust.
Grilled Octopus • $22
With a tomato chutney, oregano marinade, and coriander aioli.
Crab Alcapurria Cake • $17
Stewed crab over an alcapurria patty, mesclun lettuce, with toasted seaweed aioli.
Mussels Tarragon • $26
In white wine and verjus sauce; served with steak fries. (Coconut curry +$4)
Arancini (VEGAN) • $14
Arborio fritters with asparagus, mushrooms, and saffron; served with mesclun lettuce and turmeric-ginger aioli.
Foie Gras • $25
Seared and served with caramelized onions, pickled mustard seeds, and brioche.
Fried Burrata • $25
Served over an arugula salad along with cherry tomatoes, basil, and pesto.
Caribbean Bread • $7
Fresh homemade bread with olive oil and our guava compound butter.
Chef’s Salad • $8
Mesclun lettuce, cherry tomatoes, onions dressed in passionfruit vinaigrette, topped with parmesan and croutons.
Cheese Platter • $27
Chef’s selection of a variety of cheeses, served with truffle honey and bread.
Main Courses
MAIN COURSES
Filet Mignon au Poivre • $50
Peppercorn‑crusted with a cognac and cream sauce, served with a bacon and coriander potato mash.
Halibut Filet • $32
With squid ink risotto, New Zealand green mussels, and a fennel beurre blanc.
Salmón Mignon • $45
Wrapped in Serrano ham, with a sweet potato purée and a creamy caper sauce.
Surf and Turf Volcano • $36
Grilled skirt steak wrapped around a bacon potato mash; served with shrimp meunière and bordelaise sauce.
Red Snapper Filet • $36
With gandules‑pea risotto, fennel tarragon salad, and béarnaise sauce.
Veal Ossobuco • $48
Served with creamy polenta, veal jus, and sauce vierge.
Caldo Santo • $45
Seafood stew with scallop, shrimp, mussels, snapper, corn, and root vegetables cooked in coconut milk; served with jasmine rice.
Scallop Pasta • $42
With beet mafalde pasta and wild mushrooms in pesto béchamel.
Duck Breast à l’Orange • $45
With snow peas, broccolini, and mandarin oranges.
Shrimp Mofongo • $33
Mashed fried plantains, Sambuca-flamed shrimp with shallots and heirloom tomatoes.
Caribbean Spiny Lobster Tail • $75
With shrimp, mussels, and octopus over a saffron risotto and Puerto Rican Criolla sauce.
Cornish Hen • $29
In its juice with a black bean and almond quinoa.
Nichë Burger • $26
Beef, chorizo, and bacon patty with a foie gras centre drizzled with truffle oil; with fried egg, lettuce, tomato, and coriander aioli in a brioche bun.
Sweet Potato “Steak” (Vegan) • $29
With a wild mushroom demi and a black bean and almond quinoa.
Burrata Pappardelle (Vegetarian) • $31
Fresh pappardelle in a sun‑dried tomato pesto, topped with burrata.
