martes, 9 de noviembre de 2010

TONITE'S MENU ENDLESS GASTRONOMICAL REVOLUTION

Succulent  10 + COURSE DINNER extravaganza

Fresh tuna fish tropical Ceviche with cocomber and mango









MENU

TONIGHT   NOV 10th  07.30 PM











Apetizer. Pasta tibia estilo Seoul. Warm noodles appetizer Soul Style.

1.Mango, papaya y zapote en una sinfonia de arroz dulce sobre un nido de zanahoria y maracuya.  Mango, papaya and Zapote sweet sushi  rice simphony on a nest of carrots and passion fruit vinaigrette.

3.Aguacate con queso crema y mermelada de moras silvestres y naranjas. Avocado with cottage cheese and local raspberries marmalade and oranges.
4.Ceviche de Bonito & Mango estilo Peruano segun una receta de Gaston Acurio . Santa Marta Fresh Tuna fish ceviche  Peruvian style as per a famous chef Gaston Acurio recipe.
5.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.
6.Menestra de frutos de la zona en “papillotecon canela, romero y tomillo según una receta de Paul Bocuse.  Steamed local fruit salad *papilotte* with cinamon and rosemary, as per Paul Bocuse recepe.
7.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.
8.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 omelette, with a tropical touch.
9.Pollo desmechado, Santa Marta sryle .Traditional Santa Marta deboned chiken.
10.Postre/Dessert:  Platanos maduros en almibar con queso y salsa de frutas tropicales .Caramelized yellow plantain with tropìcal fruits compote.

Creado, preparado, y servido por
Republika de Artistas Gastronomical Circus

  07.30 PM
19.000 cop per person less than 10 US $

Booking strictly needed by cel. 320 71 51 770

by mail

miércoles, 3 de noviembre de 2010

NOVEMBER 3rd DINNER MENU AT ALUNA SANTA MARTA

Succulent  10 + COURSE DINNER Extravaganza
Calle 21 5-72 Centro Historico Santa Marta

WEDNESDAY NOV 3rd  07.30 PM

Imprescindible registrarse antes de las 3 PM
New Age Colombian Traditional Cuisine by former star Michelin Chef
Nueva Cocina Colombiana por Chef Laureado * Michelin

 MENU

1.Appetizer.  Ensalada de  Santa Marta.  Typical Santa Marta  tropical salad
2.Zapote con piña y vinagreta de maracuya. Pine apple and Zapote 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  res .  Beef  ceviche-tartar as per a Famous Peruvian Chef Gaston Acurio recipe.
5.Aguacate con queso crema y mermelada de moras. Avocado with goat cottage cheese and raspberries marmale
6.Papas criollas rellenas con guiso. Yellow potatoes stuffed with local “guiso” stew of onnions, tomato and red peppers.
7. Guineo maduro con queso de fincaYellow Plantain stuffed with  farm sort of colombian feta cheese “queso costeño”
8.Butifarra de Santa Marta  , Santa Marta traditional beef sausage.
9.Arroz mixto.  Saute rice Santa Marta Coconut and veggies rice
10.Postre DESSERT:   Menestra de Frutas en papillote con crema dee Lulo.  Troipical fruits minestrone with Lulo’s chowder.
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  03.00 PM
AT ALUNA'S    RECEPTION DESK  or at 320 71 51 770
OR BY MAIL





martes, 2 de noviembre de 2010

NOVEMBER 2ND SUCCULENT BRUNCH IN TAGANGA


Succulent  10 + COURSE BRUNCH EXTRAVAGANZA

New Age Colombian Traditional Cuisine by former star Michelin Chef

MENU
1.Appetizer.  Ensalada de  Zapote. Zapote’s (tropical fruit) salad, with star fruit and banana guineo manzano.
2.Mango,  and Papaya in a symphony of sweet sushi rice with passion fruit vinaigrette.
3.Ensalada realmente tropical;  Red cabbage, Tomato and veggies  with fresh coconut salad, with a Lulo’s  vanaigrette.
4.Ceviche  de  pescado fresco de Taganga.  Taganga’s bay fish Ceviche  as per a Famous Peruvian Chef Gaston Acurio recipe.
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 guisoYellow Plantain stuffed with a traditional onions and peppers stew “ahogao”.
8.Bonito con verduritas  y salsa de citricos ,  Taganga arponed tuna fish with veggies  and citrics sauce
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.
AT  THE  RECEPTION DESK  or at 320 71 51 770


lunes, 1 de noviembre de 2010

NOVEMBER 1ST DINNER MENU AT ALUNA SANTA MARTA


Succulent  10 + COURSEDINNER
extravaganza

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


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 AlmibarCaramelized 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





domingo, 31 de octubre de 2010

HALLOWEEN DINNER AT ALUNA SANTA MARTA


Succulent HALOWEEN 10 COURSE DINNER



Calle 21 No. 5-72, Centro Histórico, Santa Marta, Colombia

Age Colombian Traditional Cuisine by former star Michelin Chef
 sunday October 31st


1.      Appetizer. Taranbolos con queso. Roasted star fruit with cottage cheese.


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

3.      Crema de Aoyama tropical. Haloween Cold Chowder Pumking , tomato and veggies cold soup, with a tropical touch of papaya and bananas.

4.      Ceviche-Tartaro de res. Beef steak tartar-ceviche Famous Gaston Acurio recepe

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 ahogadoYellow 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.






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


AT ALUNA RECEPTION DESK  or at 320 71 51 770       

or by mail