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| Our
new menu starting March 2010 |
Dear guest,
From March on we present you our new menu
with different appetizers, main courses/entrees and desserts.
Of course we will adjust our menu depending the choice of ingredients
and the wishes of our clients.
We look forward receiving you soon!
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Daily
tasting menu with 5 courses
We will wake your appetite with a fine
appetizer,
then we serve you two different starters,
as the third course you'll have the sorbet,
then we'll serve you the main course / entree
and after that, you'll finish the tasting menu with the
dessert.
Together with the coffee you'll have some candy
produced by our french pastry chef.
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|
Our
appetizers |
Our
main courses |
Our
desserts |
Creamy pumpkin soup
with Bourbon vanilla
and pumpkin seed oil |
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Fish filet with coconut sauce,
jasmin rice and
fresh vegetables |
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Hausgemachte halbgefrorene
Caramel-Schokoladen-Torte |
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Cocktail MI CORAZON
with prawns, pineapple,
green salad
and cocktail dressing |
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Beef tenderloin
with red wine sauce,
yucca fritter and
fresh vegetables |
|
Lebkuchen MI CORAZON,
Vanille-Eiscreme
mit rosa Pfeffer |
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Mixed salad
fresh from the market
with French, Italian or
MI CORAZON dressing |
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Fettuccine mit Garnelen
und Cognac-Sauce |
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Variation
von drei hausgemachten
Eiscremes und Sorbets |
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Soupe of the tasting menu |
Appetizer of the tasting menu |
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Hauptgang
des Degustationsmenu |
|
Die Nachspeise
vom Degustations-Menu |
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We
wish you "bon appetit"!
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All prices without 10% service and without 16% tax
(ITBIS)
| February
2010 |
The
appetizers |
The
main courses |
The
desserts |
Smoked seabass filet
with quinoa salad |
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Pork filet saltimbocca with Madeira sauce,
porcini mushroom risotto, Mediterranean vegetables |
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Crème
brûlée
with grilled pineapple
|
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Watercress raviolis
with spiny lobster, ricotta and nuts |
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Beef tenderloin with herbal butter,
baked potato with sour cream, fresh vegetables |
|
Coffee variation
with fresh mango |
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Green asparagus
soup
with sour cream |
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Fish filet with pineapple and ginger,
Thai rice, sweet and sour vegetables |
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Lebkuchen MI CORAZON,
vanilla ice cream with red pepper |
|
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Lamb ribs (New Zealand)
with red wine sauce,
tagliatelle croquettes, Provençal vegetables |
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Variation
of three homemade
ice creams and sorbets |
|
| January
2010 |
The
appetizers |
The
main courses |
The
desserts |
Swordfish carpaccio with Argan oil,
little mixed salad |
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Beef tenderloin with herbal crust,
sauted potatoes,
fresh vegetables |
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Toblerone parfait
with fresh fruits
|
|
Roastbeef with
remoulade sauce,
little salad bouquet |
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Chicken breast with Satay sauce,
jasmine rice, Asian vegetables |
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Green milk rice igloo
stuffed with nuts and prunes,
strawberry puree
|
|
Red cabbage soup
with marinated calamary |
|
Yellow fin tuna steak
with sesame crust,
potato terrine,
broccoli with toastet almonds |
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Hot berries
with home made vanilla ice cream |
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Caprese salad
(tomatoes, mozzarella and basil) |
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Pork tenderloin with morel sauce,
home made tagliatelle, vegetables |
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Variation
of three homemade
ice creams and sorbets |
|
New
Year's Evening Menu
2009:
|
Hors
d'oeuvre and home made bred rolls |
Foie
gras duo (snow and crème brûlée) |
Risotto
with green asparagus and stuffed morel |
Green
curry soup with sauted prawns |
Raspberry
sorbet with rosemary |
Beef
tenderloin with truffel sauce,
potatoe terrine with tomatoe crépe coat,
fresh vegetables |
Dessert
variation |
Coffee
and candies |
Xmas-Menu
(december 24th and 25th 2009):
|
Hors
d'oeuvre and home made bred rolls |
Tuna
duo with black rice |
Duck
breast, little salad with orange sauce |
Sweet
lime sorbet |
Pork
tenderloin with morel sauce,
stuffed zuchini, fettucine |
Dessert
variation |
Coffee
and candies |
| December
2009 |
The
appetizers |
The
main courses |
The
desserts |
Appetizer variation:
