Duck magret tataki de with a gomadari sauce and crispy salad

Lime and coco sherbet

Yellow fin tuna with a branded of grouper and black beans, blanc sauce with dried tomatoes and crispy banana

Cold bilberry cheese cake with citrics

Rocket lettuce salad with anchovy dressing served with scallops in rosemary skewer and parmesan slices

Baked sea bass with grilled leek, ratatouille sauce and black olive tapanade

Papaya mousse with papaya Sherbet and compote

Aperitifs

Pisco sour, “Trio” wines from Concha y Toro vineyard (Chardonnay, Cabernet Sauvignon and Merlot), champagne, caipiriña, seasonal natural juices, soft drinks and mineral water

Cold Canapes

Smoked salmon tartar with gazpacho dressing

King crab salad with cilantro coriander pesto

Mini Carpaccio beef with grain mustard sauce

Yellow fin tuna wrapped with lettuce and rice paper

Tofu gratinated with miso in leaf lettuce and oil seed

Artichoke filled with steamed vegetal tartar

Hot Canapes

Tart of goat cheese and oven dried tomato

Scallops wrapped in Parma ham with rosemary skewer

Salmon with Morocco sauce

Fried risotto balls

Mushrooms filled with fois grass

Assorted of Petit Fours