Breakfast Menu

BREAKFAST MENU MONDAY AVAILABLE Eggs Benedict - Pancakes with berries - Hashed browns Detox Juice, Avocado Toast EVERY TUESDAY MORNING Blinis with cream cheese and pineapple jam Eggs en cocotte, spinach and sautéed mushrooms Ecuadorian plantains mash “tigrillo”, Acai bar Av Fresh Seasonal Fruit Platter WEDNESDAY Swiss oatmeal, cereals (granola, muesli, cornflakes) Crepes Nutella (hazelnut) - Cheddar cheese and ham omelette Puffed Pastry, cottage cheese and spinach Plain yogurt and fruit flavored yogurt Detox Juice, Avocado Toast Assortment of Bread, butter, jams THURSDAY Ham and cheese platter Traditional waffles, maple syrup -Eggs Florentine Green Plantain Dumplings (Ecuadorian), Acai bar Scrambled eggs, crispy bacon or grilled sausages FRIDAY Yuca (cassava) Dumplings with Cheese (pan de yuca) DRINKS Fried Eggs & Fritada (Ecuadorian) Detox Juice, Avocado Toast Local freshly squeezed fruit juice, Coffee, Tea, Hot chocolate SATURDAY Milk (whole, skim, lactose free, Classic French Toast - Spanish Omelette soy, almond) Puffed Pastry Ham & Cheese roulade, Acai bar SUNDAY Blackberry Crepes - Blintzes with ricotta cheese Ecuadorian style eggs Perico - Quiche Lorraine Detox Juice, Avocado Toast LUNCH MENU MONDAY LATIN BUFFET AVAILABLE DAILY APPETIZER Spinach and sweet corn salad, herb yogurt dressing Pear, Walnuts and Roquefort Salad Fisherman’s soup (Ecuadorian style) Salad Bar Classic Herb Vinaigrette - Olive Oil and ENTRÉE Balsamic Vinegar Cuban Style Shredded Roast Beef - Jamaican Jerk Assortment of Breads Basket - Natural Chicken and D’Hotel Butter Black Beans and Rice - Broccoli and Cauliflower Casserole Fresh fruit platter DESSERT Banana bread pudding TUESDAY WEDNESDAY AMERICAN BBQ (SUNDECK) ECUADORIAN COASTAL BUFFET APPETIZER APPETIZER Seafood Salpicon - Cole slaw Avocado creole salad, citrus vinaigrette Fried Green Plantain Slices, Chullpi corn Lima and green bean salad, tomatoes, carrots, beets Glazed BBQ Pork Loin - Chicken and Shrimp Brochette and onion Fresh Coriander and Lemon Aioli ENTRÉE Fried Sweet Plantains, Salprieta seasoning Grilled Fish of the Day -Grilled Marinated Chicken Breast Chicken Sancocho (cassava and green Plantain) Soup Hamburgers and hot dogs, toppings Baked potatoes, sour cream and bacon - Grilled ENTRÉE vegetables Seafood in a Coconut sauce - Braised Pork Carnitas Fried Potato Dumplings “llapingacho” with roasted DESSERT peanut sauce Lemon Meringue Pie Hominy “mote pillo” with sausage DESSERT Caramel Flan THURSDAY FRIDAY MEXICAN BUFFET SUNDECK GRILL APPETIZER APPETIZER Classic Caesar Salad Hearts of Palm Salad - Shrimp Ceviche Pico de Gallo (diced tomato and onions with fresh Avocado & Cucumber salad - Marinated vegetable cilantro) salad Citrus Vinaigrette Fried green Plantain slices & chullpi corn Vegetable Quesadilla Grilled beef Tournedos, Spring Onions ENTRÉE ENTRÉE Grilled Minced Chicken and Beef - Chicken Fajitas Grilled Prawn and Fish -Basil and Lemon Chicken Fried Beans and white rice “gallo pinto” Breast Corn and Wheat Flour Tortillas Mixed Vegetables - Ecuadorian baked pesto potatoes Guacamole, Sour Cream, grated cheese DESSERT DESSERT Chocolate cake, Mandarin Bavaroise, shots of Apple Strudel macerated fruits