Menus

Menu 1

  • Lettuce salad with croutons, bacon and balsamic garlic vinaigrette
  • Shrimp crepes au gratin with red pepper coulis
  • Tournedos in red wine and guajillo chili sauce
  • Poire Belle Hélène

Menu 2

  • Serrano ham and pearls of melon
  • Mushroom soup, Mexican style
  • Supreme of roast salmon in poblano chili sauce
  • Amaretto cream-filled swan with strawberry coulis

Menu 3

  • Shrimp spring rolls in sweet and sour sauce
  • Squash flower and corn bisque
  • Basket of arrachera beef in tipsy sauce
  • Bavarois au chocolat with mango coulis

Menu 4

  • Thinly sliced sea bass and salmon with cilantro and pimiento vinaigrette
  • Duck confit in Merlot and fig sauce
  • Banana vanilla cheesecake served over chocolate anis sauce

Menu 5

  • Asparagus wrapped in Serrano ham served with pine nuts and balsamic vinaigrette
  • Fillet of Dorado in vanilla and lemon sauce
  • Opera cake with mint sauce

Menu 6

  • Tri-color fusion served with vinaigrette aux fines herbs and pecans
  • Cilantro-flavored shrimp served in an individual earthenware dish
  • Fillet mignon colorado
  • Tropical pineapple brulée

Menu 7

  • Garden salad with Jamaica vinaigrette
  • Medallion of beef with shrimp served with chipotle chili and tequila sauce
  • Lemon mousse with basil flavoured poached peach