Restaurante Tribeca
Sewilla · Hiszpańska · €€€€ · 36 dań · 5,50 € – 75 €
Godziny otwarcia
- poniedziałek13:30–16:00
- wtorek13:30–16:00, 20:30–23:30
- środa13:30–16:00, 20:30–23:30
- czwartek13:30–16:00, 20:30–23:30
- piątek13:30–16:00, 20:30–23:30
- sobota13:30–16:00, 20:30–23:30
- niedziela—
Co tu zamówić
Brak pasujących dań.
PRZYSTAWKI STARTERS
-
Marennes-Oléron Oysters No. 2
-
Osetra N25 Reserve Caviar
-
Carabinero Prawn Tartare with Sea Anemone Bread
-
Pickled Game Partridge Salad
-
Aberdeen Angus Sirloin Steak Tartare with Smoked Eel
-
Cod Cheeks in Pil-Pil Sauce
-
Grilled Foie Gras, Scrambled Eggs, Porcini Mushrooms and Roast Jus
-
Glazurowana cielęca grucława, gotowany pak choi i vinaigrette z rodzynek i marynowanych orzechów
16,50 €Glazed Veal Sweetbread, Steamed Pak Choi and Raisin & Pickled Walnut Vinaigrette
RYBY FISH
-
Confit Red Porgy with Green Asparagus and Nasturtium Pesto
-
Grilled Bluefin Tuna Belly with Gremolata
-
Battered Grouper with Ginger and Kumquats
MIĘSA MEATS
-
Maison Lafitte Duck Magret, Beetroot and Endive
-
New Zealand Lamb French Cut with Anchovy Butter and Caper Sauce
-
Japanese A5 Wagyu Tenderloin, Grilled Bimi, Confit Egg Yolk and Smoked Eel Sauce
-
Antrykot Angus z Ameryki
14,50 €American Angus RibeyeGrilled American Angus ribeye served with potato chips.
-
Iberian Pork Cheek Stew D.O. Guijuelo in Puff Pastry
MENU DEGUSTACYJNE TASTING MENU
-
Aged Red Porgy and Osetra Caviar.
-
Shrimp Tartare, Fried Potato and Quail Egg Yolk.
-
Scrambled Eggs, Iberian Pork Jowl and Sea Urchin.
-
Grilled French Oyster, Gazpachuelo and Garum.
-
Flame-Roasted Tomatoes, Brined Figs and Tuna Collar in Partridge Escabeche.
-
Grilled Lobster, Brown Butter and Wasabi Dressing.
-
Fish of the Day.
-
Roasted Foie Gras with Smoked Eel Sauce.
-
Glazed Veal Sweetbreads with Raisin and Pickled Walnut Vinaigrette.
-
Suckling Lamb Loin D.O. Valle de los Pedroches with Anchovy Butter and Capers.
-
Green Apple and Sea Lettuce Sorbet.
-
Cherries, Amarena, Horseradish Ice Cream and Giuseppe Giusti Modena Vinegar.
-
Egg Yolk Dessert, Miso and Palo Cortado Sherry.
DESERY DESSERTS
-
Egg Yolk Dessert with Greek Yogurt, Miso Aubergine and Palo Cortado
-
Corn Flan, Huitlacoche Sponge Cake, Cold Cocoa and Mole Soup
-
Pear Filled with Cheese Custard, Lavender Streusel and Liquorice
-
Confit Cherries, Amarena, Horseradish Ice Cream and Giuseppe Giusti Modena Vinegar
-
Calanda Peach with Thyme, Carrot Sponge Cake and Brandy Ice Cream
-
Kawa i Petit Fours
9,50 €Coffee and Petit Fours
Ceny według publikacji lokalu; mogły się zmienić. Obrazy dań to ilustracje na podstawie opisu w menu, a nie zdjęcia z lokalu.