SATURDAY SUNDAY APPETIZER APPETIZER Russian Salad, parsley aioli - Chef’s Salad, viniagrette Fresh Italian Salad - Marinated tomato salad, herb Mixed Ceviche, popcorn, chulpi corn dressing Hummus, Baba Ganoush, Romesco & flat bread ENTRÉE Shrimp in garlic sauce - Peruvian style “lomito ENTRÉE saltado” Chicken Cacciatore - Garlic Prawns Waffle Fries - Spring vegetables Baked Polenta - Sauteed vegetables DESSERT DESSERT Strawberry shortcake Tiramisu DINNER MENU AVAILABLE DAILY Amuse Bouche – Relais & Chateaux Selection of cocktails, red and white house wines MONDAY TUESDAY APPETIZER APPETIZER Ravioli stuffed with spinach and roasted garlic served Spiced Filet of Duck Breast served with Sweet Potato in a marinara sauce (v) confit and citrus sauce Salmon Carpaccio, cucumber, tomato and avocado, Tartlets filled with apple and brie, bouquet of lettuce drizzled with dressing and balsamic reduction (v) SOUP SOUP Prawn Bisque – vegetable soup (v) Pumpkin cream with goat cheese and toasted pumpkin seeds (v) MAIN COURSE Ecuadorian Sea Bass in a seafood sauce, accompanied MAIN COURSE by marinated vegetables, Pork Tender Loin Garlic Confit served with apple toasted coconut, rice and plantains chutney and sweet potato puree Chicken Supreme stuffed with nuts, accompanied by Grilled Langostino, garlic Aioli, vegetable pappardelle, cous-cous and apple sauce fresh basil salad, cherry tomatoes Gluten with peanut sauce, cassava croquettes and Cous Cous with Tahini and vegetables stew (v) vegetable salad (v) DESSERT DESSERT Chocolate Decadence Cake Crème Brûlée WEDNESDAY THURSDAY APPETIZER APPETIZER Grilled prawns with cilantro gremolata, grilled tomato Crab Croquettes served with Kiwi Chutney and lemon and black olive tartaleta confit Zucchini Ratatouille with black olive tapenade (v) Fresh Mushroom risotto, goat cheese and truffle oil (v) SOUP SOUP Seafood Corn Chowder – onion & spinach soup (v) Potato leek soup with avocado slices (v) MAIN COURSE MAIN COURSE Grilled Salmon in dill sauce served with white carrot Pork Pancetta in guava spiced pineapple bbq sauce, puree and sautéed asparagus baked sweet potato puree Beef filet, steak house potatoes, asparagus and Grilled Grouper accompanied by ripe plantain puree, tamarind chimichurri vegetables in a citrus sauce Chana Masala / Arab rice (v) Pumpkin curry with creamy quinoa DESSERT DESSERT Bananas Foster Lulo “naranjilla” Cheesecake FRIDAY APPETIZER Prosciutto and melon marinated in Grand Marnier Eggplant parmesan with fig confit, blue cheese mousse, brioche toast (v) SOUP Cream of Tomato soup with roasted vegetables and pesto (v) MAIN COURSE Pistachio-crusted Mahi (Dolphin), Provençal Vegetables, Lima Bean puree Grilled duck with pears in red wine balsamic reduction and pumpkin puree Seitan Wellington with mushroom risotto (v) DESSERT Coffee Panna Cotta SATURDAY SUNDAY APPETIZER APPETIZER Sushi rolls (California, Philadelphia, Galapagos) “Encebollado” thin slices of red tuna, cassava chips, Asian vegetable salad (v) green plantain, chulpe corn and special fish broth MAIN COURSE Crunchy Polenta and amaranth pastries, tomato jam Tuna with Teriyaki sauce “tacu tacu” and sautéed and roasted fennel (v) vegetables Lobster “Galápagos” Style, prawns