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Mon to Sat 17:30 to 22:00

* * * 

SMALL PLATES

14

SASHIMI

Topped with sizzling sesame oil, ginger and green onions 10.

GRILLED OCTOPUS 

Cubaces beans, tomato ragu, olive tapenade (GF) 9.

CALAMARI & SHRIMP SKEWER

over cilantro yogurt (GF) 12.

SPICY TUNA TARTAR

 Asian aioli, crispy rice, granny smith & togarshi 10.

BLACK MISO FISH

 Eggplant, beans, pickled ginger & basil 14.

SEARED MUSHROOMS 

Portobello & champignon Over corn polenta (GF,VEGAN) 10.

CHICKEN LIVER PATE 

 Served with a granny smith chutney (GF) 8.

CAULIFLOWER 

Sautéed with olive oil, tahini and scallions over tomato salsa (VEGAN) 9.

BEEF TENDERLOIN

Served M-MR with mushrooms in balsamic reduction (GF) 11.

 

 

SALADS

 

CAULIFLOWER TABULEH

Herbs, radish, sunflower seeds (GF,VEGAN) 9.

APPLE WALNUTS SALAD

Blue cheese, balsamic vinaigrette (GF,VEG) 9.

SHRIMP SCAMPI

Over green salad with parmesan cheese (GF) 19.

MIXED GREEN SALAD

With parmesan and gorgonzola tossed in a balsamic dressing (GF,VEG) 9.

 

FISH & SEAFOOD

 

SEARED TUNA

Fresh pacific yellow fin in a honey chili marinate 20.

TARATOR SEA BASS

Pan seared with a lemony yogurt tahini sauce (GF) 20.

RED SNAPPER

Over parsley puree and ratatouille (GF) 21.

SEAFOOD PASTA

With shrimp, calamari, basil Tomato, drizzled with a lemon Vinaigrette   21.

 

MEAT & POULTRY

 

FILLET MINGON

 8 oz. Cut with choice of red wine sauce or creamy mustard sauce 22.

GRILLED CHICKEN

 Middle eastern spices (GF) 16.

 

VEGETARIAN

 

GAYOZAS

with mushroom and leek (VEGAN) 16. 

ROASTED GARLIC & RICOTTA PASTA

With walnuts olives and capers (VEGAN option with tofu) 16.

GREEN RISOTTO

Basil, leeks, mushrooms and Parmesan (GF, VEGAN option)  16.

 

DESSERTS

 

DARK CHOCOLATE CAKE (GF) 6.

WHITE CHOCOLATE MOUSSE (GF) 6.

CREME BRULE (GF) 6.

APPLE  CRUMBLE (VEGAN) 6.

VANILLA ICE CREAM WITH BAILEYS OR CAFE RICA (GF) 8.

 

MEDITERRANEAN  GOURMET

TAMARINDO      COSTA RICA

 

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