FLAVORS TO ENJOY
THROUGHOUT THE DAY

BREAKFAST AT LA SACA

Included in every stay, our breakfast buffet offers a rich variety to suit every taste. Open from 6:30 to 10:00

COLD STATION

• HAMS Pork ham, turkey ham and chicken ham.
• CEREALS Corn flakes, chocolate and fruit.
• CHEESE Turrialba fresh cheese, cheese of the house, cheese with herbs, cheese with flex pepper, tofu, sour cream and cream cheese.
• MILK Whole milk, soy milk, lactose-free milk.
• TOPPINGS Green and black olives, sweet corn, pickles, palm heart, mushrooms and boiled egg.

FRUIT STATION

• OPEN FRUIT Pineapple, papaya, watermelon and mango.
• HAND FRUIT Banana, tangerine, plum, pear, apple.

HEALTHY STATION

• OAT Hot oatmeal in water.
• YOGURT Natural, greek and fruit flavors.
• TOPPINGS Cucumber, cherry tomato, tomato, onion, green beans, mixed cabbage, sweet pepper, carrot, beet, broccoli, fresh lettuce and spinach, zucchini and grilled egglant with olive oil.
• GLUTEN-FREE Gluten-free bread, cereal and granola.
• GRAINS Lentils, chikpeas and quinoa.
• ENERGY BARS 2 flavors of energy bars.
• PARFAIT Oat in coconut milk, fruit marmalade, sunflower and kiwi parfait. Chia seed with orange, natural yogurt, blackberry marmalade, mango and lemon zest parfait. Greek yogurt, tamarindo marmalade, granola and strawberry parfait.

HOT STATION

• BUFFET “Gallo pinto” (mixed black beans and white rice), fried plantain, scrambled eggs, protein and vegan option.
• COMPOTE Banana, green apple and pineapple.
• COSTA RICAN TYPICAL Tortillas, 1 option of “picadillo” per day. Options: arracacia with pork, squash with sweet corn, greenbeans with mince meat, papaya with chorizo, green plantain with beef, potato with chorizo.
• BREAD STATION Banana bread, corn bread, “budín”, cinammon rolls, carrot cake, chocolate croissant, regular croissant, oat cookies, coconut cookies, chocolate chips cookies, sweet puff pastry, white baguette, integral baguette, sesame baguette.
• OMELET STATION Omelet, scrambled eggs, different doneness eggs.
• MARMALADES Blackberry, papaya and fruit.
• CLASSICS Hot waffles and pancakes.
• SPREAD BUTTER Salt-free butter, grilled garlic butter, strawberry butter.

LUNCH AT LA SACA

Our lunch menu blends Costa Rican tradition with creative flair. Lunch from 10:00 to 18:00 / Prices in Costa Rican Colones.

ENTREES

• HOUSE SALAD 12.000 Grilled pieces of chicken breast, guacamole, pico de gallo, lettuce marinated in mango and chipotle cheese sauce, green apple and crispy tortilla straw.
• OUR PORTEÑO SIDE 8.400 Fresh catch, marinated in a homemade sauce with lemon juice, fresh vegetables, crispy seasonal chips.
• THE PEASANT 8.400 Seasonal vegetables, radish, broccoli, carrot, chilotes, cucumber, tomato, grilled onions, mixed lettuce with passion fruit dressing with a sweet top, sour cream and peanut crumble.
• PALM FRUIT 10.000 3 pejibaye textures: light cream, pejibaye cubes, pejibaye chips, finished with a cheese crumble.
• SMOKED SHRIMP 4.000 Our deconstructed cocktail, shrimp tartared, avocado, crisp plantains, pickled onions and red peppers, cucumber flakes, mango, finished with tomato sauce.
• WILD YUCCAS 7.200 Crispy yucca sticks with chipotle and ranch dressing, crispy bacon and chives.

