Los Tucanes offers first-class dining in a relaxed setting. Located on the hotel grounds, with spectacular volcano views and bordered by the rainforest

Appetizers and Salads

Clear, Cream, Cold or Fruit Soup of the day.
Mille Feuille filled with Shrimp, Crab Meat, Accompanied with Salad of Field Greens and Ponzu Vinaigrette.
Fresh Green Salad with Goat Cheese, Strawberries, caramelized Nuts with Almond Vinaigrette.
Beet Root Carpaccio, Arugula Salad, Blue Cheese and Oregano Vinaigrette.
Sashimi and Tartar of fresh Yellow fin Tuna with Lemon Vinaigrette.
Sautéed Escargots, accompanied with Portobello Mushrooms, fresh Artichokes and Foie Gras Sauce.
Roasted Scallops on Seaweed Salad marinated with Sesame Seeds, topped with an exquisite Froth of Black Mussels.

Black Mussels Country Style, or with Saffron Jus steamed in white wine.
Fish and Shellfish
Roasted Sea Bass on a bed of Leeks and Parsley Potatoes, with an Essence of Ratatouille.
Grilled Yellow fin Tuna on Taboulé, accompanied with Basil Vinaigrette.
Salmon Trout on Truffle Oil flavored puréed Potatoes, topped with fresh Green Asparagus and a creamy White Wine-Horseradish Sauce.
Roasted Filet of Salmon with a Duo of Sesame Seeds, smothered Romanesco and fresh Thyme Sauce.
Seafood Risotto with Champagne flavored Sauce and Fine Herbs
Raviolis with Scallop and Sea Bass Mousse, Shrimp, white Mushrooms accompanied with Langoustine Sauce.

Tempura style soft shell Crab on Singaporean stir fried Vegetables.
Poultry and Meat
Beef Tenderloin, sautéed Foie Gras, served with Onion Compote, Potato Gratin and Madeira Sauce.
Strip Loin, stir fried Vegetables, Bernese Roesti Portobello Mushroom Sauce.
Roasted Rib Eye, Yorkshire Pudding, Vegetable Fricassee and Truffle Sauce.
New York Steak with Cous Cous, smothered Vegetables, and a Merlot-Blackberry Sauce.
Grilled Lamb Chops on stewed Cabbage, Green String Beans, Chick Peas, Dauphine Potatoes and fresh Mint Sauce.
Smoked and glazed Pork Chops, sautéed Potatoes, Compote of Apples accompanied with Calvados Sauce.
Grilled Chicken Breast on Brunoise of steamed Vegetables, puréed Potatoes and Grape Sauce.

Duck confit on Risotto with Mushrooms and wild Berry Sauce.
Pastas
Cannelloni filled with Shrimps, gratinated with Mozzarella Cheese and fresh Tomato-Basil Sauce.
Sautéed Papardelle with Seafood and Fresh Herbs.
Tagliatelle with Porcini Mushroom Sauce.

Fettuccini Alfredo with white Mushrooms and Ham.
Desserts
Soufflé Grand Marnier and Fruit Compote.
Chocolate Mille Feuille filled with a Mousse of Hazelnuts, toasted Hazelnuts and served with a reduction of Citrus Fruits.
Catalan Vanilla Custard accompanied with fresh Fruit.
Pear Charlotte.
Plum Tart with homemade Sorbet.