Our Menus

Artichoke salad and grilled asparagus, Serrano ham with soft Gruyere cheese mousse and red wine vinaigrette

Marinated salmon with red quinoa crust served with red peas and vegetable brunoise, a soft yoghurt sauce, cucumber and papaya ice cream

Octopus carpaccio and sliced Chilean abalone served with Chiloe's potatoes salad and beans in herbs emulsion

Oysters in its shell with reineta ceviche, lime juice and vegetables chiffonade

Fresh salmon tartar, piure, husked wheat and basil on a green apple aspic, avocado parmentier and fried oysters

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 in a beetroot and mousseline mille-feuilles, king crab croquette with papaya chutney and king crab foam with fennel

Asparagus cream with orange zeste with liaison of fresh cream and crispy salmon

Clam and Chilean abalone cream with a touch of smoked bacon

Marinated and fried crab claw in a blond beer and toasted flour served with a custard apple and green apple chutney

Thermidor scallops (with mushrooms, spinach and white wine) gratined with parmesan cheese and cream

Rice pasta served with veggies and spices in a coconut milk sauce, peanut butter and coriander touches

Stuffed potato with eggplant and basil served on quinoa "pebre" and crispy rice

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

King crab ravioli served in a soft saffron and capers sauce

Shredded beef cannelloni and almonds served on a corn and basil cream

Spaghetti with creamy chicken sauce, basil, wild mushrooms and served with toasted almonds

Fettuccine served in beef stew casserole with citric touches and Parmesan cheese

Risotto with mussels, saffron and bacon garnished with Chilean abalone slices

Tagliolini in a Chiloe's flavors sauce with fresh cream and southern seafood

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 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 on a citric risotto served with scallops and shrimps with a crustacean sauce

Confit duck with spices and eucalyptus served by an asparagus and sweet quince risotto with natural juice aromatized with La Araucanía fruits

Lamb chops with almonds praline on a creamy quinoa and mushroom with a reduced red wine sauce and touches of Chiloe's black garlic

Sea bass in seafood casserole served with gaufrette potatoes aromatized with fresh coriander

Grouper roulade filled with shrimps on an herb and mushroom risotto with Azapa olive sauce

Chilean salmon covered with green olives and goat cheese on a creamy husked wheat and artichoke served in quince sauce

Tuna sautéed in puff pastry with avocado and red onion sautéed covered with tomato jam and mustard sauce

Chocolate and hazelnuts cylinder filled with creamy strawberries served with rhubarb ice cream

Orange crème brûlée filled with dried peach puree and served with homemade pistachio ice cream

Chocolate sable tart filled with nuts, lemon ganache, caramelized apple and toffee sauce

Puff pastry cake filled with banana cream and caramel sauce, accompanied by an orange and cinnamon gel

Textured pears with Chilean pisco

Custard apple semifreddo filled with orange and papaya cream, lemon gel and toasted flour ice cream

Mango sour popsicle with a fruit salad from our valleys