Dragon Street – Menu

AVOCADO AND PALM HEART SALAD

Smoked hearts of palm, avocado, yellow chili pepper and mango in a ceviche-inspired dressing.
16

PULPO PASSION

Tender octopus bows in passion fruit vinaigrette, accompanied by fire-roasted cherry tomatoes and crispy octopus cracklings.
16

WHITE FISH CEVICHE

Silky white fish in smoked rocoto tiger's milk, accompanied by crispy red onion, vibrant cilantro, glazed sweet potato and creamy avocado.
14

CITRUS-KIMCHI TRIO

Cured salmon, tuna and sea bass, awakened by an orange and sake vinaigrette, avocado cream and kimchi furikake.
16

ROKA SHRIMPS

Crispy shrimp with gochujang glaze, topped with crispy kale.
16

Hot Stone Picanha Carpaccio

Carpaccio of tender beef, seared on a hot stone, bathed in sommang sauce.
18

EMPANADAS

Little golden pockets of meat and chistorra sausage, served with chimichurri.
13

TRUFFLE MUSHROOM DUMPLINGS

Earthy mushrooms in delicate ravioli, bathed in meat jus, black garlic and truffle essence. Inspired by the forest.
16

PARMESAN BEEF CLOUDS

Juicy beef dumplings in a rich broth, finished with parmesan foam and crispy serrano ham.
16

NORI PORK TACOS

Crispy nori seaweed tacos with avocado cream, grilled mango, and pickles.
16

SMOKED HASS AVOCADO

Fire-roasted Hass avocado, topped with crispy fish cracklings and spicy ceviche sauce.
16

Octopus and Chorizo ​​Skewer

Grilled octopus and chorizo, kissed by a house chimichurri.
16

PORK BITES

Tender pork with garlic, ginger and cilantro, served with creamy avocado.
16

FIRE AND HONEY WINGS

Crispy wings coated in an explosive honey, beer and sambal sauce, topped with sesame seeds; accompanied by a creamy smoked gouda ranch.
16

CARPACCIO DE RES

Seared over a flame, with mustard, coriander and pistachio. Roasted peaches, Manchego cheese and sudashi sauce, microgreens, truffle salt and caramelized pistachios.
16

ROBATA EGGPLANT

Tender eggplant slices grilled on the robata, bathed in sweet soy sauce and sesame.
10

RUMP STEAK

Juicy 10 oz picaña, grilled to perfection, served with house chimichurri.
38

WILDWOOD RIBS

Slow-cooked ribs with grilled naan, pickle salad, pineapple, and feta tofu sauce. A sweet and spicy triumph.
32

THE VELVET CUT

10 oz tender beef fillet with béarnaise sauce and truffle potatoes
32

BA STRIPE

10 oz skirt steak with miso butter, grilled for a deep smoky flavor.
42

EMBER RIB EYE

14 oz Angus Choice Rib Eye with black garlic butter.
52

N.Y. STEAK

14 oz New York Angus Choice with chistorra butter.
52

THE GREAT COWBOY

Angus cut (1 kg) cooked over high heat, accompanied by creamy broccoli au gratin with Manchego cheese and almonds.
110

FIERY WINGS

Josper-grilled chicken, perfectly flamed with a spicy kick. Served with roasted potatoes.
36

ROBATA SALMON

Robata-cooked salmon with asparagus and ponzu emulsion.
29

FIRE-GRILLED PRAWNS

Grilled prawns with smoked rocoto ceviche sauce.
32

DRAGON FISHING

Charcoal-grilled fish with Biscayan sauce and roasted garlic.
29

SEAFOOD CURRY

White fish, shrimp, octopus and roasted vegetables in fragrant curry, with jasmine rice and pickled onion.
28

CHARCOAL WHOLE CATCH

Catch of the day grilled on the Josper. Bathed in a vibrant orange, white wine, and parsley sauce.
32

FROM THE GARDEN

TRUFFLED PORRIDGE

Crispy potatoes with parmesan and truffle.
13

PALM HEART AND AVOCADO SALAD

Smoked hearts of palm, avocado, yellow chili pepper and mango in a ceviche-inspired dressing.
16

JASMINE RICE

Fragrant rice infused with coconut milk and lemongrass.
13

CAULIFLOWER OVER AN EXTREME FIRE

Roasted cauliflower with shiso cream and chimichurri.
12

CAESAR SALAD

Hearts of lettuce with Caesar dressing, parmesan cheese and grilled chicken.
14

POTATO DRAGONS

Silky mashed potatoes with melted parmesan.
9

Vegetables cooked in the Josper oven

A vibrant potpourri of fire-touched vegetables, drizzled with olive oil.
13

WILD MUSHROOM MIX

Roasted wild mushrooms with garlic and soy emulsion.
12

PLANTAIN WITH THREE CHEESES COOKED ON THE FIRE

Caramelized plantain with three-cheese gratin.
12

GRILLED EGGPLANT

Grilled eggplant with romesco sauce, feta tofu, and mint.
12

Broccoli Melt

Broccoli au gratin with golden, creamy, and amazing cheese
10

CAESAR SALAD

Crispy baby romaine lettuce, panko miso croutons, Parmesan shavings, and our classic Caesar dressing.
14

