Menu & Dinner

“To spread the culture of wine,

with a friendly fun style, share our

passion for wine, and enhance

the knowledge about this noble,

fascinating and seductive

beverage”

OurPhilosphy

Red Wine

White wine

Red or White (mainly red)

White or red (mainly white)

RecommendationWe suggest you pairyour meat with:

COMMITMENT OF QUALITYThe water we use for food, ice and beverages is purified by

a modern system of filtrations to guarantee its purity and quality.

Apetizers and TapasT&B “tapas” selection ¢17.040 (20.959,20)Smoked salmon, octopus carpaccio, prosciuto cotto, Serrano cured ham, bruschette and Spanish omelette

Spanish Serrano ham on toast ¢3.985 (4.901,55)Spanish Serrano cured ham slices, over a bread toast with shaved tomato and olive oil.

Salmon ceviche ¢3.960 (4.870,80)Row salmon cut in slices and marinated in lemon with evaporated milk, ginger, red onions and coriander, served with “camote” sweet potato chips.

Octopus carpaccio ¢3.930 (4.833.90)Thinly sliced octopus served with a citrus vinaigrette.

Smoked salmon ¢4.855 (5.971,65)Served with bread toasts, boursin style cheese, capers, red onion, chopped hard-boiled egg and parsley

Grilled vegetables “antipasto” with Gorgonzola foam ¢3.180 (3.911,40)Zucchini, eggplant, red onion and roasted bell peppers with marinated mushrooms, served with a Gorgonzola dressing foam.

Spanish Omelette (warm or natural) ¢2.560 (3.148,80)The classic recipe! Potatoes, onion and beaten eggs.

Graved Lachs ¢4.270 (5.251,10)Thinly sliced salmon cured with fennel, served with a honey-Dijon mustard dressing,with a Granny Smith apple salad and pumpernickel sliced bread.

Caprese skewers ¢3.770 (4.637,10)Cherry tomatoes with fresh mini mozzarella balls, served with a basil pesto andbalsamic vinegar reduction.

Bruschette trio ¢3.160 (3.886,80)Toasted bread slices served with: vierge salsa, mushrooms ragout, and a sweet n’ sourred onion-honey chutney.

T&B warm “tapas” ¢19.640 (24.157,20)Deep fried calamari, fish croquettes, sautéed mushrooms, beef tenderloin wrap andchicken breast skewers, served with marinara sauce and aioli.

Chicken breast skewers Teriyaki ¢3.640 (4.477,20)Chicken breast, marinated in a ginger-sesame emulsion, served with mushroom-sundried tomato dumplings and Teriyaki sauce.

“ Angry” Cajun spicy shrimp ¢5.830 (7.170,90)Shrimp sautéed in olive oil with fresh chopped tomato, onion, garlic, roasted bell peppers, Cajun,flambéed with Veterano Osborne Brandy.

Las papas bravas – Wild potaoes ¢2.610 (3.210,30)Browned in a sauté pan, served with aioli and a spicy tomato sauce.

Fried Calamari basket ¢3.380 (4.157,40)Breaded, deep fried calamari rings served in a rice paper basket with marinara sauce and aioli.

Seafood tureen “cazuelita” ¢5.140 (6.322,20)Shrimp, squid, octopus, mussel, clams, and fish, sautéed in olive oil, deglazed with a creamywhite wine and tomato sauce with sautéed mushrooms.

Fish croquettes ¢3.930 (4.833,90)Homemade fish croquettes served with sundried tomato sauce. Sautéed mushrooms “cazuelita” ¢3.750 (4.612,50)Made with garlic puree, parsley, thyme and white wine, served with bread toast.

Beef tenderloin wrap with roasted blackberry jelly ¢4.740 (5.830,20)Seared beef tenderloin tips, mixed with Barva blue cheese and tomato sauce, wrapped in a flour tortilla, served with a roasted blackberry jelly.

(Includes 13% sales tax and 10% service tip)

Tablas - Platters...Ibérica de Bellota (acorn) ¢22.470 (27.638,10)Iberian ham, sirloin, chorizo and salami of black Iberian pig, served with two differentartesian Spanish cheeses, grapes, olives, artichoke hearts and roasted bell peppers.

Combined ¢12.990 (15.977,70)Serrano ham , prosciutto cotto and Milano salami, grilled vegetables, grapes, caramelized nuts,olives, sundried tomato, fresh mozzarella cheese skewer and pecorino cheese.

