Chef a Domicilio en Chacarita

Fish ceviche

Enyucados with cheese and pomodoro sauce

Tostones con pico de gallo

Chifrijo( beans,rice,pico gallo,pork,chips and avocado)

Casado (rice, beans, sweet plantain, green salad, one protein: chicken, beef, pork, fish.)

Rice with palm heart and green salad

Rice and beans with chicken in caribbean sauce

Rice with chicken, green salad and chips

Rice pudding

Tres leches

Caramelized pumkin with ice cream (miel de ayote)

House chifrijo: crispy pork belly, tender beans, pico de gallo, and rice

Tostones with creole sour cream: fried green plantains with coastal-style sour cream sauce and cilantro

Traditional tilapia ceviche: citrus-marinated tilapia with red onion, sweet pepper, and toasted corn

Black bean soup with poached egg: black bean broth with local spices and corn toast

Country salad: fresh lettuce, tomato, fresh cheese, avocado, and passion fruit vinaigrette

Potato and artisan chorizo hash: served with homemade tortillas

Traditional casado: rice, beans, sweet plantains, fresh salad, and beef in creole sauce

Garlic tilapia: served with yuca purée and sautéed vegetables

Chicken in achiote and coconut sauce: served with cilantro rice and white beans

Coconut and caramel flan

Three-milk cake with drip-brewed coffee

Papaya sweet with fresh cheese

Heart of palm & passion fruit carpaccio: shaved fresh hearts of palm, passion fruit "leche de tigre," cilantro oil, and chili curls

Nikkei-style corvina ceviche: cubes of fresh sea bass cured in a "leche de tigre" with a touch of soy, ginger, and sesame oil. served with avocado, crunchy cancha corn, and thin slices of red onion

Costa rican cobb salad

Herb-crusted cauliflower medallion with roasted pepper romesco

Caribbean patí – traditional caribbean-style empanadas filled with seasoned meat or fish, herbs, and a touch of coconut, baked or fried to golden perfection

Creamy pejibaye & heart of palm picadillo (braised in coconut cream with culantro coyote oil over handmade corn tortillas)

Salmon with mashed potato, grilled sparragus with sesame oil and a spicy asian goose berry souce

Grilled bone-in pork chop with mango-habanero bbq glaze & garlic-infused cassava purée

Coffee-rubbed beef tenderloin with creamy cassava mousseline & guava-red wine reduction

Fetuccinni with mango and roasted pepper sauce with cashew seeds and roasted sparragus

Grilled salmon with avocado sauce topped with charred corn

Guava-glazed slow-roasted pork belly over creamy cassava purée

Achiote-roasted chicken breast over creamy 'arroz de maíz' (traditional cracked-corn risotto)

Passion fruit & mango "ceviche" (macerated tropical fruits in a lemongrass and ginger syrup, topped with a mint-basil granita and toasted coconut flakes)

Spiced pineapple & coconut "panna cotta"

Artisanal "chicheme" custard & coconut cream (traditional cracked corn and ginger infusion, slow-cooked in coconut milk with a cinnamon-spiced finish)

Purple sweet potato "velouté" & toasted seed medley (silk-smooth purple camote mousse over a crunchy base of pumpkin seeds, walnuts, and toasted coconut, finished with a spiced cane syrup drizzle)

Matcha green tea cheesecake: creamy matcha-infused cheesecake over a dark chocolate cookie crust, finished with a touch of white chocolate ganache and fresh berries

Strawberry cheescake with cookie crust

Churchill 2.0: condensed milk panna cotta & kola granita

Tártar de banano verde – green banana tartare with a hint of lime, cilantro, and a touch of spicy pepper, served with toasted cashews

Empanadas de chiverre – traditional turnovers filled with sweet chiverre (a type of squash) and panela caramel

Enyucados – fried yuca croquettes stuffed with cheese and served with homemade tomato sauce

Picadillo de papaya verde – green papaya hash with ground beef and achiote, served with warm tortillas

Patacones con frijol molido y queso – twice-fried green plantains topped with refried black beans and fresh costa rican cheese

Arroz con pollo – classic costa rican yellow rice with shredded chicken, vegetables, and spices, served with russian salad and sweet plantain

Lomo en salsa de cebolla – tender beef loin slow-cooked in a rich onion sauce, served with mashed potatoes and sautéed vegetables

Pescado en salsa caribeña – fresh fish fillet cooked in coconut milk, bell peppers, and spices, served with rice and patacones

Chuleta de cerdo en salsa de tamarindo – grilled pork chop glazed with a sweet and tangy tamarind sauce, accompanied by rice and fried yuca

