Menu


We offer a Tapas style menu with small appetizer plates, where we hope you will try several dishes, followed by conventionally sized entree's. 
 
 
Menu January 2017
 
Hemos Creado un Menú de Degustación con  platos más Pequeños para brindarle la oportunidad de Experimentar  más Sabores y Combinaciones
 
We have made the plates smaller to give you the opportunity to experience more tastes and combinations as a `menu degustation`. Here is a sample.

Tapas


Vieras envueltas en Prosciutto con Torta Española y Salsa Vichyssoise
Scallop wrapped in Prosciutto with ‘Torta Española’ and Vichyssoise Sauce
3,300 (4,059)
*
Cannelloni de Cangrejo con Maiz Dulce a la plancha y Zucchini Confitado
Cannelloni of Crab with Grilled Sweet Corn and Confit Zucchini
3,900 (4,797)
*
Filete de Atun con Camarones Tempura y Puré de Berenjena
Fillet of Tuna with Tempura Shrimps and Aubergine Puree
4,500 (5,535)
*
Lomito de Conejo con Risotto de Porcini y Muslo Confitado
Saddle of Rabbit with Risotto of Porcini and Confit Leg
4,900 (6,027)
*
Ensalada de Proscuitto con Palmito a la Parrilla, Aguacate y Esparragos  
Salad of Prosciutto with Grilled Palm Hearts, Avocado, and Asparagus
4,800 (5,904)
*
Pulpo Cocinado en vino blanco, con Chorizo a la Parilla y Salsa Perejil
Octopus Braised in White Wine with Grilled Chorizo and Parsley Sauce
4,500 (5,535)
*
Ballotine de Foie Gras con papas Crujiente y Cappuccino de Apio
Ballotine of Foie Gras with Crispy Potatoes and Celery Cappuccino  
8,200 (10,086)
*
Calamar Frito con Vegetales Tempura y Salsa de Ayote
Deep-fried Calamari Tempura Vegetables and Pumpkin Sauce
4,200 (5,166)
*
Codorniz relleno con Ciruelas, Arroz Basmati y Salsa de Curry
Quail Breast filled with Prunes, Basmati Rice and Curry Sauce
4,500 (5,535)
*

Plato Principal

Pechuga de Pato con ‘Millefeuille’ de Muslo Confitado, Cebolla Caramelizada y Salsa Béarnaise
Roasted Breast of Duck with Millefeuille of Confited Leg, Caramelized Onion and Béarnaise Sauce
15,600 (19,188)
*
Costillas de Cordero con Raviolis de Hongos y Aciete de Trufa
Grilled Lamb Cutlets with Ravioli of Wild Mushrooms and Truffle Oil
15,800 (19,434)
*
Filete de Trucha de Rio Savegre Caramelizado con Alchachofa,  Huevo Escalfado y Salsa de Salmon Ahumado
Caramelized Fillet of River Trout with Artichoke, Poached Egg and Smoked Salmon Sauce
14, 300 (17,589)
*
Filete de Cerdo envuelto con Gnocchi Gorgonzola y Tocineta Crujiente
Fillet of Pork with Gnocchi Gorgonzola and Crispy Bacon
14,900 (18,327)
*
Fillet de Pargo Cocinado ‘en Salt Pastry’ con Esparragos y Crema de Coliflor
Fillet of Pargo cooked in Salt Pastry with Asparagus and Cauliflower Cream
14,700 (18,081)
*
Lomito de Res con Salsa de Vino Tinto y Papas Gratinada
Grilled Beef Fillet with Red Wine Sauce and Potato Gratin
15,500 (19,065)
*
Lengua de Ternera Caramelizado con Camote y Zanahoria Rostizado
Caramelized Veal Tongue with Roasted Carrot and Sweet Potato
10,900 (13, 407)
*
Visa/MasterCard/Amex credit card accepted /
Se acepta la tarjeta de crédito Visa/Master/Amex.

(Los precios incluyen el 13% de impuesto y el 10% de servicio)


Our dishes. Some past, some present......

  Vieiras  Envueltas en Prosciutto con Torta Espagnole y Sopa Vichyssoise
Scallops Wrapped in Prosciutto with Spanish Omelette and VichyssoiseSoup


























 



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