{"id":6891,"date":"2020-05-27T11:35:14","date_gmt":"2020-05-27T16:35:14","guid":{"rendered":"http:\/\/www.triopv.com\/en\/?page_id=6891"},"modified":"2023-01-05T21:11:02","modified_gmt":"2023-01-06T03:11:02","slug":"menu","status":"publish","type":"page","link":"https:\/\/www.triopv.com\/en\/menu\/","title":{"rendered":"Men\u00fa digital"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text css=”.vc_custom_1668823247562{padding-bottom: 15px !important;}”]<\/p>\n

SPECIAL MENUS
\n<\/strong><\/span><\/h2>\n

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CHEF\u00b4S MENU<\/strong><\/span>NOT AVAILABLE<\/strong><\/b><\/a><\/div><\/div>[vc_empty_space height=”100px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=”custom” accent_color=”#663334″][vc_column_text css=”.vc_custom_1668823225149{padding-bottom: 15px !important;}”]<\/p>\n

DINNER MENU
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[\/vc_column_text][vc_column_text]<\/p>\n

APPETIZERS<\/strong><\/span><\/h2>\n

Grilled oyster from Cabo Corrientes with pumpkin, spinach and blue cheese (4pzs.)<\/sub><\/strong><\/em><\/span>
\n$240<\/strong><\/span><\/p>\n

Foie gras terrine with late harvest jelly (80 grs)<\/sub><\/span>
\n<\/strong><\/em>$395<\/strong><\/span><\/p>\n

Portobello mushroom gratinated with truffled goat cheese on arugula and escarole, salsa catalana of roasted peppers, garlic and almonds (120 grs)<\/sub><\/span>
\n<\/em>$255<\/strong><\/span><\/p>\n

Blue pacific shrimp from the new catch ocean served on cured cucumber melon salad with crunchy lettuce with spicy mint dressing (140grs.)<\/sub><\/span>
\n<\/strong><\/em>$265<\/strong><\/span><\/p>\n

Mixed organic greens with avocado vinaigrette, cherry tomatoes, toasted sunflower seeds (120grs.)<\/sub><\/span>
\n<\/strong><\/em>$180<\/strong><\/span><\/p>\n

Lebanese salad: baked beet slices whit parsley & marinated goat cheese (150grs.)<\/sub><\/span>
\n<\/strong><\/em>$185<\/strong><\/span><\/p>\n

Beef carpaccio with aged balsamic vinegar and shaved parmesan cheese 120grs.)<\/sub><\/span>
\n<\/strong><\/em>$255<\/strong>
\n<\/strong><\/em><\/span><\/p>\n

Cilantro-ginger marinated calamari with smoked tomato & jalape\u00f1o salsa and avocado (120grs.)<\/sub><\/span>
\n<\/strong><\/em>$225<\/strong><\/span>[\/vc_column_text][vc_separator color=”custom” align=”align_left” accent_color=”#522828″][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

SOUP<\/span><\/strong><\/h2>\n

Seafood soup with pesto (250ml.)<\/sub><\/span>
\n<\/em>$195
\n<\/em><\/strong><\/span><\/p>\n

Artichoke soup with toasted and pine nuts (240ml)<\/sub><\/span>
\n<\/em>$165
\n<\/em><\/strong><\/span><\/p>\n

Capeletti in brodo: <\/span><\/em><\/span>Country soup with veal-mushroom tortellini, zucchini & provolone cheese (240ml)<\/sub><\/span>
\n<\/em>$165<\/span>
\n<\/em><\/strong>[\/vc_column_text][vc_separator color=”custom” align=”align_left” accent_color=”#522828″][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

PASTA & MIDDLE COURSE<\/span>
\n<\/strong><\/span><\/h2>\n

Ricotta spinach ravioli with sun-dried tomato coulis (180g<\/sub>rs.<\/sub>\/360grs.)<\/sub><\/span>
\n<\/strong><\/em>$245 \/ $385<\/strong>
\n<\/strong><\/em><\/span><\/p>\n

Pappardelle: <\/strong><\/span>with garlic shrimp, tomatoes & fresh basil (120g<\/sub>rs.<\/sub>\/220grs.)<\/sub><\/span>
\n<\/strong><\/em>$295 \/ $455<\/strong><\/span><\/p>\n

Shrimp ravioli with smoked chile chipotle – lobster sauce and leaf spinach jicama seawwed salad (180grs\/ 360 grs)<\/sub>
\n<\/em>$325 \/ $575<\/span><\/strong><\/span><\/span><\/p>\n

Risotto of porcini mushroom with bbq quail and anis cured pumpkin<\/em><\/strong><\/span> (120grs\/ 220 grs)<\/sub><\/em><\/span>
\n<\/strong><\/em>$315 \/ $485<\/strong>
\n<\/strong><\/em><\/span><\/p>\n

