Santa Fe Restaurante

PIECES OF WHITE SEA FISH WITH A VERY MILD FLAVOR, PREPARED IN LEMON, PURPLE ONION FEATHERS, RED PEPPER AND SWEET CORN WITH HINTS OF CORIANDER AND COCONUT MILK.

FRESH ALBACORA TUNA CUT VERY THIN, SCENTED WITH LULO, SUNFLOWER OIL, AND AZOTEA´S HERBS. ACCOMPANIED BY PALM HEARTS, ARUGULA, BABY SWEET CORN AND BOROJÓ SPICY SAUCE.

SPECIALTY FROM THE COLOMBIAN CARIBBEAN, ORIGINALLY FROM THE MONTES DE MARÍA SUBREGION AND THE SABANAS DEL BOLÍVAR GRANDE (DEPARTMENTS OF CÓRDOBA AND SUCRE). IT IS PREPARED WITH ÑAME ESPINO, MANIOC, SOUR CREAM, COLOMBIAN CARIBBEAN CHEESE, AND HOGAO' COSTEÑO. YOU CAN ORDER IT, AS A MAIN COURSE.

APPROX. 125G. SHRIMPS PREPARED WITH RED ONION AND TOMATOES, AROMATIZED WITH CORIANDER, SPICY HINTS AND LEMON.

TROUT, RED ONION AND PICKLES IN BRUNOISE CUT, AROMATIZED WITH LEMON AND MUSTARD, SERVED WITH AVOCADO AND RED TOMATO IN MACEDONIANS CUT AND CROWNED WITH A YOLK AROMATIZED WITH AIOLI.

EVERY DAY OUR CUISINE PREPARES CREAM WITH FRESH SEASONAL INGREDIENTS.

GREEN PLANTAIN FRIED ACCOMPANIED BY GUACAMOLE, SHREDDED CHICKEN, HOGAO' SAUCE AND PAIPA CHEESE GRATED.

SIRLOIN PALLARS STUFFED WITH SAUTÉED CHICKEN AND MUSHROOMS, SERVED LIKE THREE VOLCANOES CROWNED WITH ROQUEFORT SAUCE, WITH A SIDE OF CREAMY POTATO AND JAZMIN SALAD.

BUFFALO SIRLOIN IN SPICY CHOCOLATE SAUCE; ACCOMPANIED WITH CRUNCHY PLANTAIN, CREAMY POTATO AND FRESH VEGETABLES SCENTED WITH BALSAMIC VINEGAR AND OLIVE OIL.

COLOMBIAN SPECIAL CUT OF BEEF, PREPARED ON THE CHEF'S WAY (CONFIT) WITH “CHORRIADAS” RICHI POTATOES AND FRESH VEGETABLES SCENTED WITH BALSAMIC VINEGAR AND OLIVE OIL.NOTE: ORDER IT STUFFED OR GRILLED.

CALF TONGUE IN AROMATIZED RED TOMATOES SAUCE AND MELTED DOUBLE CREAM CHEESE; ACCOMPANIED BY WHITE RICE COLOMBIAN-STYLE AND FRESH VEGETABLES SCENTED WITH BALSAMIC VINEGAR AND OLIVE OIL.

400 GMS, SPECIAL WAY OF BAKING THE PORK, TYPICALLY IN DEPARTMENT OF HUILA, WITH A SIDE OF PLANTAIN JURGÓN, STEAMED YUCCA, AREPA ANGÚ, INSULSO AND GUACAMOLE.

POACHED PORK TENDERLOIN, PREPARED WITH BROWN BEER AND ORANGE JUICE. ACOMPPANIED BY CHEESE CANNELLONI AND FRESH VEGETABLES SCENTED WITH BALSAMIC VINEGAR AND OLIVE OIL.

220 GRS. OF THIS SPECIAL PREPARATION FROM THE COLOMBIAN CARIBBEAN WITH BEEF POSTA IN THE BEST STYLE OF LA NIÑA DINA. ACCOMPANIED BY CREAMY SWEET POTATO AND FRESH VEGETABLES.

220 GRS. OF STEWED BEEF SHANK, WITH CORN ON THE COB, POTATOES, CASSAVA, STEAMED RICE AND FRESH AVOCADO SALAD.

JUICY TURKEY CONFIT, VARNISHED WITH WHITE WINE REDUCTION SCENTED WITH LEMON GRASS AND PEARS, ACCOMPANIED WITH CREAMY CORN, JAZMIN SALAD AND MALANGA CHIPS.

ROLLS OF CHICKEN FILLET, STUFFED WITH CHEESE, HAM AND VARNISHED WITH UCHUVA SAUCE.