Sopa de mondongo – hearty tripe soup cooked with vegetables, corn, and achiote, served with white rice and a side of tortillas

Pan bon – caribbean-style spiced fruit cake with raisins, cinnamon, and nutmeg

Buñuelos con miel de tapa – yuca fritters drizzled with sugarcane syrup

Dulce de nance – nance fruit cooked in sugar syrup, served with vanilla ice cream

Flan de coco – creamy coconut flan with a caramel glaze

Melcochas de tapa – chewy sugarcane toffees with a hint of lemon

Mediterranean bruschetta – toasted bread topped with diced tomatoes, olives, basil, and feta cheese

Andalusian gazpacho – refreshing cold soup made with tomatoes, cucumber, bell pepper, and garlic

Greek salad – fresh cucumber, tomatoes, olives, red onion, and feta cheese with a lemon dressing

Marinera-style mussels – steamed mussels cooked with white wine, garlic, and parsley

Hummus with pita bread – creamy chickpea dip with tahini, lemon, and olive oil, served with warm pita

Spanish tortilla – traditional potato and onion omelet, cooked slowly until golden and tender

Mixed paella – traditional saffron-infused rice with seafood, chicken, and vegetables

Ratatouille – classic provençal dish made with slow-cooked eggplant, zucchini, tomatoes, and bell peppers. served with garlic-infused toasted country bread

Garlic chicken (pollo al ajillo) – juicy chicken cooked with garlic, white wine, and fresh parsley. served with rosemary potatoes and grilled asparagus

Salt-crusted sea bream (dorada a la sal) – whole sea bream baked in a salt crust for a tender, flavorful result. served with arugula, fennel, and orange salad

Herb-roasted lamb – slow-roasted lamb marinated with rosemary, garlic, and olive oil. served with creamy chickpea purée and roasted vegetables

Pasta with basil pesto – fresh pasta tossed in a fragrant basil, pine nut, and parmesan pesto sauce. served with a cherry tomato and mozzarella salad

Moussaka – greek-style baked eggplant with ground lamb, tomato sauce, and béchamel. served with a cucumber, yogurt, and mint salad

Grilled calamari – tender grilled squid with lemon, olive oil, and fresh herbs. served with aromatic basmati rice and fresh herbs

Catalan cream (crema catalana) – spanish-style crème brûlée with a caramelized sugar crust

Baklava – flaky pastry layers filled with honey and nuts

Santiago almond cake (tarta de santiago) – moist almond cake dusted with powdered sugar

Yogurt ice cream with honey and walnuts – creamy and refreshing dessert with mediterranean flavors

Panna cotta with berries – silky italian vanilla cream topped with a mixed berry sauce

Tuna tartare with passion fruit and ginger – fresh diced tuna marinated in passion fruit, ginger, and soy sauce, served with crispy plantain chips

Nikkei ceviche with white fish – white fish marinated in leche de tigre with a touch of miso and ají amarillo, served with avocado and crispy nori

Grilled octopus with cilantro mojo – tender grilled octopus served with a fresh cilantro, lime, and garlic sauce, accompanied by smoked yuca purée

Beef tataki with ponzu and sesame – lightly seared beef loin, thinly sliced and served with ponzu sauce, toasted sesame seeds, and radish sprouts

Beef and ginger dumplings with tamarind sauce – dumplings filled with beef, ginger, and garlic, served with a tamarind-soy reduction

Honey-sriracha glazed salmon over coconut risotto – seared salmon glazed with a sweet and spicy honey-sriracha sauce, served over creamy coconut risotto

Thai-style lobster with red curry and basil – lobster tail cooked in an aromatic red curry with coconut milk, served with jasmine rice

Ribeye with herb butter and truffled potatoes – juicy grilled ribeye finished with garlic-herb butter, served with truffled potatoes and asparagus

Crab ravioli with saffron and shrimp sauce – handmade ravioli stuffed with crab, served in a silky saffron sauce with sautéed shrimp and a touch of brandy

Sesame-crusted seared tuna with wakame salad – lightly seared tuna loin coated in black and white sesame seeds, served with a wakame seaweed salad and citrus vinaigrette

Braised short rib with sweet potato purée and red wine demi-glace – slow-cooked beef short rib in a red wine reduction with spices, served over a smooth sweet potato purée

Coconut & lemongrass panna cotta with tropical fruits – creamy coconut panna cotta infused with lemongrass, served with mango, pineapple, and passion fruit

Dark chocolate tart with sea salt and banana ice cream – crunchy dark chocolate tart with a hint of sea salt, served with homemade banana ice cream

Passion fruit cheesecake with almond crumble – smooth passion fruit cheesecake with an almond base and caramelized crumble topping

