CANNÚA MENU
Experience Cannúa and Colombia Through Our Cuisine
We keep our menu fresh by regularly changing what is available depending on what is in season and what our chefs invent! The menu below is an example of the dishes you will enjoy.
STARTERS
- Basket of handmade bread, dips & butters to share.
- Mezclum salad with weeds and flowers, inspiration of the day.
- Purple sauerkraut with green apple and blueberries, almonds, smoked feta cheese, flowers and vegetable pickles from the garden. Fermented milk cream sauce and yogurt with basil. Peppermint. Olive oil.
- Shrimp shrieking in an iron pan flavored with white wine, Creole garlic, peppers and herbs from the garden. Accompanied by a toasted focaccia.
- Pumpkin and sweet potato foam, pumpkin peel fondant, white chocolate and ginger salted Chantilly, seeds and skin snacks.
MAIN COURSES
- Smoked trout with caramelized chachafruto leaves with rum syrup, beurre blanc de gulupa-passion fruit-curuba, rosemary and garlic. Crispy gnocchi of ripe banana. Micro vegetables from our garden.
- Seafood casserole of fish and shellfish emulsified with herbs from our surroundings, organic vegetables from the garden.
- Peasant confit chicken, arepa puree with fermented whey, sweet pepper and glazed branch onion, kale chips, weed pesto.
- Confit lamb and grilled ribs, their own juices, native Colombian potatoes, creamy potatoes with garlic confit, canned tomato petals.
DESSERTS
- Mousse of white cheese, confit guava hulls, guava jelly and citron gel.
- Esquimo of piled mazamorra, caramelized peanut with sea salt, our artisanal milk candy, guava jelly, valluna and bleached panela.
- Quenelle of creamy milk chocolate parfait, natural “nutella” air and almond crunch.
- Raspberries hot gateau, tomato and red fruit gazpacho, homemade panela ice cream with paprika confit, spicy crispy chili peppers.
PETIT FOURS
Chocolate-passion fruit cakes stuffed with caramelized corozo.
- Banana Crisp
- Banana skin confit battered in coconut gravel.
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