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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

Baked fish

Fish fillet cooked in the oven, mashed potatoes with yellow pepper paste accompanied by salad of green mix with cherry tomatoes with extra virgin olive oil vinaigrette and balsamic reduction. Reservar

Chicken in the oven

Supreme of chicken accompanied by mushrooms and sautéed vegetables and with a chicken wings and pork sauce infused with citron and ginger. Reservar

Colombian Fish and Seafood stew

Pacific Colombian fresh fish, prawns and octopus cooked in a sofrito of roasted tomatoes, onion, carrot and roasted peppers with chili paste, accompanied by patacones. 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

Pork Ribs

Pork ribs marinated in brine with spices, cooked at low temperature for 18 hours, glazed with BBQ sauce, accompanied by arracacha puree and Green mezclum with cherry tomatoes. Reservar

Roasted Chicken

Half chicken marinated in fine herbs and grilled with citrus notes on a bed of potatoes with rosemary, hot veggies and BBQ sauce from Guava paste Veleño D.O. and Ron 8 years old Colombian.

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

Trip Tip – Sirloin Bottom

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

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

Chocolate Ayaco

Ayaco is a traditional fresh corn dough mix with 70% Colombian chocolate and steam in a corn husk leaf, salted caramel ice cream, crunchy peanuts, ice coffe sauce and bathed in hot chocolate sauce.

Reservar

Pineapple Textures

Lebrija pineapple in three textures, roasted on the grill with panela and cardamom melao, home-made roasted pineapple ice cream and pineapple brunoise impregnated with ginger syrup, San Gil arepa crumble and panela toffee with rum Colombian añejo. Reservar