STARTERS

raw almond and watermelon soup, infused oils, garlic
steamed Ticuantepe asparagus, hollandaise, fresh goat cheese
beetroot purée, toasted hazelnuts, herbed yoghurt and z'aatar
gravlax, crushed avocado and mustard greens salad

MAINS

seared filet of steak marinated in sweet rum, with spicy rosa mango salad
corvina salade niçoise, tahini lime dressing
wine braised rabbit, green olives and prunes, roast potatoes
roast vegetable lasagna
ossobucco tagliatelle
oyster mushroom barley risotto with La Gamacha raclette

DESSERT

mixed berry pavlova
pure cacao fondant, pralinéed walnut and bananas
passionfruit cheesecake
blueberry quarkkuchen
honeyed pecan pie
selection of homemade ice creams

SUNDAY BRUNCH

soft scrambled eggs, yuca polenta, tomato fondue, avocado
Mombacho ham eggs benedict
poached eggs, smoked salmon, hollandaise and avocado
Norwegian smoked salmon, scrambled eggs and toast