Thin slices of sirloin dressed with citrus and olive flavors with buffalo mozzarella.
$45.000
Ceviche with Coconut Raspao
Fresh sea bass fillet with mango, marinated in tiger milk and cold coconut.
$43.000
Ceviche Miyagui
Fresh sea bass fillet with mango, marinated in tiger milk and cold coconut.
$45.000
Crispy Ceviche-Style Pork
Bacon with crispy skin, coastal buttermilk, sriracha, tender corn, feathered onion and tajin.
$50.000
Shrimp Cocktail
In traditional pink sauce, red onion, chili, cilantro, mango tommy, truffled panko and avocado puree
$45.000
CREMA DE TOMATES ASADOS
Reduction of roasted tomatoes flavored with basil accompanied by bruschetta with bocconcini cheese and genovese pesto.
$35.000
Tuna Crude
Marinated and crusted tuna slices with black sesame, fresh arugula, truffled mayonnaise and onion crunch.
$45.000
Doña Emma
Arepa de maíz pilado with cheese, coastal whey, avocado puree, pork bondiola in panela reduction, tamarind and beer.
$45.000
Grilled Octopus
Tender grilled octopus on creamy plantain puree, aji panca bell pepper and smoked paprika chimichurri.
$45.000
Fried Cheese
Fried cheese cubes with corn puree, truffle honey and bacon powder.
$45.000
Casabe Net
Seafood bisque with shrimp sautéed in achiotado creole stew, mussels, aji panca chili, cassava powder and coconut milk and lemon grass infusion.
$45.000
Menu
SOUPS
SANTAFEREÑO AJIACO
Tradicional caldo de pollo con papas nativas, mazorca, guascas, acompañado de arroz, aguacate, crema de leche y alcaparras.
$45.000
Seafood Casserole
Mariscos salteados y cocidos en bisque de langostinos y vino blanco, servidos con patacón y aguacate.
$75.000
MUSHROOM CREAM
Prepared with white wine, fine herbs and cream.
$28.000
CREMA DE CHOCLO Y CILANTRO
Crema a base de choclo salteado con cerveza negra y cilantro.
$34.000
CREMA DE HONGOS
Con croutons de pan y aceite trufado.
$36.000
CREMA DE POLLO AL GRILL
Sopa cremosa a base de pollo asado.
$31.000
Menu
FROM THE GARDEN
Caesar's Salad
Romaine lettuce, parmesan slices, croutons and bacon.
$40.000
Caesar's Salad with Chiken
Romaine lettuce, parmesan slices, croutons, bacon and grilled chicken breast.
$45.000
Rustic Salad
Potatoes in a crust, white beans, roasted bell peppers, cherry tomatoes, baby corn, cucumber, and crispy onion with a lemon-tahini dressing.
$40.000
Mar de Leva
Mix of lettuce, breaded calamari rings, kiwi, hearts of palm, cherry tomatoes, avocado, cucumber, and a lemon-honey dressing with peperoncino.
$50.000
POKE
Fresh tuna or salmon, quinoa, mango, edamame, hearts of palm, sweet corn, and crispy onion with Asian-style dressings.
$45.000
Menu
FROM THE SEA
Crusted Tuna
Coated in white and black sesame seeds, served with goldenberry pico de gallo over yuca purée with yellow chili and mandarin lime syrup.
$70.000
Shrimp Gratin
White fish fillet covered in creamy shrimp sauce, gratinéed, served with coconut rice, patacón, and a fresh salad.
$70.000
Titote Shrimp
Sautéed in a coconut milk reduction, truffled yuca purée with coastal cheese, and corn kernels with a creole sauce.
$65.000
Catch of the day
Catch of the day fillet served with hot vegetables and mashed potatoes or a fresh salad, accompanied by coconut rice and patacón.
$55.000
Salmon with lemon cream
In a creamy lemon sauce, served with plantain purée with panca chili, fried coastal cheese, and roasted vegetables.
$75.000
Grilled Salmon
Grilled salmon fillet served with hot vegetables and mashed potatoes or a fresh salad, accompanied by coconut rice and patacón.
$65.000
Menu
FROM THE EARTH
BBQ Pork Ribs
Slow-cooked and caramelized in BBQ sauce, served with potato wedges and a fresh salad.
$70.000
Black beef brisket burger
Artisan bread, chef-style black beef brisket, avocado, arugula, fresh tomatoes, grilled coastal cheese, served with potato wedges.
$48.000
Chili beef tenderloin
Tender cut from the tip of the beef tenderloin in medallions with goldenberry chili sauce, served on a bed of wok-fried rice with ripe plantain.
