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