Page food – Tintos & Blancos

Monday, 20 January

Pasta of the day with sage butter, cherry tomatoes and mozzarella bocconcini

₡9.500I.V.I

False quinoa "Risotto" with mushrooms and seafood

₡10.900I.V.I

Rump cap with cas chimichurri

₡11.900I.V.I

Tuesday, 21 January

Risotto "Zucca" with roasted mushrooms and artichoke

₡9.500I.V.I

Panino with roasted chicken, onions, mushrooms and ruccola

₡10.900I.V.I

Fried shrimps with coconut and thyme sauce

₡11.900I.V.I

Wednesday, 22 January

Zucchini filled with mushrooms, cheese sauce with palm heart

₡9.500I.V.I

Chicken breast with "Torinese" sauce

₡10.900I.V.I

Sealed tuna steak with pineapple and passion fruit chutney

₡11.900I.V.I

Thursday, 23 January

Vegetables Stir Fry with teriyaki sauce

₡9.500I.V.I

Seafood platter "T&B Style"

₡10.900I.V.I

Pork tenderloin au gratin with smoked cheese, red wine sauce with berries

₡11.900I.V.I

Friday, 24 January

Rosemary focaccia au gratin with broccoli, palm heart and cauliflower

₡9.500I.V.I

Roasted pork sirloin with guava BBQ

₡10.900I.V.I

Sea bass fillet with lemon and tarragon butter

₡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