The Consulate Restaurant

A vibrant craft cocktail featuring Hamilton Black Rum, fresh lime juice, Donn's Licor, Fruitful Grapefruit Liquor, and Angostura Amaro.

An elegant tropical drink blending Gold Rum, pisco, fresh lime juice, honey biz, vanilla syrup, and passion fruit honey.

A sophisticated concoction of Smith and Cross, Edmunds Honor Bourbon, Carpano Antica Sweet Vermouth, Demerara syrup, Giffard Banane du Brasil, jerk bitters, and Angostura amaro.

A rich punch with Wray and Nephew Over Proof Rum, sorrel liquor, hibiscus syrup, lemon juice, demerara, St Agrestis Amaro, amaro all spice, Scotch Bonnet Infusion, and all spice dram.

A reconstructed modern old-fashioned crafted with Yellow Label Bourbon, Giffard Creme de Menthe, a bitter trio, and aromatic citrus oils.

A lavish spread of seasonal select meats, artisanal cheeses, assorted nuts, housemade jam, toasted pita bread points, olives, and fresh seasonal fruit.

Grilled Springer Farms chicken skewers infused with lemongrass, shallots, garlic, ginger, and served with a housemade peanut butter sauce.

A crisp Mediterranean salad featuring tomato, cucumber, green and red pepper, sweet red onion, parsley, mint, dill, cilantro, feta cheese, pomegranate, pine nuts, sumac, and lemon garlic.

Fresh string beans flash-sautéed with crispy shallots in a savory garlic and ginger sauce.

Four seasoned lollipop lamb chops paired with a red wine and blueberry reduction over a smooth bed of mashed potatoes and rosemary.

Tender dry-sautéed lamb with onions, true Berbere Spice, fresh rosemary, jalapeños, garlic, ginger, and a side of white rice.

Knife-cut flat egg noodles tossed with 8oz cubed lobster tail, garlic, Yaegaki reiko sake, miso, red tobiko, and bonito flakes.

Wild-caught Yellowfin tuna and shrimp mixed with cucumber, tomato, pineapple, avocado, onion, red pepper, cilantro, and lime juice, served with plantain chips.

Classic Galapagos mozzarella and queso fresco empanadas served with salsa verde and a light sugar dusting.

Crispy calamari tossed with cilantro cream sauce, white beans, red onions, peppers, fresh herbs, hearts of palm, and chickpeas inside a crispy spinach tortilla.

Pan-fried seasoned ground beef and mashed potato pockets with queso fresco, mozzarella cheese, thyme, oregano, shallots, and red pepper, served with cherry tomato salad and Aji sauce.

Two Springer Farms chicken quarters simmered in thyme, cumin, annatto seasoning, beer, cilantro, garlic, and parmesan tostones.

Oven-roasted 10 oz lobster tail, three colossal shrimp, two U10 scallops, coconut milk, garlic butter, broccolini, seasoned mashed potatoes, black tobiko, and herb oil.

A deluxe seafood medley of calamari, shrimp, scallops, and half lobster tail over seasoned yellow rice with cumin, ginger, shallots, annatto, coriander, and spicy aioli drizzle.

8 oz red snapper fillet in a creamy herb garlic lime butter sauce with white wine, seasoned yellow jasmine rice, and sautéed garlic broccoli.

Six colossal shrimp tossed in coconut cream sauce with onions, peppers, scallions, honey, herbs, and black sesame.

Grilled tuna stew with tomato, onion, yucca, chickpeas, white bean, cilantro, pickled onion, lime wedge, crispy shallots, and plantain chips.

Slow-cooked beef short rib in soy sauce with crispy garlic Sambal chili oil, fresh thyme, ginger, and Hawaiian sea salt.