Menu Week April 30 to May 5, 2007
TICKETS
Crunchy Tuna Ceviche con Leche de Tigre to Pisco, Cabritas Hot Sauce Peruvian Choclo
" Vichyssoisse " Criollo, Type Locro , Ecuadorian Shrimp and Avocado Tempura
Cheese Hazelnut Crusted Brie, Salad Dressing Pear and Vanilla, and Air Granada
Main course
Coconut Curry Corvina, its emulsion, and Rice in Three Textures
Glaze in Mango Tuna, Cous-Cous with Raisins, Almonds and Toasted Coconut, Banana Fried Fennel Sauce
gnocci Chestnut Porcini Sauce , Grilled Portobello and Grana Foam Padano
Tomato Spaghetti, Charqui with Pope in Sandwich, Sauteed Vegetables and Pumpkin Juice
Ossobuco braised in dark beer, Baked Potato with Truffle Scented, and Crunch Sweet Potato
DESSERTS
coulant Warm Chocolate Coconut Ice Cream, Strawberries and Citrus Salsa
"Muffin" and Applesauce, Cold Soup Granny Smith and Raspberry Jelly.
Wafer Timbal, Type Cuchuflí , Manjar and Ice Cream with Coconut Macaroon Chocolate Sauce
Green Tea Mousse with vanilla custard, Cookie Spices and Dehydrated Lemon
Chef: Carlos Garcia Schätzle
Sous Chef: Cristian Perez
Team: Victor Cayuman, Yonny Rivero, Catalina Barrientos, Paulina Barrera, Jimmy Parada, Felipe Muñoz, Jaime Echavarria
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