- Fresh Oysters dozen
- Prawns in the Raw
- New Zealand Mussels (˝ shell)
- Maine Lobster Tongs
- Alaska King Crab
- Assemble your tray Ice cold specialties and / or hot combining any of these products.
- Moules Frites - Cebiche Oceánico - Tartare Pacífico
- Little Fondue emmental cheese and spinach
- Caribbean Tiradito - Grouper Cebiche - Gyozas
- Shrimp Cocktail - Wakame - Edamame - Chupetas of Crab
- Crispy crepes, filled of kani salad.
- Oceanico Salad mix of lettuces, prawns, goat cheese, Caribbean chutney and nuts.
- salad of glazed pears mezclum of lettuces, blue chesse and praline of pistachio.
- warm sald of the sea selection of sea fruits, mezclum of lettuces and seeds of culantro.
- mediterranean salad, prawns, mezclum of lettuces, wakame and terrine of piquillo and dill.
- Neptune Salad wakame, turnip, capelin, kani and shrimp.
- carpaccio of octopus in vinaigrette of sage and capers.
- Tenderloin Carpaccio marinated in fine herbs.
- Seafood Chupe
- New England Clam Chowder
- Chef’s Cream
- Seafood Soup
- Oriental vermicelli, tenderloin and vegetables thai.
- Squids vermecelli aglio e olio.
- Escargot Caramels with cream and a special touch of red wine and almonds.
- Nordic Linguini smoked and fresh salmon with cream.
- Smoked Salmon Risotto with goat cheese, sukini and crispy lettuce.
- Prawns risotto with gin and arugula.
- Sea Risotto with a special selection of sea fruits.
- Risotto and/or Lobster Fettuccini * on season.
- Fettuccini with Prawns prepared with green pepper and truffle oil.
- Beet Angelotti , filled with shrimp, leek and ricotta chesse in sauce of carrot and orange.
- Swordfish in beurre blanc sauce, with marinate fennel and lyonnaise potatos.
- Snook in sauce of green pepper, prawns and oil of truffles with vegetables.
- Mahi-Mahi in coconut-milk sauce with a tree tomato topping and threads of leek.
- Salmon in teriyaki sauce over a crispy lettuce accompanied with a rice, cucumber and cream cheese roll.
- Tuna “Level A” grilled with grated orange and pepper, served with sweet pepper sauce, jazmin rice and granola.
- Grouper in mushrooms juice with avocado risotto.
- SKEWERS OF PRAWNS in herbs butter with rice jazmine.
- Fish of the day the freshest fish in the market.
- Chicken marinaded in sauce of honey, peanut and jazmine rice perfumed with orange.
- Lamb Chops in their juice with smashed basil.
- Tenderloin Medallions with three types of fungi and potatoes, pumpkin sauteed.
- Turkey Breast in wholegrain mustard sauce and mash of banana.
- Alaska Special filled with salmon, cream cheese, chives and avocado. Salmon topping, avocado, wakame and ikura.
- Crispy Salmon filled with crispy salmon, cream cheese, chives and asparagus. With teriyaki sauce.
- Dynamite filled with kani based pasta, wakame, avocado and cream cheese. With masago topping.
- Dragon Special filled with masago, chives, crispy prawn and kani. With avocado topping and dragon sauce.
- Kenyi filled with cream cheese, crispy watercress, hot eel and avocado. With salmon cream cheese and kani.
- Oceanico filled with cream cheese, chives and crispy kani and eel. With a delicious prawn topping and unagui sauce.
- Pacifico filled with crispy eel, tuna, prawn, avocado, chives and cream, cheese. Served with unagui sauce and dynamite cream.
- Sakay filled with cream cheese, chives, masago, eel, prawns and kani. Served with salmon topping and breaded dynamite cream.
- Samura filled with cream cheese, avocado, salmon, tuna and kani. With kani topping.
- Tiger filled with salmon, kani, chives, cream cheese and avocado. With dynamite sauce.
- Ying Yang filled with chives, cream cheese, tuna and crispy watercress. Served with tuna topping in black pepper, and avocado with pineapple chutney.
- Tilapia
- Special
- Tuna
- Unagui
- 8 pieces (salmon and tuna level A)
- 12 pieces (salmon, tuna level A and tilapia)
