The full menu

Hand-pinched beef empanadas, smoked paprika, hard-boiled egg, green olive.

Crisped yuca croquettes, manchego, smoked tomato jam.

Cloud-light cheese bread, black truffle butter, Maldon.

Hass avocado, pomegranate, queso fresco, smoked chile oil, tortillas hechas a mano.

Whipped yellow potato, lime, aji amarillo, lump crab, palta.

Crisp wheat-flour wraps, rock shrimp, queso, mango aji panca.

Line-caught corvina, leche de tigre, sweet potato, cancha, aji amarillo pearls.

Hamachi sashimi, soy-leche de tigre, yuzu, micro shiso, sesame.

Sinaloa shrimp, serrano-cilantro broth, cucumber, red onion, smoked salt.

Spanish octopus, smoked paprika, papas confitadas, salsa criolla.

Gulf shrimp & snapper, dendê oil, coconut, peppers, served in clay with farofa.

45-day dry-aged sirloin, wood-fired, charred scallion chimichurri, smoked sea salt.

Ribeye over hardwood, bone marrow butter, charred lime, salsa verde criolla.

Brazilian top sirloin, rock salt crust, vinagrete, farofa tostada.

Skewered beef heart, aji panca marinade, choclo, huacatay aioli.

Wood-fired short rib, salsa macha, charred cebollitas, tortillas heredadas.

Half free-range chicken, dark beer marinade, aji verde, crispy yuca.

Slow-braised heritage duck, 32-ingredient black mole, plantain, toasted sesame.

Silken plantain, crispy queso frito, salami artesanal, red onion escabeche.

Saffron rice cazuela, blue shrimp, calamari, mussels, salsa verde dominicana.

Black bean stew, pork belly, linguiça artesanal, collards, orange, farofa.

Wok-fired tenderloin, soy, aji amarillo, red onion, tomato, papas crocantes.

Slow-roasted pork shoulder, achiote, bitter orange, cebollas en escabeche, tortillas.

Heart-of-palm risotto, lime, parmesão curado, basil oil. Vegetarian.

Coconut-soaked sponge, dulce de leche cremoso, toasted coconut, lime zest.

Manjar blanco, port-wine meringue, cinnamon.

Dark, milk, and white chocolate layers, ancho-cherry caramel.

Trio of brigadeiros — cacao 70%, passionfruit, pistache.

Sweet red-bean cream, coconut, raisins, casabe, cinnamon — chilled.

House-churned dulce de leche, smoked almond praline, alfajor crumb.

Mezcal, passionfruit, smoked agave, lime, charred rosemary — finished tableside.

Quebranta pisco, lime, simple, egg white, angostura — shaken to order.

Cachaça artesanal, mango, basil, lime — muddled tableside.

Reposado tequila, tamarind, lime, sal de gusano rim.

Aged Brugal 1888, lime, sugarcane, mint, bitter orange.

Catena Zapata, Uco Valley — black fruit, violet, soft tannin.

Concha y Toro Marqués, Colchagua — pepper, plum, cocoa.