FRESH ALBACORA TUNA, SERVED ON A BED OF ROMAINE LETTUCE. WITH MASCARPONE CHEESE, BALSAMIC VINEGAR, OLIVE OIL, RED ONION, RED PEPPER, CORIANDER, OLIVES, PICKLES AND A PARMESAN CRACKER.

OYSTER MUSHROOMS SAUTÉED. SERVED ON A BED OF ROMAINE LETTUCE. WITH MASCARPONE CHEESE, BALSAMIC VINEGAR, OLIVE OIL, RED ONION, RED PEPPER, CORIANDER, OLIVES, PICKLES AND A PARMESAN CRACKER. (CHEESE ARE OPTIONAL)

BREADED SHRIMP AND KING PRAWNS COATED WITH SESAME, ON A BED OF GREEN AND PURPLE CRISP LETTUCE, VARNISHED WITH WHITE DRESSING SCENTED WITH ANISE. ACCOMPANIED BY AVOCADO PEARLS, FRESH CHEESE AND CRUNCHY PLANTAIN.

LETTUCE SALAD ESPECIALLY SCENTED WITH MUSSELS MAYONNAISE. ACCOMPANIED BY SAUTÉED CHICKEN BREAST FILLET, BREAD CROUTONS AND PAIPA CHEESE.

LETTUCE SALAD WITH THE SPECIAL FLAVOR OF MUSSELS MAYONNAISE AND MUSTARD, ACCOMPANIED BY SAUTÉED OYSTER OR PORTOBELLO MUSHROOMS , BREAD CROUTONS AND PAIPA CHEESE.

Meatballs Veggie-Style from the Savanna VEGAN MEATBALLS (WITH LENTILS, CHICKPEAS, CHIA SEED AND QUINOA) BATHED IN "HOGAO" (COLOMBIAN SAUCE WITH RED PEPPER, TOMATOES, GREEN ONION AND CORIANDER); WITH A SIDE OF RICE PASTA IN LEMON AND JAZMIN SALAD.

MUSHROOMS (PORTOBELLO, OYSTER AND CRIMINI) IN RED PEPPER AND RED ONION SALMAGUNDI, SCENTED WITH CORIANDER AND COCONUT MILK; ON A BED OF PINK LENTILS. WITH A SIDE OF QUINOA TABBOULEH

SOFT WHITE FRESH WATER FISH FILLET BATHED IN SHRIMPS SALMAGUNDI AROMATIZED WITH BRANDY, SERVED WITH PASTA IN LEMON AND FRESH SALAD SCENTED WITH PASSION FRUIT.

SOFT WHITE SEAFISH FILLET BATHED IN SHRIMPS SALMAGUNDI AROMATIZED WITH BRANDY, SERVED WITH PASTA IN LEMON AND FRESH SALAD SCENTED WITH PASSION FRUIT.

THREE DIFFERENT KINDS OF SALTWATER FISH WITH UNIQUE FLAVOR AND TEXTURE (SEA BASS, ALBACORA AND CROAKER), BATHED IN SQUID VELOUTÉ, WITH A SIDE OF "CAYEYE SAMARIO" (MASHED GREEN BANANA, BUTTER AND CHEESE).

APPROX. 230G OF SHRIMP U8, WITH ASPARAGUS, BACON AND MUSHROOMS, COOKED ON THE GRILL, SCENTED WITH GARLIC AND GINGER, WITH A SIDE OF "CARIMAÑOLA" WITH CHEESE FROM COLOMBIAN COAST AND FRESH GREEN SALAD.

LOBSTER TAIL COOKED MISS BESS' STYLE, THE BEST COOKER THAT SAN ANDRÉS ISLAND HAS HAD. WITH A SIDE OF FRESH VEGETABLES AND CAYEYE (MASHED GREEN BANANA, BUTTER AND CHEESE).

ON CHRISTMAS EVE, DOÑA MARÍA TERESA STEAMED CHICKEN BREASTS AND SCENTED THEM WITH "GUASCAS", TO THIS BROTH SHE ADDED HER SECRET COMBINATION OF POTATOES AND CORN ON THE COB. SHE PRESENTED IT AT THE TABLE WITH FRESH CREAM, CAPERS AND AVOCADO.

APPROX. 400 GR. OF CASSEROLE OF SQUID, OCTOPUS, SHRIMP, SNAILS, KING PRAWN AND WHITE SALTWATER FISH, AROMATIZED WITH BRANDY, IN TWO DIFFERENTS VELOUTÉ PREPARATIONS: BLOND WITH GARLIC TASTE AND RED WITH SPICY HINTS.