menu bistro agosto 2014

Caramelized pear, honey bread, cinnamon ice cream and walnuts. Pêra em ... Catch of the day, vegetables, dried tomatoes and almond dressing. $340.
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Entradas Langostinos y vieiras, terrina de coliflor y coco, naranja picante

$200

Camarões e vieiras, pudim de couve flor e coco e laranja picante Carpaccio de bife con leche de panceta, menta y chips de papa

$220

Carpaccio de carne com leite de toicinho, menta e batatas chip Mollejas con puré de limón, uvas a la plancha y piñones

$160

Moelas com purê de limão siciliano e uvas na chapa Salmón curado, frutillas grilladas, pomelo y pimienta rosa

$140

Salmão curado, morangos grelhados, pomelo e pimenta rosa Huevo a 62ºC, rabo braseado y sopa de cebollas

$130

Ovo a 62ºC, rabo na brasa e sopa de cebola Pulpo y calamarettis grillados, mojo de pimientos verdes asados y puré de nabo $210

Polvo e mini lulas grelhados, molho de pimentões verdes assados e purê de nabo

Chef Rodrigo Vazquez.

Principales Merluza negra confitada con paella de mariscos

$420

Merluza negra confeitada com paella de mariscos Ravioles de conejo braseado, queso mascarpone y tomillo

$250

Raviólis de coelho assado, queijo mascarpone e tomilho Magret de pato con puré de zanahorias y naranja, pack choy salteado

$270

Magret de pato com purê de cenouras e laranja, couve chinesa salteada Ojo de bife con papas confitadas, ajos asados y vinagreta de hierbas

$280

Coração de contra file com batatas confeitadas, alhos assados e vinagrete de ervas finas Pasta rellena con hongos, queso manchego y papa, crema y espinacas trufadas

$240

Pasta recheada com cogumelos, queijo manchego e batata, creme de espinafre trufado Salmón 57º con sopa de arvejas y wasabi, papines andinos

$360

Salmão 57º com sopa de ervilhas e wasabi acompanhado de batatinhas andinas Paletilla de cordero, polenta ahumada, tomates asados y queso de cabra

$350

Paleta de cordeiro, polenta defumada, tomates assados e queijo de cabra Pesca del día a la plancha, vegetales al carbón y romesco

Peixe do dia na chapa com vegetais na brasa e molho romesco

Chef Rodrigo Vazquez.

$340

Postres / Sobremesas / Desserts Plato de quesos y dulces caseros Cheeses, home made jams, sweets and nuts

$130

Prato de queijos e doces caseiros Torrija de pan brioche, arándanos y coco, helado de banana y palta Brioche bread, blueberries and coconut, avocado and banana ice cream

$150

Rabanada de brioche acompanhada de blueberry e coco e sorvete de banana e abacate Chocolate, frutilla y cardamomo Chocolate, strawberries and cardamom

$130

Chocolate, morangos e cardamomo Pera en caramelo, pan de miel, helado de canela y nuez caramelizada Caramelized pear, honey bread, cinnamon ice cream and walnuts

$130

Pêra em caramelo, pão de mel, sorvete de canela e noz caramelizada Volcán de chocolate blanco, helado de frambuesa, emulsión de limón y oliva White chocolate souffle, raspberry ice cream, lemon and olive oil

Petit Gateau de chocolate branco, sorvete de framboesa e emulsão de limão siciliano e oliva

Chef Rodrigo Vazquez.

$130

Starters Shrimps and marinated scallops, cauliflower and coconut terrine, spicy orange

$200

Beef carpaccio with bacon milk, mint and potato chips

$220

Sweetbreads with lemon puree, grilled grapes and pine nuts

$160

Cured pacific salmon, grilled strawberries, grapefruit and pink pepper

$140

62 degrees Egg, braised ox tail and onion soup

$130

Grilled octopus and squids, green pepper dressing and turnip puree

$210

Chef Rodrigo Vazquez.

Main courses Patagonian toothfish with seafood paella

$420

Braised rabbit ravioli, mascarpone cheese and thyme

$250

Duck magret with carrot and orange puree, salted pack choy

$270

Rib eye steak with confit potato, roasted garlic and herbs vinaigrette

$280

Manchego cheese, potato and mushroom stuffed pasta with cream and truffled spinach

$240

57 degrees salmon, with green beans and wasabi soup, andean potatoes

$360

Lamb shoulder, smoked polenta, roasted tomatoes and goat cheese

$350

Catch of the day, vegetables, dried tomatoes and almond dressing

$340

Chef Rodrigo Vazquez.