Conception : Nadine Arsenault / Réalisation : Kubik Marketing
fall 2009 à LA CARTE menu
.........
first COURSE
PAPITAS topped with fresh cheese-garlic-amarillo
pepper sauce (huancaina)
and pickled vegetables
8$
PORK STUFFED CALAMARIS, cassoulet of lentils, salsa verde
9$
BEET SALAD, goat cheese, almond pralines, green beans and mate cocido dressing
10$
FISH AREPA (corn flour cake), pickled vegetables, roasted bell pepper sauce
11$
PERUVIAN BOUILLABAISSE, seafood, rice, vegetables
11$
SALMON CEVICHE cooked in lime juice, coconut milk, onions & rocoto pepper
12$
VEAL CHEEKS EMPANADA, egg& green beans
salad, balsamic redduction
12$
MAIN COURSE
HOME MADE RICOTTA CAVATELLIS
in a spinach-basil pesto, parmesan
16$
Crispy PORK BELLY (chicharon), salsa criolla
marinated red onions, sweet potato
22$
VEAL IN RED WINE & SPICES SAUCE, potato purée, marinated vegetables
23$
BRAISED LAMB SHANK in coriander& beer sauce,
black beans, tomato chilean salad
25$
DUCK LEG CONFIT with barbecue goyave sauce and parsnip mousseline
26$
sautéed SHRIMPS in panca pepper and sugar cane sauce, sautéed bolivian quinoa
27$
CATCH OF THE DAY, orange vinaigrette (mojo criollo), bolivian quinoa
$
SWEETS
CINNAMON CAKE SOAKED IN THREE MILKS, CARAMELIZED MANGOS AND AVOCADO PINEAPPLE SORBET
7$
CHOCOLATE MOUSSE, strawberry sorbet, almond pralines, marinated strawberries
7$
~ THREE COURSE DAILY MENU 35$, WITH PAIRING WINES 58$ ~
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