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Howler Magazine - - Dining Guide -

En­sal­ada Pulpo (Lunch) $18 Oc­to­pus, capers, green olives, tomato carpac­cio with pa­prika vi­nai­grette

Tacos Carne (Lunch) $15

Beef, tor­tillas with mixed cab­bage salad, gua­camole and ta­marindo sauce

The Veg­gie (Lunch) $15

Grilled por­to­bello, tomato, zuc­chini, chileal­monds-gar­lic sauce, home­made bun

Fish Pita (Lunch) $17

Pita, grilled mahi-mahi, cu­cum­ber, car­rot, dill yo­gurt, green leaf side salad Cro­que­tas del Chef (Snack) $9 Home­made Span­ish cro­que­tas with oc­to­pus, fish, chicken or spinach

Cala­mares Cru­jientes (Snack) $13

Crispy cala­mari with home­made green pesto and a honey, red onion es­cabèche.

Queso de Cabra (Din­ner) $11

Or­ganic goat cheese from Playa Avel­lanas served with home­made to­mate mer­me­lade

Tres Vege­tales (Din­ner) $10

Roasted egg­plant-red pep­pers-onion tartare with home­made gar­lic bread Tar­tar Cap­i­tan (Din­ner) $13 Tuna and mango tar­tar with capers and a cilantro, gin­ger and soy dress­ing

Rollo Pollo (Din­ner) $20

Chicken stuffed with mango, as­para­gus and ba­con, potato puree

Lin­guini (Din­ner) $23

Cala­mari, jumbo shrimps, mus­sels, Span­ish chorizo, cherry toma­toes, white wine

Lomito (Din­ner) $28

200gr of ten­der­loin with a tamarind sauce over Swiss Roësti and veg­eta­bles

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