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MENU
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Starters
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Foie Gras Fresco/Fresh Foie Gras |
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Gravlaks - Salmòn Marinado/Gravlaks - Marinated Salmon |
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Atún/Tuna Tartare |
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Camarones al Ajillo/Shrimp with Garlic in Extra Virgin Olive Oil |
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Escargot/Caracoles/Snails (med.doz.) |
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Carpaccio de Lomito/Tenderloin Carpaccio |
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Pulpitos salteados a la mantequilla/Baby Octopuses sautéed with
butter |
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Soups |
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Crema de Langosta/Lobster Bisque |
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Vichyssoise |
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Salads and Small Dishes |
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Ensalada Mediterránea
- Lechugas Verdes, Melocotón de Parilla, Jamón Serrano
sobre una salsa de Queso de Cabra/Various Green Lettuce,
Grilled Peaches, Serrano Ham, on a Chèvre Sauce |
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Ensalada Nicolas -
Lechuga, Tocino, Cebolla y Tomate con salsa de
Gorgonzola/Iceberg Lettuce, Bacon, Onion and Gorgonzola
Dressing |
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Ensalada Ceasar/Caesar's Salad |
Pequeña/Small |
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Normal |
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Con Pollo/with Chicken |
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Caprese - Mozarella
de Bufala (Italia), Tomate y Albahaca/Mozarella di
Bufala (Italy), Tomato and Basil |
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Seafood |
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Langosta Fresca a la Parilla/Grilled
Fresh Lobster |
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Camarones Jumbo a la Plancha/Panfried Jumbo Shrimp |
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Camarones Jumbo con salsa de Crema y Ajo/Jmbo Shrimp with Cream
Sauce and Garlic |
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Camarones Jumbo con salsa de Jamaica o Tamarindo/Jumbo Shrimp with
Jamaica or Tamarind sauce |
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Salmòn Noruego a la Plancha/Panfried Norwegian Salmon |
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Róbalo con Alcachofas y Aceitunas Negras/Snook
with Artichokes and Black Olives |
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Dorado a la Plancha/Panfried Mahi-Mahi |
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Dorado con Salsa de Crema y Ajo/Mahi-Mahi
with Cream and Garlic Sauce |
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Mero,
tocino y puré de papas con Wasabi/Grouper, crispy bacon and
wasabi-infused mashed potatoes
(served HRH Crown Price Haakon of Norway
for dinner @
Nicolas
May 11, 2006) |
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Click here to go to the top of the page |
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10% tips will be added and over 8 people 15%
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MENU
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Pasta |
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Linguine con Camarones/Mejillones y Calamares/With Shrimp, Mussels
and Squid |
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Linguine con Camarones y Salsa de Crema y Ajo/With Shrimp in Cream
and Garlic Sauce |
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Rigatoni Arrabiata (solo verduras)/Rigatoni with vegetables |
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Orecchiette con Ragú de Pato/Orecchiette
with Duck Ragout |
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Meat |
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| Pato a la Naranja/Duck à
l'orange |
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Pechuga de Pato/Duck Breast (US Imp.) |
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Pechuga de Pollo en salsa Estragon/Chicken Breast in Tarragon
Sauce |
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Steak Nicolas, Lomito Molido con
Alcaparras, Remolacha y Pepinillos, Cebolla Frita y Puré de
Papas/ Ground Tenderloin with Capers, Beets, Cucumber, Potato
Purée and Fried Onions |
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Steak Tartare, Lomito - molido después de
ordenar/ Tenderloin - ground upon order |
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Lomito Pimientos/Tenderloin with Pepper Sauce |
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Lomito Café de Paris/Tenderloin Café de
Paris |
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Rib Eye con Papas Fritas/with French Fries (US Imp.) (Cert.Angus) |
| Chuletas de Cordero "Francesa"/Frenched
Rack of Lamb (NZ Imp.) |
| Lechon a fuego lento al
horno con coles de Bruselas/Suckling Pig, slow Cooked, from the
oven with Brussels sprouts |
| Dessert |
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Soufflé de Chocolate (tiempo de cocción/bake time 25 min) |
| Torta de Manzana/Apple
Cake |
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Fresas con Crema/Strawberries with Cream in
balsamic vinegar |
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Torrija de pan caramelizada con helado de canela/French toast
caramelized with cinnamon ice cream |
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Helado hecho en Casa/Homemade Ice Cream |
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Degustación de Helados/Degustación of Ice
Creams (para 2 pers) |
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Mousse de Chocolate |
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Fondue de Chocolate/Chocolate Fondue |
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Click here to go to the top
of the page |
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10% tips will be added and over 8 people 15%
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