Solera Cafe

topped with fresh Cuban mint and house-made queso fresco

with sweet ancho vinaigrette and ourico nuts

with pine nut vinaigrette

with lemon yogurt yasso dip

with tarragon mojo

with apple fennel panceta salsa

served with strawberries and sheep's milk cheese

with pineapple, jicama and olives

Pacific Amberjack , Lime, Gold Tequila, Cucumber, Agave Tarragon Xarope and Prickly Pear Caviar

Pacific Walu, Pomegranate, Yuzu, Baby Carrot, Jicama, Mint and Aji Amarillo

Fortuno, Rice Wine Vinegar, Ginger, Lime, Yuyo, Yellow Sweet Pepper, Black Rice and Habanero Oil

Blue Snapper, Pineapple, Red Pepper, Red Onion, Aji Rocoto and Pineapple Red Pepper Sorbet

Blue Snapper, Lime, Jicama, Scallion, Red Pepper, Cilantro and Apple Jalapeno Jalea

Kampachi, Lime, Blood Orange, Papaya, Aji Amarillo, Shiso Basil Vinegar and Red Quinoa Quinelles

Cold-poached Brazilian Lobster Tail, Meyer Lemon, Aji Rocoto Crema, Honey Crystals and Ginger Caviar

Chilled Jumbo Lump Crab, Ruby Red Grapefruit, Charred Pineapple, Cashews, Tomatillo, Scallions and Aji Mirasol

Cold-poached Prawns, Scallops and Clams with Key Lime, Rum Lemongrass Jalea, Orange Membrillo and Cilantro Sea Salt Espuma

Bluepoint Oysters on the half-shell with fresh Heirloom Tomato Salsa

with mango, nectarine, shiso basil and moro oil

with yucca, boniato, artichoke and avocado coulis

with sweet tomato salsa and red quinoa salad

with Arawak-style jerk sauce and coconut rice

with roasted corn and criolla rojo

served with black rice and chimichurri

with Yucatan spice rub and avocado butter