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Our Menus
Lunch + Dinner
Cold Starters
Artichoke salad and grilled asparagus
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Artichoke salad and grilled asparagus, Serrano ham with soft Gruyere cheese
mousse and red wine vinaigrette
Marinated salmon
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Marinated salmon with red quinoa crust served with red peas and vegetable brunoise, a soft yoghurt sauce, cucumber and papaya ice cream
Octopus carpaccio
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Octopus carpaccio and sliced Chilean abalone served with Chiloe's
potatoes salad and beans in herbs emulsion
Oysters in its shell
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Oysters in its shell with reineta ceviche, lime juice and vegetables chiffonade
Fresh salmon tartar
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Fresh salmon tartar, piure, husked wheat and basil on a green apple aspic,
avocado parmentier and fried oysters
Black tea smoked tuna salad
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Black tea smoked tuna salad with green beans, cherry tomatoes, native potatoes
and small vegetables flavored with soft jerez and black olives vinaigrette
King crab trilogy
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King crab in a beetroot and mousseline mille-feuilles, king crab croquette with papaya chutney and king crab foam with fennel
Hot Starters
Asparagus cream
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Asparagus cream with orange zeste with liaison of fresh cream and crispy salmon
Clam Cream
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Clam and Chilean abalone cream with a touch of smoked bacon
Marinated and fried crab claw
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Marinated and fried crab claw in a blond beer and toasted flour
served with a custard apple and green apple chutney
Thermidor scallops
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Thermidor scallops (with mushrooms, spinach and white wine) gratined with parmesan cheese and cream
Vegetarian and Vegan
Rice pasta
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Rice pasta served with veggies and spices in a coconut milk sauce, peanut
butter and coriander touches
Stuffed potato with eggplant
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Stuffed potato with eggplant and basil served on quinoa "pebre" and crispy rice
Avocado Carpaccio
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Carpaccio of avocado with chickpea croquette, spinach and dried fruits served
with a salad composed of a variety of lettuce and an emulsion of black garlic
Pasta & Risotto
King crab ravioli
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King crab ravioli served in a soft saffron and capers sauce
Shredded beef cannelloni
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Shredded beef cannelloni and almonds served on a corn and basil cream
Spaghetti with creamy chicken sauce
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Spaghetti with creamy chicken sauce, basil, wild mushrooms and served with toasted almonds
Fettuccine
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Fettuccine served in beef stew casserole with citric touches and Parmesan cheese
Risotto
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Risotto with mussels, saffron and bacon garnished with Chilean abalone slices
Tagliolini
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Tagliolini in a Chiloe's flavors sauce with fresh cream and southern seafood
Meats
Angus steak
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Angus steak with a soft touch of crispy bacon served with artichoke puree, small
vegetables, crispy potatoes nest with a delicious wild mushrooms sauce in a natural beef
reduction
Slow braised beef short ribs
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Slow braised beef short ribs in carmenere wine, covered with a dried fruit crust
and lemon zeste, served with vegetables "charquicán" (mashed potatoes and pumpkin)
and a touch of fresh basil
Hake with dehydrated vegetables
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Hake with dehydrated vegetables on a citric risotto served with scallops and shrimps with a crustacean sauce
Confit duck
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Confit duck with spices and eucalyptus served by an asparagus and sweet quince risotto with natural juice aromatized with La Araucanía fruits
Lamb chops
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Lamb chops with almonds praline on a creamy quinoa and mushroom with a reduced red wine sauce and touches of Chiloe's black garlic
Fish and Shellfish
Sea bass
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Sea bass in seafood casserole served with gaufrette potatoes aromatized
with fresh coriander
Grouper roulade
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Grouper roulade filled with shrimps on an herb and mushroom risotto with Azapa olive sauce
Chilean salmon
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Chilean salmon covered with green olives and goat cheese on a creamy husked wheat and artichoke served in quince sauce
Tuna sautéed
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Tuna sautéed in puff pastry with avocado and red onion sautéed covered with tomato jam and mustard sauce
Desserts
Chocolate and hazelnuts cylinder
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Chocolate and hazelnuts cylinder filled with creamy strawberries served with rhubarb ice cream
Orange crème brûlée
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Orange crème brûlée filled with dried peach puree and served with homemade pistachio ice cream
Chocolate sable tart
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Chocolate sable tart filled with nuts, lemon ganache, caramelized apple and toffee sauce
Puff pastry cake
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Puff pastry cake filled with banana cream and caramel sauce, accompanied by an orange and cinnamon gel
Textured pears
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Textured pears with Chilean pisco
Custard apple semifreddo
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Custard apple semifreddo filled with orange and papaya cream, lemon gel
and toasted flour ice cream
Mango sour popsicle
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Mango sour popsicle with a fruit salad from our valleys