Page food – Tintos & Blancos

Monday, 29 December

Pasta with butter and sage, roasted squash and mozzarella bocconcini

₡10.500I.V.I

False quinoa risotto with mushrooms and seafood

₡11.900I.V.I

Grilled rump cap with passion fruit chimichurri

₡12.900I.V.I

Tuesday, 6 January

Risotto with nuts, carrot confit, mushrooms and mozzarella

₡10.500I.V.I

Roasted chicken breast with roasted mushrooms in cheese sauce

₡11.900I.V.I

Fried shrimps with coconut and thyme sauce

₡12.900I.V.I

Wednesday, 7 January

Zucchini stuffed with mushrooms and palm heart in cheese sauce

₡10.500I.V.I

Chicken breast with "Torinese" sauce

₡11.900I.V.I

Sealed tuna steak with passion fruit and pineapple chutney

₡12.900I.V.I

Thursday, 8 January

Vegetables tempura with Teriyaki sauce

₡10.500I.V.I

Seafood "T&B" style

₡11.900I.V.I

Pork tenderloin au gratin with smoked cheese and berries sauce

₡12.900I.V.I

Friday, 9 January

Focaccia with broccoli, palm heart and cauliflower au gratin

₡10.500I.V.I

Roasted pork sirloin with roasted pineapple BBQ sauce

₡11.900I.V.I

Sea bass fillet with roasted garlic sauce, tomatos and capers

₡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