Cheese ¢8.670 (10.664,10)Barva blue cheese, Gouda, Chevre cream cheese, Caprino, Edam, served with grapes, nuts,and bread toasts.

Rice & PastaRisotto ai funghi ¢5.670 (6.974,10)Creamy Italian short grain rice, with sautéed mushrooms and vegetables, infused with saffron andFino Quinta Osborne Sherry, served with parmesan cheese flakes.

Ricotta cheese & spinach ravioli ¢5.980 (7.355,40)Served with a white wine and sautéed mushroom sauce, topped with parmesan cheese flakes.

Yuca gnocchi ¢5.640 (6.937,20)Gnocchi made out of yucca (cassava), stuffed with sundried tomato pesto, served witha Barva blue cheese wine sauce.

Poultry Chicken Cordon Bleu ¢7.560 (9.298,80)Ham & Gouda cheese stuffed chicken breast, served over a tomato sauce with golden potatoes and mixed sautéed veggies.

Turkey breast with orange sauce ¢8.240 (10.135,20)Grilled turkey breast with an orange reduction, served over ratatouille with a “pejibaye”(peach palm fruit) mousse.

Chicken breast with tamarind sauce ¢6.140 (7.552,20)Pan seared chicken breast, glazed with a tamarind sauce,served with thyme diced potatoes and mixed vegetables.

(Includes 13% sales tax and 10% service tip)

Fish & SeafoodGrilled salmon steak ¢7.230 (8.892,90)Grilled salmon steak with homemade chimichurri salsa, served with steamed potatoes,marinated and grilled eggplant and zucchini.

Filo wrapped sea bass filet ¢7.830 (9.630,90)Queen sea bass filet with a sundried tomato spread and fresh herbs, folded into a filo pastrywith a soy-sesame sauce, served with thyme diced potatoes and mixed vegetables.

White wine jumbo prawns ¢11.280 (13.387,40)Fresh jumbo prawns seared in clarified butter, sauteed with garlic puree and parsley,deglazed with white wine, served with rice and mixed vegetables.

Sea bass Mediterranean ¢6.944 (8.541,12)Seared sea bass filet marinated in garlic and olive oil, glazed with a roasted garlic beurre blanc,served with wild rice and grilled vegetables,.

Trout filet with Chardonnay and capers ¢7.080 (8.708,40)Farm raised trout filet, pan seared, served with quenelle of mashed potatoes and shallots,ratatouille with black olives and a caper-Chardonnay beurre blanc.

Sea bass “a la Vasca” ¢7.980 (9.815,20)Sea bass, poached in a clam and tomato sauce, mixed with clams, mussles, potatoes and fresh herbs. Served in a paella platter.

MeatsOutside skirt steak ¢9.080 (11.684,40)Traditional grilled Argentinian beef cut, served with a boiled potato topped with sour cream,and mixed green salad with olive oil dressing.

Baby Beef ¢8.990 (11.057,70)Beef tenderloin “Churrasco” style cut, lengthwise, served with chimichurri salsa, papas bravasand mixed vegetables.

Beef tenderloin with green peppercorn ¢9.180 (11.291,40) Grilled beef tenderloin medallion with a green peppercorn demiglace, accompanied with a gratin dauphinoise (potato pie) and mixed vegetables.

Rib Eye Steak ¢11.795 (14.507,85)Grilled rib eye steak, served with a gratin dauphinoise,chimichurri salsa and mixed vegetables.

Mixed grilled meat sizzler T&B ¢9.380 (11.537,40)Beef tenderloin, pork rib, chicken breast, and argentinian chorizo, chimichurri salsa, served with golden potatoes and grilled vegetables.

Beef medallion “Shiraz” ¢9.840 (12.103,20)Grilled beef medallion with a red wine Shiraz sauce and candied crapes, served with mixed vegetables and Italian risotto.

Grilled pork ribs ¢7.160 (8.806,80) Grilled roasted pork rib, served with a cilantro salsa, accompanied by yucca mojo (dip)and fried herbed plantain.

(Includes 13% sales tax and 10% service tip)

A - Starters

B - Main Courses

C - Desserts

Starter + Main course + Dessert + 2 Wines = ¢20.675 (25.430,25)

Starter + Main course + Dessert = ¢15.470 (19.028,10)

Scallops with crispy Serrano ham “powder” ¢4.750 (5.842,50)Pan fried scallops, served with crispy Serrano ham “powder” and a creamy garlic sauce. 150 ml

Montecillo ViuraRioja, Spain

Cold roast beef with plum dressing ¢3.340 (4.108,20)Cold roast beef on mediterranean olive bread, served with a dressing made of red wine and plum.

