Menu - Dining in banos

Cold Starters

• Antipasto mixto alla italiano
• Shrimp cocktail with avocado pearls and flavoured with Cognac
• Vegetables and crayfish with avocado served on a bed of garden lettuce   
• Lobster medallions served on a chick pea puree
• Smoked trout with dill sauce and a nest of lettuce

Ceviches

• White sea bass ceviche
• Octopus ceviche
• Creole prawn ceviche
• Mixed ceviche

Salads

• Samari garden salad
• Caesar salad
  Made with organic vegetables and prepared following the classic recipe, add Gruyère cheese, grilled chicken, sautéed strips of veal, smoked salmon, or shrimp puffs.

Soups and creams

• Chicken soup with vegetable vermicelli
• Andean potato soup topped with cream
• Cream of mushroom soup with chicken and bacon
• Cream of asparagus soup with shrimp croutons
• Cream of tomato soup with lemon verbena
• Seafood soup a le Jack Daniel’s
• Onion soup au gratin
  And the classic recipe seasoned with Cognac, fine herbs and with a top layer of Gruyère cheese baked in the oven.

Hot starters

• Oriental skewers with Chimi Churri
• Crepe filled with crayfish au gratin
• Shrimp tempura with crayfish and vegetables
• Crispy Ballantine filled with curried chicken, served over a bed of sweetened vegetables
• Escargot au gratin with orange Hollandaise and served with Arabic bread
• Asparagus duet au gratin with Hollandaise sauce

Pasta

• Smoked salmon tagliatelle
• Spaghetti alle pesto
• Spaghetti Carbonara
• Spaghetti della Mamma

Fish and Seafood

• Trout en papillote with steamed potatoes
• Baked trout with a blanket of smoked salmon served with vegetables sautéed in a light pesto and steamed potatoes
• Trout fillet with macadamia nut sauce, wild rice and garden vegetables
• Grilled salmon steak with Calvados salsa, basil spaetzli and vegetable mousse
• White sea bass and shrimp medallions au gratin served with crunchy vegetables and Dijon potatoes         
• Steamed lobster served with its classic garnish
• Mexican style crayfish tails served with a crown of green rice
• Galician octopus served with parsley potatoes and a forest of a various lettuces
• Seafood casserole perfumed with Pernod and served with spring rice
• Shrimp fried in wild forest garlic served with a pyramid of Creole rice and Chaucha potatoes

Meat and poultry

• Chicken cordon blue filled with Gruyère cheese and basil sauce served with rissole potatoes and garden vegetables
• Grilled chicken breast and fresh salad
• Beef loin “Café de Paris”, potatoes au gratin and a bouquet of zucchini pods
• Wollensky beef filet mignon, Duchesse potatoes and Mediterranean vegetables
• Large loin of beef with a green pepper sauce, Duchesse potatoes and garden vegetables
• Beef stroganoff served with spinach fettuccine tossed in olive oil and a carrot mousse
• ‘Zurich’ veal slice with a mushroom sauce served with Swiss potatoes and kettledrum
• Blackened pork chops with New Orleans potato puree decorated with dried fruit and couscous

Cheese fondue

Made with a selection of Swiss cheeses according to the original recipe and served with baguette, cooked potatoes, pickles and a tomato salad from the organic garden.

Desserts

• Sweet volcano with tree tomato lava
• Panna cotta with a mosaic of Samari fruits
• Strawberry cheesecake with a carousel of fruits
• Chocolate mousse with crunchy caramel
• Carrot cake with English cream
• Suzette crepes with vanilla ice cream
• Crème brulee scented with lavender