“TURRIALBA” 4-COURSE PLATED DINNER

Organic Green Salad Fresh asparagus, orange segments, hearts of palm and garden-herb vinaigrette

Homemade Lobster Ravioli

Spinach, lobster, tomato, basil, white truffle parmesan sauce

Wagyu Short Rib Slowly braised, served with garlic mashed potato and asparagus

Soursop Cheesecake

With pineapple chips and passion fruit coulis