PASTA

• CHEESE, BEEF & PORK 13.200 Sautéed tagliatelle pasta with diced bacon in a cheddar parmesan sauce, sautéed beef tenderloin with diced onion, chili and mushrooms, with sweet and sour demi glaze sauce.
• 2 SAUCES 13.200 Sautéed potato gnocchi with fresh basil, with a combination of bechamel and pomodoro sauce, fresh mozzarella cheese, fresh sprouts and sautéed tomatoes with roasted garlic.
• PURPLE CREAM 10.800 Sautéed farfalle in a creamed beetroot sauce, grilled seared chicken breast slices with glazed broccoli.

MAIN DISHES

• ENCEBOLLADO 21.000 Grilled rib eye, creamy mushroom rice, truffle with asparagus sautéed with garlic and lemon, balsamic reduction and caramelized onion.
• WHITE BEANS 12.000 White bean casserole, pork belly, with a small salad of onions, peppers and tomatoes finished with fresh cilantro and lime juice.
• OCTOPUS ON CAST IRON 14.400 Sautéed octopus tentacles with mashed baby potatoes, fresh cherry tomatoes, broccoli, served in cast iron with a house chimichurri and fresh chives.

TRADITIONAL

• *MI LINDA TIERRA* 10.800 La Fortuna is a privileged place due to the richness of its soils. With great pride and affection we present a dish that praises our local producers and the great quality they have to offer: Pork leg cooked for 24 hours in banana leaves, mozzarella cheese on baskets of yucca, jalapeño and cilantro mayo, pineapple relish with cucumber, red onion and parsley, with pico de gallo.
• CHIFRIBOWL 9.600 Combination of white rice, flavored tender beans, cooked with bacon, bits of pork, crispy pork, pico de gallo, avocado, crispy corn tortillas, and spicy chile toreado.
• PARTY IN THE HOUSE 9.600 Traditional fried chicken rice with fresh vegetables, crispy sweet potatoes and green salad.
• SEA TRIO 15.000 Octopus, shrimp, clams mixed in rice with oriental sauce, crispy potatoes and mixed salad.
• EMPANADA ARREGLADA 10.800 Shrimp and mozzarella empanadas, mixed cabbage with tomato and cilantro with lemon juice, accompanied by chilera, pink sauce and chipotle and mango cheese sauce.
• PALMEADAS 12.000 Hand made, fresh tortillas, breaded fish, lettuce, citrus dressing, tomato sauce with Panamanian peppers, cheese sauce, avocado and tomato relish.

DESSERTS

• MOUSSE 7.200 White chocolate and red berries.
• CHEESECAKE 7.200 Caramel and coffee.
• COMPOTE 7.200 Fruits and red fruit sorbet.

DINNER AT LA SACA

Our diner menu blends Costa Rican tradition with creative flair. Dinner from 18:00 to 20:00 / Prices in Costa Rican Colones.

ENTREES

• PEAR & FRESH BURRATA CHEESE SALADA 9.600 Fresh arugula and micros leaves, cherry tomatoes marinated in lemon, candied pears, fresh burrata cheese, cold aubergine puree, finished with basil oil and citrus dressing.
• THE ORCHARD 8.400 Mixed spinach and lettuce leaves with carrot curly, candied shallots, red and green grapes, cape gooseberry, strawberries and melon parisien, finished with plum and blackberry dressing.
• BEEF TARTARE 10.200 Thinly sliced beef tenderloin marinated with paprika, salt, pepper and lemon juice, cucumber slices, coriander and spinach coulis with honey, red onion, olive relish, herb croutons finished with gherkin spherification and balsamic reduction.
• PACIFIC TUNA 10.200 Thin slices of tuna, Ponzu sauce, fresh chives from the garden, mango spherification, smoked avocado foam and crispy rice paper and sesame seeds.
• GRILLED OCTOPUS CEVICHE 10.200 Grilled octopus marinated with herbs, fresh tomato sauce and clamato juice, pickled onions, sweet chili peppers, cilantro spherification with lemon, finished with breaded calamari and panamanian chili foam.
• SALMON WITH BEETROOT INK 10.200 Smoked salmon gravlax with rosemary and thyme, sweet lemon soy sauce, tomato concasse and caper relish, red onion rings, radish slices, cherry tomato, ground salmon skin, passion fruit spherification finished with crispy wonton.
• CASSEROLE FROM PUNTARENAS 18.000 Creamy tomato and coconut sauce with a base of lobsters, slices of Dorado, clams, octopus and lobster sauteed with garlic, potato seeds and candied tomatoes finished with fine chives and olive oil.
• THE CORNFIELD 9.000 Creamy polenta and basil soup, vegetable stock, feta cheese crumble, basil oil, crispy corn, with cajun crispy potatoes.
• PACIFIC FISH AND CHEESE ARANCINIS 14.400 Fish arancinis, fresh cheese breaded in polenta, fish cream with curry, slices of aged cheese, cherry tomatoes with honey and lemon, finished with spinach mayonnaise and crispy potatoes.

