Poultry

Classics

Florentine chicken breast,
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

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

New Specials

Mandarin chicken,
with curazao liquor, stuffed with nuts and roquefort cheese,
garnished with duquesa potatoes, carrots and sautéed spinachs

Chicken breast cooked over charcoal,
with oven cooked vegetables, garnished with pilaf rice
in a capers creamy sauce

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

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

Roasted lamb “Ossobuco”,
with risotto milanese, vegetables and parmesan cheese

“Lomo Saltado” with Pisco,
with rice and peruvian corn kernels, yellow french fries, and fried egg

New Specials

“Saltado de Camarón”,
with rice and peruvian corn kernels, yellow potato french fries,
and fried egg