poached in citrus MAIN COURSE butter served with vegetables Grilled Octopus Basque Style, served with roasted Sauteed Gluten with Pineapple and vegetables served peppers and sautéed potatoes with white rice (v) Tournedos of beef in mustard sauce, service with mashed garlic potatoes and glazed carrots DESSERT Gluten-free tomato stew, sautéed potatoes and roasted Banana Chocolate cheesecake bell peppers (v) DESSERT Tiramisu V = There are vegetarian options available at all meals. We can meet most dietary requests and accommodate food allergies, including gluten-free and vegan options. Please notify us within 30 days of your arrival. KID-FRIENDLY OPTIONS CLASSICS Hot Dogs Cheeseburger BBQ Ribs Chicken Nuggets (BBQ and Honey-mustard sauce) Margarita Pizza WRAPS & SANDWICHES Grilled chicken wrap Chicken Quesadilla Grilled cheese sandwich Club sandwich PASTA Spaghetti with marinara or pesto sauce Mac and cheese Add grilled steak or chicken Each dish comes with French fries and a garden salad Subject to change and modifications SATURDAY APPETIZER Sushi rolls (California, Philadelphia, Galapagos) Asian vegetable salad (v) MAIN COURSE Tuna with Teriyaki sauce “tacu tacu” and sautéed vegetables Lobster “Galápagos” Style, prawns poached in citrus butter served with vegetables Sauteed Gluten with Pineapple and vegetables served with white rice (v) DESSERT Banana Chocolate cheesecake SUNDAY KID-FRIENDLY OPTIONS APPETIZER CLASSICS “Encebollado” thin slices of red tuna, cassava chips, Hot Dogs green plantain, Cheeseburger chulpe corn and special fish broth BBQ Ribs Crunchy Polenta and amaranth pastries, tomato jam Chicken Nuggets (BBQ and Honey-mustard sauce) and roasted fennel (v) Margarita Pizza MAIN COURSE WRAPS & SANDWICHES Grilled Octopus Basque Style, served with roasted Grilled chicken wrap peppers and sautéed potatoes Chicken Quesadilla Tournedos of beef in mustard sauce, service with Grilled cheese sandwich mashed garlic potatoes and glazed carrots Club sandwich Gluten-free tomato stew, sautéed potatoes and roasted bell peppers (v) PASTA Spaghetti with marinara or pesto sauce DESSERT Mac and cheese Tiramisu Add grilled steak or chicken Each dish comes with French fries and a garden salad Subject to change and modifications V = There are vegetarian options available at all meals. We can meet most dietary requests and accommodate food allergies, including gluten-free and vegan options. Please notify us within 30 days of your arrival. OPEN BAR LIQUOR & SPIRITS (included in the open bar policy) VODKA Absolut TEQUILA Jose Cuervo Silver GIN Crespo WHISKEY Johnnie Walker Red Label RUM Havana Club (7 years) BRANDY Fernando de Castilla APERITIF Campari DIGESTIF Vermouth La Copa WINES WHITE RED Viña María Chardonnay Morandé Carménére Morandé Sauvignon Blanc Viña María Cabernet Sauvignon BEERS LOCAL IMPORTED ARTISANAL CRAFT BEER Club Verde Corona Latitud Cero - Black Dunkles Marzen Pilsener Heineken Latitud Cero – Red Lager Pilsener Light (90cal) Endémica Galapagos - Blonde Ale NON-ALCOHOLIC BEVERAGES Sparkling Water San Pellegrino Tonic Water Classic Coke Sugar-Free Coke Sprite Ginger Ale Smoothies Freshly Squeezed Fruit

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