WINTER GAZPACHO

LANGOSTA REVOLUCION CEVICHE
Lobster and shrimp, grilled pineapple, jalapeno, young coconut water infused with lemongrass and ginger, garnished with Uruguayan caviar

MOLLEJAS CON YUCA
Roasted sweetbreads served with oyster mushrooms, yuca fries, onions, frisee and membrillo sauce

JALEA
Peruvian seafood tempura–shrimp, scallop, calamari and octopus with mango-aji amarillo aioli, served with red onions and yuca fries

CODORNIZ CON LENTEJAS
Roasted quail with a stew of apples and black lentils. Served with quail egg and crispy shallots.

HIGADILLOS DE POLLO
Chicken livers served with artichokes, spinach, golden raisins, Cuban fufu, caramelized shallots and balsamic vinaigrette

TUNA RELLENA
Shrimp, crab and avocado wrapped in sliced tuna served with cucumbers in soy vinaigrette

PERA PERAL
Rioja roasted pear infused with star anise, cinnamon and ginger. Served with watercress, La Peral cheese, walnuts and a guindilla-agave vinaigrette

SOPA DE HONGOS
Mushroom soup with Peruvian potatoes, figs, Portobello, caramelized onions, drizzled with Pedro Ximenez and truffle oil. (v)

BASS CHILENO
Grilled Chilean seabass with manchego yuca mangu and a chorizo-salsa verde salad

PATO CON AREPA
Breast of duck marinated in sugar cane with confit of duck, spinach, asparagus and guava sauce served over a yellow corn arepa.

SQUID INK PAELLA
Squid ink Valencia rice infused with lemongrass, coconut milk and ginger, served with shrimp, calamari, scallops, octopus, manila clams and peas. Served with head-on shrimp and ginger oil.

CHURRASCO TEJADA
Grilled beef tenderloin topped with shrimp chimichurri. Served with mixed mushrooms and a fondue of purple Peruvian potatoes and a trio of Spanish cheeses

COCHINILLO A LA PLANCHA
Pan roasted loin of pork with quinoa chaufa and soy tamarind sauce

FABADA ASTURIANA CON CHALACO
Traditional stew from northern Spain with monkfish, white beans, chorizo, Morcilla and potatoes

ARROZ CON POLLO
Free Range chicken breast with capers and rocoto aioli. Served with Valencia paprika rice

QUINOA PAELLA
Peruvian quinoa mixed with asparagus, oyster mushrooms, green zucchini, cherry tomatoes and artichokes (v)

CHOCOLATE CORAZAR
White bittersweet and milk chocolate mousse, with mate ice cream garnished with chocolate and macadamia sauce

PEAR TRES LECHES
Traditional sponge cake with spiced white chocolate mousse and poached pear

DULCINEA
Almond cake parfait layered with mamey custard, red fruit salad and tequila lime foam, sprinkled with pumpkin seeds