Serrano’s Meat House

Horneada por cuatro horas y sellada a las brasas.

Pork Jowl – Baked for four hours and seared over embers.

Lomo de res finamente picado, montado sobre un hueso con tuétano al grill.

Beef Tartare – Finely chopped beef loin, served on a bone with grilled marrow.

Con costra de pan y queso gratinado.

Onion Soup French-Style – With a crust of bread and gratinated cheese.

Medallones horneados lentamente, sobre una salsa vitel toné.

Grilled Beef Tongue – Slowly roasted medallions, served on a vitel toné sauce.

Servido sobre puré de papa; bañado con salsa meunière de alcaparras y romero.

Sea Bass Filet – Served over mashed potatoes; bathed in meunière sauce with capers and rosemary.

Lentamente horneado en sus propios jugos; servido con puré de papa.

Braised Short Rib – Slowly baked in its own juices; served with mashed potatoes.

Matilda Chocolate Cake (from Pavlova).

Caramel Flan.

Basil Gelato.