Potatoe soup, scallops
and beef tenderloin tartar |
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Beef tenderloin with spice dust,
red cabbage and
three-coloured Spätzle |
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Foamy Birchermüesli
with passion fruit and yogurt
|
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Chicken terrine
with dried tomatoes and apricots
and cumberland sauce
|
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Chicken cordon bleu,
alumettes potatoes, fresh vegetables |
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Honey pannacotta
with passion fruit coulis
and wood berries sorbet |
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Beef tenderloin tartar
with garlic bread
and little salad |
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Scallops Teriaki
with Sambuca jelly
on yucca pies |
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Tiramisù with berreis
and rosemary
|
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Smoked potatoe soup with bacon
and Johnnie Walker Blue Label |
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Fish filet
in green rice coat,
fresh vegetables |
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Variation
of three homemade
ice creams and sorbets |
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| November
2009 |
The
appetizers |
The
main courses |
The
desserts |
Honey pumpkin soup
with sauted prawns
sesame sequins |
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Beef tenderloin with crunchy raw ham,
and thyme jus,
vegetables julienne, melted potatoes |
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Strawberry textures
with Chandon jelly
(by Moët & Chandon) |
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Mediterranean vegetables terrine
in Pastis jelly,
little carot salad
with sunflower seeds |
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Pork tenderloin smoked with cinnamon,
mustard sauce,
Martini risotto, fresh vegetables |
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Montélimar nougat parfait in treecake,
fresh fruits and peppermint sorbet |
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Chicken breast roll
stuffed with Vener rice,
apple jus, flambéd plantain slices |
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Prawns breaded with cornflakes,
pineaplle and curry ice cream,
caramelized polenta star,
small beetroot cubes with caraway |
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Almond cake slice,
passion fruit and white balsamic
vinegar ice cream |
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Smoked yellowfin tuna carpaccio,
avocado, mango chutney,
cashew nut and balsamic vinegar sauce |
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Blue marlin filet poached with olive oil,
white butter sauce, potato scales,
corn croquettes, truffeled broccoli |
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Variation
of three homemade
ice creams or sorbets |
|
Octobre
2009 |
| Annual closing |
| September
2009 |
The
appetizers |
The
main courses |
The
desserts |
Prawns ceviche,
tortilla chips with avocado,
cold tomato soup |
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Beef tenderloin with rosemary sauce,
deep fried mashed potatoe balls
with almonds, fresh vegetables |
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"Paradise of the Caribbean"
Coconut textures |
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Fish filet marinated with
ginger
and lime juice,
sweet potatoe blinis,
green papaya salad |
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Lamb rack (New Zealand)
with mustard sauce,
ratatouille with banana,
polenta cubes with bacon |
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Crunchy walnut parfait
with wild berries soup |
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Beef tenderloin tatar,
cucumber and wasabi sorbet |
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Sauted blue marlin filet
with caramel crust,
vanilla risotto,
watermelon with ginger |
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Pumpkin pie
with cinnamon ice cream |
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«Cesar» salad
with deep fried chicken spits |
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Sauted prawns, tagliatelle
with vegetable juliennes,
crayfish butter emulsion |
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Variation
of three homemade
ice creams or sorbets |
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| August 2009 |
The appetizers |
The main courses |
The desserts |
Fish filet with sesame crust,
Antilles sauce, fried prawns on salad,
little couscous tower |
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Beef tenderloin
gratinated with fresh cheese and rosemary,
tonka sauce,
fried potato pouches, fresh vegetables |
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"Paradise of the Caribbean"
Chocolate variation |
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Smoked fish carpaccio,
corn tortillas
with «Bloody Mary» emulsion |
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Duck breast
with honey and ginger sauce,
Asian vegetables, jasmine rice |
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Pineapple ravioli,
caramel sauce,
coconut milkshake and Barceló air |
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Antipasti with fresh cheese,
melon soup |
