CARTA

BROTH AND ROCK FISH CUBES, OCTOPUS TENTACLE BY JUAN FERNÁNDEZ, OYSTERS IN SHELL, SHRIMP ECUADORIAN, CLAMS, CHOROS IN A BASE OF CARROT AND POTATO CUBES.

JUAN FERNÁNDEZ LOBSTER CAKE

FISH FROM JUAN FERNÁNDEZ ISLAND TO THE BLACK BUTTER, WITH POTATO MASH, CARROT AND CINNAMON.

(RAPA NUI FISH) SEALED TUNA ACCOMPANIED BY ENGLISH QUINOA RISOTTO AND SHRIMP SAUCE CURRY.

FRIED OR GRILLED HAKE, ACCOMPANIED BY MASHED PEAS AND OYSTERS SAUTÉED IN CITRUS SAUCE.

MATURED BEEF STEAK WITH BISQUETS SHRIMP ACCOMPANIED WITH SOFT TIMBAL CHOCLO CAKE.

OCTOPUS JUAN FERNÁNDEZ

EASTER ISLAND TUNA TAR TAR WITH MANGO, AVOCADO, CAPER AND DRESSING OF COCONUT, ACCOMPANIED BY TOAST.

BEEF, ACCOMPANIED WITH CREAMY MOTE AND WILD MUSHROOM SAUCE.

WHOLE LOBSTER WITH BUTTER WHISKEY AND FINE HERBS, ACCOMPANIED BY MIX OF NATIVE POTATOES, GREEN LEAVES AND VEGETABLES SAUTÉED PLUS TWO GLASS OF WINE.

RISOTTO REDUCTION IN RED WINE AND MIX OF MUSHROOMS WITH WINE.

CONGRIO CALDILLO WITH REDUCTION OF 3 BROTHS, MIX OF SHELLS, OYSTER AND SHRIMP.

HAKE WITH CHOCLO PASTRY AND CHILEAN SALAD.

ISLAND FISH CEVICHE ACCOMPANIED WITH RICE WITH BLACK SESAME AND FRIED SWEET POTATO.

FISH OF THE DAY, MEAT OR CHICKEN, WITH POTATOES FRIED OR RICE