Salmon Ceviche of Puerto Montt
Beet juice, yellow chili, coriander, sweet potato, celery, red onion,
bell pepper and capers

Angus Prime Striploin Tataki
Scallions, radish, avocado pearls, sweet soy sauce, fried onion confetti

Seafood Rice Braised with Squid Ink
Basque sausage, cilantro chimichurri

Vidriola Tiradito
Red onion, avocado, chives, orange and cacho de cabra chili sauce

Tuna Tartar
Loin of red and white tuna, spiced peanuts, tamarind soy sauce

Patagonian Sea Scallops
Pistachio crust, morel mushrooms, edamame, Iberian ham essence

Grilled Squid
Roasted purple potatoes, tomato, basil and yuzu vinaigrette

Magallan King Crab Cake
Lemon and green chili tartar, wakame and cucumber salad

Hare of Coyhaique Pot Sticker
Shitake, green beans, scallions and bok choy

Pan Seared Foie Gras
Chanterelle mushroom, brioche toast, sweet potato puree, late harvest honey

SOUPS

Punta Arenas King Crab Soup
Fresh herbs, vegetable Macedonia and fried chili

Butternut Squash Cream
Zucchini tortellini, pumpkin seed oil and truffle essence

Antartic Prawn Salad
Cucumber ribbons, avocado, tomato, mesclun, spring onions, bacon, yogurt dressing

Grilled Portobello Salad
Arugula, shaved pecorino, fig honey, roasted asparagus, balsamic vinaigrette

Goat Cheese Terrine
Focaccia pillow, watercress salad, sun dried tomatoes, chives, and tomato gastric


MAIN COURSE

Chilean Rock Fish Filet
Confit in lemon oil, tomato and octopus sofrito with capers and olives

Grilled Tuna Steak
Shitake mushrooms, edamame, scallions, balsamic and soy sauce

Crusted Filet of Turbot
Bread crumb crust flavored with lemon and herbs, vierge sauce with azapa olives

White Tuna Steak
Shitake and miso crust, green pea puree, vegetable noodles, raspberry vinaigrette

Ginger BBQ Glazed Filet of Salmon
Lentil and pineapple stew, grilled bok choy

Grilled Swordfish Steak
On a bed of Asian flavored risotto, curry and coconut sauce

Angus Prime Ribeye
Sautéed porcini, white mushrooms, wasabi and green pepper sauce

Angus Beef Filet Mignon
Coffee and spice crust, potato confit, creamed spinach and dried chili sauce

Braised Short Ribs
Slowly cooked for twelve hours in carmenere wine, leek puree, and brussels sprouts

Tendori Spiced Lamb Ossobuco from Magallan
White bean and sesame hummus, yoghurt sauce and pebre

Merquen Glazed Duck
Sweet potato puree, caramelized onions, apples and aged pisco and honey sauce

Panna Cotta pm Financier Cake
Mango sorbet, strawberries and cacao crunch

Chocolate Biscocho
Steam cooked chocolate cake, grapefruit sorbet with crunchy coffee ribbon

Berries and Merlot Consomme
Goat cheese sorbet, vanilla cake, caramelized walnuts, white balsamic honey

White Chocolate Mousse
Raspberry parfait, covered with blueberry dust

Marinated Fruit Medley
Madeline biscocho, coconut sorbet, crispy pineapple

Caramelized Banana Souffle
Vanilla ice cream, Manjar Sauce

Selection of Ice Cream and Sorbets