COLD APPETIZERS

ANDALUSIAN GAZPACHO

 SEA BASS CEVICHE  WITH AVOCADO

 CEVICHE COMBINATION: SEA BASS, SHRIMP

GRAND HOTEL SEA BASS CARPACCIO
THE FRESHEST SEA BASSS OF THE PACIFIC OCEAN, SERVED IN FINE CUTS, MARINATED IN LEMON JUICE AND EXTRA VIRGIL OLIVE OIL, PURPLE ONION, ESCABECHE

“CIPRIANI STYLE” BEEF TENDERLOIN CARPACCIO
DELICIOUS VERY THIN TENDERLOIN CUTS, MARINATED IN LEMON JUICE AND EXTRA VIRGIL OLIVE OIL,SERVED WITH PARMIGIANO REGIANNO, CHESSE SCALES, GREEN PEPPER, ERRUGLIA, CELERY  PURPLE ONION

MEDITERRANEAN SALMON CARPACCIO
VERY FINE CUTS OF THE FRESHEST SALMON, SERVED IN A LEMON AND EXTRA VIRGIL OLIVE OIL, VINAIGRETTE, CAPERS, PURPLE ONIONS, CELERY, MARTINIQUE ROSE PEPPER

CARPACCIO COMBINATION
“SALMON, SEA BASS, BEEF TENDERLOIN”

MEDITERRANEAN ANTIPASTO OF GRILLED VEGETABLES, CHESSES AND COLD CUTS
GRILLED VEGETABLES, WITH CHESSE AND EUROPEAN COLD CUTS (FOR TWO)

JUMBO SHRIMP COCKTAIL, WITH BALAMIC OIL, STRAWBERRIES AND PALM HEARTS

 HOT APPETIZERS

SPANISH OMELET

 FRIED CAMEMBERT CHESSE IN STRAWBERRIE SAUCE

 MUSSELS PROVENCALE OF MUSSELS IN WHITE VINE

 FRIED SQUID SERVED WITH TARTAR SAUCE

SOUPS

 CONSOME CELESTINE
THE FINEST CHICKEN STOCK, ACOMPANYING SELECTED CHICKEN CUTS

 ASPARAGUS CREAM

ONION SOUP SERVED WITH BALL BREAD AND GORZOLA CHESSE GATINEE

SEAFOOD CONSOME
GRAND HOTEL SPECIALITY, COMBINING THE FRESHNESS OF OUR SEAFOOD WITH BRANDY AND FISH

PORCINII MUSHROOMS AND TRUFFLE CREAM

SALADS

LETTUCE, TOMATO AND AVOCADO

 HEART OF PALM SALAD

CESAR SALAD
ROMAINE LETTUCE, DRESSED WITH CESAR VINAIGRETTE, CROUTONS, ANCHOVIES

GREEK SALAD
CHERRY TOMATOES, COCUMBERS, FETA CHESSE, ARRUGULA, KALAMATA OLIVES, DRESSED WITH OREGANO AND BASIL PERFUMED VINAIGRETTE

NIZZARD SALAD WITH FRESH YELLOW FIN TUNA
MIX OF EUROPEAN LETTUCES, ANCHOVIES, BOILED EGGS , BLACK OLIVES AND TUNA

CAPRESE SALAD WITH PRESTO SAUCE
TOMATO & MOZARELLA WITH MOUSSE OF BASIL AND OLIVE OIL

GRAND HOTEL SALAD
A DELICATE COMBINATION OF SHRIMPS ,SQUID,MUSSLES, GREEN APPLE, ALMONDS,ON BED OF EUROPEAN LETTUCES, DRESSED WITH LEMON JUICE AND EXTRA VIRGEN OLIVE OIL

