Girl & the Goose

A vibrant mix of heirloom tomatoes with Thai basil, candied walnuts and a rich Parmesan foam.

Creamy avocado guacamole inspired by our supper club, served with caramelized onions, ponzu cream, warm chilaquiles and crispy plantains.

Handmade corn masa cake filled with gallo pinto and fried cheese, topped with bright jicama slaw and served with salsa verde and sour cream on the side.

Handmade dumplings stuffed with minced chicken and ginger, finished with caramelized onions, tangy tamarind glaze and a fresh mint aioli.

Lightly fried ripe plantains topped with creamy cheese, a touch of fresh tomato and toasted nuts.

Nicaraguan-style sweet corn crêpe topped with spiced beef chorizo, crispy potatoes, caramelized onions and a sunny-side-up quail egg.

Thick cactus paddles fire-grilled and served with glazed strips of beef steak and caramelized onions, finished with fresh herbs and cherry tomato confit.

Street‑style grilled corn tossed with crisp greens, pecans and chayote, topped with beef bacon and crumbled feta. Vegetarian upon request.

A bubbling blend of Central American cheeses melted over a live flame. Choose mushrooms, shrimp or chorizo. Served with warm tortillas and house salsas.

Traditional banana‑leaf wrapped corn masa stuffed with chicken, rice and olives, slow‑cooked and served with Mesoamerican pinol sauce and pumpkin seeds.

Charred cauliflower elevated with a velvety cashew purée, bright lemongrass confit and chimichurri.

Two crisp rolled tortillas filled with shredded duck confit and smoky salsa negra, topped with chayote, green apple, carrot and queso fresco.

Compressed watermelon dressed with a zesty ají blanco and a spicy mango gel, finished with crisp tapioca pearls.

Fresh seabass bathed in our cucumber aguachile with a hint of dried black lime and sesame, crowned with refreshing jalapeño sorbet.

Delicate Hokkaido scallops in a silky buttermilk dressing, complemented by charred mandarin.

Red snapper ceviche brightened with passion fruit leche de tigre, pickled onions and chiles, finished with fresh herbs.

Fresh local kingfish served in an aromatic green coconut, paired with lychee and lime, topped with a refreshing lychee sorbet for a sweet‑cool finish.

Baked crescent empanadas filled with sautéed mushrooms and a hint of truffle, served with truffle mayo. Three per order.

Flaky pastelitos stuffed with creamy goat cheese and sweet caramelized onions, served with Gigi’s chimichurri. Three per order.

Savory chicken filling with a gentle jalapeño heat, paired with Gigi’s aioli. Three per order.

Classic combination of ripe tomato and melted provolone, served with Gigi’s chimichurri. Three per order.

Fragrant sweet‑corn filling perfumed with lemongrass, served with Gigi’s aioli. Three per order.

Slow‑braised beef cheek tucked into a flaky pastry with a soft‑yolk egg and a rich beef glaze. Three per order.

Crispy chalupas layered with slow‑cooked refried beans, miso‑glazed squash and queso fresco, topped with pico de gallo and sesame; salsa verde on the side.

Hand‑cut beef tartare lightly marinated, set over a crisp tostada and topped with herbs and a touch of wasabi.

Fresh tuna akami, finely cut and marinated in ponzu, served on a crisp tostada with julienned carrots, citrusy leaves and ripe avocado. Raw.

Two small tacos with juicy grilled beef skirt, caramelized onions, chimichurri and a touch of our orange‑chili mayo.

Slow‑cooked beef cheek tucked into warm tortillas with pickled onions and fresh herbs; rich consommé available on request.

Butterflied prawns grilled and glazed with a sweet chili sauce, served with charred aromatics and fresh herbs.

Whole grilled seabass marinated in achiote and miso with honey and garlic, served with citrus and herbs on the side.

Tender charcoal‑grilled octopus with potato confit, charred mandarin and a fragrant herb dressing.

Fresh Omani fish gently cooked in a creamy coconut‑cashew sauce flavored with achiote and pinol; served with rice.

Yuca gnocchi enveloped in a rich lobster bisque with tender lobster meat and a touch of achiote.

Grilled steak cooked to perfection with crisp fries or plantain ‘tajadas’, served with Gigi’s signature sauce on the side.

A generous platter featuring prime beef with traditional fixings—gallo pinto rice and beans, maduros, pico de gallo and warm tortillas.

Marinated chicken grilled over open flame with achiote and citrus, served with seasonal garnishes.

Crisp‑skinned duck confit paired with a bittersweet orange and coffee reduction, with bright herbs to finish.

Silky pappardelle ribbons tossed with slow‑braised duck ragù and a touch of Parmesan.

Char‑grilled beef ribs served with delicate layered potato ‘mille‑feuille’ fries and house sauces.

Slow‑cooked short ribs in our Mesoamerican pinol sauce, served in a clay pot with refried beans purée. Enjoy with quick‑pickled onions and fresh salsa.

Crisp seasonal leaves with a light vinaigrette.

Golden fried ripe plantain slices.

Warm, chewy cheese buns fresh from the oven.

Crisp layered potato fries with a fluffy center.

Classic Central American rice and beans.

Oven‑roasted potatoes dusted with smoky ancho chile.