Tuna tartare with avocado and lemon – fresh tuna diced and mixed with creamy avocado, scallions, and seasoned with olive oil, lemon, and soy sauce

Grilled octopus greek salad – tender grilled octopus served with tomatoes, cucumber, red onion, olives, feta cheese, and an oregano olive oil dressing

Gilt-head bream ceviche with lime and cilantro – fresh bream marinated in lime juice, red onion, cilantro, and a hint of chili

Mussels marinara – mussels cooked in a white wine broth with garlic, onions, and parsley, served with crusty bread

Smoked cod with olive oil and lemon – thin slices of smoked cod served with olive oil, lemon juice, and capers

Seafood paella – rice cooked with a variety of seafood, such as shrimp, mussels, squid, and clams, seasoned with saffron, peppers, and tomato

Oven-baked sea bass with mediterranean herbs – fresh sea bass oven-baked with thyme, rosemary, garlic, and olive oil, served with roasted vegetables

Grilled salmon with yogurt-cucumber sauce – grilled salmon fillet served with a fresh yogurt, grated cucumber, and mint sauce

Seafood ravioli with lemon basil sauce – seafood-filled ravioli served in a smooth lemon, basil, and olive oil sauce. stuffed squid with rice and seafood – squid stuffed with a mixture of rice, shrimp, and spices, served with a tomato and herb sauce

Hake in green sauce – hake fillets cooked in a parsley, garlic, white wine, and olive oil sauce, served with boiled potatoes

Stuffed squid with rice and seafood – squid stuffed with a mixture of rice, shrimp, and spices, served with a tomato and herb sauce

Lemon tart with meringue – a crisp cookie crust, lemon cream filling, topped with soft, golden meringue

*bananas foster** sliced bananas sautéed in butter, brown sugar, and cinnamon, then flambeed with rum and served over vanilla ice cream

Cannoli siciliani – crispy pastry tubes filled with sweet ricotta cheese, chocolate, and candied fruits

Tuna tartare with avocado and lime – fresh hand-cut tuna served with avocado, lime, capers, and a drizzle of extra virgin olive oil

Gratinated scallops (capesante gratinate) – fresh scallops gratinated with garlic butter, lemon, and toasted breadcrumbs

Beef carpaccio with arugula and parmesan – thinly sliced high-quality beef, served with fresh arugula, parmesan shavings, capers, and a lemon-olive oil dressing

Risotto with black truffle (risotto al tartufo nero) – creamy risotto with black truffle oil, parmesan cheese, and a touch of cream

Burrata salad with heirloom tomatoes and balsamic vinegar – fresh burrata served with heirloom tomatoes, basil, balsamic reduction, and extra virgin olive oil

Fried calamari and shrimp (frittura di calamari e gamberi) – fried calamari and shrimp served with a lemon and caper sauce

Saffron risotto with scampi – creamy saffron risotto with fresh scampi, butter, and parmigiano reggiano cheese. served with toasted garlic bread

Tagliatelle with white truffle and porcini mushrooms – fresh tagliatelle pasta with white truffle, porcini mushrooms, and a creamy sauce

Beef fillet rossini – beef fillet with foie gras, red wine sauce, and truffles, served with creamy mashed potatoes. accompanied by grilled asparagus

Spaghetti alla bottarga – spaghetti with olive oil, garlic, lemon, parsley, and bottarga (dried tuna roe), sprinkled with pine nuts. served with a fresh arugula salad with cherry tomatoes

Lobster risotto – creamy lobster risotto with saffron and a white wine reduction. served with toasted garlic butter bread

Herb-crusted lamb (agneau en croûte di erbe) – lamb cooked in a crust of fine herbs and mustard, served with a red wine sauce and rosemary potatoes. accompanied by glazed carrots

Salt-baked sea bass (branzino al sale) – whole sea bass baked in sea salt with fresh herbs and olive oil. served with lemon risotto and asparagus

Steamed ravioli with ricotta and spinach (fagottini di pasta al vapore con ricotta e spinaci) – ravioli filled with ricotta and spinach, served with a light butter sauce and nutmeg. accompanied by parmigiano reggiano cheese

Pistachio tiramisù – a twist on the classic tiramisù with pistachio cream, coffee-soaked sponge cake, and cocoa powder

Sicilian cannoli with ricotta and chocolate cream – crisp cannoli shells filled with fresh ricotta and dark chocolate

Vanilla panna cotta with mixed berries – soft vanilla panna cotta with a fresh berry sauce

Limoncello and basil semifreddo – a semifreddo dessert with lemon cream, limoncello liqueur, and a touch of fresh basil