PASTA

• TRILOGY OF MUSHROOMS WITH TENDERLOIN 18.000 Sauteed gnocchi with mushrooms and tenderloin, fresh basil, creamed with demi glase, roasted mushrooms, truffles, finished with flakes of cheese.
• TAGLIATELLE WITH CILANTRO & BASIL PESTO 12.000 Tagliatelle in coriander and basil sauce, chicken breast cooked at low temperatures finished on the grill, toasted almond crumble and tomato confit.
• SPAGHETTI WITH SHRIMP AND WINE 15.600 Spaghetti with fish cream, fresh basil, sauteed tomato, pan-fried shrimp creamed with white wine, garlic and parsley, finished with aged cheese.

POULTRY

• CHICKEN IN COCONUT SAUCE 15.600 Thigh and quarter cooked sous vide, creole salad, rice and beans sauteed with coconut sauce with crispy plantain chips.
• CHICKEN BALLOTINE 15.600 White bean casserole, pork belly, with a small salad of onions, peppers and tomatoes finished with fresh cilantro and lime juice.

FISH & SHELLFISH

• ATLANTIC SEMI FATTY 18.000 Grilled snapper, glazed squash, grilled hearts of palm with paprika, finished with a relish of garlic, parsley and tomato.
• PACIFIC TROPICAL FISH 18.000 Mahi Mahi with parsley and parmesan crust, thyme creamed potato timbale, candied beets, with a garlic veloute.
• BLUE FISH 21.000 Cream of roasted carrots with passion fruit and coconut milk, grilled salmon, pan-seared asparagus, tomato confit, finished with a mango vinaigrette, red onion parsley and basil oil.
• ALBARDADO SEAWEED TUNA 18.000 Soy-marinated tuna with ginger wrapped in nori seaweed, orange gel, with mixed cabbage ragout with carrots, chives and unagi sauce.
• RISSOTTO WITH OCTOPUS 21.000 Sautéed creamy risotto with tomatoes, mushrooms and truffle, parmesan cheese, parsley, grilled octopus marinated with herbs and paprika.
• CREAMY PACIFIC RICE 22.800 Bed of rice in wine in fish sauce, shrimp, Dorado and octopus in different cooking techniques, ground almonds with parsley, finished with parmesan cheese.

MEATS

• FLANK STEAK 24.000 Grilled Flank steak, caramelized sweet potato puree, fennel with herbs cooked sous vide, finished with a tomato concasse vinaigrette, Coyote coriander and red onion.
• RIBE-EYE 26.400 Grilled rib eye, seasonal grilled vegetable mix, served with red wine jus and house chimichurri.
• BRAISED SHORT RIBS 28.800 Beef rib cooked in its own juices, rustic cassava puree, mandarin, orange and tomato salad finished with beef gravy.
• PORK RIBS 21.000 Pork rib cooked at low temperatures, lacquered with beer and tamarind, crispy national potato sticks with chimichurri and pan-seared tomatoes.