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MENU IN ENGLISH
The beginning
Light toasted house focaccia bread, crowned with a selection of antipasti from garden,
land & sea.
Eggplants au gratin stuffed with local cheese, baked with pasata sauce.
Fresh mix of tomato, cucumber and red onions with creamy feta cheese and lemon, mangosteen and mint dressing.
Mixed lettuce, focaccia croutons, salted pears, Iberic ham and Creole cheese marinated
with honey.
Egg omelette with local cheese and
seasonal vegetables.
Accompanied by tabbouleh quinoa salad, tapenade emulsion and avocado hummus.
Thin slices of raw meat seasoned with oil and lemon, mayonnaise and tapenade emulsion, confit mushrooms.
3 mini burgers with meats, house sauces and vegetables. Popes helmets.
The orchard
Smoked tomatoes with bell peppers burned over direct fire, served with toasted quinoa and house saltine with sprouts and chunks.
Stew of southamerican squash and orange, seasonal carrot and sapodilla, served with sunflower seeds and croutons.
Grilled garden vegetable Barbecue with
thyme honey.
Moist rice in dense vegan broth, selection of vegetables from the Cundiboyacense highlands.
Vegetable garden soup, broad beans, arracacha and Bogota spinach.
The sea
Fresh pasta flavored with a mild mussel sauce with wine and a touch of spice.
Moist tomato and vegetable rice with
assorted seafood.
Grilled white fish fillet over tomatoes, asparagus & olives, sautéed capers and rustic creole mashed potatoes.
The earth
Slow-cooked creamy sauce of pork shoulder stewed with red wine over semolina pasta and aged cheese.
Fine sirloin bathed in Andean herb chimichurri accompanied by native potato chips and stewed cubes.
Rustic mix of traditional sausage meats and pork rinds, accompanied by red onion and coriander salad, marinated in lemon juice
and crispy corn.
Traditional soup made with 5 varieties of native potatoes, chicken and corn on the cob flavored with guascas.
Grilled aged sirloin steak with smoked vegetables, fresh noodles in a creamy
romesco sauce.
Boneless chicken thighs gratin with tomato sauce and cheese on mushroom risotto.
Saffron stewed rice with smoked chorizos, pork and garden vegetables.
Chicken escalopes stuffed with cured ham, cheese and candied tomatoes in a sage butter sauce and guascas, native potatoes
and asparagus.
Finals
Cold ladybug cake with Colombian coffee, amaretto, mascarpone and buttermilk, caramelized almonds.
Crispy meringue stuffed with spiced fruits.
Vanilla cream with feijoa coulis and crumble.
Custard with curd and organic panela, crunchy with burnt sugar.
Phyllo dough cake filled with corn custard and citrus, ice cream with Arabic semolina cookie
scented with orange blossoms.
Signature cocktails
Espumante y arandanos macerados con ron.
Whisky, elixir de gulupa, tónica, corona
de tempranillo.
Vodka, licor de café colombiano y expresso excelso, dulces y amargos de canela y clavos
de olor.
Pisco quebranto con guanábanas y moras silvestres batidas.
Tequila reposado, elixir de ciruela bogotana, licor de naranja y limón, escarcha de flor
de jamaica.
Mezcal y licor de uchuvas, rocío de toronja, ají
y ahumado.
Ron oscuro hispano con majado de curuba, pimienta rosada y panela orgánica.
Aguardiente local y arandanos, amargos de citricos y bayas, rocío de mandarína.
Ginebra herbal refrescada con vermuth rojo y aroma a brevas.
Viche artesanal e infusión de feijoa, syrope de flor de jamaica y aromas de frailejón.
