Chef a Domicilio en Sabaneta

Ceviche peruano: pescado blanco marinado en jugo de limón, ají, cebolla roja y cilantro

Anticuchos: brochetas de corazón de res marinadas en ají panca y especias, asadas a la parrilla

Causa limeña: capas de puré de papa amarilla, con ají amarillo y rellenas de pollo

Chupe de pescado: sopa de la pesca del día con papas, queso fresco, habas, salsa criolla y especias

Lomo saltado: trozos de carne de res salteados con cebolla, tomate, ají amarillo y servidos con papas fritas y arroz

Ají de gallina: pechuga deshilachada en una cremosa salsa de ají amarillo y nueces, acompañado de arroz

Seco de res: estofado cocina por 6 horas en una salsa de cilantro y especias, acompañado de fréjoles y arroz

Suspiro limeño: dulce cremoso hecho con leche condensada, yemas de huevo, azúcar y merengue

Tres leches: bizcocho esponjoso,bañado en una mezcla de tres tipos de leche y cubierto con crema batida

Empanadas de pipián

Ensalada de palmitos

Encocado de pescado, puré de yuca

Posta cartagenera, arroz con coco titoté

Dulce de cidra y helado de guayaba

Shredded meat empanadas accompanied by pickled avocado

Aborrajados breaded ripe plantain stuffed with fresh cheese

Marranitas green plantain stuffed with chicharrón accompanied with sauce of suero, cucumber and garlic

Cassava dough carimañolas stuffed with meat in stew or cheese

Yellow corn arepitas from boyacá stuffed with momposino cheese

Posta cartagena in panela sauce with coconut rice, patacones and avocado

Vallecaucano style chop (pork or chicken) with sweet chili honey, potato wedges and garlic buttermilk sauce with cucumber

Baked pork bacon with cape gooseberry and passion fruit sauce. spiralized yuccas and pea puree

Tolima suckling pig* shredded baked pork with rice and peas on crispy pork skin with pickled vegetales

Marialuisa cake vanilla cake filled with arequipe coffee and dulce de moras

Colombian artisan wafers cookie filled with arequipe, whipped milk cream, fresh cheese, berries and hibiscus flowers

Pandebonos filled and sweet guava cake

Tres leches dessert with ducale biscuits and milo

Colombian rice pudding with cinnamon

Skillet slow rising naan bread with tzatziki and chickpea hummus with tahini and parsley

Bruschettas of candied uvalina tomatoes on sourdough bread with balsamic vinegar in blueberry reduction, fresh basil, thyme leaves and emmental cheese

Spiced beef stuffed tomatoes melted feta cheese accompanied by crispy pita bread

Chickpea falafel accompanied by truffled garlic mayonnaise

Supplì al telefono: rice croquettes filled with mozzarella

Mezclúm, caramelized onion, dried tomatoes green apple, cashews, pepper jack cheese and balsamic reduction

Classic caprese fresh basil, uvalina tomatoes, buffalo mozzarella, honey balsamic reduction and olive oil

Cucumbers, olives, tomatoes, arugula, olive oil and feta cheese

Minced beef flat moussaka organic aubergines, nutmeg and herb bechamel sauce, feta and parmesan chees

Pappardelle with chicken and truffled portobellos organic baby spinach, tarragon-infused béarnaise sauce and parmesan

Greek beef and pork flatbread gyros with pickled vegetables, green apple, artisan pita bread, tzatziki and baked potatoes with sweet paprika sauce

Salmon marinated with citrus and mediterranean spices greek yogurt, cucumber and mint sauce with fettuccine al burro

Kofta (arabic beef or lamb meatball) almond jasmine rice and sweet potato sticks in yogurt and dill sauce

Artisanal ravioli stuffed with basil, tomato and mozzarella cheese accompanied by demi glacé sauce of red wine and baked chata

Mango and peach tartlet artisanal crumble base *with sugar free option. without wheat flour

Cinnamon roll cookie with vanilla ice cream, white chocolate and cream cheese frosting

Traditional tiramisu with artisanal biscottis soaked in coffee and mascarpone cream cheese and sweet wine

Crema catalana with almond cookie crumble

Tiradito de róbalo, leche de tigre de borojó

Arepa de maíz, mantequilla ahumada y perlas de hogao

Chicharrón crocante, cremoso de cayeye

Trucha curada, suero de ají topito

Morrillo en 2 cocciones, salsa de tamarindo y panela, puré de yuca

Pescado blanco, arroz meloso de plátano, crocante de granos andinos

Crema de lulo, crocante de maíz

Yellow corn arepitas from boyacá stuffed with momposino cheese

Shredded posta tacos in green plantain tortilla with pickled red onion

Shrimp empanadas accompanied by pickled avocado

Fried costeño cheese fingers and tree tomato jam *soft spicy

Grilled sweet corn with cilantro butter, quesito crumble, sopó cheese, and pickled sweet bell pepper

Encocado of white fish and shrimp with green plantain chips and coconut rice

Lomo viche encebollado with aguardiente and yellow potato croquettes with sopó cheese: steak cooked with onions and aguardiente, served with yellow potato croquettes and sopó cheese

Breaded sea bass fillet with coconut sauce and yucca purée: breaded sea bass fillet served with coconut sauce and yucca purée

Battered prawns with mango and rocoto pepper sauce and crispy costeño cheese and green plantain purée: battered prawns served with a mango and rocoto pepper sauce, accompanied by crispy costeño cheese and green plantain purée

