Wood-Fire World Cuisine

Join us for an afternoon where wood fire becomes the common language of global cuisine—bringing together Mediterranean, Middle Eastern, Latin American, and Mexican inspirations, each prepared with our estate extra-virgin olive oils, olives, vinegars, and seasonal farm produce. A refined farm-to-fire meal—thoughtfully prepared, slowly enjoyed, and impossible to replicate anywhere else in the region

700 pesos per person

Seating from 1 to 4:00 pm

Complementary transportation from and to Liverpool

Reservation Required

Come earlier enjoy free play pickleball, bocce

Limited seating

Close at 4 pm

Complimentary shuttle from Liverpool available with reservation

Menu

Welcome Table

• Estate olives, tapenade, extra-virgin olive oils & warm pita

Appetizers

• Spanish Wood-Fired Gambas al Ajillo

  • Shrimp roasted in a clay cazuela with estate garlic-infused olive oil, chile flakes, and parsley.

• Italian Wood-Fired Sausage in Tomato-Olive Ragù

  • Rustic Italian sausage slow-roasted in the wood oven with crushed tomato, rosemary, garlic, red wine, and estate green olives, finished with extra-virgin olive oil and grilled country bread.

• Wood-Fired Eggplant Caponata Crostini

  • Roasted eggplant, tomato, capers, and balsamic vinegar on toasted rustic bread brushed with estate olive oil.

Salad

• Mediterranean Fire-Grilled Vegetable & Feta Salad

  • Wood-grilled zucchini, peppers, and cherry tomatoes with arugula, feta, toasted seeds, and balsamic–olive oil vinaigrette.

Soup

• Mexican Wood-Roasted Tomato & Tortilla Soup

  • Fire-charred tomato, garlic, pasilla chile, and epazote enriched with extra-virgin olive oil, served with baked tortilla strips and avocado.

• Main Courses- choice

• Argentine Wood-Fired Chimichurri Chicken

  • Chicken roasted over embers and finished with parsley-garlic chimichurri made with estate olive oil and vinegar.

• Middle Eastern Lamb Kofta with Herb Olive Oil

  • Ground lamb with cumin, coriander, mint, and garlic, grilled over wood fire and finished with lemon-herb extra-virgin olive oil and yogurt sauce.

• Grilled Portobello Mushroom with Warm Olive Tapenade

  • Portobello marinated in balsamic and estate olive oil, wood-grilled and topped with warm olive-caper tapenade and fresh herbs.

Side Dishes

• Wood-Roasted Rosemary Potatoes

  • Crisp potatoes tossed in estate olive oil, sea salt, and rosemary.

• Charred Green Beans with Almond & Garlic Olive Oil

  • Blistered beans finished with toasted almonds and garlic-infused olive oil.

Dessert

• Olive Oil Citrus Almond Cake with Wood-Roasted Figs & Honey

  • Moist cake made with extra-virgin olive oil, orange zest, and almonds, served with warm roasted figs.