Page food – Tintos & Blancos

Monday, 10 November

Vegetables, mushrooms and caramelized onion casserole au gratin

₡9.500I.V.I

Pasta of the day with seafood in white wine and fresh herbs

₡10.900I.V.I

Roasted pork tender loin with mushroom and truffle sauce

₡11.900I.V.I

Tuesday, 11 November

Pesto focaccia with mushrooms, vegetables, and fresh cheese

₡9.500I.V.I

Chicken breast with a walnut crust and tarragon butter

₡10.900I.V.I

Fried shrimps with romesco sauce

₡11.900I.V.I

Wednesday, 12 November

Pasta of the day "à la norma" with mushroom croquettes

₡9.500I.V.I

Fish of the day with citrus sauce

₡10.900I.V.I

Grilled rum cap with whiskey and honey sauce

₡11.900I.V.I

Thursday, 13 November

Panino with roasted mushrooms, blue cheese, and blackberry sauce

₡9.500I.V.I

Roast pork loin with apple, mango and walnut chutney

₡10.900I.V.I

Salmon with pineapple and ginger sauce

₡11.900I.V.I

Friday, 14 November

Pasta of the day with Calabrese pesto, mushrooms, bell pepper, and mozzarella "In carrozza"

₡9.500I.V.I

Fish of the day "Meunière"

₡10.900I.V.I

Roasted rump roast with mushroom butter and truffle oil

₡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