Bar Snacks
Local Farmer’s Cheese Selection
Selection of local cheeses from Lancaster and Firefly Farms
Bread With Aged Butter
Assorted breads and home-made tortillas with selection of three aged butters
Starters
Costa Rican Ceviche*
Shrimp, red snapper, citrus juice, yucca chips, onion ash mayo, micro cilantro
Sweet Plantain Empanada
Black bean puree, smoked cheddar, “natilla” sour cream, micro cilantro
Bone Marrow Beef Tartare
Crispy capers, serrano oil, toasted coconut, home-made tortillas
Tuna Tartare
Sesame oil, whiskey barrel fish sauce, crispy sushi rice, avocado mousse, paddlefish caviar
Hamachi Tiradito
Hamachi crudo, passion fruit “leche de tigre”, orange gel, rice crisp, canterbury trout roe caviar, red onion, micro cilantro
“Kalbi ssam” Short Rib Lettuce Wraps
Creekstone Farms short rib, lettuce leaf, apple kimchi, pickled radish, gochujang
Mains
Caribbean Curry Style Shrimp
Scotch bonnet sauce, coconut milk, coconut rice
Run Down Stew
Scallops, octopus, clams, fresh catch, purple sweet potato, scotch bonnet stock
Chicken Satay
Tamarind glaze, sushi rice, fresh cucumber salad
Steak & Onions
Dry-aged Seven Hills strip loin, confit onions, onion puree, lizano jus
Kurobuta Pork Belly
Cassava puree, crispy pork “chicharron” skin, pico de gallo, annatto jus, soy sauce glaze
Octopus “Chicharron”
Deep fried octopus, gochujang mayo, roasted baby beet, beet puree
Fresh Catch “Marifuseca”
Chef ’s fresh catch selection of fish, annatto, banana leaf papillote, sweet plantain puree, “chalakita” micro salad
Gallo Pinto Bowl
Carolina gold rice, black beans with peppers and onions, fried plantain, cabbage and red onion slaw, spicy tomato sauce, avocado mousse
Dessert
The Study Chocolate Sampler
Chef’s choice of Mesoamerican chocolate sweets
I Dream About Tres Leches
Chef Tomas’ family recipe
Panela Caramel Tart
Shredded coconut, whipped cream, coconut sorbet
Coffee Flan
Coconut crumble, raspberries, raspberry dusting
