Andouille sausage with fennel, shallots, garlic in a white wine and butter sauce with salsa macha and french fries
OCTOPUS SALAD
House made Tzatziki, sautee Giardiniera with citrus marinated olives, cucumber, green frill mustard, fresno chili and Aji amarillo chili roasted almonds
BEEF CHEEK EMPANADA
(3) Beef cheek slow cooked with plantain leafs, served with broth and salsa macha (extra virgin olive oil, dried cranberries, roasted pumpkin seeds, safflower seeds, peanuts and morita and guajillo peppers)
WARM MARINATED OLIVES
Lemon/orange zest, fresh rosemary, thyme, garlic cloves, Kalamata olives, Manzanilla olives, black olives, feta cheese and smoked almonds
TRUFFLE FRENCH FRIES
French fries, truffle oil, parmesan cheese, and fresh herbs
CHARCUTERIE PLATE
Two meat, two cheese, homemade pickled veggies, fruit, seasonal jam, bread and crackers
ENTREES
AGUACHILE STEAK
Grilled steak tossed in a burnt tortilla sauce with serrano chili, cilantro, lime and olive oil with cucumber, red onions, cilantro, grilled radishes and aji-mirin
CONFIT DUCK GNOCCHI
Slow cooked confit duck, creamy parmesan sauce with calabrian chili and soft herbs
WAGYU BURGER
Smoked gouda, red onion, butter lettuce, malt vinegar aioli, potato bun. Served with truffle fries
House-made cilantro hummus, hot honey roasted cauliflower, carrots, cucumber, hibiscus pickled onions, sunflower and pumpkin seeds // ADD PROTEIN: pan seared salmon, grilled chicken, grilled filet medallions, grilled chili marinated prawns
PINSA ROMANA
10” flatbread for the table
DATE
Garlic oil, honey/lemon ricotta cheese with herb mix, sliced dates, prosciutto, arugula with balsamic and extra virgin olive oil vinaigrette dressing // ADD Prosciutto di Parma
MUSHROOM MIX
Cremini cream, caramelized onions, goat cheese, cremini, button and maitake grilled mushrooms, microgreens, soft herbs and truffle oil
CAPRESE
Garlic oil, heirloom cherry tomatoes, fresh stracciatella cheese, basil and balsamic extra virgin olive oil vinaigrette // ADD Prosciutto di Parma
DESSERTS
EL CORAZON CHEESECAKE
New York Style Cheesecake topped with a Passionfruit, Pomegranate & Blood Orange Coulis, and fresh berries
House-made pickles, breaded in tempura and panko. Served with house-made Tzatziki.
WAGYU BURGER SLIDER AND FRIES
Smoked gouda, red onion, butter lettuce, malt vinegar aioli, potato bun. Served with truffle fries.
CHICKEN WINGS
Your choice of fermented chilli honey sauce or salsa macha
CAULIFLOWER RELLENO TACO
Cauliflower and mozzarella, battered in tempura and deep fried. Served on a flour tortilla with red salsa, pickled red onion and avocado. Garnished with cilantro.