El Escudo English

with coriander and olive seeds wrapped in Isabella grape leaf, bathed in mandarin-lemon brine mayo

with native potatoes, sweet chili peppers, green pepper vinaigrette and our mayo recipe

over coee-flavored wood, with Serrano ham, peppers, soy caramel and sautéed vegetables

with fresh Colombian cheeses, smoked roast beef and smoked pork juice

stuffed with countryside cheeses with colombian ́s vanilla honey

tahini, avocado, chipotle chili, debittered lemons, and finely shredded leek

onion, cucumber, marinated olives, peppers, and feta cheese with olive and citrus vinaigrette.

stued with sautéed tenderloin on a soy, cilantro, and aioli reduction

with guava BBQ, mustard seed coleslaw, potatoes and dill mayonnaise

with blue cheese, lemongrass honey, aioli and crunchy potatoes

wrapped in cheese and sweet plantain, with passion fruit aioli

Carantanta (fried corn dough), rooftop herbs and chili jam

with cured butter and coriander seeds.

with curry and chili peppers, buried in coriander, peppermint, basil, tangerine lemons in brine and toasted coconut.

honey and pomegranate pulp, lime skin, goat cheese, nuts and olive oil

with mole from the Colombian massif in 70% cacao chocolate and small plantain purée

over foie cream with fried lentils, goat cheese, aioli and soy caramel.

slow cooked on achiote and “pipián”, with peanut cream.

with rooftop herb chimichurri, avocado, onion, plantain chips and fried “Cajete” aged tortillas

with red wine caramel, organic greens, roast potatoes, olive oil, almond cheese and walnuts

marinated in sweet chili pepper and seed vinegar, plantain crunchies and “chontaduro” (palm tree fruit)

on a carpaccio of native potatoes with organic vegetable salad.

shrimp, squid, clams and mussels with rice in deep bottom

on rice pilau with Oriental spices and fresh market herbs and cashews ornament

Ripe plantain and 70% cacao chocolate

and crispy biscuits

with coee and passion fruit layers

and “dulce de leche” bits