1) 21-day dry aged NY strip carpaccio, tonka bean, Parmigiano Reggiano 24, seasonal vinaigrette, cassava flatbread from Córdoba, creole “masala”
2) yuca & achiote croquette, liquid foie gras & black truffle center, seasonal fruit bigarade, Caribbean créme fraîche
3) Caribbean red snapper, fermented pineapple & cachaga butter, yellow curry, Colombian coastal yam, “black” banana, lychee chimichurri, cilantro
4) beef trio: tenderloin, cheek & braised tongue, bone marrow & Parmigiano Reggiano 24, raviolo, allium & port, corozo palm fruit
Erik Travels 