martes, 2 de noviembre de 2010



New Age Colombian Traditional Cuisine by former star Michelin Chef

1.Appetizer.  Ensalada de  Zapote. Zapote’s (tropical fruit) salad, with star fruit and banana guineo manzano.
2.Mango,  and Papaya in a symphony of sweet sushi rice with passion fruit vinaigrette.
3.Ensalada realmente tropical;  Red cabbage, Tomato and veggies  with fresh coconut salad, with a Lulo’s  vanaigrette.
4.Ceviche  de  pescado fresco de Taganga.  Taganga’s bay fish Ceviche  as per a Famous Peruvian Chef Gaston Acurio recipe.
5.Aguacate con queso crema y mermelada de corozos. Avocado with goat cottage cheese and berries marmale
6.Tomate orgánico relleno  de  melon y cubierto con crema de piña. Organic tomato slightly roasted stuffed with  honey dew melon and topped with a fresh pine apple sauce.
7. Guineo maduro con guisoYellow Plantain stuffed with a traditional onions and peppers stew “ahogao”.
8.Bonito con verduritas  y salsa de citricos ,  Taganga arponed tuna fish with veggies  and citrics sauce
9.Arroz de coco. Coconut and veggies rice
10.Postre DESSERT:  Tomate de arbol en su Almibar. Caramelized Stewed tamaril.o  with cheese, served with its own caramel,  and 2 more fruit marmalades.
19.000 COP per person  (includes the whole 10+ course menu) 
 Beberages not included.  *Vegetarian options and all sort of diets available upon request
Only by appointment. Booking in advance strictly needed.
AT  THE  RECEPTION DESK  or at 320 71 51 770

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