Page food – Tintos & Blancos

Monday, 2 February

Eggplant moussaka with mushrooms and mozzarella

₡10.500I.V.I

Chicken breast with lemon and oregano

₡11.900I.V.I

Baked salmon, creamy basil and spinach sauce

₡12.900I.V.I

Tuesday, 3 February

Creamy risotto with porcini mushrooms, truffle oil and Parmesan

₡10.500I.V.I

Roast pork loin with apple, whiskey and honey sauce

₡11.900I.V.I

Seared tuna with tomato virgin oil and olives

₡12.900I.V.I

Wednesday, 4 February

Homemade potato gnocchi in gorgonzola sauce and toasted walnuts

₡10.500I.V.I

Fish of the day “al limone” with capers

₡11.900I.V.I

Grilled rump cap with passion fruit chimichurri

₡12.900I.V.I

Thursday, 5 February

Focaccia with roasted zucchini, confit tomatoes, goat cheese, caramelized onion and arugula

₡10.500I.V.I

Pasta of the day with “diavola” sauce with squid and mussels

₡11.900I.V.I

Oven-baked pork ribs with balsamic and red wine reduction glaze

₡12.900I.V.I

Friday, 6 February

Coconut curry vegetables, on Couscous with spices

₡10.500I.V.I

Roasted pork tender loin with red wine and mushroom sauce

₡11.900I.V.I

Salmon with passion fruit sauce

₡12.900I.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

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)

Panna cotta with mango -Sugar free / Gluten free

Cheese cake with berries

3 Cheese platter

Chocolate coulant

Crêpe Suzette

Crema catalana

Belgian brownie