Starters 
  
  
Vegetable and fine herbs cream soup of the day

Garden salad with organic vegetables,
fried crunchy wontons filled with local vegetables and Andean cheese

Crunchy wontons with a contemporary touch,
filled with scallops, cheese and vegetables from our garden,
local chili peppers and mayonnaise scented with marigold

Classic Harry Cipriani styled beef carpaccio,
balsamic glaze and light pesto

Main Courses

Raviolis stuffed with organic eggplant and zucchini,
mushroom ragout, rustic pesto cream

Sautéed scallops in ginger butter and lemon grass,
over homemade sweet potato raviolinis 

Grilled shrimps in honey,
accompanied by rustic mashed Andean tuber, scented with tarragon

Crunchy chicken drumettes “ají de gallina” style,
tropical fruit chutney, white rice

Modern style pork “chicharrón”, sweet potato glaze,
classic small salad, molasses honey sauce, local aroma
 
Lamb chops, traditional “Seco” sauce
and Thai influences, rustic mashed potatos
 
Creole style beef tenderloin, onion, tomato,
white rice and home made fried potatoes

Our Trout Selection 

Salmon trout sashimi with Andean aroma,
accompanied by regional vegetable pickles, regional style Soy sauce

Salmon trout tartar, Mediterranean influence,
classic mustard lightly emulsion with fine herbs 

Peruvian “cevichito” trout tartar with local flavorings 

Memories from the French Cuisine
Salmon trout “tarte tatin” served with leeks caramelized with pineapple

Desserts

Crispy passion fruit, tropical fruit aromas
Apple custard tulip, light cream local fruits

A mousse styled Andean temptation of quinoa, bitter chocolate sauce

Home made ice creams and sorbets, original flavor using local ingredients