Our Menus

Seafood ceviche, a combination of prawns, scallops, tuna, and abalone marinated in lime juice with fresh herbs infused with green chili garnished with fresh cilantro and crispy yucca chips.

Poached and marinated lobster tail on artichoke and purple potato mousseline garnished with beetroot vinaigrette.

Tuna carpaccio with tiger´s milk custard, served with a refreshing chili and basil custard.

Grilled marinated hearts of palm with avocado and grilled tiger prawns served with pineapple relish lime dressing garnished with toasted coconut flakes.

Tomato arugula and fresh buffalo milk cheese drizzled with extra virgin olive oil and fresh herbs.

Poached and marinated octopus served over garlic potato mousse with black olive paste

Steamed mussels in coconut milk with black beans and cilantro topped with rocoto aioli.

Black beans soup with pico de gallo garnished with crispy root vegetables, drizzled with cilantro oil.

Cream of corn soup with crunchy chicken dumplings.

Fettuccine with lobster in a coconut cream reduction with rocoto chili and pisco.

Tortellini filled with ricotta cheese and spinach served in a light tomato coulis with basil.

Braised beef and leek risotto.

Roasted rack of lamb served with grilled sweet bread son a vean ragout garnished with a carmenere reduction.

Grilled beef tenderloin served with chimichurri sauce, beetroot relish and sautéed baby vegetables.

Venison tenderloin seared served with berries compote and port wine glaze.

Grilled young chicken stuffed with red quinoa and rocoto served on chocolate mole over stewed black beans.

Grilled Big eye tuna with fava bean and cherry tomato ragout in a green curry and coconut cream reduction aromatized with lemongrass and black pepper oil

A combination of grilled beef short ribs, brisket steak, lamb chops, country sausage with grilled vegetables and roasted potatoes and a side of chimichurri sauce (for 2 persons)

A combination of vegetarian dishes from different regions of south America corn empanadas from Chile, Colombian arepas filled with cheese, potato croquets filled with black bean and chili paste from Peru, zucchini fritters from Argentina, and mushroom humitas from Venezuela.