Dining & Bar Menu

Pound of jumbo shrimp tossed in seasoned Ecuadorian batter, deep-fried golden crisp. Served with house garlic aji sauce, maduros, and crispy tostones.

Succulent shrimp gently sautéed in fragrant garlic-infused butter, dry white wine, and fresh parsley. Served with white rice and fried green plantains.

Large feast platter loaded with crisp chicharrón pork, savory morcilla, sweet maduros, corn mote, tostones, and crunchy chifles. Perfect for sharing.

A colorful tri-part combination plate featuring coastal shrimp ceviche, rich slow-cooked Seco de Chivo/Carne, and Guatita with rice and avocado.

Freshly ground sweet corn batter, hand-wrapped in corn husks with melted queso fresco, slow-steamed to golden perfection.

Crispy fried pastry pockets stuffed with gooey queso blanco, lightly dusted with granulated sugar in the authentic highland style.

Golden French fries topped with sliced beef sausage, melted cheese, pink golf sauce, and pickled jalapeños.

Twice-fried savory green plantain rounds served with a generous slab of queso fresco and homemade spicy aji criollo.

National soup of Ecuador. Rich albacore tuna stock with soft yuca chunks, pickled lime onions, and fresh cilantro. Served with chifles.

Plump poached shrimp submerged in vibrant tomato-lime broth, shaved red onions, and fresh cilantro. Served with plantain chips.

A celebratory combination of tender shrimp and seafood marinated with fresh citrus, cilantro, and red onions.

Hearty beef shank broth featuring green plantain dumplings filled with seasoned ground beef, raisins, and hard-boiled egg.

Grilled seasoned skirt steak crowned with two sunny-side-up fried eggs, served with white rice, French fries, sliced avocado, and salad.

Ecuadorian wok-fried rice tossed with pork, chicken, shrimp, scrambled egg, scallions, and savory Latin soy reduction.

Tender chicken braised slowly in a rich reduction of beer, tomatoes, onions, garlic, and achiote. Served with yellow achiote rice.

Classic Ecuadorian beef honeycomb tripe simmered in a rich peanut and potato sauce, accompanied by yellow rice and avocado.

Warm spiced Andean cocktail brewed with real cinnamon, cloves, naranjilla fruit juice, and premium sugarcane aguardiente.

Imported authentic Ecuadorian lager, served ice-cold. The quintessential companion to encebollado and humitas.

White rum muddled with fresh mint, lime juice, sparkling soda, and tropical passion fruit or pink guava puree.

Freshly blended Andean blackberry (mora) or golden passion fruit juice, prepared in ice water or rich whole milk.