ANTIPASTI
- PROSCIUTTO E MELONE (NF) (DF)
- 24 months aged Prosciutto San Daniele served with cantaloupe melon
- USD 27
- CARPACCIO DI MANZO (GF) (NF)
- Thinly sliced beef tenderloin, rocket salad, Parmigiano Reggiano shavings, extra virgin olive oil
- USD 27
- BRUSCHETTA (NF) (VG)
- Freshly diced tomato, herbs and extra virgin olive oil on roasted sourdough toast bread
- USD 16
- MELANZANE ALLA PARMIGIANA (V) (GF) (NF)
- Roasted Eggplant layered with tomato sauce, fresh mozzarella, Parmigiano Reggiano, fresh basil
- USD 20
- CARPACCIO DI ZUCCHINE (V)
- Thinly sliced zucchini harvested in Cartago, marinated in freshly squeezed lemon, Parmigiano Reggiano dressing, topped with orange wedges, aromatic herbs and roasted pistachios
- USD 20
- FRITTO MISTO (NF)
- Deep fried calamari, jumbo prawns, octopus, carrots, zucchini, cauliflowers, crumbled with semolina flour, served with homemade tartar sauce and fresh lemon
- USD 30
- CARPACCIO DI POLPO (GF) (DF) (NF)
- Slices of slowly cooked octopus, marinated with extra virgin olive oil, lemon wedge, aromatic herbs
- USD 27
- CAPESANTE CON CREMA DI PISELLI E POMODORINO GIALLO PICCANTE (NF) (DF)
- Pan seared scallops, pea cream flavored with guanciale and spicy yellow tomato sauce
- USD 25
INSALATE
- BURRATA (V) (GF) (NF)
- Locally sourced Burrata, organic cherry tomatoes, fresh basil, extra virgin olive oil, chili flakes
- USD 25
- INSALATA MISTA (V) (GF) (NF)
- Garden greens, grilled artichokes, organic cherry tomatoes, baby corn, Parmigiano Reggiano, balsamic vinaigrette
- USD 20
- INSALATA DI CECI CON SALSA AL BASILICO (V) (GF) (NF)
- Soft chickpeas, roasted bell peppers, organic cherry tomatoes, green olives, mozzarella and emmenthal cheese dressed with lemon and basil vinaigrette
- USD 20
PIZZA
- MARGHERITA (V) (NF)
- Mozzarella cheese, tomato sauce, fresh basil, olive oil
- USD 27
- PIZZA AI FUNGHI CON TARTUFO (NF)
- Fontina cheese, wild mushrooms and truffle paste, arugula, truffle oil.
- USD 30
- PROSCIUTTO E RUCOLA (NF)
- Mozzarella cheese, tomato sauce, prosciutto di Parma, arugula, olive oil
- USD 35
- PIZZA IN BIANCO (V) (DF) (NF)
- Olive Oil, Sea Salt, Fresh Rosemary
- USD 20
PRIMI PIATTI
- PAPPARDELLE CON RAGÚ DI MANZO (NF)
- Pappardelle with beef bolognese
- USD 35
- SPAGHETTI AGLIO, OLIO E PEPERONCINO (VG) (DF) (NF)
- Spaghetti al bronzo, garlic, chili flakes, chopped parsley, extra virgin olive oil
- USD 23
- Tossed with shrimps - Add $12
- RISOTTO AI FUNGHI (V) (GF) (NF)
- Carnaroli Riso simmered wild mushrooms, truffle oil, and butter, sprinkled with Parmigiano Reggiano
- USD 28
- SPAGHETTI POMODORO E BASILICO (V) (NF)
- Spaghetti al bronzo with tomato sauce and burrata
- USD 23
- LINGUINE ALLA CHITARRA AL PESTO DI PISTACCHIO
- Homemade linguine, fresh pistachio pesto, flavored with guanciale, topped with stracciatella and fresh basil
- USD 26
- SPAGHETTI ALLA CARBONARA (NF)
- Rich tangle of pasta with guanciale, creamy egg yolk, thick ground black pepper and Parmigiano Reggiano
- USD 30
- LASAGNA ALLA BOLOGNESE (NF)
