Soupe à l’oignon

(French Onion soup) Onion and French bread au gratin soup.

Crême délirante de langouste

Cream of lobster, fish and vegetables.

Veloute de Champignons avecdu Fromage bleu

Cream of mushroom with blue cheese croutons and tomato caramel.

Carpaccio de Saumon en Dressing de Sesame

Fresh, thinly sliced salmon in a dressing made of sesame, capers, lettuce and parmesan cheese.

Salade de Langouste en Mayonnaise de Mourtarde

Steamed jumbo shrimp, served over curry mayonnaise, caviar, potatoes and vegetables.

Salade Grecque

Fresh greens, feta cheese, artichokes, tomatoes, bell peppers and black olives, served with balsamic vinaigrette.

Canard a L´ Orange

A crispy duck in an orange sauce, served with mashed potatoes, mushrooms and sautéed tomatoes.

Suprême de poulet du jardin

Stewed chicken in a vegetable béchamel sauce, accompanied by fettucine.

Lapin Sauvaje aux braises

Grilled rabbit kept in a vegetable sauce and hog jowl confit.

Filet de poisson à l’étouffée aromatisée

Sea bass fillet in black olive oil, accompanied by mashed potatoes and vegetables.

Truite farcie aux champignons dans

Trout stuffed with mushrooms and served over rissoni in a champagne and tarragon sauce.

Filet de poisson aux fruits de mer

Fish filet grilled in a lobster, shrimp and mussels sauce, and served over mashed potatoes and vegetables.

Filet de saumon teriyaky

Grilled salmon served over vegetable fettuccine and mango compote, and bathed in teriyaki sauce.

Champignons aux trois fromages

Mushrooms sautéed and kept in a three cheese sauce.

Terrine de La Maison

Duck and pork terrine, with green pepper and Armagnac.

Ceviche de langouste

Jumbo shrimp ceviche with algae and avocado salad in tiger milk.

Trilogie du mer

Fish, garlic butter calamari and shrimp.

Escargots de Bourgogne

Snails served in a garlic and parsley butter sauce.

Friture de fruits de mer

Jumbo shrimp, calamari, shrimp, mussels and fish, lightly breaded, accompanied by zucchini and cherry tomatoes, and served with a spicy ricotta mayonnaise.

Langoustes au curry

Jumbo shrimp sautéed and kept in a vegetable and green apple coconut milk sauce, and served with cilantro rice.

Crabes gratines

Blue Crab meat au gratin and served with cilantro rice.

Langoustes à la provençale

Jumbo shrimp in a tomato, mushroom and black pepper butter sauce, and served with fettuccine.

Bouillabaisse San Isidro

Traditional fish soup with jumbo shrimp, salmon, calamari rings and shrimp, flambéed with Ricard and saffron.

Homard de la maison

Lobster sautéed with shrimp, calamari, tomatoes and lobster bisque, accompanied by creamy spinach and bacon mashed potatoes, and escargot stuffed mushrooms.

Queues de Homard grillée

Grilled lobster tails in a chontaduro (one of our national fruits) sauce, accompanied by creamy spinach and bacon mashed potatoes, and escargot stuffed mushrooms.

Whisky Caviar Homard

Lobster medallions in their own juice, bathed in whisky and served over creamy spinach and bacon mashed potatoes, and escargot stuffed mushrooms.

Raviolon de Homard

“Raviolis” stuffed with lobster and shrimp, in a mango curry sauce, and accompanied by a greens, crab and lychee salad.

Cote Echine de porc aux oignons caramélisés

Pork bondiola grilled with caramelized pearl onions, and served with Andean mashed potatoes and tomato confit.

Steak dans son jus aux fines herbes, assez cuit

Grilled steak accompanied by country potatoe and grilled tomato confit.

Gigot d’agneau braisé avec de la polenta liquide et des tomates confites

Braised lamb chops accompanied by liquid polenta and tomato confit.

Chateaubriand Portobelo

Steak served in a Portobello mushroom sauce and accompanied by country potatoes and tomato confit.

Pointes de Filet de Boeuf Grillées au poivre

Grilled beef cuts in a pepper sauce, served with country potatoes and tomato confit.

Camarones del Pacífico

Shrimp served in a coconut milk sauce, with plantains and a cheese dip traditional of the northern coast.

Ajiaco

Traditional soup from Bogotá, made with potatoes, chicken and corn on the cob, and served with white rice, capers and avocado.

Rissoto aux trois champignons

Risotto made with Portobello, porccini and French mushrooms, and blue cheese.

Fetuccini Primavera

Fetuccine sautéed with vegetables and served in a béchamel sauce.

Undurraga (Gewurztraminer)

Aliwen (Chardonnay)

Raymond Collection (Chardonnay)

Graffigna (Pinot gris)

Escorihuela (Viognier)

J.P. Chenet (Merlot)

Le Petit Jaboulet (Grenche/Syrah)

La Linda (Cabernet)

Marqués de Villa de Leyva (Cabernet)

Cousiño Macul A.R. (Cabernet)

Undurraga Brut

Navarro Correas Rose Brut

Santa Carolina Brut