CESAR SALAD WITH CHICKEN

 SEAFOOD & FISH

GRILLED SEA BASS, GARLIC SEA BASS,SEA BASS PROENCALE

SEA BASS MEUNIERE
SEA BASS IN LEMON, PARSLET AND BUTTER SAUCE

SEA BASS MILANESE WITH TARTAR SAUCE
BREADED SEA BASS  WITH TARTAR SAUCE

CHEF STYLE  SEA BASS IN SHRIMP SAUCE AND SPECIES
SEA BASS IN SHRIMP AND SPICES  SAUCE

HOLLAND SALMON
GRILLED WITH HOLLAND SAUCE WITH SPARRAGUS

GRAND HOTEL SALMON
SALMON IN A TRIUMP OF BUTTER SAUCE JUMBO SHRIMPS AND MUSSELS

TUNA YELLOW FIN
WITH ALBAHACA ESENCE AND CUTTED CHERRY TOMATOES

SHRIMPS
(GARLIC COOKED, SURROUNDED IN BREAD WITH TARTARA SAUCE, WITH DEVIL SAUCE, GRILLED)

LOBSTER (GARLIC, GRILLED)

LOBSTER (AT TERMIDOR)

SEA FOOD  VARIED PLATE
A SELECTION OF OUR SEAS ½ LOBSTER, LANGOUSTINE JUMBO SHRIMPS, FRIED SQUID,SEA BASS, ACCOMPANIED WITH TARTAR SAUCE,BERMAISE SAUCE, AND DEVIL SAUCE

RICE

RICE WITH CHICKEN

SEA FOOD

RICE WITH SHRIMPS

MEATS

BEEF TENDERLOIN STRIPS

 BEEF TENDERLOIN IN  JALAPEÑO PEPPERS

 FILET MIGÑON

 COSTARICAN STYLE  BEEFSTEAK

 GREEN TENDERLOIN PEPPER

 LEMON OR WHITE WINE PORK TENDERLOIN

ROBERSPIERRE
ROBERSPIERRE, BAKED TENDERLOIN SLICES WITH ROMERO, OLIVE OIL, SALT, SERVED WITH PARMESAN CHEESE

THREE PEPPER TENDERLOIN FILET
A TRADITIONAL TENDERLOIN WITH YOUR FAVORITE  SAUSE

MIXED MEATS

ARGENTINEAN CHURRASCO
SERVED WITH “CHIMICHURRI” SAUCE, BAKED POTATO WITH SOUR CREAM AND TRUFFLE ESSENCE

BEEF TENDERLOIN HEART BERNAISE SAUCE
BACK CUT OF COW ACCOMPANIED WITH YOUR PREFERENT SAUCE

GRAND HOTEL TENDERLOIN
TENDERLOIN CUT  SERVED WITH JUMBO SHRIMPS AND MELTED ROQUEFORT CHEESE

RIB EYE
U.S.  IMPORTED SELECTED CUT OF MEAT SERVED
WITH  BAKED POTATES AND VEGETABLES

WHITE MEATS

CHICKEN WITH MUSHROOMS SAUSE & WINE

 GRILLED CHICKEN

CHICKEN BREAST FLORENTINA
FILLED WITH RICOTTA AND MOZZARELLA CHEESE ANS ASPARRAGUS, SERVED WITH RED PEPPER AND PESTO MOUSSE.

MARRAKECH CHICKEN
BREAST IN CURRY SAUCE WITH SAFFON WITH DATES, RAISINGS AND COCONUT

CHICKEN MILANESE
BREADED BREAST SERVED WITH ARRUGOLA AND CHERRY TOMATO,SPRINKLED WITH PARMESAN CHEESE

GRILLED TURKEY BREAST

TURKEY BREATS
FILLED WITH JUMBO SHRIMP IN A TROPICAL FRUITS AND MINT SAUCE

PASTAS

VEGETARIAN DISH

ITALIAN STYLE SPAGUETTI BOLOGNESA WITH MEAT BALLS AND TOMATO
PASTA INTOMATO SAUCE AND GROUND BEEF, ITALIAN STYLE

RAVIOLES WITH MEAT, GORGONZOLA CHEESE AND SPINACH
WITH TOMATO/ CREAM SAUCE

FETICINE AL PRESTO GENOVESE

 SEAFOOD WITH PASTA

FETUCINE AL SALMON WITH CREAM SAUCE WITH CAPERS
PASTA IN CRAM SAUCE, FRESH SALMON AND CAPERS