Start with snapper ceviche and tuna tartare with green olives and chili in crispy taco. Roasted cod with smokey rub, avocado sauce and chili oil, finish with coconut cake and vanilla bean ice cream
10 point buck cocktail (ginger/lime lovers). For appetizers: tunapica tartare, octopus and chicken chicharrones. The short rib vaca frita was very tasty but the meat was not tender enough.