Soupe à l’oignon

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

Crême délirante de homard

Cream of lobster, fish and vegetables.

Veloute de champignons avec croquettes du fromage bleu

Wild mushrooms soup with blue cheese croutons and tomato caramel.

Carpaccio de saumon avec dressing de sesame

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

Ceviche de homard et crevettes

Lobster madallions and shrimps marinated, scented with panka and mirasol chilli, garnished with imperial corn.

Salade Grecque

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

Moules provençal

Steamed Mussels with butter, mushrooms and tomato , accompanied with truffle scented French fries.

Crème de champignons paris avec du fromage bleu

Paris mushroom soup with blue cheese croutons and tomato caramel.

Canard a L´ Orange

Roasted duck breast served crispy with orange sauce, garnished with orange segments served with mashed potatoes and sautéed colorful swiss chard.

Lapin Sauvage Aux Sauce Chasseur et champignons

Roasted rabbit in hunter´s sauce with creamy wild rice.

Suprême de poulet truffé à la jardinière

Chicken supreme stewed in a vegetables creamy truffle sauce, garnished with fettuccine pasta.

Filet de poisson aux fru its de mer

Seasonal White fish filet with a rich lobster, shrimp and mussels sauce, garnished with mashed potatoes and vegetables.

Truite avec sauce au fromage bleu

Grilled rainbow trout with blue cheese sauce, garnished with organic salad tossed with orange vinaigrette and balsamic vinegar, avocado pearls and crispy roasted potatoes.

Salmon and red bell peppers

Grilled salmon filet, dressed with wild mushrooms sauce, garnished with roasted bell peppers stuffed with cream cheese.

Smoked Pacific Sheriff

Sheriff fish fillet (Pacific) grilled on a bed of seasonal vegetables sautéed and bathed in a smoky

panela sauce (dried sugar cane juice); fresh citrus tones.

Champignons aux trois fromages

Bottom mushrooms in a creamy gruyere, parmesan and blue cheese sauce

Terrine de La Maison

Duck and pork terrine, with green pepper and Armagnac.

Trilogie du mer

Fish, garlic butter calamari and shrimp

Escargots de Bourgignone

Snails served in a garlic and parsley butter sauce.

Foie gras au Armagnac

Home made Duck and goose liver pate scented with Armagnac brandy.

Friture de fruits de mer

Jumbo shrimps, squids, mussels and white fish, lightly breaded and garnished with Swiss chard tempura and cherry tomatoes.

Crevettes géantes à la provençale

Jumbo shrimps in tomato, mushrooms and butter sauce, served with fettuccine.

Bouillabaisse San Isidro

Traditional French soup made of fish, jumbo shrimps, salmon, squid rings and vegetables juliennes flambéed with

Ricard ® and saffron.

Crevettes Creole

Jumbo shrimps sautéed, served with creole sauce (base of tomato and onion), garnished with plantain balls stuffed with cheese (aborrajados).

Crabè gratin

Blue crab meat lightly gratinated served with green mango Carpaccio and paprika rice.

Tropical Jumbo Shrimps

Grilled Jumbo Shrimps, garnished with mashed potato balls stuffed with rice,dressed with mango and avocado sauce.

Homard de la maison

Lobster tail sautéed with shrimps, calamari, tomatoes and lobster bisque, garnished with creamy spinach and bacon, mashed potatoes, and mushroom stuffed with escargots.

Raviolon d’homard

Rice Pasta sheath stuffed with lobster medallions and shrimps, in a mango curry sauce, garnished with hearts of palm and lychee salad.

Macadamia lobster

Grilled Lobster tail over native mashed potatoes bathed with macadamia nut sauce.

Béarnaise Lobster

Grilled lobster tail, served over organic mashed potatoes and dressed with tarragon sauce.

Homard Newburg

Langosta salteada con agridulce de piña, naranja y bisque.

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.

Chateaubriand Portobelo

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

Carre d’agneau au romarin

Costillar de cordero aromatizado con mostaza a la antigua y romero, acompañado con cous-cous y lenteja rosada.

Steack de bouef au poivre

Lomo de res parrillado con salsa a la pimienta, servido con papa campesina y tomate confitado.

Duet de point de bouef et homard

Dueto de lomo de res y langosta con reducción de Merlot y chalotas asadas.

Cuchuco soupe de blé

Typical soup from the region of Boyacá, based on wheat and pork backbone.

Filet de poisson andine

Grilled Sea Bass, on a bed of Andean potatoes and creole sauce (tomato, onion).

Rissoto aux trois champignons

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

Seasonal vegetables tempura

Served with balsamisc reduction.