Poultry

Classics

Florentine chicken breast,
stuffed with creamy spinach, with a sweet and sour sauco sauce,
accompanied with nut rice

Chicken saltimbocca al pomodoro,
chicken breast stuffed with prosciutto and mozzarella, served with
spaghetti in Alfredo sauce and a bit of basil

Duck confit, languedoc style,
tender, with warm lentils, garlic and parsley salad, in an
aged wine vinegar reduction

New Specials

Charcoal chicken,
cooked with fine herbs, with mustard sauce, garnished with olives
rice and a grilled onion

Mandarine chicken,
stuffed with sautéed bacon, in a sweet and sour sauce, garnished with
duquesa potato stuffed with blue cheese, carrots and spinach

Duck magret from Pachacamac,
cooked and carved at the height of perfection, over a sauco
berries sauce, garnished with oven cooked potatoes gratin

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Stews From our Pot and saltados

 

Classics

"Lomo Saltado" with Pisco,
sautéed beef served with yellow french fries, fried egg rice and
Peruvian corn kernels

"Conejo a la cazadora",
stewed in a cognac and port sauce, with fresh tarragon reduction glaze baby onions, mushrooms and smoked bacon, garnished with vegetables pilaf rice from our farm and fried yellow potatoes slices

New Specials

"Saltado Caponés" with shrimps and spaguetti,
pan fried and smoked, over sauteed spaguetti with vegetables mixture
• with crayfish

Lamb leg,
marinated and slowly oven cooked, with Peruvian herbs
garnished with "ajiaco" stew