“TURRIALBA” 4-COURSE PLATED DIN­NER

Howler Magazine - - Dining Guide -

Or­ganic Green Salad Fresh as­para­gus, orange seg­ments, hearts of palm and gar­den-herb vi­nai­grette

Home­made Lob­ster Ravi­oli

Spinach, lob­ster, tomato, basil, white truf­fle parme­san sauce

Wagyu Short Rib Slowly braised, served with gar­lic mashed potato and as­para­gus

Sour­sop Cheese­cake

With pineap­ple chips and pas­sion fruit coulis

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