SEASON MENU
STARTERS
$25.000
CHICAMOCHA
Potato mille-feuille with lamb and mustard.
Potato mille-feuille with browned butter and thyme.
Lamb salad with cucumber and herbs.
Lemon balm and fennel mayonnaise.
Pickled mustard.
CORDILLERA ORIENTAL
EASTERN MOUNTAINS
Vegetable and pork tempura with carrots and ash.
Carrot and cauliflower tempura.
Breaded pork loin.
Candied carrots and seeds.
Carrot and orange jus.
Root ash.
BOSQUE DE NIEBLA
CLOUD FOREST
Andean minestrone, Paipa cheese, and arracacha focaccia.
Black minestrone with Andean vegetables in a smoked tomato and paprika base.
Arracacha and deviled beans.
Paipa cheese. Basil and parsley.
Arracacha sourdough focaccia.
MAY - JUNE - JULY
13.00, 14:00, 15:00 hs
MAIN
$45.000
ALTO ANDINO
HIGH ANDEAN
Handmade pasta, beets, goat cheese.
Egg pasta with beetroot tincture. Stuffed with cabbage, goat cheese, and walnuts. Hazelnut butter emulsion. Labneh and sour cream. Roasted beets, caramelized cabbage. Fried bread cubes.
YARIGUIES
Sweet and sour pork cracklings, sweet tungo (a type of tamale), fresh vegetables.
Meaty pork cracklings. Sweet and sour sauce with watermelon jus, honey, golden lemon, and cumin chili pepper. Chickpeas, leek, cucumber, and yota (a type of squash). Fried plantain and rice flour fritters. Lettuce and purple mizunas (a type of lettuce).
RIO CARARE
CARARE RIVER
Trout, millet and peas, chorizo.
Mosaic trout with mambe powder, lemongrass, and activated charcoal. Creamy millet, crispy quinoa, and peas. Cilantro and chorizo emulsion. Smoked eggplant, charred broccoli.
EL HATO
Sourdough pizza, smoked chorizo, paprika.
Slow-fermented pizza with whole wheat flour. Mozzarella cheese, cream cheese. Smoked pork chorizo. Charred paprika. Oregano.
DESSERTS
$22.000
BOSQUE SECO TROPICAL
TROPICAL DRY FOREST
Chocolate, chocolate, and passion fruit cake.
Chocolate and poppy seed sponge cake. Chocolate and touli crumb topping. Chocolate and dill cream. Passion fruit coulis. Whipped cream.
UCHATA
Panna cotta, tomato, watermelon, and hibiscus.
Greek yogurt and white chocolate panna cotta. Rose meringue. Cherry tomato and Milano ice cream.
Watermelon and rosewater gel. Hibiscus mousse.
MESETA LOS SANTOS
LOS SANTOS PLATEAU
Phyllo pastry, roasted pineapple, and ricotta.
Phyllo pastry nest with butter and honey. Ricotta cheese cream with orange and walnuts. Roasted and candied pineapple. Caramelized walnuts. Frangipane cubes.