Siege Shawarma

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

Signature guacamole inspired by our supper club, topped with caramelized onions, pomegranate, chia seeds and served with crispy plantains.

Handmade thick corn masa cake filled with cheese and beans, served with curtido slaw and salsa roja.

Hand‑crafted chicken dumplings glazed with tamarind, caramelized onions and a touch of chili oil, finished with amaranth.

Lightly fried sweet plantains with crema, nuts and white cheese.

Nicaraguan‑style sweet corn pancake topped with house beef chorizo, crispy potatoes, onions and a sunny‑side‑up quail egg.

Grilled cactus served with glazed strips of steak and caramelized onions, finished with fresh herbs and cherry tomato confit.

Fire‑roasted corn tossed with cilantro, onion and lime, with pecans and queso, topped with beef bacon and crumbled feta.

A bubbling skillet of Central American cheeses served over a small flame. Choose mushrooms, chorizo or beef to accompany; warm tortillas on the side.

Traditional banana‑leaf wrapped tamal filled with chicken, rice and olives, slow‑cooked and served with Mesoamerican pinol sauce and pumpkin seeds. Vegetarian upon request.

Charred cauliflower elevated with velvety cashew purée, drizzles of lemongrass confit and chimichurri.

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

Compressed watermelon paired with a spicy mango gel and zesty ají blanco, finished with crispy tapioca.

Fresh sea bass in a cucumber aguachile with black olive dust and crispy capers, served icy with jalapeño sorbet.

Raw Hokkaido scallops bathed in tangy buttermilk, complemented by charred citrus and fresh herbs.

Red snapper cured in passion‑fruit leche de tigre with pickled onions and fresh herbs.

Local kingfish in an aromatic coconut‑lychee leche de tigre, brightened with kaffir lime and topped with lychee sorbet.

Three baked flaky empanadas filled with sautéed mushrooms and a hint of truffle, served with mole rojo.

Three flaky empanadas with creamy goat cheese and sweet caramelized onions, served with Gigi’s chimichurri.

Three baked empanadas stuffed with shredded chicken and jalapeño, served with Gigi’s aïoli.

Three flaky empanadas with ripe tomato and provolone, served with Gigi’s chimichurri.

Three baked empanadas filled with sweet corn scented with lemongrass; served with a house dip.

Three empanadas with slow‑cooked beef cheek and a soft egg, finished with crunchy beef cracklings and tomato aïoli.

Crispy tostada layered with slow‑cooked refried beans, miso‑glazed squash and queso fresco, with pico de gallo and crispy quinoa; mole served on the side.

Hand‑cut beef tartare marinated in citrus‑smoked tomato sauce, topped with salted cucumber and wasabi sorbet.

Akami tuna, freshly cut and marinated in ponzu, with pickled red onions, crispy leeks and fresh avocado.

Two small tacos with spice‑rubbed grilled beef skirt, caramelized onions, chismol salsa, Gigi’s chimichurri and roasted‑garlic crema.

Slow‑cooked beef cheek with house adobo, pickled onions and fresh cilantro, served on warm tortillas.

Two large prawns grilled and lacquered with sweet chili, served with roasted root vegetables on a silky parsnip purée.

Whole grilled seabass glazed with achiote and miso, with smoky garlic and charred lemon; served with greens on the side.

Tender grilled octopus with potato confit and charred mandarin gastrique, crowned with chimichurri.

Fresh local fish gently cooked and served in a bright tomato‑chili sauce with herbs and citrus.

Hand‑rolled yuca gnocchi served in a rich lobster bisque, with herbs and a touch of chili oil.

Grilled steak cooked to perfection with house sauce and golden fries; add a side salad if you like.

Marinated chicken grilled over open flame with achiote, served with warm jus and seasonal garnish.

Crisp duck leg confit with a bittersweet orange‑coffee sauce and aromatic herbs.

A generous platter of grilled beef with traditional fixings such as rice, beans, plantain and house sauces.

Silky pappardelle ribbons tossed with slow‑cooked duck ragù and Parmesan.

Meaty beef ribs glazed with honey, served with a creamy potato preparation and fresh herbs.

Slow‑cooked short ribs in our Mesoamerican pinol sauce, served in a clay pot with refried beans; make it your own with pickled onions and fresh salsa.

Mixed greens with a bright house vinaigrette.

Golden fried slices of ripe sweet plantain.

Warm, fluffy cheese buns baked fresh.

Crispy layered pavé potatoes, fried to order.

Classic Central American rice and beans.

Roasted potatoes seasoned with ancho chile and herbs.