150 ml

Baron Philippe de Rothschild Merlot, France

Octopus salad ¢4.860 (5.977,80)Mixed lettuce dressed with a balsamic vinaigrette with Dijon mustard and honey, octopus, avocado, baked tomato and peach in syrup.

150 ml

Woodbridge RieslingCalifornia, USA

Tuna steak with teriyaki sauce ¢7.890 (9.704,70)Pan fried tuna steak served with a teriyaki sauce with fresh mushrooms, accompanied by Cous Cous and mixed vegetables.

150 ml

Undurraga RoséChile

Sea bass and shrimps duet ¢7.420 (9.126,60)Steamed sea bass filet and pan fried shrimps with a light garlic sauce, flambé with Brandy Veterano Osborne, served with thyme potatoes and roasted vegetables.

150 ml

Lindemans Bin 65 ChardonnayAustralia

Beef sirloin Torino Style ¢8.460 (10.405,80)Beef sirloin in a tasty red wine sauce with rosemary and balsamic vinegar, served with polenta and green pods and carrot rolls.

150 ml

Trapiche Malbec RobleArgentina

Chocolate truffles with candy milk ¢3.120 (3.837,60)Half btter chocolate accompanied by a strawberry meringue and platted with Chocolat Liquor with Dulce de Leche Tres Plumas

Fruits flambé with Licor 43 ¢3.230 (3.972,90)Tropical fruits flambé with Licor 43 and served with vanilla ice cream and nutmeg

Filled crêpes ¢3.170 (3.899,10)Home made crêpes filled with crème patissier and Amarula Cream.

(Includes 13% sales tax and 10% service tip)

The A, B, C of Wine & FoodMariage

Desserts Chocolate fondue wiht Amarula Cream ¢3.790 (4.661,70)Delicious chocolate fondue with Amarula Cream, served with fresh fruits. A dessert to share!

Crema Catalana ¢3.140 (3.862,20)Traditional Catalan recipe, lightly sugar browned, served with a shot of Tawny Osborne Port.

Coconut mousse ¢3.990 (4.907,70)Light flavored coconut mousse, filled with caramel-chocolate liquor, served witha shot of Bardinet coconut liquor.

Chocolate Pot de crème ¢3.180 (3.911,,40)Cold chocolate soufflé, served with a shot of Midori melon liquor.

Piña colada panna cotta ¢3.680 (4.526,40)With a Brugal rum infusion, accompanied with a fresh pineapple chutney with brown sugar,served with a shot of Bardinet banana liquor.

Belgian brownie ¢3.680 (4.526,40)Chocolate mousse, ganache and a Portwine reduction with candied grapes,served with a shot of Bardinet mint liquor.

Chocolate truffles with candy milk ¢3.120 (3.837,60)Half btter chocolate accompanied by a strawberry meringue and platted with Chocolat Liquorwith Dulce de Leche Tres Plumas.

Fruits flambé with Licor 43 ¢3.230 (3.972,90)Tropical fruits flambé with Licor 43 and served with vanilla ice cream and nutmeg

Filled crêpes ¢3.170 (3.899,10)Home made crêpes filled with crème patissier and Amarula Cream.

Tricolored chocolate ¢4.450 (5.473,50)Mousse with bitter chocolate and white chocolate served with a shot of Bardinet Mint Liquor.

Honey mousse ¢4.750 (5.842,50)With almond daquoise, honey and lavender accompanied by nougat candy and served with a shot of Bardinet Amaretto Liquor.

Chocolate cake ¢4.550 (5.596,50)Home made cake covered with a light ganache, accompanied with a shot of Amarula Cream.

(Includes 13% sales tax and 10% service tip)

Menú

“Difundir la cultura del vino

con un estilo amigable, recreativo

y divertido, y compartir nuestra

pasión por el vino mediante la

ampliación de conocimientos

sobre esta noble, fascinante

y seductora bebida”.

NuestraFilosofía

Vino tinto

Vino blanco

Vino tinto o blanco (prioridad tinto)

Vino blanco o tinto (prioridad blanco)

Recomendaciónle sugerimos acompañarsu plato con:

COMPROMISO DE CALIDADEl agua utilizada en nuestros alimentos, hielo y bebidases purificada por un moderno sistema de filtraciones que

garantizan su pureza y calidad.

