Andrea Restaurant

Asian Night
TUESDAY

Salad Bar
Mixed Greens
Variety of farm-fresh lettuces

Snow Pea Salad
With snow peas, julienned carrots and water chestnuts in soy sauce, rice vinegar and sesame oil.

Crunchy Noodle Salad
Rice noodles with oyster sauce, bamboo shoots, green onions, chicken breast and tempura shrimp

Sweet and Sour Cucumber Salad
Cucumber marinated in rice vinegar, honey, citrus and sesame oil, with cilantro, bell peppers and powdered chili.

Gado Gado
New potatoes, cauliflower, carrot, green beans, zucchini, bean sprouts and hardboiled egg in gado gado dressing of peanut, garlic, chili, soy, sugar and lime

Tropical Fruit
Papaya, watermelon, pineapple and cantaloupe

Dressings
Thousand Island, Ranch, Caesar and French

From the Buffet
MARTES

Loin of Red Pork
Slow roasted in the oven with garlic, ginger, Chinese Five-Spice, soy sauce, sake and raw sugar, accompanied by sweet and sour lime sauce.

Madras Chicken
Braised at a low temperature with garam masala, cardamom, curry, red chilies, mustard seeds, cumin, onion, tomato and lime juice.

Mixted Yakimeshi
Fried rice with vegetables, shrimp, beef, chicken, soy sauce and sesame oil.

Vegetable Chop Suey with Cashews
Bell peppers, carrot, zucchini, celery, onion, bean sprouts, bamboo shoots, water chestnuts, soy sauce, sugar, rice vinegar and toasted cashew nuts.

De la Estación a la minuté
Sushi Bar
Salmon, shrimp, eel, tuna, and fresh or fried vegetables

Rustic House-baked Bread
Garlic bread, onion bread, brioche with cheese

Main Courses
TUESDAY

Glazed Salmon
Seared on the grill with liquid smoke and cooked in the oven with mango sauce. Garnished with warm Asian mushrooms, baby spinach, bamboo shoots and red chilies

Shrimp Tempura
Dipped in tempura batter, fried and served with a fresh salad of shredded carrot, jicama and chinese cabbage with oyster plum sauce, rice vinegar and mustard.

Teriyaki Chicken
Chicken breast marinated in spices, seared on grill, and slowly baked, served over steamed rice and sautéed vegetables in teriyaki sauce.

Roasted Duck
Marinated in ginger and lemongrass and oven-roasted, served with tamarind sauce, mango chutney and fried potato croquette.

Beef and Vegetable Stir-fry
Strips of steak seasoned with Chinese spices, stir fried with broccoli, cabbage, onion, water chestnuts and red chilies in veal stock and soy sauce, served with steamed rice.

Crispy Pork Katsu
Panko-breaded, fried pork sirloin filet over shredded cabbage, grape tomatoes, cucumbers, lettuce, lemon and special tonkatsu sauce.

Lamb Meatballs
Spiced with masala, mint, onion and garlic, served with tzatziki sauce, stewed tomatoes, roasted eggplant and lemon.

Bok Choy
Stirfried with red cabbage, onion, ginger, garlic, cardamom, cashews, sesame oil, raw sugar and soy sauce.

Desserts
MONDAY

Litchi Tart

Tangerine Pie

Ginger Madeleines

Chocolate Cake

Cheesecake

Caramelized Flan

Cherry Cobbler

Bon Appétit