Nueva Borinquen.

Bright velouté of fish fumet and coconut in a demitasse, garnished with adobo shrimp ceviche (sweet corn, avocado, scallion, citrus). Smooth and crisp, hot and chilled — a Caribbean palate activator.

Pan-seared native mushrooms with shallots in red wine vinegar gastrique, tossed in olive oil and cilantro. Toasted sourdough, jalapeño-tarragon ricotta.

Native calico scallops seared over heritage arroz con gandules from sofrito classico. Salsa criolla — tomato, red onion, ají dulce, lime, jalapeño, garlic, cilantro.

Filet mignon with charred oyster mushroom demi-glace on rustic curried yukon purée. Blanched asparagus, Gremolata Borinquen (ají dulce, lime zest, cilantro, garlic).

Lemon posset glacé; semi-frozen lemon-tamarind custard in a citrus coupe, toasted coconut tuile.

Crispy brussels in balsamic reduction with panela candied bacon and roasted hazelnuts.

Penne in spicy gruyère mornay, topped with farofa puertorriqueño (pan de agua breadcrumbs, powdered sofrito, nutritional yeast, dried cilantro, mushroom), baked.

Slow-roasted pork shoulder marinated in sofrito paste and china dulce.

Calabaza fritters with vanilla and cinnamon, dulce de leche.

Traditional coquitos puertorriqueños with coconut cream, condensed milk, vanilla and cinnamon — with or without Bacardí Carta Blanca.

Crispy yautía-plantain mofongo cake, poached eggs, avocado, pernil, spicy sofrito béarnaise, pickled red onion.

Two eggs baked in tomato-ají dulce sofrito with roasted garlic, queso fresco and cilantro, cradled inside pan de agua.

Achiote-roasted chicken thighs with charred ají dulce garlic glaze, yukon pommes écrasées, crème fraîche Borinquen, haricots verts with garlic and shallot.

Plantain lasagna with adobo ground beef (or mushroom + lentils), muenster, green beans, olives. Baby green salad with naranja agria vinaigrette.

Grilled adobo shrimp pressed in pan de agua with ají dulce, green mango, pickled red onion, havarti, spicy sofrito aioli. Yukon fries, street corn slaw.