Selected smoked fish mixture, over a young shoots bed and oriental seasoned vinegar.
Dressed with our avocado and citric vinagrettes.
Traditional Peruan fish dish, cooked on tiger milk over a bed of sweet potatoes.
Tasty chicken wings, acompained with an Algae Tartar sauce and a Blue Cheese Sauce. (10 units)
Corn powder round mixture, fried and served with our house fillings. The Venezuelan bread. (3 units)
Shredded Lamb on it’s juice over a roasted peppers and potatoes bed.
Our house star with piquillo peppers emulsion. (4 units)
Sautéed on the pan with green sparragus on teriyaki sauce and black ink ali oli.
With our Kimchee emulsion. (5 units)
Pork strip cut with Chop–Suey vegetables and Saffron purée.
Our house fried potatoes with hot sauce.
Our three presentations in one dish to taste the richest flavors with Melao’e Papelón, Guava and Spicy Milk sauces. (6 units)
Creamy and addictive, with a Pasion Fruit coulis and lyophilized Raspberry.
Switch the cheese for Nutella and served with Cream. (4 units)
Of Lime, both citric and sweet, with a cookie Crumble and Forest berries syrop.
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