Spinach salad with roasted corn, baby elotito and toasted elotitos, dressed with balsamic vinegar, extra virgin olive oil and Parmesan cheese.

Arugula, manchego cheese flakes, praliné pecans, dehydrated tomato and champagne dressing.

Mixed lettuce and spinach, soft goat cheese, dehydrated green apples, toasted almonds and roasted tomato vinaigrette.

Camembert of local production baked and served with a hot elderberry jam from the region of Tecpan, supreme of orange and grapefruit. Accompanied with toasted brioche bread.

Thinly sliced homemade gravlax salmon, accompanied by toasted brioche bread and a dressing of yogurt and dill.

A combination of blue cheese, Camembert cheese, manchego cheese, Appenzeller cheese, Spanish chorizo, leg ham and Serrano ham. Served with artisan bread toasts.

PASTA

Classic onion soup, made with onions from our neighbor village San Antonio Palopó, flavored with thyme and gratinated with chancol cheese.

Cream of the traditional potato tamale from the region of Xela, with shredded golden chicken, garlic bread croutons and chocolate chili oil.

Black Bean

Rack of lamb with pulique sauce, mashed potatoes flavored with coriander and rainbow baby carrots.

Beef tenderloin with basmati rice, vegetables (green beans, baby carrots, chambray potato, and baby chayote squash). With your choice of sauce : Oporto, Porcini, Gorgonzola or Pepian

Duck magret with suchiles reduction, Parmesan risotto, edamames and broad beans in golden butter.

Golden chicken breast, bathed with tomato sauce, basmati rice with cilantro and french beans.

Local trout fillet with orange, chiltepe, roasted coriander seed and cilantro sauce. Accompanied with sauteed spinach and mashed sweet potato.

Sea bass fillet sealed and cooked with butter and thyme from San Antonio Palopó, accompanied by chayote squash puree and asparagus.