PLATES

CANNELLONIS (Vegetarian)

Pasta stuffed with spinach and cheese, topped with a three-cheese sauce and sun-dried tomatoes, served with grilled vegetables of the moment.

DUCK LEG

Duck confit, marinated and covered with an almond and white wine sauce served with garden salad and sweet potato purée

BEEF FLANK STEAK +$5

Beef flank steak in a mushroom and green pepper sauce served with baked potato au gratin (cheese, bacon, butter and green onion) and garden salad

VEGETABLE FAJITAS (Vegan)

Pan-fried vegetables (mushroom, bell pepper, red onion, asparagus and nopales) served with corn tortillas and toppings (guacamole, pico de gallo and salsa verde)

SWISS ENCHILADAS

3 corn tortillas stuffed with shredded chicken in a green sauce (tomatillo, jalapeno, peanuts, pumpkin seeds, coriander, onions and garlic) au gratin with cheese and served with rice

PAVÉ DE POISSON

Salmon fillet marinated in a chili-citrus sauce,
baked in plantain leaves covered with ajillo sauce served with grilled vegetables of the moment and rice