Food

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Lunch menu from Monday, December 16th to Friday, December 20th, 2024, from 12md. to 3pm.

Includes:

Salad or Soup of the day, Main Course and Dessert.

1 Glass of white or red sangria, or glass of white or red wine or 1 Snapple or 1 Fever Tree  and 1 coffee

Monday, 16 December

Vegetables tempura with teriyaki sauce

₡9.500I.V.I

Chicken Stir Fry with vegetables

₡10.900I.V.I

Beef Petit Filet with mushrooms sauce

₡11.900I.V.I

Tuesday, 17 December

Potato pie filled with mushrooms and bell pepper

₡9.500I.V.I

Pork sirloin with plums sauce

₡10.900I.V.I

Sea bass fillet with shrimps bisque

₡11.900I.V.I

Wednesday, 18 December

Falafel with rucola and avocado salad in spices sauce

₡9.500I.V.I

Fish of the day breaded with panko, tartar sauce

₡10.900I.V.I

Beef tenderloin "alla cacciatore"

₡11.900I.V.I

Thursday, 19 December

Pasta of the day in creamy smoked cheese sauce

₡9.500I.V.I

Roasted chicken thigh with greivy sauce

₡10.900I.V.I

Salmon with roasted garlic sauce

₡11.900I.V.I

Friday, 20 December

Vegetables cassoulet "Minestrone style"

₡9.500I.V.I

Risotto with chicken breast and Spanish serrano ham

₡10.900I.V.I

Flank steak with chimichurri sauce

₡11.900I.V.I

Brie “au four” -VEGETARIAN– (serves 2 people)

Potatoes with Spanish Sarta chorizo

Tuna salmagundi

Crottin cheese croquettes -VEGETARIAN-

Anchovy toast with caramelized bell pepper

3 Cheese platter

Spanish tortilla

Beef Carpaccio

Zucchini caprese
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Seafood casserole

Sautéed mushrooms casserole

Spicy shrimps casserole

Platter “Tintos & Blancos”

Iberian acorn ham

Platter “The Old World”

Cheese Platter

Platter “Mediterranean”

Salad “Burrata di bufala” -VEGETARIAN-

Greek style salad

“Niçoise” Salad

“Provençal” Salad

Tomato soup Tuscan style

Roasted squash cream

Ravioli “ai funghi”  -VEGETARIAN-

Risotto with rump tail at low temperature

Risotto with salmon and avocado

Ossobuco ravioli

Garganelli “alla Sorrentina”

Risotto ”Caprese”

Risotto “Sea and Mountain”

Shrimps with garlic

Octopus “Harissa”

Tuna steak “Coconut”

Corvina “Dijonaise”

Salmon with sweet potato and walnuts

Salmon steak “á la boulangère”

Chicken Cordon Bleu

Chicken breast “Segovia”

Chicken breast “a l’orange”

Lamb Tajin “Moroccan Style”

Ribeye – USDA – (350 gr)

Strip loin USDA (300 gr)

Steer Ossobuco

Pork ribs, guava BBQ (300 gr)

Rump cap (300 gr) grilled – Angus ( USDA)

Mixed roasted meat platter “T&B”

Beef Tenderloin Medallion “Normande” (250 gr)

Baby Beef (280 gr)
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Panna cotta with mango -Sugar free / Gluten free

Cheese cake with berries

3 Cheese platter

Chocolate coulant

Crêpe Suzette

Crema catalana

Belgian brownie

Spicy shrimps casserole

Ossobuco ravioli

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