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Sauted fish filet
«à la Provençale» with thyme,
mashed sweet potatoes and plantains,
smoked tomato cubes |
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Foamy mango ice cream,
strawberry soup |
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Pork «tonnato» (tuna sauce),
salad with lime vinaigrette |
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Prawns with panko and cashew nut crust,
vegetables julienne, yuca fritters |
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Variation
of three homemade
ice creams or sorbets |
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| July
2009 |
The
appetizers |
The
main courses |
The
desserts |
Gazpacho
with fried shrimps |
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Beef entrecote,pepper butter,
french fries bundles
wrapped
with bacon,
fresh vegetables |
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"Paradise of the Caribbean"
Crunchy chocolate and
passion fruit slice,
tobacco ice cream |
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Beef tenderloin carpaccio
with avocado mousse |
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Pork tenderloin
on lentil ratatouille,
cardamom sauce,
tostones |
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Mango strudel
with vanilla milkshake
and cinnamon air |
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Fish filet
with vanilla vinaigrette
on cold coconut milk |
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Sauted fish filet,
yucca mangú,
Caribbean vinaigrette |
RD$ 640 |
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Frozen coconut panna cotta
strawberry and Redbull soup |
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Prime boiled beef salad
with appel and
horseradish sorbet |
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Creole style prawns,
rice with roastet peanuts |
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Variation
of three homemade
ice creams or sorbets |
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| June
2009 |
The
appetizers |
The
main courses |
The
desserts |
Beef tenderloin carpaccio,
melon soup with red porto foam,
Parmesan Lollipop |
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Beef tenderloin
on bed of green beans,
red wine sauce,
mashed potatoes
with chorizo
and mustard chips |
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"Paradise of the Caribbean"
Chocolate and passion fruit slice,
frozen caipiriña |
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Fish ceviche
on mango carpaccio
marinated with honey and chili sauce,
ginger air |
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Pork tenderloin
with dried fruit crust,
pomegranate balsamic vinegar sauce,
quinoa and Mediterranean vegetables |
|
Airy Catalan cream,
exotic fruit spit,
vanilla and saffron ice cream |
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Homemade ratatouille ravioli
with rosemary sauce
and garlic chips |
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Sauted fish filet
on lime papardelle,
carrot ginger puree |
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"Fire and Ice"
Caramelized mango puff pastry pie
with apple chili sorbet |
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Smoked tomato salad
with mozzarella and basil caviar |
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Prawns and calamares spit
with curry sauce,
yucca fritters and pumpkin soup |
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Variation
of three homemade
ice creams or sorbets |
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| May
2009 |
The
appetizers |
The
main courses |
The
desserts |
Beef tenderloin tartar
with brioche
and cucumber semifreddo |
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Pork tenderloin "cordon bleu",
dauphine potatoes
and fresh vegetables |
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"Paradise of the Caribbean"
Passion fruit parfait,
with strawberry
and coconut soup
|
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Prawn cocktail
"MI CORAZON" |
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Chicken breast roulade
stuffed with fresh cheese
and smoked tomatoes
on fresh vegetables, falafel
and fig balsamic sauce |
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Panettone
with orange sorbet,
campari emulsion |
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Homemade ravioli
with eggplant caviar,
Provençal sauce |
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Fish filet saltimbocca
on green been mash
with cava risotto |
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Brownies with coffee emulsion,
cranberry and
Wodka Absolut semifreddo |
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CAESAR salad
with chicken stripes and parmesan |
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Deep fried prawns
with sesame crust,
“Szechuan“ vegetables
and sweet potatoe mash |
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Variation
of three homemade
ice creams or sorbets |
|
| April
2009 |
| The
appetizers |
The
main courses |
The
desserts |
Fish carpaccio
with soy sauce jelly
and wasabi foam |
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Beef tenderloin with mustard sauce,
"rösti" and fresh vegetables |
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Crunchy caramelized
walnut parfait
with fruit sauce |
