DEBUT AT ALUNA CASA Y CAFE SANTA MARTA

calle 21 Carrera 5-72 , Santa Marta, Colombia

10+ Course Succulent Gourmet Dinner

Tuesday October 26^th 07.30 PM

  Menu

·         Appetizer. Beef tartar-ceviche with red peppers cream and roasted star fruit.

1.       Mango, Papaya and Zapote in a symphony of sweet sushi rice with passion fruit vinaigrette.

2.       Gazpacho tropical. Typical universalized Spanish cold tomato and veggies soup, with a tropical touch of papaya.

3.       AVOCADO CARPACCIO with goat cottage cheese, wild raspberries marmalade and Lulo’s guacamole.

4.       Tomate orgánico relleno. Organic tomato slightly roasted stuffed with farm cheese and topped with a fresh tangerine sauce.

5.       Ensalada de frutas en papillote   Steamed fruit salad with cinnamon and rosemary, as per Paul Bocuse recipe, with the Chef addition of warm oat a Lulo’s light chowder.

6.       Papas criollas rellenas con ahogado.  Yellow potatoes stuffed with a traditional onions and peppers stew “ahogao” with minced Beef topped with the juice of cooking the potatoes thickened with seaweed.

7.       Spanish omelet. El Bulli and Ferran Adria, World Best Restaurant Spanish omelet recipe, tropicalized by our Chef and served with onion-lime cream.

8.       Salpicon de Bonito. Traditional Santa Marta de boned tuna fish stew served with green peppers cream

9.     Albóndigas  (res 100%) , Santa Marta traditional meat balls with (100% beef) on a demi glace sauce with tomato and served with mixed rice flavored with coconut

10.   Postre DESSERT: Maduros con queso. Caramelized Stewed yellow plantain with cheese, served with its own caramel, light chocolate and raspberries sauces.

Creado, preparado, cocinado y servido por

J y Miihail S. R. Baseyevski

     07.30 PM

19.000 cop per person

Includes the whole 10 + Course menu

Beverages non included

Only by appointment-reservation. Please sign up before 02.00 PM on Tuesday 26th at ALUNA RECEPTION DESK or at 320 71 51 770

PREMIER AT LA BRISA LOCA OCTOBER 18TH 10 COURSE DINNER

Santa Marta, Magdalena, COlombia






      MENU

1.      Mango, papaya y zapote en una sinfonia de arroz dulce sobre un nido de zanahoria y maracuya. Servido con gazpacho tropical. Mango, papaya and Zapote sweet rice symphony on a nest of carrots and passion fruit. Served with a cold typical tomato and veggies chowder *tropical gazpacho*

2.       Aguacate en carpaccio con queso crema agrio *suero* y mermelada de moras silvestres y guacamole de Lulo. Avocado carpaccio with sour cream and local raspberries marmalade and Lulo guacamole.

3.       Ceviche de Pollo estilo Peruano con pina caramelizada y crema de cebollas y pimentones. Chiken brest Peruvian style ceviche with caramelized pineapple and onnions and red peppers cream. 

4.      Tomate Relleno  ligeramente asado, relleno con queso de finca y cubierto con salsa tibia de naranjas. Slightly roasted tomato stuffed with farm cheese and topped with a  warm fresh bitter orange sauce.

5.      Menestra de frutos de la zona en *papilotte*con canela, romero y tomillo según una receta de Paul Bocuse.  Steamed local fruit salad *papilotte* with cinamon and rosemary, as per Paul Bocuse recepe.

6.      Papas criollas rellenas con ahogado y carne de res molida, napadas con el jugo de la cocción de las papas . Yellow potatoes stuffed with a traditional onnions and pepers stew with minced beef.

7.      Tortilla española según una receta del célebre Ferrán Adrià Chef propietario del mejor restaurante del mundo El Bullí de Roses, pero nosotros la hemos “tropicalizado”. Ell Bulli and Ferran Adria Spanish omelet, with a tropical touch.

8.      Salpicon de bonito de Santa Marta  Traditional Deboned fish stewed with veggies *salpicon*.

9.      Albondigas de butifarra (res 100%)  con tallarines hechos por Mihail con pasta fresca, en una salsa de tomate con demi glace.Traditional Santa Marta. Colombian meat balls (100% beef)  with a demi glace sauce with tomato a home made tagliatelli.

Postre/Dessert: Tamarillo (tomate de arbol Árbol) caramelizado, servido con su almibar y salsa de cafe latte. Caramelized Tamaril.lo served with caramel and coffee latte sauce.

Credo, preparado, y servido por

Republika de Artistas Gastronomical Circus

J y Miihail S. R. Baseyevski

            07.30 PM

19.000 cop per person
INCLUDES THE 10 COURSE
Beberages not included

Bebidas no inlucidas.

Reserva estrcitamente necesaria

Booking in advance strictly needed, please sign up as possible

There are a limited number of seats available for the PREMIER

MENU SAMPLE DISHES

Beef meat ball Traditional Colombian

ASK YOUR FAVOURITE HOSTEL TO HOST US TO COOK

ASK YOUR FAVORITE HOSTEL TO HOST US TO IMPLEMENT THE
BACKPACKERS GASTRONOMICAL REVOLUTION

Roasted papaya, farm cheese and cucumber topped with guanabana sauce and Creole potatoes with chimichurri

BACKPACKERS...WANNA ENJOY A 10 COURSE MEAL LIKE THE ONE IN HERE BELOW FOR LESS THAN 10 US $

IF YOUR HOSTEL IS NOT OFFERING IT TO YOU, LOOK FOR US, WE ARE SERVING IT DAILY CLOSER TO YOUR PLACE THAN YOUR MIGHT THINK

Fresh tuna tataki on a caramelized  pineapple nest

Roasted tomato with raspberries

Stewed maduros plantain with red peppers and onion vinaigrette

Fresh tuna SASHIMI on a strawberries soup and mango wasabi

Creole potatoes with stewed minced prime beef

Mango, orange and  warm cheese with tamarillo sauce

Chicken brest with nuts and chimichurri

Curry and mustard stewed veggies

Petite Furs

ASK YOUR FAVOURITE HOSTEL TO HOST US TO COOK

LEGENDARY SPANISH-RUSSIAN COOKING TEAM CREATIONS

The Team of

BACKPACKERS GASTRONOMICAL REVOLUTION

The Doctor and Mihail seen by Annetta

The proud Dad with kewl Mihail

Joseph caught by a guest *conducting his orchestra of pots*

Setting up the table, Mihail major

Some of the 10 Course creations done for the

BACKPACKERS GASTRONOMICAL REVOLUTION

YES, YES, EACH GUESTS GOT 10 COURSE EACH

FOR LESS THAN 10 US $ The whole meal

Epicanch wrap sort of Japanese style with reduced soya

Stuffed squit with prawns

The Japanese conection