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STARTERS

Macerado Salpicón, selected vegetables from the Macerado farm, sheep cheese from El Rosario land, Lagunillas, sweet onions with rosemary and Merlot, young chicken meat in Mrs Sara gravy, blue eggs from Las Dichas, cherry tomatoes and potatoes cubes

A tradition. Parmesan clams.

Pink clams grilled in their shells with parmesan cheese, Sauvignon Blanc and butter.

Macerated Pejerreyes: Fish from lakes marinated in vinegar, olive oil and garlic served with a baked pepper stew on top of fried marraquetas (sort of bread) and a mix salad from the Macerado farm.

Stuffed peppers with Codornices (wild bird), served with baked little onion salad, parsley, olive oil and a touch of homemade vinegar.

Mild Prawn Salad, sautéed dried tomatoes, prawns, garlic in olive oil, and a touch of balsamic vinegar on top of a mix of green leaves picked from the Macerado farm.

Macerado tartare, fresh young bull meat with sweet onion, pickles, anchovies, capers, a bit of pepper, English sauce, Dijon mustard, egg yolk, and a final touch of whisky.

Cebiche, marinated fish in soft lemon served with zucchini stew and avocado crown (ask about the daily fish)

MAIN COURSE

• Corn pie. A traditional recipe.

• Lo Orozco rabbit cooked in apricot gravy casserole served with a baked vegetable salad and sesame with fresh thyme from Macerado farm.

• San Gerónimo lamb rolls from Mr Iván’s land, spiced it up with rosemary and garlic, served with granados beans, green beans, Camote pumpkin, Diente de Caballo corn and ‘La Color’ with a touch of basil’.

• Ravioli stuffed with ricotta and pesto served with bull Mechada medallion, carrots and peppers in dried mushroom gravy

• Grilled daily fish served with a sauce of baked peppers, parsley and abalones; and parmesan Mote wheat stew. (Ask about the daily fish)

•Huachalomo beef meat dry-cured with thyme cooked in Merlot gravy served with sautéed leeks and potatoes with a touch cream.

•Grilled young bull fillet with a sauce of coriander seeds served with sautéed potatoes, and a variety of peppers, new onions and touch of parsley.

• Macerado pork ribs marinated in cacho de cabra sauce (dry smoked spicy chilli) served with spicy mashed potatoes in a chilli, celery and baked garlic gravy with a touch of Merken.