CHEF'S TASTING MENU

CHEF’S 7 COURSE TASTING MENU $ 289mil
with premium wine pairing

 

7 COURSE VEGETARIAN TASTING MENU $ 269mil
with premium wine pairing

APPETIZERS

SOPA DEL DÍA $ 19mil
market inspired soup of the day

ENSALADA CARMEN $ 29mil
mixed baby greens, bacon, pears, Delice des Cremiers triple cream, Andean grains & seeds, sherry vinaigrette

EMPALMADO $ 33mil
rock shrimp in palm flour tempura, fresh hearts of palm from Putumayo, peach palm, corozo, avocado

EL CEVICHE $ 31mil
fish of the day, fermented coconut, pineapple, pirarucu brandade, plantain vinegar cured trout roe

PULPO $ 39mil
octopus, Pasto peanut purée, roasted cauliflower, aged ponzu

 

EMPALMADO $ 33mil
rock shrimp in palm flour tempura, fresh hearts of palm from Putumayo, peach palm, corozo, avocado

EMPANADAS $ 35mil
Caribbean crab & lobster, soursop relish, Colombian vanilla aioli

TACOS DE TÊTE DE COCHON $ 31mil
pig’s head carnitas from our wood fired oven, black mole, salsa verde, yuca tortillas, yacon

CARPACCIO DE RES $ 30mil
21-day dry-aged grass-fed Colombian strip loin, tonka bean, cocona fruit, yuca cracker

ENTREES

VEG $ 47mil
lentil & Andean grains “steak”, Pomario farms vegetables, kimchi & herbs, green curry

DE BAHÍA SOLANO $ 61mil
pacific coast fish, coconut rice risotto, coastal palm berry, baby plantain & baby banana, fresh hearts of palm

PEZ NEGRO $ 65mil
fish of the day, black olive oil, creole potato, crème fraîche & black truffle agnolotti, black kale, roasted tomatoes & artichokes

NO ME LLAMES CAZUELA $ 69mil
coconut charcoal grilled prawns & fish of the day, rock shrimp “chorizo & morcilla”, Caribbean mussels, native citrus curry, fariña brioche, Chiang Mai chimichurri

PATO $ 73mil
duck: confit leg & carnitas raviolo, pistachio, rainbow chard, Colombian huckleberry, foie gras sauce

 

COCHINILLO $ 61mil
7-day dry-aged suckling pig, Amazonian tucupi “hoisin”, yuca tart, burnt broccoli, cognac jus

CERDO 2 VECES $ 56mil
milk braised pork tenderloin, glazed 12-hour belly, Andean tubers, green beans, spiced pork sauce

TRIFÁSICO $ 55mil
braised beef neck, confit pork cheek, chicken “chicharrón”, creamy rice, quail egg, aerated creole potato, pickled plantain, hogao, trifásico jus

SOLOMITO DE RES $ 59mil
cast iron seared beef tenderloin, bone marrow & Parmigiano Reggiano crust, Andean potato & guascas gratin, spinach, pan roasted mushrooms, bordelaise

36 HORAS $ 57mil
red wine braised beef cheeks, D’Ambert blue cheese glaçage, Del Campo baby vegetables, fermented pineapple, Andean plum & ruby port jus

DESSERTS

"MAZAMORRA" $ 19mil
native corn créme brûlée, artisanal panela from San Basilio de Guadalupe, Antioquia

CHOLAO $ 19mil
ice cream, guanabana & white chocolate, coconut dulce de leche, malted sand with Brazil nuts & corozo palm nut, pickled strawberries

TARTALETA DE NUECES $ 19mil
pecan, walnut & Brazil nut tart with panela & bourbon, café au lait ice cream, cacao nib toffee, Amazonian mandarin orange & copoazú purée

MAUI $ 19mil
macadamia nut financier covered in Colombian dark chocolate ganache, honey & lavender ice cream, rum caramelized pineapple, coconut

NAPOLEÓN $ 19mil
devil’s food cake, toasted coconut pavlova, 76% cacao mousse from Tumaco, warm dark chocolate & chipotle soup

5 CHOCOLATES $ 19mil
chocolate cookie cups, ice cream of 100 % cacao from Caracolí, white chocolate meringue, 70% dark chocolate mousse, peanut espuma

DEGUSTACIÓN DE HELADOS $ 25mil
a tasting of four of our home-made ice creams

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