Postres

Fettuccine pasta with salmon in a tomato and fine herb sauce and furikake

Zarandeado grilled salmon with house adobo, served with mixed greens.

Grilled salmon with house adobo, served with risotto and creamy avocado

Northeastern-style grilled octopus in a dried chili adobo, with pork roast risotto, pork belly chicharrón, chickpeas and macha sauce

Pork shank in a red wine sauce reduction, served with truffle fries with Parmesan cheese and parsle

Northern-style pork shank cooked in a three-chili adobo, served with refried beans, grilled panela cheese, avocado and pickled onion

Confit pork rib seasoned with herbs and spices, served with cucumber and pickled habanero onion salad

Beef fillet with piquin Spanish sauce with glazed baby carrots and mashed potatoes

Chicken breast wrapped in bacon with spinach and chard, served with fettuccine and a hint of almond

Steak burger patty on a cheese crust, bacon, avocado and french fries

Shrimp sautéed in butter on a bed of curry noodles with macha sauce aioli and chorizo

Grilled Angus skirt steak served with guacamole and grilled panela cheese

(350 g) Grilled Angus Choice ribeye with gratinated cheese and shrimp zarandeados (grilled with a special marinade)

(350 g) Grilled Angus Choice ribeye with a cocoa and dried chili rub, preserved garlic honey, served with mashed potatoes

(350g) Grilled Angus choice ribeye with seared chili, spring onions, house sauces and tortillas