Wagyu beef empanadas, infused with the zest of jalapeño and cilantro, accompanied by a rich truffle aioli and sprinkled with ricotta salata.

Cured wild salmon gravlax adorned with peppery arugula, sliced fennel, bright orange segments, briny capers, and herbaceous dill, complemented dollops of rich crème fraîche.

A whole trout is seared to perfection, accompanied by a vibrant medley of seasonal vegetables, asparagus, and an indulgent almond-lemon butter sauce infused with capers and parsley.

Three distinct ceviches showcase an array of seafood delicacies - shrimp with a kick of heat, flaky whitefish paired with crisp corn, and tender octopus bathed in citrus - each cradled in a glass vessel and adorned with bright garnishes.