Virtual tour
Food
Lunch menu from Monday, March 18 to Friday, March 22, 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, 18 March
Risotto with carrots, mushrooms, nuts and tarragon
₡8.795I.V.I
Fish of the day, cooked at low temperature, cherrie tomatoes sauce with sage
₡9.995I.V.I
Beef tenderloin sautéed with mushrooms and bell pepper
₡10.995I.V.I
Tuesday, 19 March
Pasta of the day with zucchini caponata and mushrooms
Chicken breast with avocado pesto, cilantro and cashew nuts
Tuna steak with orange and ginger sauce
Wednesday, 20 March
Potato gnocchi with ripe banana, blue cheese sauce with nuts
Fish of the day with passion fruit "huile vierge"
Rump cap with mushrooms and mustard
Thursday, 21 March
Pasta of the day "all'arrabbiata" with sautéed mushrooms
Pork sirloin with sweet chili
Rib eye with mushrooms sauce and crispy bacon
Friday, 22 March
False potato "lasagna" with supreme sauce with basil
Chicken breast "alla parmigiana" with spaghetti in palm fruit sauce
Salmon with orange, pineapple and ginger sauce
Vegetables antipasto
Octopus “Olivo”
Tuna salad with avocado
Warm tuna on arugula
Anchovy toast with caramelized bell pepper
3 Cheese platter
Spanish tortilla
Beef Carpaccio
Zucchini caprese
Squid “Roman Style”
Spicy potatoes, typical Spanish tapa
Spanish Serrano ham
Salmon tartar
Croquettes duo
Casserole “Neptune”
Seafood casserole
Sautéed mushrooms casserole
Spicy shrimps casserole
Platter “Tintos & Blancos”
Iberian acorn ham
Platter “The Old World”
Platter with 7 Cheeses
Platter “Mediterranean”
Salad “Mediterranean style”
Greek style salad
“Niçoise” Salad
“Provençal” Salad
Tomato soup Tuscan style
Squash cream
Agnolotti filled with cheese “al pesto” -VEGETARIAN-
Risotto with rump tail at low temperature
Risotto with salmon and avocado
Penne rigate “Bourguignon” -Gluten Free-
Garganelli “alla Sorrentina”
Duo of artesian pasta
Risotto ”Caprese”
Risotto “Sea and Mountain”
Shrimps with garlic
Octopus with Brandy
Tuna steak “Tropical”
Corvina with “aglio e salvia”
Salmon with sweet potato and walnuts
Salmon steak “á la boulangère”
Chicken Cordon Bleu
Chicken breast “Segovia”
Picatta di pollo
Ribeye – USDA – (350 gr)
Strip loin USDA (300 gr)
Beef 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)
Skirt Steak (300 gr)- Choice (USDA)
Oxtail stew
Panna cotta with mango -Sugar free / Gluten free
Cheese cake with berries
Chocolate coulant
Crêpe Suzette
Crema catalana
Belgian brownie
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