Slow-cooked seafood rice with scallops, mussels, prawns, peas in aji amarillo. Finished with Parmesan cheese and coriander.

Sherry braised and grilled Spanish octopus. Served with ancho chili sauce, aji amarillo aioli, and crispy potato croquetas.

Char-grilled Mexican poblano peppers stuffed with zesty quinoa and Monterey Jack cheese. Served with ranchero and aji amarillo sauce.

Cajun-rubbed grilled salmon fillet, served with papaya, black beans, guacamole, and sweet potato puree.

Chilean mussels, corn, sweet potatoes cooked with garlic, onion, tomato, and Cajun spice. Finished with aji amarillo salsa, coriander and lime. Served with sourdough bread.

Grilled sea bass smeared with salsa verde. Served with Mexican rice, street corn, lime wedges and coriander.