CLASSIC GAZPACHO

CARPACCIO DE CORVINA & CALAMARI CEVICHE
Sliced corvine and giant calamari in a panca-leche de tigre sauce,
mamajuana infusion with sweet potatoes croquettes

COSTILLA CON PASTEL DE ALMEJA
Braised short ribs in a membrillo chipotle sauce with a clam pastel

CARACOL CON CURRY Y FUFU
Crispy conch with guindilla curry sauce, pork belly and sweet plantain

BETABEL CON TORTA DEL CASAR
Beet salad with cucumber, pink grapefruit and baby spinach, del casar
cheese torta, and ginger vinaigrette

ESPADA CHAUFA
Grilled sword fish with rocotto coconut chaufa (mix of chorizo, shrimp, mussels
and eggs) and aji amarillo-mango saffron sauce

CORDERO BARBACOA CON TAMARINDO
Oven roasted lamb finished with ancho chile-tamarind sauce, roasted batata-cabra
puree and angel hair parsnip, dressed with rose petals

PIRAMIDE DE CARNE
Grilled beef tenderloin, breast of duck, pork loin and paprika rice with poached
egg, finished with chorizo, longaniza, green apple salad and chimichurri allioli

TERRINE DE VEGETALES
Puree of lemon grass, celery root, ginger carrots and mint green peas,
huacatay-queso fresco and a pumpkin flower saffron sauce

NATILLA DE CHOCOLATE
Chocolate custard with coffee granite and white chocolate mousse

PASTEL ROJO
Red velvet cake with requesón filling, candied orange and mamajuana sauce