Hands of Legacy

Course 01

Course I: The Handshake

On the plate

Local Catch Tiradito

Thinly sliced Marathon Yellowfin Tuna, “Leche de Tigre” infused with Key Lime and Achiote, topped with crispy sweet potato strings and micro-cilantro.

This dish represents my Peruvian influence from my Miami days, where I learned to honor the clean, vibrant acid of the Pacific while using the freshest catch from our Atlantic backyard.

Course 02

Course II: The Earth that Raised Me

On the plate

Nicaraguan Queso Frito & Beets

Seared salty fried cheese served over organic roasted salt-crust beets, Big Pine honey drizzle, and a toasted pumpkin seed (pepitoria) crumble.

This is a true infusion of my Nicaraguan roots and the incredible local farmers of South Florida. It’s a marriage of the land that made me and the soil that feeds us today.

Course 03

Course III: From the Deep Sea

On the plate

Butter-Poached Spiny Lobster

Florida Lobster tail poached in Amish butter and Papa’s Pilar Rum, served over a creamy smoked poblano corn purée.

Marrying the high-roller yacht experience with the grit of the Florida Keys.

Course 04

Course IV: The Backbone of Excellence

On the plate

Coffee-Rubbed Churrasco Steak

A premium center-cut Churrasco rubbed with a dark Nicaraguan espresso and cocoa blend, seared to perfection. Served with “Gallo Pinto” risotto and a vibrant Brazilian Chimichurri.

A tribute to my father, Miguel, and the discipline I carried through the Marine Corps. This dish is about strength, smoke, and tradition.

Course 05

Course V: The Sunset Finish

On the plate

Rosalina’s “Raspado Loly Style” Bread Pudding

A rich, custardy bread pudding soaked in spiced rum and topped with salted dulce de leche. Finished with a drizzle of Key Lime condensed milk.

In honor of my mother, Rosalina, this is a comfort dessert filled with rich tradition from my childhood. By finishing it with Key Lime condensed milk, I am marrying the sweetness of my mother’s memory with the island of Key West that I call home today.