Amara at Paraiso

Freshly shucked Island Creek oysters served with classic mignonette, fresh lemon wedges, and zesty cocktail sauce.

A lavish spread of Maine lobster, fresh oysters, chilled shrimp, grouper ceviche, tuna carpaccio, and crisp market crudités with aji panca cocktail sauce and mignonette.

Thinly sliced raw tuna topped with chayote squash, cucumber, avocado, aji verde aioli, and crispy puffed rice.

Fresh local grouper cured in citrus leche de tigre, served with shaved red onion, jalapeño, sweet potato, toasted corn, and tender choclo.

Tender chilled shrimp served with house-made aji panca cocktail sauce, pickled market vegetables, and fresh lemon.

30 grams of Petrossian Royal Ossetra caviar paired with warm house-made corn arepas, rich crème fraîche, and fresh chives.

Rich and savory smoked fish dip enhanced with citrus vinaigrette and fresh cilantro, served with crispy house-made tostones.

Tender grilled octopus tentacles paired with garlic-mashed yuca, light herb vinaigrette, and smoky paprika aioli.

Sizzling Latin-style grilled chorizo sausage served with fresh house-made chimichurri sauce.

Jumbo prawns marinated in spicy fresno chile sauce, grilled over open flames and served with shaved cabbage salad and grilled lime.

Golden baked pastry filled with melted aged provolone cheese and sweet caramelized onions, served with salsa criolla.

Savory empanada stuffed with slow-braised beef short rib, complemented by smoked paprika aioli and pickled garden vegetables.

Crisp hearts of palm, creamy avocado, heirloom tomatoes, cucumber, watercress, shaved red onion, and aged manchego cheese tossed in aji amarillo vinaigrette.

Fresh garden greens with sweet sliced peaches, shaved red onion, and crunchy toasted cashews in a creamy green goddess dressing.

Shredded beets, carrots, zucchini, sweet corn, broccolini, tomato, avocado, toasted pumpkin seeds, and crispy onions tossed in zesty citrus vinaigrette.

Plump prawns marinated in fiery fresno chile, grilled to perfection and served with shaved cabbage herbs and charred citrus.

Pan-seared fillet of local wild-caught fish over garlic-mashed yuca, pickled vegetables, and tangy citrus chimichurri.

Fragrant green rice topped with fresh avocado, ancho chile romesco, grilled squash, marinated kale, pickled veggies, and a sunny farm egg.

Tender pan-roasted half poulet rouge chicken paired with smoky eggplant puree, roasted summer squash, local farm greens, and daikon.

Prime 12-ounce New York strip steak grilled over coals, topped with red wine braised shallots and crispy malanga chips.

Slow-cooked and charred bone-in beef short rib served with aji amarillo sauce, heirloom carrots, and fragrant leek chimichurri.

Whole market-fresh local fish grilled head-to-tail, served with house vinaigrette, fresh herbs, and charred citrus.

Deluxe open-fire seafood feast featuring half Maine lobster, spicy tiger prawns, local fish fillet, charred octopus, and seafood chorizo.

20-day dry-aged grass-fed 24-ounce bone-in ribeye from Joyce Farms, grilled over open fire and served with charred scallions and lemon.

Carnivore platter featuring grilled skirt steak, traditional chorizo, tender veal sweetbreads, flanken short rib, and lamb top round.

Charred cauliflower florets finished with a sweet-savory tamarind glaze and spicy salsa brava.

Fire-roasted sweet potato halves topped with cool jalapeño crema and chopped scallions.

Flame-kissed summer squash served with crema, capers, crunchy marcona almonds, and smoky salsa macha.

Whole onion slow-smoked in embers, served with ancho chile romesco sauce and citrus vinaigrette.

Crispy golden fried potatoes seasoned lightly with sea salt.