Chef Alonso Canales

ONION SOUP: based on beef broth, flavored with white wine and thyme, with toasted bread with melted cheese

VICHYSSOISE: cream of leeks and cream

COQ AU VIN: chicken with red wine

BEURRE BLANC FISH: BEURRE WHITE FISH: Grilled fish fillet, with mushrooms, onion and butter, accompanied by vegetables and anna potatoes

BOEUF BOURGUIGNON: beef stew with red wine, garlic, carrots, onion and salt

TARTE TATIN

CREPES

Cheese and vegetable skewers

Tomato soup

Grated potato gratin with chives, cheese and meat

Caramelized chicken with cashew seeds: half a roasted chicken, caramelized with cashew seeds, accompanied by coleslaw salad and waffles

Shredded pork: Accompanied by rice with almonds and vegetables

Tbone: with crispy onions, cold coriander sauce and accompanied by roasted potatoes au gratin

Rib eye: Marinated with local spices and grilled, with garlic butter and rosemary

Cheese and blackberry cake

Rum Tres Leches Cake

Patacones

Shrimp ceviche

Fish ceviche

Fish with spicy coconut

Mixed seafood platter

Rondon: fish soup with coconut milk, thyme, shellfish and vegetables

Rice and beans with chicken: rice and beans mixed and cooked with coconut milk, caramelized chicken with vegetables in coconut and tomato sauce

Coconut flan

Plantintart

Chicken soup with vegetables

Seafood soup

Patacones with ground beans and cheese

Fried yucca

Empanadas

Fish with Creole tomato sauce

Gratin rice with heart of palm

Casado: typical dish based on rice, beans, mincemeat, salad, ripe plantains and a type of meat to choose from: meat in sauce, chicken in sauce, beef steak with onion, pork chop or grilled fish fillet, we have vegetarian option

Olla de carne: typical beef soup, vegetables and natural species

Coconut cajeta

Rice pudding

Fruits salad with ice cream

Fried ceviche

Tiradito of sea bass and mandarins

Shrimp and avocado tartare

Oysters with hearts of palm ceviche and sweet corn

Spicy blackened octopus, with sautéed potatoes and green beans

Sea bass with sun-dried tomato pesto, over fresh handmade pasta

Lobster with garlic and pepper with whiskey cream, accompanied by pejibaye and vegetable risotto

Tuna seared with gomashio, over wild rice and braised shitake mushrooms

Marlin fillet, with seafood sauce, cassava sticks and coleslaw salad

Banana flambéed with rum, with peanut butter ice cream

Ice cream cake

Mini vegetable tartlets

Seasonal vegetable antipasto, with tempeh and cashew seeds

Beetroot carpaccio, mushrooms and balsamic sauce with vegan cheese

Pasta with vegan cashew cheese

Vegan Asian soup

Zucchini canoes with seeds, vegetables and almond milk cream

Breaded cauliflower, sour style, with sautéed mix of cabbage and onions

Tempeh bbq, with roasted potatoes and vegan coleslaw salad

Black bean brownie with vegan ice cream

Banana flambé, with coconut cream and brandy

Shrimp skewers with jalapeño salt

Pejibaye cream

Antipasto of cold cuts, local cheeses and seasonal vegetables

Mahi mahi with a pistachio crust and mango chutney, accompanied by grilled zucchini and yucca puree

Braised chicken fillet on white wine mirror, mojo potatoes and mini vegetables

Lamb in port sauce and plums, on aromatic rice with vegetables

Beef with spice crust, accompanied by roasted potato and roasted broccoli

Coconut caramel flan

Banana and peanut butter pie with cinnamon ice cream

Aperitivo: Tostadas de pan de limón con Salmon ahumado

Aperitivo: Hummus de garbanzo y aguacate con crudite de zanahoria

Sopa picante de lentejas rojas

Corvina a la mantequilla de limón y albahaca, con pasta al ajo y pimienta

Lomito de res envuelto en pasta con gravy de hongos portobello, acompañado de mini vegetales al vapor y papas Anna

Pudding de chocolate caliente con crema fría de brandy