BREAKFAST AT CONDESA RESTAURANT
Para Empezar
Menu
Vino espumoso seco con jugo de naranja.
Jugos
Menu
Papaya y naranja.
Mango, fresa, toronja y naranja
Naranja, toronja, limón, guayaba, miel.
Fresa, apio, hierbabuena, limón y miel.
Apio, piña, nopal y toronja.
Espinaca, manzana y naranja.
Lasi
Menu
Bebida refrescante de la India a base de yogurt natural.
Yogurt, te de rosas, menta y cardamomo.
Fruta
Menu
Menu
Beverages
Sparkling wine with orange juice.
Refreshing drink from India, based on natural yogurt.
Yogurt, rose tea, mint, and cardamom.
Menu
Juices
Papaya and orange.
Mango, strawberry, grapefruit, and orange.
Orange, grapefruit, lemon, guava, honey.
Strawberry, celery, mint, lemon, and honey.
Menu
Celery, pineapple, nopal and grapefruit.
Spinach, apple, and orange.
Menu
Fruit
Café
Huevos
Menu
Estrellados servidos sobre una rebanada de pan campesino conjitomate molido, aceite de oliva y jamón serrano.
Servidos en cazuela de barro con salsa ranchera con nopales, chorizo y queso panela. Acompañados con frijoles refritos.
Estrellados y servidos en una rebanada de pan campesino acompañados de jitomate soteado, queso feta, aceitunas negras, orégano y un toque de aceite de oliva.
Los clásicos con salmón gravlax hecho en casa. Con un toque de alcaparra en la salsa Holandesa.
Omelettes.
Menu
Todos los omelettes y huevos pueden servirse con sólo claras
Espinacas con queso cottagge. Acompañado de nopalitos
De salmón gravlax hecho en casa con queso crema acompañado de papa ranchera.
Con queso panela y elote desgranado en salsa de chile poblano.
En salsa verde o roja con chorizo.
Champiñón, cebolla, jamón, tocino, queso, etc. (Tres ingredientes).
Menu
Eggs
Two sunny side-up eggs served on a slice of peasant bread, with ground tomato, olive oil and serrano ham.
Served in a clay pot, drowned in salsa ranchera, with cactus, Spanish sausage, and panela cheese. Refried beans on the side.
Two sunny side-up eggs served on a slice of peasant bread, with pickled tomato, feta cheese, black olives, oregano, and a touch of olive oil.
The classic, with homemade gravlax salmon and a touch of caper in the Hollandaise sauce.
With olive oil, za’atar and lamb pieces. Sour cream and homemade pita on the side.
Menu
Omelettes
All omelettes and eggs can be served with egg whites only.
Spinach with cottage cheese. Cactus on the side.
Homemade gravlax salmon with cream cheese accompanied with ranchero potatoes.
With panela cheese and cooked shelled corn in salsa poblana.
With Spanish sausage, in green or red salsa.
Mushroom, onion, ham, bacon, cheese etc. (up to three ingredients).
The Traditional
In green, red or bean salsa. Crispy, with or without chicken or egg. Refried beans, cream, or sour cream on the side.
Crispy, not fried, with or without chicken. In green, red or bean salsa. Cream or sour cream.
- You can add an egg
In homemade mole.
Made with homemade mole.
Filled with chicken and bathed in bean sauce, with a hint of pasilla pepper, panela cheese and cream.
Geen or red, stuffed with chicken, with gratin or not gratin gouda cheese.
One enchilada, one enmolada and one enfrijolada.
With chistorra, bacon or ham.
With Vegan Spanish sausage, almond, spices, herbs.
Sunny side-up, scrambled, Mexican-style or rancheros.
Egg whites only
In green or red sauce.
All the weights are approximate.
Menu
French Toast, Pancakes, and Sandwiches
Brioche bread with plum sauce or natural kiwi and sliced fruit
Plain or with natural kiwi or plum sauce and sliced fruit.
Served in sunflower bread, with buttered vegetables. (Optional egg)
Homemade gravlax salmon, cream cheese, and caper sauce.
A croissant topped with egg and coffee.
Served with berries and honey, with a hint of coffee.
Sweet Bread
YOU’LL FEEL LIKE BRINGING
HOME SOME BREAD.
PERCOLATED COFFEE
Weekends only
Buffet Saturday and Sunday
Pan Francés, Hot Cakes y Sándwiches
Menu
De pan brioche con salsa de ciruela o kiwi natural con trocitos de fruta.
Naturales o con salsa de kiwi o ciruela natural con trocitos de fruta.
En pan de girasol, servido con verduras a la mantequilla. (Con huevo opcional).
Salmón gravlax hecho en casa, queso crema y salsa de alcaparras.
FOOD MENU AT CONDESA RESTAURANT
Menu
Tacos
Garlic, yellow lemon, purple cabbage, avocado, and cilantro.
Huauzontle patties with goat cheese.
Served with cilantro, guacamole, prepared onion and chambray potatoes.
Tortilla, lettuce, guacamole, and seared tuna.
Entradas
Menu
Con mermelada de jitomate y frutos rojos.
Marinado en pimentón, servido con papa parrillada.
Menu
Entrees
With homemade tomato jam and berries.
With serrano ham
Ciabatta with 100 g roast beef and antique mustard.
Served with a dipping meat juice, french fries and salad
Marinated in paprika and lemon and with a hint of chili peppers.
Served with a grilled potato
Served with cooked corn kernels and sweet potatoes.
Chunks of lightly marinated tuna in ponzu sauce, with chipotle mayonnaise.
Served with tortillas.
Served with cilantro and tortillas.
Served with an oregano and purple onion dressing.
