Succulent 10 + COURSE BRUNCH EXTRAVAGANZA
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| Calle 17, 2-36 Taganga, Colombia |
New Age Colombian Traditional Cuisine by former Michelin Chef
MENU
Tuesday, 2 November 2010
Monday, 1 November 2010
NOVEMBER 1ST DINNER MENU AT ALUNA SANTA MARTA
Succulent 10 + COURSE DINNER extravaganza
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| Calle 21 5-72 CENTRO HISTORICO SANTA MARTA |
Imprescindible registrarse antes de las 4 PM
Sign up before 4 PM
New Age Colombian Traditional Cuisine by former star Michelin Chef
Nueva Cocina Colombiana por Chef Laureado * Michelin
MENU
19.000 COP per person (includes the whole 10+ course menu)
republikadeartistas@hotmail.com
1. Appetizer. Ensalada de Zapote. Zapote’s (tropical fruit) salad
2. Mango, and Papaya in a symphony of sweet sushi rice with passion fruit vinaigrette.
3. Gazpacho Tropical . Crema fria de tomate . Tomato and veggies cold soup, with a tropical touch of papaya and bananas.
4. Ceviche de pechuga de pollo . Chiken Breast Ceviche as per a Famous Peruvian Chef Gaston Acurio recepe.
5. Aguacate con queso crema y mermelada de corozos. Avocado with goat cottage cheese and berries marmale
6. Tomate orgánico relleno de melon y cubierto con crema de piña. Organic tomato slightly roasted stuffed with honey dew melon and topped with a fresh pine apple sauce.
7. Guineo maduro con guiso. Yellow Plantain stuffed with a traditional onions and peppers stew “ahogao”.
8. Pollo desmechado , Santa Marta traditional deboned chicken .
9. Arroz de coco. Coconut and veggies rice
10. Postre DESSERT: Tomate de arbol en su Almibar. Caramelized Stewed tamaril.o with cheese, served with its own caramel, and 2 more fruit marmalades.
19.000 COP per person (includes the whole 10+ course menu)
Beberages not included. *Vegetarian options and all sort of diets available upon request
.
Only by appointment. Booking in advance strictly needed. Please sign up before 04.00 PM
AT THE RECEPTION DESK or at 320 71 51 770 or by mail
republikadeartistas@hotmail.com
Sunday, 31 October 2010
SUCCULENT HALOWEEN DINNER AT ALUNA SANTA MARTA
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| SUCCULENT HALOWEEN 10 COURSE DINNER AT |
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| Calle 21 No. 5-72, Centro Histórico, Santa Marta, Colombia |
New Age Colombian Traditional Cuisine by former star Michelin Chef
sunday October 31st
3. Crema de Aoyama tropical. Haloween Cold Chowder Pumking , tomato and veggies cold soup, with a tropical touch of papaya and bananas.
5. Tomate orgánico relleno con queso y melon. Organic tomato slightly roasted stuffed with farm cheese and honey dw melon and topped with a fresh pine apple sauce.
6. 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.
7. 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.
8. Spanish omelet. El Bulli and Ferran Adria, World Best Restaurant Spanish omelet recipe, tropicalized by our Chef and served with onion-lime cream.
9. Albondigas (res 100%) , Santa Marta traditional beef sausage with an onion sauce with tomato and served with pasta,
10. Postre DESSERT: Tomate de arbol en su Almibar. Caramelized Stewed tamaril.o with cheese, served with its own caramel, and 2 more fruit marmalades.
Creado, preparado, y servido por Republika de Artistas Gastronomical Circus
07.30 PM
19.000 COP per person (includes the whole 10+ course menu)
Beberages not included. *Vegetarian options and all sort of diets available upon request
. Only by appointment. Booking in advance
strictly needed. Please sign up before 2 PM
strictly needed. Please sign up before 2 PM
AT ALUNA RECEPTION DESK or at 320 71 51 770
OR BY E/MAIL
Saturday, 30 October 2010
SATURDAY OCT. 30TH DINNER MENU AT ALUNA
 The Backpackers Gastronomical Revolution is back |
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New Age Colombian Traditional Cuisine by former star Michelin Chef
Saturday October 30th
10+ Course Dinner
2. Mango, and Zapote in a symphony of sweet sushi rice with passion fruit vinaigrette.
3. Crema de verduras tropical. Typical universalized Spanish cold tomato and veggies soup, with a tropical touch of papaya and bananas.
