Seasons by Shlomy

Seasons by Shlomy offers poolside dining with a Mediterranean fusion menu, at Hotel Arco de Iris. The menu has a focus on the abundant seafood in the area, with a variety of vegetarian and vegan dishes, as well as several meat dishes.

Also featured are daily specials headlining the daily catch, as well as “you catch it – we cook it.”

Chef Shlomy Koren has been in Tamarindo since 2003, starting at Pachanga restaurant, and now currently at Seasons. His culinary career started as a hobby in an Italian restaurant in Haifa, Israel after military service. The hobby became a passion while studying in Paris’s “Le Cordon Blue”. After graduating from the French school, while staging at “Les Zygomates”, Chef Shlomy returned to Israel to work in Israel’s high-end restaurants and catering services, before coming to Costa Rica in 2003, where his main focus was initially on private catered sit-down dinners.

Introducing French – Mediterranean cuisine to Tamarindo in late 2003 at Pachanga, Shlomy was greeted with great success and in 2008 Shlomy opened Seasons inside the renovated Arco Iris hotel.

– MENU –

Mon to Sat 17:30 to 22:00

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SMALL PLATES 

SASHIMI

Topped with sizzling sesame oil, ginger and green onions 10.

GRILLED OCTOPUS

Cubaces beans, tomato ragu, olive tapenade (GF) 9.

CALAMARI & SHRIMP SKEWER

over cilantro yogurt (GF) 12.

SPICY TUNA TARTARE

Asian aioli, crispy rice, granny smith & togarshi 10.

BLACK MISO FISH

Eggplant, beans, pickled ginger & basil 14.

SEARED MUSHROOMS

Portobello & champignon Over corn polenta (GF,VEGAN) 10.

CHICKEN LIVER PATE

Served with a granny smith chutney (GF) 8.

CAULIFLOWER

Sautéed with olive oil, tahini, and scallions over tomato salsa (VEGAN) 9.

BEEF

Roasted tomato & bread salad 11.

SALADS 

CAULIFLOWER TABULEH

Herbs, radish, sunflower seeds (GF,VEGAN) 9.

CREAMY RICOTTA CHEESE SALAD

Fresh leaves, dried apricot, almonds, sesame, raspberry dressing (GF,VEG) 9.

SHRIMP SCAMPI

Over green salad with parmesan cheese (GF) 19.

MIXED GREEN SALAD

With parmesan and gorgonzola tossed in a balsamic dressing (GF,VEG) 9.

FISH & SEAFOOD 

SEARED TUNA

Fresh Pacific yellowfin in a honey chili marinate 20.

TARATOR SEA BASS

Pan seared with a lemony yogurt tahini sauce (GF) 20.

RED SNAPPER

Over creamy spinach (GF) 21.

SEAFOOD PASTA

With shrimp, calamari, basil Tomato, drizzled with a lemon Vinaigrette   21.

MEAT & POULTRY 

FILET MIGNON

8 oz. Cut with choice of red wine sauce or creamy mustard sauce 22.

GRILLED CHICKEN

Middle Eastern spices (GF) 16.

VEGETARIAN 

GYOZAS

with mushroom and leek (VEGAN) 16.

ROASTED GARLIC & RICOTTA PASTA

With walnuts olives and capers (VEGAN option with tofu) 16.

GREEN RISOTTO

Basil, leeks, mushrooms, and Parmesan (GF, VEGAN option)  16.

DESSERTS 

DARK CHOCOLATE CAKE (GF) 6.

WHITE CHOCOLATE MOUSSE (GF) 6.

CREME BRULE (GF) 6.

APPLE  CRUMBLE (VEGAN) 6.

VANILLA ICE CREAM WITH BAILEYS OR CAFE RICA (GF) 8.