Empanadas (Baked or fried)
Minced meat, onion, olives, cumin, and hard-boiled egg
Ham with cheese and pomarola sauce.
Menu
Soups
Soba noodles, turnip, and turmeric.
Served with cheese cubes, toasted tortilla, and serrano pepper.
Served with banana and goat cheese patties, and bacon bits.
Served with avocado, cheese, sour cream, guajillo pepper and pork rind.
Menu
Salads
Tomato, goat cheese, asparagus, peppers, grilled bread pieces. Red wine dressing.
Pieces of seared tuna on mixed lettuce with avocado and a hint of habanero pepper.
Soy dressing.
Mixed lettuce with grilled chicken and goat cheese.
Mustard dressing.
Tixed lettuce with grilled chicken and goat cheese.
Mustard dressing.
Tomato slices, mozzarella cheese and black olives.
Basil dressing.
Mixed lettuce with strawberries, caramelized walnuts, and blue cheese. Feta cheese vinaigrette with berry coulis
Ensaladas
Menu
Trozos de atún sellado servido sobre lechugas con aguacate y aderezo de soya con un toque de chile habanero.
Frescas rodajas de jitomate, queso mozzarella, aceituna negra y albahaca. Con aderezo de albahaca.
Combinación de lechugas con queso de cabra y pollo a la parrilla, con aderezo de mostaza.
Pepino, jitomate, aceitunas negras, queso feta y vinagreta de orégano.
Lechugas mixtas con fresas y nueces caramelizadas, queso azul, con vinagreta de queso feta.
Personal Sized Pizza
Burrata and prosciutto slices.
Mozzarella cheese and fresh, candied tomato.
With grilled mushrooms and marinated in olive oil.
Mozzarella, Roquefort, Provolone, Gouda.
Pastas & Risotto
Basil Walnut Pesto and mushrooms.
Half chicken breast, marinated in coriander seed and yogurt sauce, cream, onion and a hint of piquin pepper. Served on fresh pasta.
Fresh spinach pasta with pieces of fresh salmon, bathed in creamy chives, parsley, and white wine
sauce.
Pasta with shrimp, asparagus, arugula, garlic, and a hint of white wine.
With tomato sauce, spices, and cheese.
Grill and Oven
Menu
Meat
A recipe from the Turkish Embassy. Strips of beef fillet served on straw potatoes with yogurt and tomato sauce.
Choose the thickness of the cut at your table.
Rosemary or ratatouille potato on the side 120 g
With pickled tomato and spinach, soy sauce,
onion and watercress butter.
- Bacon 40g
- Blue or Machego Cheese 40g
- Mushrooms 30g
Pescado
Smoked fish stew with asparagus, cherry tomato, dill, and rosemary. Rice on the side.
Fresh mint, coriander, anchovy, and caper dressing.
Served with French fries and grilled vegetables on the side.
In orange, mustard, chipotle and honey sauce.
Served on a Fettuccine bed.
With fresh cactus, radish and red onion salad.
Menu
Poultry
Breast, leg, boneless thigh, and wing marinated in coriander and garlic.
With pineapple Brandy flambé and crispy vegetables ravioli. Bathed in guajillo pepper sauce
Parrilla y Horno
Menu
Carne
- Tocino.
-Queso Azul o Manchego.
- Champiñones.
Pescado
Filete de salmón con salsa de menta fresca, cilantro, anchoas y alcaparras. Acompañado de papas a la francesa y verduras a la parrilla.
En salsa de naranja, mostaza, chipotle y miel. Sobre una cama de fettuccini.
Con ensalada fresca de nopalitos, rábano y cebolla morada.
Aves
Pechuga, pierna, muslo deshuesado y ala, marinado en limón, cilántro y ajo.
Pechuga marinada con naranja, aceite de oliva, ajo y perejil. Acompañada de piña flameada con brandy y un raviol de verduras crujiente. Bañada en salsa de chile guajillo.
Vegan/Vegetarian
With strained black bean, tomato, onion, cilantro, and spices.
Soba noodles, turnip, and turmeric.
Porcini mushrooms, mushrooms, and cremini in a creamy Indian walnut sauce.
Mozzarella cheese and fresh, candied tomato.
With grilled mushrooms and marinated in olive oil.
With oregano and purple onion dressing.
Tomato, eggplant, onion, pumpkin, pepper and pan-roasted bay leaf and thyme.
Side Dishes
With oregano and purple onion dressing.
Tomato, eggplant, onion, pumpkin, pepper and pan-roasted bay leaf and thyme.
Postres
Menu
Láminas de manzana horneadas con canela con una cubierta de azúcar mascabado y nuez. Acompañado con crema batida a lado.
Acompañado con coulis de frutos rojos.
De chocolate semiamargo.
Servido con helado.
Doble.
Menu
Desserts
With apple slices, butter, and cinnamon.
Served with walnut crust and brown sugar.
Ricotta with lemon zest.
WIth black cherries.
Semi-bitter chocolate with caramelized hazelnuts and cassis.
Served with vanilla ice cream.
BAR MENU
Signature Cocktails
Whitley Neil Rubharb, Pickle juice, Tonic water
Encuentro Espadin, Passion Fruit Liqueur, Agave Nectar
Gin, Vermouth Rosso, Campari.
Gin, Vermouth, Black Olives con Blue Chesse.
Stoli, Coconut Liqueur, Rumchata.
Vodka, "Leche de Concha".
Licor 43 chocolate, Strega, Amaranth Milk.
Mocktails
Menu
Alcohol Free Beverage
Bebida refrescante de la India a base de
yogurt natural.
Yogurt, té de rosas, menta y cardamomo.
Menu
Beer
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Craft Beer/Imported
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Café
Soy or Hazelnuts Milk
