


PEPE ANCA INGLES
Chef's recommendation
Delicious cut of thin loin grilled to the desired doneness, covered in pepper sauce with a topping of grilled shrimp.
Grilled salmon with parsley crust on seafood soup accompanied by mussels and squid, poached egg. An additional side dish.
Grilled beef tenderloin topped with yellow chili sauce and ceviche onions on mashed Creole potatoes flavored with truffle oil and Parmesan cheese.
SIGNATURE COCKTAILS
Dictator 12 year old rum base with citrus notes, cinnamon syrup finished with a white chocolate ganache and smoke on the nose.
* mezcal base * citrus, agave honey • finished with a lulo reduction and roasted paprika spicy and smoky notes
* Gin base, citrus, floral sweet notes finished with a textured foam of Aperol and Campari creating a perfect combination.
* mezcal base, citrus notes of hibiscus * spicy or herbal salt * agave perfume
Dictator 20-year-old rum base, hazelnut liqueur, bitters, sweet notes finished with a delicate vanilla foam accompanied by dehydrated blueberries
* Gin base with slight bitter, sweet notes, textured and perfumed in complexity in flavor
classic, smoky, finished with drops of saffron olive oil, rosemary, touches of aromatic salt and finished with a skewer of olives stuffed with roasted paprika.
Bourbon whiskey base, brown sugar, artisanal blueberry bitters with vanilla notes, complexity in flavor.
APPETIZERS

Deep-fry meaty pork loin with yuca and slices of lemon

Colombian sausage based on pork seasoned with salt and pepper with fried yuca. And sauce of grape reduction, Jamaican flower, and strawberry.

Shrimp with red onion, coriander, peppers, garlic, olive oil, and lemon juice.

Traditional Argentinian sausage of intense flavor.

Grilled octopus flavored in fine herbs oil, with confit vegetables.

Grilled and confit octopus with mofongo and parmesan cheese crisps

Fish soup.
NATIONAL ROASTS

300 gr of grilled matured sirloin, macerated with white wine.

The classic cut of 300 gr strip loin butterfly style.

Tender steak with creole sauce (tomatoes and onions) and a fried egg.

300 gr of sirloin tip with fresh onion juice.

The most tender back ribs pork with smoked BBQ sauce.

300 gr of pork loin with BBQ sauce and mozzarella cheese.

tenderloins with (blue cheese, Dijon mustard, and peppers)

a thick slice of beef cut from the narrow end of beef tenderloin with bacon and mushroom sauce.

250 gr of tenderloin medallions with a sauce based on butter, paprika, and three peppers.

Grilled chicken breast (You can choose the sauce between blue cheese, pepper, mushroom, or teriyaki
SEAFOOD & FISH

Typical fried fish from the north of the coast of Colombia, with patacones, coconut rice, and vegetable salad.

Typical fried fish from the north of the coast of Colombia with the addition of shrimp sauce, patacones, coconut rice, and vegetable salad.

The best flavor of fried snapper fish with the addition of shrimp sauce.

Seafood casserole in the most exquisite boil with the aroma of the wine.

Skewer of a combination of fresh prawns and selected vegetables.

Skewer of a combination of tenderloin, chicken, and prawns

All the Caribbean flavor in shrimp and vegetable rice.

The best selection of seafood, tender and juicy, grilled.

Saffron rice with white wine, a variety of crustaceans, and seafood finished with pine nuts and sun-dried tomatoes.

250 gr of grilled salmon. (You can choose the sauce between garlic, herbs, or teriyaki).
SPECIALTIES
PASTA
DESSERTS
CHILDREN´S MENU
DRINKS
COCKTAILS
Base de Gin - Vodka - Lillet blanc
Base de Jack Daniels - Campari - Vermouth Rosso
Bulleit Bourbon - zumo de limón - Almíbar simple - Vino tinto.
Jack Daniels - Amaretto - Baño dorado
Vodka - Licor de cafe - Expresso
Expresso - Licor 43
Pisco - zumo de limon - almibar simple - gotas amargas
Ginebra - Zumo de limon - almibar simple - Espumante
Campari - Vermouth rosso - soda
Ron - Zumo de limon - Almibar de jengibre - soda
Margarita - Piña colada - Caipiroska - Caipiriña - Mojito
GINEBRA HENDRICKS - PEPINO - TONICA 1976
WINES
HOT DRINKS
