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Chef Pablo’s dishes focus on responsibly sourced products, refined dishes, and incorporate cooking techniques, spices, colors, aromatics and design with a Latin American influence. The dinner menu’s starters include Chef Pablo’s signature Causa De Pulpo with octopus ‘al escabeche’ served on a bed of pureed purple potato, avocado and lavender pickled orange; Green Apple Crudo with locally sourced sashimi, green apple vinaigrette, lime and ginger compressed apples and sweet potato puree with a Togarashi Malanga Chip; Beet Hummus offered with pickled radishes, fresh cucumber and house-made roti bread; Large Plates include the Marinated Steamed Fish with avocado foam and farro salad; and a Beet Glazed Short Rib with carrot puree, a refreshing pickled Brussels sprouts salad and oyster mushrooms. All of the desserts are Chef Pablo’s creations including the Hibiscus Créme Caramel with lavender crème anglaise, topped with hibiscus puffed rice and served with a lavender creme Anglaise poured tableside.
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