5. Tomate orgánico relleno con queso y melon. Organic tomato slightly roasted stuffed with farm cheese and honey dw melon and topped with a fresh pine apple sauce.
6.
7. 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.
8. 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.
9. Spanish omelet. El Bulli and Ferran Adria, World Best Restaurant Spanish omelet recipe, tropicalized by our Chef and served with onion-lime cream.
10. Albondigas (res 100%) , Santa Marta traditional beef sausage with an onion sauce with tomato and served with pasta,
11. Postre DESSERT: Tomate de arbol en su Almibar. Caramelized Stewed tamaril.o with cheese, served with its own caramel, and 2 more fruit marmalades.
Creado, preparado, y servido por Republika de Artistas Gastronomical Circus
07.30 PM
19.000 COP per person (includes the whole 10+ course menu)
Beberages not included. *Vegetarian options and all sort of diets available upon request
. Only by appointment. Booking in advance strictly needed. Please sign up before 02.00 PM Saturday
AT ALUNA RECEPTION DESK or at 320 71 51 770
or by mail
republikadeartistas@hotmail.com
Friday, 29 October 2010
FRIDAY OCT. 29TH DINNER AT ALUNA
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| The Backpackers Gastronomical Revolution is back |
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Thursday, 28 October 2010
THURSDAY OCT. 28TH DINNER MENU AT ALUNA
The Backpackers Gastronomical Revolution is back NOW AT
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| Calle 21 No. 5-72, Centro Histórico, Santa Marta, Colombia |
New Age Colombian Traditional Cuisine by former star Michelin Chef
Thursday October 28th
· Apetizer. Aperitivo oriental con pasta y cilantro. Assian style appetizer with noodles and cilander.
1. Mango and guineo banano ensalada con queso costeño. Salad with mango banano guineo mnzano and costeño farm cheese.
2. Gazpacho tropical, receta clasica, pero con un toque caribeño. Cold spanish tipical tomato and veggies chowder *tropical gazpacho*
3. Aguacate en filetes con queso crema y mermelada de corosos, con una vinagreta de maracuya. Aguacate en filetes with goat cottage cheese and local raspberries marmalade with passion fruit vinaigrette.
4. Ceviche de Pechuga de pollo estilo Peruano, Gaston Acurio, con crema de pimentones. Peruivian Famous Chef Gaston Acurio, Chiken Brest Ceviche with red peppers cream.
5. Tomate relleno asadoSlightly roasted tomato stuffed with pine apple andtopped with a warm fresh tangerine sauce.*
6. Yellow potatoes stuffed with a traditional onnions and pepers stew *AHOGAO*, served with the juice of cooking the potatoes thickened with seaweed.
7. El Bulli y Ferran Adria, mejor restaurante del mundo, tortilla espa;ola, pero nosotros lo hemos tropiclizado El Bulli y Ferran Adria, spanish omelette, with a tropical touch. Served with an onion-lime cream.
8. Pollo desmechado. Traditional Deboned chiken.
9. Arroz de coco. Santa Marta’s coconut flavoured rice with veggies .
10. Postre/Dessert. Platano amarillo en almibar y mermelada de moras. Caramelized Yellow plantain . served with its carmel , and raspberries sauce.
07.30 PM
19.000 COP per person (includes the whole 10+ course menu)
Beberages not included. *Vegetarian options and all sort of diets available upon request
. Only by appointment. Booking in advance strictly needed. Please sign up before 02.00 PM on Tuesday 26th
AT ALUNA RECEPTION DESK or at 320 71 51 770 or by mail republikadeartistas@hotmail.com
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