Entradas Y TapasSelección de tapas T&B ¢17.040 (20.959,20)Salmón ahumado, carpaccio de pulpo, prosciuto cotto, jamón serrano, bruschete y tortilla española.

Montadito de jamón serrano ¢3.985 (4.901,55)Lonjas de jamón serrano español sobre pan tostado con tomate y aceite de oliva.

Ceviche de Salmón ¢3.960 (4.870,80)Salmón fresco, cortado en trocitos y marinados con limón, leche evaporada, jengibre, cebolla morada y culantro y acompañado de chips de camote.

Carpaccio de pulpo ¢3.930 (4.833.90)Lonjas de pulpo acompañado de una vinagreta de cítricos.

Salmón ahumado chileno ¢4.855 (5.971,65)Acompañado de tostadas, queso estilo boursin, alcaparras, cebolla morada, huevo picado y perejil.

Antipasto de vegetales fríos con espuma de gorgonzola ¢3.180 (3.911,40)Zucchini, berenjena, cebolla morada y chile asados a la parrilla con champiñones marinados, servidos bajo una espuma fría de queso gorgonzola.

Tortilla española de papas (caliente o natural) ¢2.560 (3.148,80)La Receta clásica con papas, cebolla y huevo.

Graved lachs ¢4.270 (5.251,10)Finas lonjas de salmón curadas con eneldo, servido con aderezo de mostaza de Dijony miel de abeja, acompañado de pequeña ensalada de manzana y pan pumpernickel.

Pincho caprese ¢3.770 (4.637,10)Tomate cherry con queso mozzarellini fresco acompañados de pesto de albahacay reducción de balsámico.

Trío de bruschete ¢3.160 (3.886,80)Tres tostaditas con: vierge (tomate marinado con albahaca), ragout de hongos,y chutney agridulce de shallots con miel.

Tapas calientes T&B ¢19.640 (24.157,20)Aros de calamar, croquetas de pescado, champiñones salteados, wrap de lomito y brochetas de pollo.

Brochetas de pollo Teriyaki ¢3.640 (4.477,20)Trozos de pechuga marinados al jengibre, salsa teriyaki y aceite de ajonjolí, servido conbuñuelos de arroz al vapor rellenos de mousse de hongos, hierbas y tomate.

Camarones “enojados” al cajun ¢5.830 (7.170,90)Salteados en aceite de oliva con tomate fresco, cebolla, ajo, chile morrón y cajun,flambeados conBrandy Veterano Osborne.

Las papas bravas ¢2.610 (3.210,30)Doradas al sartén, acompañadas con salsas aioli y de tomate ligeramente picante.

Canasta de aros de calamar blanco ¢3.380 (4.157,40)Rebozados, fritos y servidos en canasta de papel de arroz, acompañadosde salsa tomate con orégano y aioli.

Cazuelita de mariscos ¢5.140 (6.322,20)Camarón, calamar, pulpo, mejillón, almeja y pescado, salteados con vino blanco,servidos en salsa de crema con coulis de tomate y champiñones.

Croquetas de pescado ¢3.930 (4.833,90)Croquetas caseras de pescado acompañadas de salsa tártara con tomate disecado. Cazuelita de champiñones frescos salteados ¢3.750 (4.612,50)Con ajo, perejil, tomillo y vino tinto, servida con tostadas.

Wrap de lomito de res con mora rostizada ¢4.740 (5.830,20)Wrap relleno de lomito de res, queso Barva Blue y hierbas frescas, servido con jalea de mora rostizada.

(Incluye 13% i.v. y 10% de servicio)

Las Tablas...Ibérica de Bellota ¢22.470 (27.638,10)Jamón, lomo, chorizo y salame ibéricos de bellota, dos tipos de quesos artesanales españoles,uvas, aceitunas, corazones de alcachofas y pimiento morrón.

Combinada ¢12.990 (15.977,70)Jamón serrano, prosciuto cotto y salame Milano, vegetales a la parrilla, uvas, nueces caramelizadas, aceitunas, tomate deshidratado, pincho de mozzarellini y peccorino.

De quesos ¢8.670 (10.664,10)Queso azul Barva Blue, Gouda, caprino maduro, Chevre tierno y Edam con hierbas, acompañado de uvas, cestita de nueces y tostadas de pan.