Crepe stuffed with cauliflower and mushroom with sauce provincial and grilled artichoke romana style <\/em><\/strong><\/span>(180grs\/ 360 grs)<\/sub><\/span>
\n<\/strong><\/em>$245 \/ $410<\/strong>
\n<\/strong><\/em><\/span>[\/vc_column_text][vc_separator color=”custom” align=”align_left” accent_color=”#522828″][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

FISH<\/strong><\/span><\/h2>\n

Chile roasted red snapper fillet, ratatouille vegetables, lime-cilantro salsa<\/em><\/strong> (120 grs. \/ 220 grs.)<\/sub><\/strong><\/span>
\n<\/strong><\/span><\/em>$345 \/ $485<\/strong><\/span><\/span><\/p>\n

Pan roasted sea bass with glazed grapes, mashed potatoes, peppered sauerkraut and white pepper sauce <\/span><\/em>(120 grs. \/ 220 grs.)<\/sub>
\n<\/span><\/strong>$350 \/ $495<\/strong><\/span><\/span><\/p>\n

Shrimp Galician style, saut\u00e9ed with garlic, paprika, brandy on sweet corn and tender cabbage with green Pasilla peppers and anis-cardamom oil <\/em><\/strong><\/span>(120g<\/sub>rs.<\/sub><\/span>\/220grs.)<\/span><\/sub><\/strong><\/span>
\n<\/strong><\/span><\/em>$395 \/ $595<\/strong><\/span>
\n<\/strong><\/span><\/em><\/span><\/p>\n

Pan seard fish filet with garlic and parsley green peas ravioli, chayote and muscatel vine sauce <\/em>(120g<\/sub>rs.<\/sub>\/220grs.)<\/sub><\/span><\/strong><\/span>
\n<\/strong><\/span><\/em>$525<\/strong><\/span><\/span>[\/vc_column_text][vc_separator color=”custom” align=”align_left” accent_color=”#522828″][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

MEAT<\/strong><\/span><\/h2>\n

Half chicken roasted with chile-lime rub, grilled country vegetables and quinoa tabul\u00e9 <\/em><\/strong>(33<\/sub>0grs.)<\/sub><\/strong><\/span>
\n<\/strong><\/span><\/em>$375<\/strong><\/span>
\n<\/strong><\/span><\/em><\/span><\/p>\n

Rabbit roasted with aromatic herbs and red wine on Italian vegetable with beans, garlic parsley sauce (280grs.)<\/sub><\/strong><\/span>
\n<\/strong><\/span><\/em>$465<\/strong><\/span>
\n<\/strong><\/span><\/em><\/span><\/p>\n

Beef tenderloin with red wine onion, garlic vegetables and baby potato, <\/em><\/strong>black pepper sauce <\/em><\/strong>(150g<\/sub>rs.<\/sub>\/275grs.)<\/sub><\/strong><\/span>
\n<\/strong><\/span><\/em>$395 \/ $555<\/strong><\/span>
\n<\/strong><\/span><\/em><\/span><\/p>\n

Garlic, ginger, rosemary roasted rack of lamb on Greek briam of roasted vegetables, mint sauce, arugula roasted potatoes <\/em><\/strong>(150g<\/sub>rs.<\/sub>\/360 grs.)<\/sub><\/strong><\/span>
\n<\/strong><\/span><\/em>$425 \/ $665<\/strong><\/span>
\n<\/strong><\/span><\/em><\/span><\/p>\n

Slow braised beef shank with red wine, aromatic herbs with sour cream potato mash, roasted garlic and fresh vegetables from the Valle<\/em> (220grs.)<\/sub><\/strong><\/span>
\n<\/strong><\/span><\/em>$495<\/strong><\/span><\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

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Prices displayed on national currency, subject to change without prior notice. Taxes included.
\n<\/span><\/span><\/strong><\/span><\/p>\n<\/blockquote>\n

[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

SPECIAL MENUS DINNER MENU APPETIZERS Grilled oyster from … <\/p>\n","protected":false},"author":9,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_joinchat":[],"footnotes":""},"class_list":["post-6891","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.triopv.com\/en\/wp-json\/wp\/v2\/pages\/6891","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.triopv.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.triopv.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.triopv.com\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.triopv.com\/en\/wp-json\/wp\/v2\/comments?post=6891"}],"version-history":[{"count":34,"href":"https:\/\/www.triopv.com\/en\/wp-json\/wp\/v2\/pages\/6891\/revisions"}],"predecessor-version":[{"id":7564,"href":"https:\/\/www.triopv.com\/en\/wp-json\/wp\/v2\/pages\/6891\/revisions\/7564"}],"wp:attachment":[{"href":"https:\/\/www.triopv.com\/en\/wp-json\/wp\/v2\/media?parent=6891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}