Chef Cristian RebolledoLatest creations

Turks Caicos

2009-2010-2011

Chef Cristian Rebolledo, Chef Fritz Zhwalen, Chef Jordi Pallares

Roasted octopus , black ink sponge, gluco gnocci and zaffron aioli

Ricotta gnocci with articoke foam, fry atichoke and backed artichoke

Tuna sashimi with Valencia orange, ginger and soy caviar.

Lobster rice and backed trompets

Grill scallop with sesame oil and cacao cream, maracuya sauce , black sesame garapin and

cialntro clorophile

Kobbe beef in jerez sauce with hard potatoes

Veal milanesa with fresh salad and balsamic

reduction

Tartar duo, beet culis, tomato confit and

artichoke methil spaguetti

Breaded Halibut, cuban style lobster and two

mashed

Chateau briand, creole red wine sauce, lemon sabagnon , salad and truffle and mushrooms

rissotto

Tartar duo and avocado

Egg plant slow cooked lasagna, backed and breaded tofu with curry sauce and

marinated cherry tomatoes

Ceviche trio

Grill scallops, maracuya caviar, corn mashed and

canadian bacon

66º cooked chilean sea bass, apple and wasabi cream, teriyaki sauce and green tea

air

Crab cake with orange and ginger juice and jamaica cloud with prowns

My Caesar salad

Duck breast and mango salad

Tortilla soup

Snapper and olives and tomatoes