SEASON MENU
STARTERS
$25.000
ESTANQUE POND
Pear, leek, and goat cheese soup.
Pear, leek, and lemongrass cream soup. Creole pear in herb preserves. Live peas in lemongrass oil. Goat ricotta cheese.
ORQUIDEARIO ORCHID GARDEN
Pickled trout, avocado, and fried naan.
Pickled rainbow trout. Creamy cheese.
Crispy oil with olives, walnuts, and herbs. Yota and apple salad. Fried seeded naan.
GUARDARNÉZ GUARDRIE'S
Green ravioli, chorizo, and gremolata.
Handmade green pasta ravioli filled with smoked chorizo, green hogao (Colombian tomato and onion sauce), and green apple. Herb and butter emulsion. Gremolata of green stems. Nasturtiums.
AUGUST - SEPTEMBER - OCTOBER
13.00, 14:00, 15:00 hs
MAIN
$45.000
CASERÍO
Braised goat, orange, couscous.
Braised goat with orange juice, honey, and ginger.
Charred onion, orange. Couscous with ginger, sweet orange peel, parsley, and mint.
SOLAR
Chicken leg and thigh, cabbage, mustard.
Free-range chicken leg and thigh, cooked sous-vide with spices and roasted. Cabbage salad with apple, scallions, and sour cream. Mustard emulsion sauce, cooking juices, and baked plantain.
MILPA (Vegetarian)
Corn tortillas, corn, zucchini, and beans.
Corn tortillas with annatto, filled with grilled oyster mushrooms, hard cheese, yota (a type of squash), and pickled onions.
Green bean and zucchini hummus. Pickled deviled beans, charred corn, sesame seeds in sesame oil and annatto. Mizunas and Descansé.
HORNILLA STOVETOP
Pears, fire honey, and lettuce.
Sourdough pizza with melted cheese and charred pears. Mixed greens salad with fire honey vinaigrette, ember-roasted grapes, leek crumble and spices, and sprouts.
DESSERTS
$22.000
PATIO
Toffee with apple and beetroot.
Moist chocolate and beetroot cake. Creole apple terrine. Toffee caramel and beetroot sauce. Creamy aerated cream.
BALCÓN BALCONY
Bread pudding, yogurt ice cream, orange blossom.
Soft sourdough bread cake with cardamom, lemon, and walnuts. Soft limoncello caramel. Orange blossom and lemon marshmallows.
ZAGUÁN ENTRANCE HALL
Eclair with annatto, orange, and poppy seeds.
Profiterole with annatto and poppy seed butter. Orange and mandarin lemon cream.
Bright orange and orange blossom. Millet in a sweet syrup with orange peel salt caramel.