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Cabrito Chicamocha

Boneless goat leg, marinated 24 hours with the recipe of grandmother Leonor, cooked 24 hours at low temperature, bathed with a demi-glace sauce of its bones, on mashed potatoes, cherry tomatoes confit, arepa ground and asparagus.

Reservar

Pork belly

Marinated with spices and cooked at low temperature 18 hours accompanied with roasted ripe plantain puree and roasted eggplant, tamarind sweet and sour sauce and hot vegetables. Reservar

Stir Fried Rice

Rice cooked steamed with ginger and sautéed in Wok with dry pork and chicken breast, fresh vegetables cut in julienne (peppers, broccoli, onion, carrot, zucchini and husked corn), ginger, chili paste and garlic , seasoned with soy sauce and pineapple guarapo teriyaki sauce. Reservar

Striploin Steak

Colombian beef cooked at low temperature, roasted on the grill and basting with butter flavored with thyme Rosemary and garlic and accompanied by potato and green mezlcum salad, cherry tomatoes and extra virgin olive oil vinaigrette reduction of balsamic vinegar. Reservar

Salad Maíz Pelao

Sautéed mushrooms with grill corncob grains, roasted peppers, cubes of Paipa D.O. cheese, green mezclum, cherry tomatoes, avocado and extra virgin olive oil vinaigrette and balsamic reduction. Reservar

Chicken Fingers

Deep Fried chiken breast cover in panko with fried potatos cherry.

Egg & Potato Soup

Soup with milk, potato and boil egg corn arepitas.

Almojabana Pudding

Traditional Sour & Sweet bread pudding filled with Veleño D.O. Guava paste accompanied by Floridablanca Milk Caramel foam and Vélez cheese foam and Mogotes guava jelly. Reservar

Cheesecake

Velez cheese cake, buttermilk and cream cheese, Berlin biscuit base, reduction of Zapatoca blackberry liqueur, sweet blackberry, and wild blackberries impregnated in syrup. Reservar