ARTESNAL
“BRU”
Rice and Sugar Cane with Essence of Gavilana or Ylang-Ylang
NIGIRI Y BOCAS
Smoked Corvina with Carao, Banana Flower & Sprinkled Haux Togarashi
Snapper Nigiri with Coca Leaf Infused Salt, Crispy Chicharron,
Fermented Turmeric & Ginger
Tempura Avocado with Belimbe Aioli, Haux Togarashi & Banana Flower
Enyucado with Fermented Pigeon Pea, Cilantro “Coyotte” & Fermented Red Jalapeño
ENSALADA
Grilled Heart of Palm, Watermelon & Coconut
Roselle & Cannabis Root Vinaigrette
Pachouli & Gotu Kola Leaves & Shark Crudo
ENTREE
Smoked Napolito & Korean Kalbi Short Ribs
Curry Leaf Steamed Rice & Taro-Galangal “Potato Salad”
Bitter Honey Steamed Buns, Lettuce Wrap Condiments &
Green-peppercorn Infused Ghee
POSTRE
Cafe Chorreado with S’more
Local Chocolate Infused with Reishi & Cappi Vine
Sprouted Coconut Marshmallow & Handmade Cinnamon Crisp