Chef Andrés Vergara

COCTEL DE CAMARÓN TRADICIONAL Mix fresh shrimp marinated in lemon and onion with a touch of cilantro in a traditional Cartagena sauce

CEVICHE DE PESCADO Thin cuts of white fish cooked in lemon, leche de tigre, coconut and pepper accompanied by green mango, peppers and onion

POSTA CARTAGENERA Thin cuts of meat simmered in a sweet and sour sauce based on panela and cocacola

WHITE FISH IN CORIANDER SAUCE Caribbean lobster tail, in a white cilantro and caper sauce, on a base of yuca and caper ragout and crispy onion

CHICKEN BREAST IN GARLIC CREAM chicken breast in a creamy garlic sauce roasted with creole potato shells (native potato) with cheese sauce

MOUSSE DE MARACUYA: Mezcla cremosa de puré de maracuya del caribe y crema batida de textura suave y agradable

BOCADITOS DE QUESADILLO: queso fundido con dulce de guayaba en una galleta crocante de mantequilla

CAPRESSE SALAD Variety of cherry tomatoes with mozzarella d bufala cheese on a bed of pesto sauce, dressed with a balsamic reduction, extra virgin olive oil, salt and pepper

TRADITIONAL CAESAR SALAD Mix of lettuces accompanied by bread croutons spiced with fine herbs, in the traditional caesar dressing with a base of anchovies and parmesan cheese

TAGLIATELLE AMATRICCIANA Fresh homemade pasta in a base of Neapolitan sauce, pork belly and pecorino cheese with a touch of peperonccino (spicy)

TAGLIATELLE CARBONARA(traditional) Fresh homemade pasta in a creamy sauce made in the traditional way, smoked bacon, eggs and black pepper are homogeneously mixed to give life to this delicious sauce

TAGLIOLINI D MARE Fresh homemade pasta in a red sauce made with tomatoes, seafood such as mussels, prawns, snails, anchovies and white wine with a touch of parsley and black olives

SEMI FREDDO FRUTTI ROSI Creamy mixture of red fruits and lightly frozen whipped cream with a creamy and slightly gelatinous texture

CIOCOLATTO MOUSSE: A creamy mixture of semi-bitter chocolate and whipped cream with a smooth and pleasant texture

CEVICHE DE PESCADO Thin cuts of white fish cooked in lemon, leche de tigre, coconut and pepper accompanied by green mango, peppers and onion

PRAWNS BASKETS Crispy plantain basket stuffed with prawns sautéed with garlic, peppers and cointreau in a passion fruit reduction

Risotto of the sea Creamy rice simmered in a bisque, seasoned with parmesan cheese, pepper and a touch of spices accompanied with snail, squid, mussels, shrimps and octopus sautéed in white wine and parsley

MARACUYA MOUSSE: Creamy mixture of Caribbean passion fruit puree and whipped cream with a smooth and pleasant texture