BRUNCH MENU

3-COURSE MEAL

One hour of Unlimited Sangria or Mimosa

Empanadas

Fruit Salad with avocado toast sprinkled with 8-year aged balsamic reduction

Stuffed Peruvian Potato with cheddar cheese and spinach served with paprika aioli

Buena Vista Scramble

Roasted Half Chicken

Steak and Eggs

Steamed Salmon

French Style Chicken Breast

Churros with hot chocolate sauce and vanilla custard Brulee

French Vanilla ice cream with Macedonian fruit salad