Rumors does not currently offer a confirmed happy hour. The restaurant features full food and drink menus across 55 verified items, available in full detail below.
Rumors Drinks Menu
COCKTAILS
Confesion de media noche
As smooth as a secret whispered in your ear... Rigth before the nigth comes to end
Vodka, coffee and hazelnut in creamy embrace
Susurros
It tastes like a beginning... But hides intentions
A darker Negroni. Deep, herbal, with a hint of cocoa
Primera impresion
You taste in once, and you will never forget it
Gin, passion fruit, and fresh basil. Tropical, sparkling, and bold
Rumor tropical
Smooth, but it leaves everyone talking about it
Santa Teresa 1976 rum, guava and almond.Sweet, juicy and floral
El beso amargo
Brigth and tempting. Like that kiss that shouldn't have happened
Santa Teresa 1976 rum, tangerine and cocoa
Me lo dijo el patron
Citrusy, clea, and elegant. Like when someonewho knows gives you good advice... you take it
Patron reposado, honey and floral spices
El secreto del bar
Smoky, intense, adn with a scent of the forbidden. You won't tell anyone, but you will repeat it
Mezcal, hibiscus, and spices
La ultima palabra
Warm and lasting. Perfect for those who end the nigth with strength... and style
Bourbon, maple, and bitters
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Updated August 2026
Rumors Menu
Appetizers
TABLESIDE CAESAR SALAD WITH CHICHARRÓN
Prepared at your table with homemade Caesar dressing and crispy pork chicharrón
3-WAY OCTOPUS PLATTER
Grilled with fresh herbs, tomato-marinated carpaccio, and creamy bomba rice in a seafood reduction
CORN SOUFFLÉ WITH TRUFFLED TELITA CHEESE
Fluffy corn soufflé finished tableside with melted telita cheese and crispy corn croutons
CAGE SMOKED BEEF TARTARE
Hand-cut beef tartare, smoked under a cage, with cured yolk and roasted bone marrow on the side
SECRET-STYLE PEKING DUCK CREPE
Crispy duck breast and rillette wrapped in a warm crepe, glazed with amarena cherry and honey-malt reduction
LOBSTER & OYSTER EGG ROLLS
Golden crispy rolls filled with chunky lobster and fried oysters, finished with a splash of vuelve a la vida sauce and brown butter. A serious flavor bomb
TIRADITO SALMON TANGERINE & SHISO SAUCE
Silky Ora King salmon served with a delicate tangerine and shiso sauce—subtle, fragrant, and unforgettable
TRUFFLED STRACCIATELLA CAPRESE
Steak tomatoes with truffled stracciatella and fresh basil. A bold twist on the classic
FOIE PROFITEROLE & AMARENA CHERRY
A theatrical cloud of cotton candy hides a profiterole with foie cream and amarena cherry, resting on port wine gelée—sweet, savory, and totally unexpected
RACLETTE ONION SOUP WITH COMTÉ & SHERRY
Tabletop magic—melty Comté cheese, rich onion broth, finished with a dramatic sherry flambé
SURF & TURF SCALLOP WITH BELLOTA & SEPIA CORAL
Seared sea scallops with a golden crust, topped with sepia coral and julienne of Iberian Bellota ham over roasted tomato croutons, finished with a balsamic brushstroke
CRUSTED CHATEAUBRIAND BEEF STEAK WITH MUSHROOMS
Seared all around for te perfect crust and topped whit a rich foie gras butter
Served whit wild mushrooms and bold red wine sauce
CHILEAN SEA BASS IN MISO-SHIITAKE BROTH
Grilled Chilean sea bass finished in a ligth miso broth, bok choy,enoki mushrooms
fresh shitake and grilled asparagus
CRISPY & GLAZED POMEGRANATE SALMON
Salmon whit crispy glaze Skin
ROSEMARY MARINATED ROASTED CHICKEN
1/4 chicken marinated with herbs and garlic, roasted to perfection
RUMORS CHEESEBURGER
Homemade burger, with one of three-melted cheeses, honey black peppercorn roasted bacon (optional), Vidalia onion, steak tomato, and mellow bibb lettuce
Finished in a way you’ll have to see to believe
VEGGIE LASAGNE
Layers of veggies, palm béchamel, mushroom duxelle, roasted tomato, and melty plant-based cheese
Finished in a way you’ll have to see to believe
BELLOTA PORK WITH ROMESCO PESTO
Seared Iberian bellota pork with smoked Maldon salt, and a romesco-style pesto
Main Course
WHITE TRUFFLE MUSHROOM PAPPARDELLE
Parppadelle in a reduced sauce whit porcini and wild forest mushrooms. Finished whit a hint of white truffles
RUMORS MAC & CHEESE
Goat cheese creaminess with a golden crust. Add sauteed Noisette buttered Sauteed Blue Crab on top if you’re feeling fancy
Pasta
Linguini with white sauce, tomato & bocconcini
Twirled linguini in a smooth white sauce, plated over warm tomato and finished a soft bocconcini bite
Pizza
TOMATO, PEPPERS & GOAT CHEESE
Margherita base topped whit roasted peppers, creamy goat cheese and green onion julienne
FOREST MUSHROOM & STRACCIATELLA
Wild forest mushrooms over a creamy stracciatella base, finished with a touch of truffle
HOT HONEY PEPPERONI
Glazed pepperoni over a Margherita base, finished with oregano-infused hot honey
CLASSIC MARGHERITA
Tomate sauce, fresh mozzarella and basil on a crispy golden crust
Dessert
DOUBLE SHOT VANILLA ICE CREAM PROFITEROLE WITH HOT CHOCOLATE & ROASTED FILLED ALMONDS
Choux pastry filled whit double-shot Madagascar vainilla ice cream, topped with warm chocolate sauce and roasted almond silvers
PASSION FRUIT CRÈME BRÛLÉE FLAMBÉ
Tropical creme brulee whit caramel tuile, flambeed tableside whit passion fruit liquer for a dramatic finish
ÎLE FLOTTANTE
Soft meringue floating on crème anglaise . The meringue used is baked in a bain-marie
NUTELLA LAVA CAKE IN FILO NEST
Nutella-filled molten chocolate cake wrapped in crisp Lebanese- style filo threads, baked until golden outside and melting inside. Served with your choice of our house ice creams
SMOKED BOURBON ICE CREAM, CINNAMON CORAL & BELLE HÉLÈNE PEAR
Applewood-smoked custard churned with bourbon cream, served with salted caramel, crispy cinnamon coral, and the classic Belle Hélène pear poached in red wine
Side Dish
SUN DRIED TOMATO PERSILLADE BAKED POTATO
SMOKED AND SPICY FRIED POTATO NEST
ROASTED VEGETABLES
DATE AND AROMATIC PEARL COUSCOUS
ASHED GOAT CHEESE CREAMY POLENTA
Full Menu
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