Smoked pork rib with tamarind sauce and mote arepa nachos with red and green pepper picadillo: smoked pork rib served with tamarind sauce and mote arepa nachos topped with a red and green pepper picadillo

Crêpe of calados bananas with national chocolate sauce and whipped cream: crêpe filled with bananas cooked in syrup (calados), served with national chocolate sauce and whipped cream

Coconut cake filled with coconut cream and rum ice cream: coconut cake filled with coconut cream and served with rum ice cream

Coffee flan with chocolate cake and coffee arequipe

Cheesecake with dulce cortado and agraz jam

Brazo de reina: vainilla cake in roll form filled with strawberries cream and white chocolate ganache

Tempura prawns and mango honey with crispy carrot straws and radish sprouts

Veal and gouda cheese arancini and wild tomato gel

Shrimp with cognac, fermented pimento, and exotic salad

Truffled sirloin tartar with potato millefeuille

Marinated pork baos, vacuum-packed and low-temperature cooked for 12 hours, with mussel eschaveches, pickled radishes, and carrot sprouts

Potato croquettes with pig's trotters and black truffle sauce

Smoked octopus in rainbow sauce in vigarde reduction

Cognac prawns with coconut cream and passion fruit sauce

Veal cannelloni confit in provençal spices, parmesan air, and basil oil

Spring rolls filled with pork crackling and shrimp, served with teriyaki reduction, sesame mayo, and smoked yellow pepper sauce

Gyozas filled with cartagenera-style braised beef, served with a coconut sauce infused with lemongrass and citrus, a tamarind sauce, and a coconut air. accompanied by a pickle of red onion, carrot, and sweet pepper

Octopus cooked at low temperature and smoked, served with chontaduro purée, yellow pepper sauce, and a colombian cider chimichurri

Spring rolls stuffed with chicharrones glazed with panela and gochujang, citrus peanut sauce, sesame mayonnaise, and teriyaki reduction

Banana stuffed with blue cheese, paipa cheese, coastal cheese, citrus sauce from guyaba sandwich

Gyosas stuffed with cartagena veal post, tamarind sauce, coconut sauce with citrus infusion, coconut air, red onion pickles, sweet pepper, and purple cabbage

San pedreño chorizo ​​risotto, 21-day-aged wanchale, seasonal vegetables, and gratin chicken breast

Lamb shank, mediterranean sauce, puree, spring onion sauce

Gnocchi in forest sauce made with bacon, beef tenderloin, mushrooms, and finished with granapadano cheese

Gnocchi with shredded lamb and goat cheese

Brisket sou vide with chocolate sauce

Veal ossobuco with tuscan sauce and pecorino risotto

Raviolo del plin stuffed with three meats: chicken, beef, and pork

Prawn raviolo, biscuit, zucchini and spinach cream and seasonal vegetable potage

Bacon sam, pumpkin puree, candied pearl tomatoes, and field peas

Creamy coconut and coffee rice, seafood mixes, dashi broth, and smoked bacon in a glass dome

Salmon with fig glaze and spicy balsamic, broccoli puree with bacon and wild asparagus

Shredded lamb and goat cheese gnocchi

Bbq pork ribs with gulupa and truffled balinese potatoes

Pork chop marinated in a citrus and spice brine for 24 hours, accompanied by an exquisite turkish sauce

Low-temperature cooked brisket in a spiced chocolate sauce, served with a creamy sweet potato purée and purple sweet potato chips

Pork tomahawk glazed with a coffee and guajillo chili sauce, served with a creamy ripe plantain rice

Pork belly glazed with panela and gochujang, served with a creamy atollado-style rice and topped with paipa cheese flakes

Pork tomahak, glazed with coffee and guajillo pepper, with creamy ripe banana and corn crumble

Vacuum-made beef ribs, which come apart by touch, bathed in a guava sauce that smells like tropics. corn and peanut foam

Glazed salmon with figs, cauliflower puree and smoked miso, sautéed bogotan spinach with white smooth and butter

Paccheri truffled in noisette butter, braised and honeyed beef belly, wrapped in its own juice, hot foam of parmigiano reggiano and accents of toasted black olive

Mango panna cotta

Candied pears with madacadamia ice cream

Chesskace red fruits

Chip cookie and pistachio ice cream

French-cut pork chop in turkish sauce

Satay de pollo salsa de many

Curri de mariscos y mango

Paquetitos de lechugas rellenos de lomo de cerdo marinado en salsa de tamarindo

Spring roll de camarones y salsa de gulupa

Woton relleno de pollo poblano, salsa de chile chipotle

Tufu y setas y langostinos, en caldo fragnte de citronela

Calamares sobre un lecho de hortalizas

Baos con san de panceta y escabeche de mejillones

Tiradito de salmon con leche de tigre de maracuya vegetales encurtidos

Tartar de atun rojo aguacate y mango

Langostinos en tempura y miel de rocoto

Lomo saltado salsa de tamarindo

Atun encostrado tataki en salsa ponzu

Sukiyaki de ternera

Yakitori de salmon, ensalada de wakame y pepino

Fideos chinos con pollo y gambas

Fideos indonesios con carne de cerdo

Arroz indonesio al curri con mariscos y pollo

Nasi goreng de gambas lomo de cerdo pollo y huevo fritos

Pollo en tempura con seamos y hortaliza

Yakitori de pollo

Tataki de ternera

Salmón encostrado en salsa teriyaki, con vegetales en mantequilla de miso

Postres especial de helado chocolate y vainilla, bizcocho tradicional lechería, y nutella

Mixtura primavera

Piña confitada con canela y helado de madacadamia

Bronie con helado de madacadamia