MENU
BREAKFAST
APPETIZER
- Platter fruit: Papaya, watermelon, melon, pineapple with a third of lemon.
- Oatmeal with milk and raisins.
- Cereal
- Fruit parfait.
- Yoghurt fruit and granola.
- French bread with maple and butter.
- Hot cakes with maple and butter.
MAIN COURSE
- Eggs to taste: Rancheros, fried or scrambled eggs.
- Vegetarian omelette.
- Ham and cheese omelette.
- Saussage and cheese omelette.
- Red or green chilaquiles with refried beans, cream cheese, red onion and cilantro with chicken or egg.
LUNCH & DINNER
SOUP OF THE DAY
- Minestrone soup with parmesan crouton.
- Shirmp bisquet whit parmesan crouton.
CHEFF 'S SALAD
- Salad superior category: Mixed lettuce, bacon, boiled egg, tomato, chicken, blue cheese dressing.
MAIN COURSE
- Breast stuffed with ham and gouda cheese served with spaghetti pomodoro.
- Fish fillet in white wine sauce accompanied by vegetables and rice.
- Shrimp wrapped with bacon served with risotto.
- Grilled arrachera with roasted vegetables.
(SPAGHETTI AND FUSSILLI) PASTAS
- Pomodoro: Tomato sauce scented with basil.
- Bolognese: Ground beef, with carrots, celery and pomodoro sauce.
- Alfredo: Béchamel sauce with mushrooms.
DESSERT
- Chef's especial
