Menu

We are open for lunch, Tuesday to Saturday in our fabulous garden. Light tapas style dishes, cocktails, coffees, teas, juices and lazy afternoons. Our Dinner Menu is further down page.

Tapas@ Park Café.

Scallops wrapped in Prosciutto with ‘Torta Espanole’ and Vichyssoise Sauce

Duck Breast with Confit Leg, Hoisin Sauce and Cucumber and Mint Salad
   
Octopus cooked in White Wine with Asparagus and Pesto Sauce

                      Shrimps with Tempura Vegetables and Wasabi Mayonnaise

Ceviche of Red Snapper with Passion Fruit and Coriander

Indonesian Chicken Salad with Papaya and Satay Sauce

Toasted Goats Cheese with Honey and Caramelized Onion

Carpaccio of Beef with Parmesan and Truffle Oil

Braised Veal Tongue with Risotto of Porcini

Eggplant Salad with Bell Peppers and Prosciutto 

Quail filled with Prunes, Basmati Rice and Curry Sauce

Calamari filled with Paella with Pumpkin Sauce

Tuna Fillet rolled in Sesame, with Tempura Shrimps and Mango Puree 

Rabbit Saddle with Confit Leg and Gnocchi Gorgonzola

All Tapas CRC 5,200 plus taxes
Daily Main Courses CRC 12, 000 plus taxes

Menu Degustation with Matching Wines available for Dinner
                   
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Caprese Salad for Lunch
Toasted Goats Cheese with Caramelized Onion and Honey

 
Pargo Cooked in Salt Pastry with Asparagus and Cauliflower Puree 
Carpaccio of Beef with Mustard and Truffle Oil


Lamb Cutlet with Wild Mushroom Ravioli and Truffle Oil
Park Cafe's fabulous garden
Lazy afternoon in San Jose
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For dinner, beside the Tapas menu we have a menu Degustation featuring Park Cafe's signature dishes, each dish is accompanied by a paired glass of wine. Dinner on Wednesday, Thursday, Friday and Saturday each week, Below is a recent wine menu. 

 Lomito de Conejo con Gnocchi Gorgonzola y muslo confitado

Park Café Menu Degustation

Vieras envuelto en Prosciutto con Torta Española, Sopa Vichyssoise
0
Ravioli de Cangrejo, Salsa de Chili Dulce

Prosecco Kir Royale.
***
Filete de Atún con Salsa Jengibre, Mango y Camarones Frito
0
Pulpo cocinado en Vino Blanco con Espárragos y salsa Pesto

 Gustave Lorentz Pinot Gris. Francia
***
Lomito de Conejo con Gnocchi Gorgonzola y muslo confitado
0
Codorniz Rellena de Ciruelas y Salsa de Curry

Lapostolle Cuvee Alexandre Chardonnay Chile
***
Camarones Crujientes con Salsa Ayote
o
Pargo con Paella concinado en Pasta de Sal,Salsa de Coliflor y Espárragos

Bill Ltd. Pinot Noir. Chile

Chuleta de Cordero con Ravioli de Hongos y Aceite de Trufa
o
Entraña de Res, Papas Millefeuille, Cebolla y Salsa Vino Tinto

Clos de Los siete Blend Argentina
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Fondant de Chocolate con Helado de Caramelo
o
Tarte Tatin de Pera con Helado de Jengibre

Moscato / Porto
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CRC 59,500 por persona más impuestos

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






















 



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