- Fresh lasagna sheets layered with homemade beef ragú and creamy Bechamel, gratined with Parmigiano Reggiano
- USD 35
- SPAGHETTI CON SCAMPI AL LIMONE (NF)
- Spaghetti al bronzo tossed with Puntarenas jumbo shrimp, sautéed organic cherry tomatoes and garlic, creamed with lemon and butter sauce
- USD 33
- RAVIOLI DOPPI (NF)
- Double stuffed ravioli with braised beef cheeks and ricotta, selection of fresh wild mushrooms, red wine sauce, Parmigiano Reggiano, flavored with truffle oil
- USD 34
SECONDI PIATTI
- BRANZINO AL CARTOCCIO (GF) (NF)
- Puntarenas seabass fillet, capers, olives, cherry tomatoes, potatoes, white wine, butter. Served in traditional parchment paper
- USD 35
- PETTO DI POLLO ALLA MILLANESE PRIMAVERA (NF) (DF)
- Breaded chicken breast, rocket salad, freshly chopped tomatoes, lemon wedge
- USD 30
- OSSOBUCO CON POLENTA (NF)
- Beef shank slowly braised with red wine sauce, served with creamy Parmigiano Reggiano polenta
- USD 37
- CARRÈ DI AGNELLO AL LIMONE A ELLE ERBE AROMATICHE (NF)
- Lamb rack marinated with fresh herbs and lemon, served in a mushroom and spinach farro risotto, with red wine and truffle sauce
- 45 USD
- DENTICE ROSSO CON CREMA DI CECI [DF] [GF]
- Red snapper cooked in olive oil, flavored with rosemary and chiliflakes. Served on chickpea purée
- USD 34
DOLCI
- PROFITEROLES (V) (NF)
- Choux pastry buns filled with crème pâtissier, served with rich dark chocolate sauce
- USD 16
- TIRAMISÚ (NF) (V)
- Mascarpone cheese, savoiardi biscuit, dark cacao, Flor de Caña rum 7 years
- USD 17
- PANNA COTTA (GF) (NF)
- Rosemary panna cotta, mandarin compote, mandarin segments poached with cinnamon.
- USD 15
- SELEZIONE DI SORBETTI E GELATI (V) (NF)
- Selection of Sorbets & Ice Cream
- USD 13
- VANILLA SOUFFLÉ (V) (NF)
- Traditional soufflé, served with vanilla custard
- USD 18
KIDS MENU
- CREAMED TOMATO SOUP (V) (NF)
- Crispy Croutons, Fresh Mozzarella Cheese
- USD 12
- MOZZARELLA STUFFED RAVIOLI (V) (NF)
- Tomato Sauce, Parmigiano Reggianoe
- USD 13
- PAN SEARED MAHI-MAHI (NF)
- Crispy Polenta Cake, Steam Vegetables
- USD 15
- SPAGHETTI E POLPETTE (NF)
- Meatballs, Homemade Tomato Sauce, Fresh Parsley
- USD 13
- RISOTTO ALLA MILANESE (V) (GF) (NF)
- Carnaroli Risotto, Butter Emulsion, Parmesan Cheese
- USD 17
- SPAGHETTI AL POMODORO E BURRATA (V) (NF)
- Spaghetti, Tomato Sauce, Burrata, Fresh Basil
- USD 16
- COTOLETTA DI POLLO IMPANATA (NF) (DF)
- Breaded Chicken Breast, Vegetables or French Fries
- USD 17
KIDS DESSERTS
- CANNOLI (V)
- Strawberry, Vanilla Pastry Cream
- USD 6
- CHOCOMISU (V) (NF)
- Nutella, Chocolate Cake, Mascarpone Mousse
- USD 6
- PERA E VANIGLIA (V) (NF) (GF)
- Poached Diced Pears, Vanilla Ice Cream, Chocolate Sauce
- USD 6
(V) VEGETARIAN (GF) GLUTEN FREE (D) CONTAIN DAIRY (VG) VEGAN (NF) NUTS FREE
*All prices are subject to 13% tax & 10% service charge.
*The consumption of raw and undercooked proteins might result in foodborne illnesses or contamination. This is beyond our standards measures for food safety and hygiene control. Therefore, Four Seasons Costa Rica will not accept any responsibility or liability regarding this matter.