Meat & Poultry
Capellos De Pechuga Organica
chicken breast medallions with mofongo timbalitos, garlic confit
and saffron blend
17.00
Suprema De Aves Con Cabrales
chicken supreme served with sauteed spinach sprinkled with ajiles
mojilis and cabrales reduction
18.00
Magret De Pato
duck magret over boniato qunelles and catalan spinach topped with
dry berry infusion
23.00
Filloa De Terenera Asada
roasted veal tenderloin and vegetables cannelloni in a wild oregano
aroma mornay
17.00
Scaloppine De Ternera Sorrentina
veal scallopine with eggplant, spinach & mozzarella gratiné
19.00
Paillard De Cerdo Aligno
pork tenderloin paillard over moro cristiano on a bed of black bean broth
and pickled jalapeno bouquet
17.00
Chuleta De Cerdo Con Arroz Y Grandules
grilled pork chop with granny apple and cider reduction alongside
rice and caribbean peas
18.00
Churrasco A La Parrilla
grilled skirt steak and yuca frites with green chimichurri sauce
21.00
Steak Diana
shell steak with shallots and madeira wine reduction over sweet plantain
tajadas
28.00
Cucucrucho De Cordero
lamb tenderloin in filo accompanied
by caribbean viandas and peach-fresh mint gele
28.00
