Page food – Tintos & Blancos

Monday, 18 November

Zucchini stuffed with mushrooms, sweet corn and roasted almonds

₡9.500I.V.I

Pork sirloin with raspberries sauce

₡10.900I.V.I

Risotto with shrimps, bell pepper and capers

₡11.900I.V.I

Tuesday, 19 November

Carrot pie with rosemary and goat cheese

₡9.500I.V.I

Pasta of the day "Carbonara" with chicken breast

₡10.900I.V.I

Outside skirt loin with roasted cherrie tomatoes sauce

₡11.900I.V.I

Wednesday, 20 November

Chickpea and lentil falafel with spicy tzatziki

₡9.500I.V.I

Potato pie "Bolognese"

₡10.900I.V.I

Roasted sea bass with mussels in Caribbean sauce

₡11.900I.V.I

Thursday, 21 November

Sweet potato and sun-dried tomato toast with truffle bechamel sauce

₡9.500I.V.I

Fish of the day with spinach and capers sauce

₡10.900I.V.I

Petit filet (beef) with Café de Paris sauce

₡11.900I.V.I

Friday, 22 November

Risotto with caramelized squash and lemon zest

₡9.500I.V.I

Chicken "Milanese" with romanesco sauce

₡10.900I.V.I

Roasted salmon with black garlic, dill and almonds 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

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