Arroz y PastaRisotto ai funghi ¢5.670 (6.974,10)Arroz cremoso de grano entero ancho de origen italiano, mezclado con champiñones frescos y verduras,aromatizado con azafrán y Jerez Fino Quinta Osborne, servido con lámina de parmesano crujiente.

Ravioles de espinaca y queso ricotta ¢5.980 (7.355,40)Servidos en salsa de champiñones al vino blanco con queso parmesano.

Gnocchi de yuca ¢5.640 (6.937,20)

Gnocchi de yuca rellenos de tomate seco y nueces, servido con una salsa de queso Barva Blue.

Aves Cordon Bleu de pollo ¢7.560 (9.298,80)Pechuga de pollo rellena de queso Gouda y jamón cocido, ligeramente empanizada, servida con gustosa salsa de tomate y acompañada de papas doradas y mini vegetales.

Pavo a la naranja ¢8.240 (10.135,20)Pechuga a la parrilla bañada con salsa de naranja, sobre lecho de ratatouille y acompañadade mousse de pejibaye.

Pollo al tamarindo ¢6.140 (7.552,20)Pechuga de pollo a la plancha, bañada con salsa de tamarindo, servida conpapas al tomillo y vegetales salteados.

(Incluye 13% i.v. y 10% de servicio)

Pescado y MariscosSteak de salmón a la parrilla ¢7.230 (8.892,90)Asado a la parrilla con salsa casera chimichurri, servido con papas al vapor, rodajas de berenjena y zucchini marinados y asados.

Corvina en pasta de filo ¢7.830 (9.630,90)Filete de corvina reina cubierta con paté de tomate seco y capa de hierbas frescas, envuelto enpasta de filo, salsa de soya con jengibre, servido con papas salteadas al tomillo y vegetales mixtos.

Camarones al vino blanco ¢11.280 (13.387,40)Camarones dorados al sartén con mantequilla clarificada, ajo, perejil y vino blanco,servidos con arroz y mini vegetales mixtos.

Corvina a la mediterránea ¢6.944 (8.541,12)Filete de corvina marinado en aceite de oliva, ajo y vino blanco, sellado en aceite de oliva,bañando con reducción de ajo rostizado,, acompañado de arroz salvaje y vegetales a la parrilla.

Trucha al Chardonnay con alcaparras ¢7.080 (8.708,40)Filete de trucha dorado al sartén en aceite de oliva extra virgen, bañado con beurre blanc de Chardonnay y alcaparras, servido con quenelles de papa con schallots y ratatouille con aceitunas.

Corvina “a la Vasca” ¢7.980 (9.815,20)Filete de corvina reina dorado en aceite de oliva, sobre salsa de mariscos con tomate fresco, perejil, chile morrón y ajo, acompañado de papas al vapor. Servido en paellera.

CarnesSkirt steak ¢9.080 (11.684,40)Corte clásico tradicional del asado argentino (conocido como “entraña”), cocinado a la parrilla y acompañado de papa asada con “sour cream”, ensalada de lechuga y tomate con aceite de oliva.

Baby Beef ¢8.990 (11.057,70)Corte churrasco de lomito de res, chimichurri, servido con papas bravas y vegetales mixtos.

Lomito de res a la pimienta verde ¢9.180 (11.291,40) Medallón de lomito a la parrilla con salsa de granos de pimienta verde,acompañado de pastel de papa y vegetales.

Rib Eye Steak ¢11.795 (14.507,85)Corte premium importado de lomo ancho y aguja de res a la parrilla, chimichurri, servido conpastel de papa y vegetales salteados.

Asado mixto “T&B” ¢9.380 (11.537,40)Medallón de lomito, costilla de cerdo, pechuga de pollo y chorizo argentino, chimichurri,acompañado de papas doradas y vegetales a la parrilla.

Medallón de lomito “al Shiraz” ¢9.840 (12.103,20)Medallón de lomito sobre salsa de vino tinto Shiraz con uvas confitadas,servido con risotto y vegetales mixtos.

Costilla de cerdo ¢7.160 (8.806,80) Costilla asada a la parrilla, salsa de culantro con aceite de oliva, servido con mojo de yucay galleta de plátano verde con hierbas.

