Mixed lettuce with Parmesan cheese, house dressing, artisan bread croutons, and grilled chicken breast pieces.
Fresh tomato, mozzarella, and basil, subtly seasoned and enhanced with a grape balsamic reduction.
Hearts of palm, tomato, and fresh cucumber slices, avocado, and pickled radish, served with a mustard vinaigrette made with orange or lime honey and a touch of salt.
Mixed lettuce, basil, hearts of palm, quinoa, pickled radish, cucumber, mango, and fresh cheese, dressed with a mustard and orange or lime honey vinaigrette and a touch of salt.
Light chicken consommé with breast pieces, yellow potatoes, carrots, rice noodles, and a touch of oregano.
A classic, hearty and comforting hen soup, served with cassava, baby onions, lime wedges, spicy giblets, and rice.
(Pre-order required at least 24 hours in advance)
Creamy jungle-style soup made with ground peanuts, sacha culantro, corn flour, and free-range hen. Optional sides include boiled cassava and plantain.
(Pre-order required at least 24 hours in advance)
Made with local pumpkin, served with fresh cheese and artisan bread.
Creamy quinoa risotto with chunks of paiche, seared in butter with sweet chili and zucchini.
Regional chorizo Bolognese with béchamel, Cuñumbuque cheese, mozzarella, and parmesan, served with garlic artisanal bread.
Homemade béchamel sauce with chunks of chicken breast, fresh mushrooms, broccoli, olive oil, and Parmesan cheese, served with artisan bread.
A smooth and slightly tangy sauce made with cocona fruit and the smoky flavor of regional cured pork (cecina), sacha culantro, and served with fried ripe plantain.
Served with sautéed vegetables, salad, and a side dish.
Tilapia grilled or wrapped in bijao leaf, served with salad and a side dish.
Grilled 1/4 Chicken with a Touch of Wood Smoke: Served with fresh salad and a side dish.
200g of Argentine tenderloin grilled to perfection, served with fresh salad and either cocktail potatoes or golden potatoes.
Sautéed quinoa with vegetables, house-made tomato sauce, carrots, and mushrooms.
A creamy blend made from local pumpkin, carrots, potatoes, broccoli, and white onion, thickened and served with cheese and artisan bread.
Layers of zucchini with ragù sauce and mozzarella cheese, served with artisan bread.
Quinoa base with spinach, broccoli, avocado, and cheese, served with a protein-rich dressing.
Filet of regional cecina (smoked pork) and chorizo served with tacacho (mashed green plantain) and ají de cocona (spicy cocona sauce).
A Peruvian classic—wok-flamed tenderloin with onions, tomatoes, and yellow chili, served with white rice and French fries.
Pan-seared paiche filet cooked with spices and flambéed with pisco, served with regional pumpkin purée and sautéed vegetables.
Chunks of paiche marinated in lime juice and Amazonian ingredients, with coconut milk, glazed sweet potato, corn, chifles (plantain chips), and maíz pacha or churpi (local corn varieties).
House-made tomato sauce, mozzarella cheese, mushrooms, white onion, zucchini, and bell pepper.
House-made tomato sauce, mozzarella cheese, tomato, basil, and olive oil.
House-made tomato sauce, mozzarella cheese, regional chorizo and cecina, sweet chili, and sacha culantro.
House-made tomato sauce, mozzarella cheese, regional cecina, and local pineapple.
Stuffed with cecina and chorizo
Two scoops of organic ice cream (grape, coconut, aguaje, etc.), topped with wafer cookies, caramel sauce, and chocolate fudge.
Served with fresh fruits (mango, strawberries, and blueberries)
Served with refreshing artisanal fruit ice cream (grape, coconut, aguaje, and more), drizzled with orange honey and fudge.
Lemongrass, fruit tisane, cinnamon & clove, anise, orange peel, green tea, pineapple tea.
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