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Rabbit terrine
with lentil and vegetable salad,
melon and pumpkin chutney,
tomato semifreddo |
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Fish cannelloni on leek,
sweet pepper emulsion |
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"Fire and Ice"
Chocolate pie
with caramelized pineapple,
piña colada foam
|
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Homemade lime and ricotta ravioli,
sauted prawns and fine herbs sauce |
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Sauted fish filet with zucchini coat
on tomato coulis, with couscous |
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"Paradise of the Caribbean"
Papaya and white chocolate
Charlotte royal,
café sauce |
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Salad MI CORAZON
with deep fried mozzarella |
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Prawn spits with lime sauce,
"Madras" rice and asian vegetables |
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Variation
of three homemade
ice creams or sorbets |
|
| March
2009 |
The
appetizers |
The
main courses |
The
desserts |
Mediterranean vegetables terrine
with Black Forest ham
and goat cheese ice cream
perfumed with extra vergine olive oil |
|
Beef tenderloin
gratinée with fresh cheese and pesto
on confit of vegetables,
red wine jus and Schupfnudeln |
|
Tarte Tatin
with rosemary ice cream |
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Ceviche variation
“Ying-Yang”
with mahi mahi and swordfish,
wasabi caviar |
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Stuffed pork tenderloin
with bacon dumplings, Tamarind sauce,
little mangú tower and fresh vegetables |
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"Fire and Ice"
Tiramisù with exotic fruits compote
latte macchiato spume
|
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Smoked prawns
on ratatouille tartar
with olive oil ravioli |
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Deep fried prawns
with ginger and lime emulsion,
jasmine rice and Asian vegetables |
|
"Paradise
of the Caribbean"
Hot chocolate chili pie,
orange semifreddo |
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Salad MI CORAZON
with deep fried spider crab balls |
|
Fish filet
with Sambuca jelly on tagliatelle
with fresh vegetable julienne,
tomato coulis
|
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Variation
of three homemade
ice creams or sorbets |
|
| February 2009 |
The
appetizers |
The
main courses |
The
desserts |
Blue marlin
(Swordfish)
variation |
|
Beef tenderloin
gratiné with marrow,
pepper sauce,
with onions and lime fried potatoes,
fresh vegetables |
|
Crispy parfait
with nuts
and coffee sauce |
|
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Pork
tenderloin medaillons
with bacon and plums,
balsamic vinegar and orange sauce,
yucca fritters and
smoked
mashed pumpkin |
|
"Fire and Ice"
Crème brûlée
with caramelized cacao,
chilli and coconut,
mango sorbet |
|
"Bresola"-Carpaccio
with
watercress soup |
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Fish filet
with chorizo chips,
pesto emulsion,
humus of white beans
and peperonata
|
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"Paradise
of the Caribbean"
Chocolate ravioli
with exotic fruit compote,
“zombie“ sorbet |
|
Mediterranean salad
“MI CORAZON” |
|
Spiny lobster medaillons
with panko and cashew nut crust,
curry ginger sauce,
quinoah tabboulé,
caramelised watermelon with honey |
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Variation
of three homemade
ice creams or sorbets |
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February 14th, 2009
Our Valentine's Day menu:
•
Spyni lobster carpaccio marinated with truffeled olive oil, tomato caviar
• Watercress
capucchino, red pepper lollipop on fresh goat cheese cream
• Foie gras
ice cream, apple chutney, porto jelly and butter brioche
• Beef tenderloin with marrow and pepper crust, tonka jus,
smoked mashed potatoes with red pesto, fresh vegetables and asparagus
• Chocolate
and strawberry heart with mango sorbet
| January 2009 |
The
appetizers |
The
main courses |
The
desserts |
"Graved" blue marlin tartar
with green papaya and cucumber salad |
|
Beef tenderloin
"crispy
jacket provençale"
with deep fried
mashed potatoe balls
and fresh vegetables |
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Three chocolates
with cold strawberry soup |
|
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Pork tenderloin
in crispy strudel
with orange sauce and Mediterranean vegetables |
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"Fire and Ice"
Exotic tart with chocolate and chili ice cream |
|
"Playa
Rincón" soup
with clam shells and curry |
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Fish filet
on tomato and walnut ragout
with little spinach
and cheese pie |
|
"Paradise
of the Caribbean"
Pineapple pancake with caipiriña sorbet |
|
Cesar’s Salad
“MI CORAZON” |
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Spits with sautéed
prawns,
passion fruit sauce emulsion and lime risotto |
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Variation
of three
homemade
ice creams or sorbets |
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Open from 7.30 pm
November - April: closed Monday
May - September: closed Sunday & Monday
October: Vacation |
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