Ceviche with Cold-Brew Coffee Leche de Tigre
Fresh local fish cured in a refined leche de Tigre of lime, cilantro, and sweet pepper, elevated with cold-brew coffee. Served with a crisp patacone (green plantain) and roasted sweet potato.
Rosa Blanca Coffee Connoisseur’s
This tasting menu celebrates Costa Rica's terroir through the aromatic depth of Rosa Blanca Coffee, paired with endemic ingredients and contemporary culinary techniques.
Starters
Pejivalle (Peach Palm) Tartare with Coffee-Infused Olive Oil and Trapiche Honey
Minced pejivalle combined with coffee-infused olive oil, cas (guava), artisanal cane honey, and culantro coyote (herbaceous native plant). Presented with marinated green papay.
Main Courses
Glazed Pork Belly with Coffee–Guava Reduction
Slow-braised pork belly lacquered with a deep reduction of coffee and guava, subtly accented with chilera, a Costa Rican mildly spicy Chile. Accompanied by a velvety ñampí (local tuber) purée with black garlic.
Heritage Chicken in Coffee & Dark Chocolate Mole
Chicken thighs braised in a layered mole-style sauce of coffee, cacao, and achiote oil. Served with camote (local sweet potato) purée finished with coconut milk.
Desserts
Guanabana (Soursop) Flambé with Rosa Blanca Coffee Ice Cream & Pejivalle Ice Cream
Fresh guanabana flambéed with Costa Rican rum and a perfumed coffee reduction. Accompanied by an artisanal peach palm ice cream and a coffee ice cream.
Affogato with Rosa Blanca Coffee Espresso
All Prices include Sales and Service Taxes.