TANDOORI STREET RICE

Jasmine rice stir-fried with spiced tandoori chicken, smoked kimchi and crunchy peanuts; topped with fresh pickles and mint mayo.
24

DECONSTRUCTED PASSION FRUIT FOOT

Passion fruit ganache with coconut ice cream.
11

CHOCOLATE SOUFFLÉ

Fire-kissed soufflé with salted caramel ice cream and almond praline. Pure bliss.
12

COCONUT MOUSSE

Silky coconut mousse with rosemary honey, yuzu ganache and
almond and coconut crumble.
12

Bannner 3

DRAGON'S BLUEBERRIES

An explosion of flavor with blueberries, lemon, orange, and a royal touch of raspberry.
8

IMPERIAL PEACH

The sweetness of peach, blended with ginger, fresh lemon, and cucumber. Elevated with the effervescence of ginger beer. 
8

THAI PASSIONFRUIT

Exotic tropical blend of pineapple, tangerine, orange, and the vibrant tartness of passionfruit.
8

RUBY DRAGONS

12

DRAGON'S BLOOD

The fury of whiskey and the calmness of sake, infused with honey, red fruits, lemon and the spicy extract of ginger along with the effervescence of kombucha.
12

FIRE AND APPLE

Spiced and flavorful mule
12

JACK APPLE FIZ

Refreshing and light cocktail
11

MARY PICKFORD

Bacardí Blanco Rum, maraschino, pineapple juice, lemon, and grenadine. A fruity and refreshing classic.
9

ELEGGUA

Our enigmatic Margarita. A spicy and fruity twist that awakens the senses.
13

MOJITO DRAGONES

Bacardí Blanco Rum, panela cane juice, mint, lemon, and Angostura. Our intense and refreshing Mojito.
12

SAOCO

Bacardí Blanco Rum, coconut water, citrus, and toasted coconut foam. A tropical experience with two textures.
9

YAKUZA TROPICAL

A blend of rums, beer reduction and spiced passion fruit, the sweetness of panela, the freshness of lemon and a sparkling mango and ginger kombucha that fills it with life.
10

GUAJIRO

Mezcal Montelobos, triple sec, tamarind, lime and Tajín. A refreshing and smoky experience.
13

PORN STAR

Vodka, passion fruit, lime and vanilla syrup. Served with a shot of prosecco.
13

FURIA DEL DRAGÓN

Don Julio Blanco, lychee liqueur, pineapple and lime honey. Our boldest and most tropical cocktail.
13

ROSTRO DE CUBA

Tanqueray Gin and Amaretto, with the exotic touch of coconut yogurt and fresh basil. Refreshing and herbaceous.
10

GITANA TROPICAL

Don Julio Blanco, Ancho Reyes, raspberry and lime. A tropical elixir with a bold touch.
11

SAKURA SPRITZ

A tribute to the cherry blossom: pink, aromatic and seductive, with lychee and red berries.
11

KIRIN SPRITZ

Spritz inspired by the mythical spirit of the Kirin: fresh, golden and vibrant, with notes of peach and maraschino.
11

BOULEVARDIER


12

CAIPIRINHA


9

DRAGON'S DAIQUIRI

Bacardí Blanco Rum and Tequila Blanco. Intense and refreshing, with lemon and a sweet touch.
9

DRY MARTINI


11

ESPRESSO MARTINI


Standard
12
Belvedere
15
Recommended

FRENCH 75


9

SANGRIA

Cup
9

MANHATTAN


12

MARGARITA


12

MOSCOW MULE


12

NEGRONI


12

TOMMY'S MARGARITA

Tequila, lime and agave; clean and modern
9

OLD FASHIONED


Standard
12
Glenmorangie
15
Recommended

PALOMA


9

PENECILLIN

Whiskey, lemon, honey and ginger; warm and bold
12

PISCO SOUR

Pisco, lemon and foam; silky, bright and elegant.
10

WHISKEY SOUR

Whiskey and lemon; a smooth, golden balance.
12

MOJITO

Mint, lemon, rum and refreshing bubbles
12

CARAJILLO


11

LONG ISLAND ICED TEA


10

CAIPIROSKA

9

Balboa Draft

5

Two XX

6

Stella Artois

6

Panama

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