A non-traditional tropical fruit and trout tempura in a warm mango
and passion fruit sauce
A new, light indulgence: chicken dumplings in a smooth mango chutney
Our unique version of trout carpaccio served in a yellow aji, orange
and fine herb mixture
A sampling of local products: tarte tartin with organic confit tomatoes, eggplant caviar with mascarpone, caramelized onions and pesto oil
To explore different flavors, the Oriental Variety Plate: Vegetarian spring rolls, beef wontons in a coconut milk reduction, and chicken and ginger rolls, all served
with sweet-and-sour and sesame sauces
Juicy beef kabobs in a teriyaki and sauco reduction
Something out of the ordinary:Crunchy chicken pieces with a delicate citric Thai sauce
Delicious shrimp and fine herbs in a crunchy shell served with a thai sauce and seasonal fruit
Salads
A delicious salad of shrimp sautéed in a honey-mustard sauce served on a bed of organic lettuce leaves with tropical fruit and dressed with a light vinaigrette
Chicken strips served with organic greens and a tropical fruit vinaigrette
A new version of a classic: organic greens with strips of sautéed beef marinated in orange Thai sauce, carrots, bell peppers, toasted peanuts and dressed in a flavourful aioli and honey sauce
Fresh soups
Comforting chicken and vegetable soup
spiced with tarragon and sage
Our flavorful cream of the day made with regional vegetables
Main dishes
Creamy parpadelle with slices of marinated beef, organic confit tomatoes, arugula, mushrooms and garlic chips in a creamy white wine sauce
Zucchini and eggplant ravioli in mushroom and herbal sauce with organic confit tomatoes
Spaghetti with sautéed chicken and organic vegetables in a mildly spicy curry
and coconut milk sauce
Beef ribs served with local potatoes stuffed with Andean cheese, arugala and mint in a teriyaki and balsamic vinegar reduction
Tender beef served with a creamy artichoke heart risotto in a light red wine reduction
Delicate chicken stuffed with organic vegetables, Andean cheese and bacon,
served with creamy lemongrass risotto and fruit chutneys
Juicy trout poupiette and roasted Andean potatoes with organic greens in a teriyaki and aguaymanto vinaigrette
Grilled shrimp in a honey-mustard sauce served with herbal mushroom risotto with a touch of wasabi
Desserts
French-style hot chocolate ganache with aguaymanto sauce and ice cream
A sweetness explosion! Our mango trifle with ice cream and caramel
Our seasonal fruit mousse served with a brownie and bathed in chocolate sauce
A refreshing fruit salad with ginger and mint, to wake up your senses!
