Special Group Menu

3-Course Menu #1 $55 Pumpkin Foam with Tangerine and Candied Walnuts Reina Pepiada Arepa Chips with Roasted Chicken and Avocado Purée Warm “Cachapa” Corn Soufflé with Guayanes Cheese ––––––– Pan-seared Wild Alaskan Salmon with an Aji Pepper Salsa Cacao’s “Arroz con Pollo” – Free Range Chicken Breast Saffron Sauce, Red Pepper Risotto and Green Pea Puree Grilled Filet Mignon with Venezuelan Avocado Salsa and Chorizo Oil ––––––– Fresh Fruit Napoleon with Yogurt Ice Cream and Malbec Wine Sauce Chocolate Mousse Dome Sampler Filled with Passion Fruit, Coconut, Coffee, and Raspberry Mousses

3-Course Menu #2 $56 Baby Lettuces with Grilled Provolone Cheese and Chimichurri Sauce Corvina Tiraditos Jalapeño and Cilantro Sauce Crispy Shrimp with Rocoto Served in “Feuille de brick” Basket ––––––– Pan Seared Corvina with Black Beans in a Cilantro, Tomato and Aji Sauce Seared Moulard Duck Breast with Pisco Sauce and “Chaufa” Rice

Braised Beef Cheeks with Red Wine Sauce and Creamy Jalapeño Polenta Cayenne Pepper Crusted Australian Rack of Lamb with Basil Mashed Potatoes ––––––– Warm Chocolate Souffle Cake White Molten Chocolate Center and Szechuan Pepper Ice Cream Guava & Cream Cheese Empanadas with Roasted Apples & Goat Cheese Ice Cream

3-Course Menu #3 $56 Caldo “Feijao” Black Beans and Linguisa Sausage Crispy Shrimp with Rocoto Mashed Avocadoes and Lime Dressing Served in a Tortilla Basket “Vacio” Flap Steak Tiradito Hot Chimichurri Sauce ––––––– Chilean Sea Bass with “Chancho en Piedra” and Blue Potatoes Roasted Quail stuffed with Chicken and Chorizo Mousse with Red Wine Sauce and Aji Panca Oil Grilled Filet Mignon with Venezuelan Avocado Salsa and Chorizo Oil Short Rib Ossobuco Stewed in Uruguayan Tannat Wine with Yuca “Mofongo” ––––––– Chocolate Colada Dark Chocolate Cone filled with Santa Teresa Orange Rhum and Pineapple Foam, and Coconut Ice Cream "Suspiro Limeño" Tart Hazelnut Tart, "Dulce de Leche" Parfait, and Meringue with Fresh Fruits

3-Course Menu #4 $54 Red Delicious Apples and Almond Salad with Fine Herbs Vinaigrette Warm “Cachapa” Corn Soufflé with Guayanes Cheese Corvina Ceviche with Poblano Peppers, Guacamole, and Blue Corn Tortilla Chips ––––––– Shrimp and Scallop “Quinoto” Quinoa Risotto with Asparagus Cacao’s “Arroz con Pollo” – Free Range Chicken Breast Saffron Sauce, Red Pepper Risotto and Green Pea Puree Short Rib Ossobuco Stewed in Uruguayan Tannat Wine with Yuca “Mofongo” ––––––– Chocolate Mousse Dome Sampler Filled with Passion Fruit, Coconut, Coffee, and Raspberry Mousses Guava & Cream Cheese Empanadas with Roasted Apples & Goat Cheese Ice Cream

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