Page food – Tintos & Blancos

Monday, 28 April

Panino with roasted mushrooms, ruccola, caramelized onions, roasted tomato and avocado

₡9.500I.V.I

Pasta of the day with mussels and clams

₡10.900I.V.I

Beef tenderloin stripes with Dijon mustard sauce

₡11.900I.V.I

Tuesday, 29 April

Potato gnocchi with blue cheese and nuts sauce

₡9.500I.V.I

Roasted pork tenderloin "Moruno style"

₡10.900I.V.I

Sealed tuna steak with red onions and balsamic vinegar cream sauce

₡11.900I.V.I

Wednesday, 30 April

Eggplant parmigiana with mozzarella bocconcini and pesto

₡9.500I.V.I

Seafood cassoulet "Bouillabaisse"

₡10.900I.V.I

Rump cap with cannon chutney

₡11.900I.V.I

Thursday, 1 May

PUBLIC HOLIDAY: INTERNATIONAL WORKERS DAY🥂🥂

₡9.500I.V.I

PUBLIC HOLIDAY: INTERNATIONAL WORKERS DAY🥂🥂

₡10.900I.V.I

Sautéed shrimps with Brandy and Spanish chorizo sauce - OR - Fried chicken breast with parmesan and pomodoro with oregano

₡11.900I.V.I

Friday, 2 May

Pasta of the day in creamy pepper sauce with dried tomato, mushrooms and nuts

₡9.500I.V.I

Fish of the day with alioli made of roasted garlic with honey

₡10.900I.V.I

Striploin with Bearnaise 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