$75.000
Seafood tenderloin
Tenderloin with grilled shrimp in a creamy spinach sauce with candied pineapple, served over rustic criolla potato purée and coastal cheese.
$70.000
Viche-style pork tenderloin
Pork tenderloin wrapped in coffee sauce, served with butternut squash risotto and Genoese pesto.
$70.000
Chicken breast Maitre d'Hotel
Grilled chicken breast with Maitre d'Hotel butter, served with a fresh salad and French fries.
$40.000
Plantain Roll
Ripe plantain roll stuffed with beef brisket, avocado, and cheese, gratinéed in a creamy coastal whey sauce.
$55.000
Pepper steak
Tenderloin medallion in black pepper and topito chili noisette butter, served with roasted vegetables and rustic mashed potatoes.
$80.000
Cashew nut chicken breast
Chicken breast with vegetables in a sweet and sour sauce with beer, panela, and tamarind, cashew seeds, rustic yellow potato purée, and a coconut milk reduction.
$55.000
Menu
CHICKEN
CHICKEN BURRITOS
Dorada flour tortilla filled with mozzarella cheese, sautéed chicken with peppers, red onion, cilantro and napolitana sauce.
$42.000
COTOLETTA DE POLLO
Milanesa de pollo crocante, con spaghetti pomodoro, vegetales al pesto de albahaca y reducción balsámica.
$54.000
Chicken Milanese
Pechuga de pollo apanada acompañada de pasta al burro y ensalada.
$51.000
PECHUGA A LA PARRILLA
Pollo en salsa miel mostaza, acompañado con arroz blanco y vegetales parrillados.
$45.000
POLLO A LA PARRILLA
Pechuga de pollo asada en parirla de piedras volcánicas con papa rústica y ensalada de la casa.
$49.000
POLLO BRASEADO AL BARRIL Y CURRY
$49.000
Menu
RICE & PASTA
Sticky Rice
Chicken cubes and pork loin sautéed in a topito chili achiote sofrito, with Santarrosano sausage, green olives, cubed potatoes, and avocado salad.
$65.000
Caribbean Rice
Creamy rice made with yellow chili, sautéed seafood mix, and toasted corn, gratinéed with coastal cheese.
$65.000
Mango Rice
Coconut rice with shrimp, squid, and mussels, ginger, Tommy mango, oyster sauce, plantain strips, and avocado salad.
$65.000
Creamy rice with beef brisket
Juicy Angus beef cut over creamy rice with spinach and honey-mustard cream.
$70.000
Seafood Fettuccini
Sautéed seafood mix with long pasta, spinach, oyster sauce, coconut milk, and lemon wedges.
$60.000
Truffled Penne
Short pasta with crispy bacon, smoked bell pepper, cherry tomatoes, and truffled mushrooms.
$50.000
Menu
VEGETARIAN & VEGAN
Lentil Rice
Lentil rice with sautéed onions, fried noodles, sun-dried tomatoes, olives, and pickled eggplant.
$40.000
Grilled hearts of palm
Grilled hearts of palm with mushroom duxelles, coconut milk mashed potatoes, marinara sauce, and balsamic reduction.
$40.000
Pumpkin Risotto
Butternut squash risotto with bocconcini cheese and onion powder with wine.
$48.000
Menu
CASUAL DISHES
BBQ Chicken Wings
BBQ chicken wings with French fries.
$43.000
CLUB SÁNDWICH
Pollo, jamón, roast beef, tocineta, huevo, quesos, lechuga y tomate, en pan tostado con papas fritas.
$69.000
HAMBURGUESA MOVICH
Carne Brangus, queso, tocineta, pepinillos caseros, cebolla caramelizada y papas con parmesano.
$57.000
Pork Tenderloin Quesadillas
White cheese and grilled pork tenderloin pieces.
$45.000
Cheese Steak Sandwich
Tender cuts of pork loin, vegetables, and mushrooms with cheese sauce, served on a homemade brioche bun.
$54.000
Ham and Cheese Sandwich
Served with French fries.
$34.000
Menu
KIDS' MENU
Chicken Fingers
Breaded chicken tenders with French fries and honey.
$33.000
Mac and cheese
Mac and cheese in cheddar sauce with bacon powder.
$27.000
Menu
DESSERTS
Guava cheesecake
Creamy and crunchy texture made with Greek yogurt, topped with guava sauce sweetened with Stevia.
$22.000
Yellow Explosion
Meringue sphere filled with passion fruit mousse, candied strawberries, and vanilla cream.
$18.000
Corn Kernel Pie
Made with cheese and coastal whey, topped with coffee caramel.
$18.000
Waffle cone tower
Layers of Nutella and white chocolate ganache, drizzled with warm caramel.
