FINGER FOOD AND HORS D’OEUVRE
Beef Short Ribs Tapas:
Slow cooked short ribs served on toasted sourdough, topped with pickled, pearl onions, chives and demi-glace
Mushrooms Arancinis:
Creamy mushroom risotto balls, topped with creamy pesto and Zetas seasoning.
Empanadas:
Chilean empanadas, filled with slow cooked beef, onions and eggs. Served with homemade Chimichurri. (Vegan option available)
Oysters a la Parmesana:
Baked oysters with white wine reduction, lemon zest, parmesan cheese topped with cold pressed cilantro oil, merken and greens.
Italian Bruschetta:
Crispy ciabatta, toasted with olive oil and herbs, topped with mozzarella di bufala, olive tapenade and roasted cherry tomatoes, served with balsamic reduction and watercress. (Vegan choice available)
Tuna Tartar and Plantains:
Fresh tuna, shallots, chives marinated in lemon juice and soy sauce, served in a fried plantain shell with avocado foam.
Mini burger:
Wagyu hamburger, caramelized onions, sriracha aioli and cheddar cheese. Served on a toasted Hawaiian brioche.
Sopaipillas con Pebre:
Classic fried pumpkin Chilean dough, topped with pork tenderloin. Served with Chilean Pebre sauce.
Choripan:
Homemade datil pepper grilled chorizo, herb aioli, fresh romaine, pickled onions, chimichurri, and tomatillos. Serve in a toasted baguette.
Charcuterie Board:
5 cheeses (Chef’s selection), 4 meats, toast points, Italian olives and crackers.
Soups:
Creamy Mushroom Soup:
Roasted shiitake, crimini and oyster mushroom with fresh herbs. Made with a porcini broth. Served with mushroom tapenade, bruschetta and aromatic oil.
Vichyssoise and Langostinos Soup:
Poached leeks and potatoes, blended with coconut cream, topped with fresh langostinos tartar.
Crema de Almejas:
Fresh clams, cleaned and sautéed with garlic, leeks and flambeed with white wine. Served with croutons and salsa verde.
Creamy Corn and Basil Soup:
Sauteed corn with butter, chicken broth, blended and finished with coconut cream and fresh basil. Served with tomatillos salad and toast points.
Salads:
Cesar Salad:
Organic romaine, sourdough croutons, parmesan cheese. Served with house made caesar dressing.
Watermelon, Cucumber, Feta and Mint Salad:
Fresh watermelon marinated with olive oil, lemon juice and fresh mint. Topped with cucumbers and feta cheese.
Summer Salad:
Arugula, watercress, strawberries, cucumber, green apple, pineapple and celery, served with mango dressing and topped with housemade croutons.
Appetizers:
Mejillones al Ajillo:
Fresh mussels cooked with garlic butter and white wine, cilantro and chile ancho. Served with herbs bruschetta.
Octopus:
Octopus sashimi style, served with spicy sweet potatoes puree, creamy cucumber tartar and herbs salad.
Salmon Tiradito:
Thin slices of raw salmon, served with yellow pepper leche de tigre, cilantro jelly. Topped with fresh jalapenos, radish and watercress salad.
Classic Peruvian Ceviche:
White fish (fresh catch), marinated with leche de tigre, served with romaine lettuce, cancha, sweet potato puree, topped with red onion and cilantro salad. Served with toast points.
Beef Tartar:
Small cubes of beef tenderloin, shallots, chives, capers, queen olives, marinated with french classic vinaigrette. Served in a crispy sourdough toast.
Beef Skewers:
Marinated cubes of beef, bell peppers and red onions. Served with smoked sweet peas puree. (Vegetarian option available)
Zucchini Roll:
Poached zucchini, stuffed with Italian burrata, smoke peppers, basil, olives, chives and watercress. Served with balsamic reduction.
Carpaccio of Vegetables:
Tomatoes, cucumber, radish and carrots carpaccio, served with spring salad, capers and goat cheese.
MAIN COURSE:
Fillet Mignon:
Grilled beef tenderloin, finished with butter bath and herbs, smash potatoes muselina, carrots coulis and seasonal vegetables (rainbow carrots, asparagus or crimini mushrooms). Served with classic demi-glace.
Beef Steak and 4 Cheese Risotto:
Perfectly cooked ribeye in rosemary butter, smoked with apple wood, served on top of 4 cheese risotto, cabernet sauvignon glaze. Topped with dehydrated spinach.
Brisket and Sweet Potatoes:
Slow cook brisket, served with sweet potatoes puree, poached leeks and porcini demi-glace.
Corvina and Smash Bacon Sweet Peas:
Sous vide corvina with lemon butter, mashed sweet peas and bacon and black butter sauce. Topped with sautéed langostinos .
Sea Bass Vegetable Stew in Clams Broth:
Pan seared sea bass with curry and lemon salt, shallots, edamame beans, carrots and cherry tomatoes stew. Served with clams broth.
Crumble Baked Salmon:
Pan seared and baked salmon, topped with basil, parmesan crumbles. Served on top of corn sauce, topped with tomatillos and nameko mushrooms.
Funguy Risotto:
Arborio rice cooked in mushroom broth, finished with shiitake, porcini, cremini and nameko mushrooms. Topped with parmesan and fresh herbs.
Just Veggies Dish:
Vegetable stew served on top of a confit fingerling potatoes, topped with fresh chives and cilantro sauce.
Desserts:
Creme Brulee
Tiramisú
Pears in Red Wine
Panna Cotta
Profiteroles de Vainilla