(Incluye 13% i.v. y 10% de servicio)

A - Entradas

B - Platos Principales

C - Postres

Entrada + Plato Principal + Postre + 2 Vinos = ¢20.675(25.430,25)

Entrada + Plato Principal + Postre = ¢15.470(19.028,10)

Scallops con polvo de jamón serrano ¢4.750(5.842,50)Scallops sellados acompañados con polvo de jamón serrano y salsa cremosa de ajo dulce.

150 ml

Montecillo Viura,Rioja España

Roast Beef con aderezo de ciruela ¢3.340(4.108,22)Lomito de res sobre pan mediterráneo de aceitunas, bañado con una salsa de ciruelas y vino tinto.

150 ml

Baron Phillipe de RothschildMerlot, Francia

Ensalada de pulpo ¢4.860(5.977,80)Lechugas mixtas con vinagreta de balsámico, mostaza Dijon y miel,con trocitos de pulpo, aguacate, tomate horneado y melocotones en conserva.

150 ml

Woodbridge Riesling,California EE.UU.

Atún en salsa de teriyaky ¢7.890(9.704,70)Atún sellado al sartén, bañado en salsa de teriyaky y hongos, acompañado de Cous Cous y vegetales mixtos salteados.

150 ml

Udurraga Rosado,Chile

Dúo de corvina y camarones ¢7.420(9.126,60)Filet de corvina al vapor bañada en una salsa de camarones al ajillo, flameada con brandy Veterano Osborne y ajo; acompañados de papas al tomillo y vegetales rostizados.

150 ml

Lindemans Bin 65 Chardonnay, Australia

Lomito al estilo Torinés ¢8.460(10.405,80)Lomito de res en una salsa de vino tinto, romero y vinagre balsámico,acompañado de polenta y rollitos de vainica mini y zanahoria.

150 ml

Trapiche Malbec Roble, Argentina

Trufas de chocolate al dulce de leche ¢3.120(3.837,60)Con chocolate semiamargo acompañado de un merengue de fresasy bañado con Licor Tres Plumas de Chocolate al Dulce de Leche.

Frutas flameadas con Licor 43 ¢3.230(3.972,90)Frutas tropicales mixtas, aromatizadas con Licor 43,servidas con una bola de helado de vainilla y nuez moscada.

Crepas rellenas ¢3.170(3.899,10)Crepas rellenas con crema Inglesa y Amarula Cream.

(Incluye 13% i.v. y 10% de servicio)

El A, B, C de Vino y ComidaMaridaje

Postres Fondue de chocolate con Amarula Cream ¢3.790 (4.661,70)Fondue de chocolate con Amarula Cream, servido con frutas frescas.¡Un postre para compartir!

Crema catalana ¢3.140 (3.862,20)La tradicional, ligeramente gratinada y servida con una copita de Oporto Tawny Osborne.

Mousse de coco ¢3.990 (4.907,70)Ligero mousse relleno de licor de chocolate al dulce de leche, servido con una copita de licor de coco Bardinet.

Pot de crème de chocolate ¢3.180 (3.911,,40)Con un toque de licor de menta, servido con una copita de licor de melón Midori.

Panna cotta de piña colada ¢3.680 (4.526,40)Aromatizado con Ron Brugal, acompañado de piña fresca salteada en mantequilla con azucar moreno. Servido con una copita de licor de banano Bardinet.

Brownie belga ¢3.680 (4.526,40)Con mousse de chocolate, ganache y reducción de Oporto con uvas confitadas, servido conuna copita de licor de menta Bardinet.

Trufas de chocolate al dulce de leche ¢3.120 (3.837,60)Con chocolate semiamargo acompañado de un merengue de fresasy bañado con Licor Tres Plumas de Chocolate al Dulce de Leche.

Frutas flameadas con Licor 43 ¢3.230 (3.972,90)Frutas tropicales mixtas, aromatizadas con Licor 43,servidas con una bola de helado de vainilla y nuez moscada.

Crepas rellenas ¢3.170 (3.899,10)Crepas rellenas con crema Inglesa y Amarula Cream.

Tricolor de Chocolate ¢4.450 (5.473,50)Mousse con chocolate amargo y chocolate blanco, servido con una copita de licor de menta Bardinet.

Mousse de Miel ¢4.750 (5.842,50)Con daquoise de almendras, miel y lavanda, acompañado de un turrón, servido con una copita de licor de Amaretto Bardinet.

Queque de chocolate ¢4.550 (5.596,50)Con capas ligeras de ganache, acompañado de una copita de licor de Amarula Cream.

(Incluye 13% i.v. y 10% de servicio)