tag:blogger.com,1999:blog-25847430814526052462024-02-18T19:55:20.236-08:00Jens Restaurant Camp de MarWelcome to Jens Restaurant in Camp de Mar, Mallorca. We offer delicious lunch and dinner menus created from seasonal produce and presented with flair designed to delight lovers of gourmet food.
Opening times kitchen:
Saturday-Wednesday 13.00 - 15.00 h
&19.00 - 22.30 h
Friday 19.00 - 22.30 h
Thursdays closed & Fridays for lunchtime closedRestaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-2584743081452605246.post-55570711117407520272010-06-14T06:13:00.000-07:002010-06-14T06:13:15.215-07:00Menu Junio 2010Menu I <br />
<br />
Carpaccio vom Schwertfisch mit knuspriger Canneloni von Gamba und Eiskraut<br />
***<br />
Lauwarmer Entensalat mit Mango & Chili<br />
***<br />
Steinbutt al ajillo auf Nizza-Kartoffeln<br />
oder<br />
Rinderfilet<br />
mit Pfifferlingen und Aprikosen<br />
***<br />
Fourme d’Ambert mit Pfirsich-Coca<br />
oder<br />
Zweierlei von der Erdbeere mit Joghurtwürfel<br />
<br />
<br />
<br />
<span style="color: #741b47;">Carpaccio de emperador con canneloni crujiente de gamba</span><br />
Carpaccio of swordfish with crisp canneloni of prawns <br />
***<br />
<span style="color: #741b47;">Ensalada de magret de pato templado</span><br />
<span style="color: #741b47;">con mango y chili</span><br />
Lukewarm duck breast salad with mango & chili<br />
***<br />
<span style="color: #741b47;">Rodaballo al ajillo con patatas “Niza</span>”<br />
Fillet of turbot with potatoes “Nice”<br />
o/or<br />
<span style="color: #741b47;">Solomillo de ternera con rebozuelos y albaricoques</span><br />
Fillet of beef with chanterelles and apricots<br />
***<br />
<span style="color: #741b47;">Queso de Fourme d’Ambert con coca de melocotón</span><br />
Fourme d’Ambert with peach-coca<br />
o/or<br />
<span style="color: #741b47;">Duo de freas con cubito de yogur</span><br />
Duo of strawberries with yogurt-cube<br />
<br />
€ 58,--<br />
<br />
Menu II <br />
<br />
<br />
<br />
Bachforelle „Blau“ mit Melone, Senf & Honig<br />
***<br />
Lauchgazpacho mit warmen Tomatenbrot<br />
***<br />
Gebratener Wolfsbarsch mit Erbsen & Sobrasada <br />
oder<br />
Koteletts vom Lammrücken mit konfiertem Gemüse<br />
***<br />
Vanille-Banane mit gebrannten Mandeln und Pina Colada<br />
<br />
<br />
<span style="color: #741b47;">Trucha de rio en vinagre de jerez con melón, mostaza y miel</span><br />
Brown trout in sherry vinegar wth melon, mustard and honey<br />
***<br />
<span style="color: #741b47;">Gazpacho de puerros con pan de tomate asado</span><br />
Gazpacho of leek with panfried tomato-bread<br />
***<br />
<span style="color: #741b47;">Filete de lubina con guisantes y sobrasada</span><br />
Fillet of sea bass with peas and sobrasada<br />
o/or<br />
<span style="color: #741b47;">Lomo de cordero (tipo costilla) con verduras confitada</span><br />
Saddle of lamb with marinated vegetables<br />
***<br />
<span style="color: #741b47;">Strudel de platano y vainilla con Pina Colada & almendras caramelizadas</span><br />
Strudel of banana and vanilla with Pina Colada & caramalized almonds<br />
<br />
€ 58,--Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-31194217151440945372010-06-14T05:51:00.000-07:002010-06-14T05:52:59.266-07:00Menu del dia Junio2010Blattsalate mit Garnelenspieß und Ali oli<br />
<span style="color: #741b47;">Leaf salad with brochette of prawns and ali oli</span><br />
Ensalada verde con brochetta de gambas y ali oli<br />
oder/or/o<br />
Melonengazpacho mit Basilikum und Serranoschinken<br />
<span style="color: #741b47;">Gazpacho of melon with basil and serrano ham</span><br />
Gazpacho de melón con albahaca y jamón de serrano<br />
oder/or/o<br />
Tagliatelle mit Pfifferlingen à la crème<br />
<span style="color: #741b47;">Tagliatelle with chanterelles a la crème</span><br />
Tagliatelle con rebozuelos a la crema<br />
<br />
***<br />
<br />
Kotelett vom Rochen mit weißem Spargel <br />
<span style="color: #741b47;">Cutlet of skate with white asparagus</span><br />
Chuleta de raya con espárragos blanco<br />
oder/or/o<br />
Kalbsleber mit Kartoffelpüree und Speckbohnen<br />
<span style="color: #741b47;">Calf’s liver with potato-puree and smoked ham-beans</span><br />
Higado de ternera con puré de patatas y jamón-judias<br />
<br />
***<br />
<br />
Früchte-Trifle mit Schokoladen-Nuß Eis<br />
<span style="color: #741b47;">Trifle of fruits with chocolate-nut icecream</span><br />
Trifle de frutas con helado de chocolate y nueces<br />
<br />
<br />
€ 21,-Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-66311263789436381422010-05-21T04:09:00.000-07:002010-05-21T04:09:40.028-07:00Menu 05/2010Menu I<br />
<br />
<br />
Asia Suppe, Wan Tan und Gamba<br />
***<br />
Geschmortes vom Ochsen mit Pulpo & Pesto<br />
***<br />
Seehechtmedaillon en „Papillote“ und Curry Tomate<br />
oder<br />
Entenbrust mit Chinakohl und Teriyaki<br />
***<br />
Ziegenkäse „Selles sur Cher“ auf Rhabarber & Vanillesalz<br />
oder<br />
Gebackener Milchreis mit Avocado und Passionsfrucht<br />
<br />
<span style="color: #741b47;">Caldo asiatico con Wan Tan y gamba</span><br />
Asia soup with Wan Tan and prawn<br />
***<br />
<span style="color: #741b47;">Buey estofado con pulpo y pesto</span><br />
Braised of ox with pulpo and pesto<br />
***<br />
<span style="color: #741b47;">Medallón de merluza en “papillote” con tomate y curry</span><br />
Medallion of hake in “papillote” with curry tomato<br />
o/or<br />
<span style="color: #741b47;">Magret de pato con col China y salsa teriyaki</span><br />
Duck breast with chinese cabbage and teriyaki<br />
***<br />
<span style="color: #741b47;">Queso de cabra “Selles sur Cher” y ruibarbo</span><br />
Goat cheese from Selles sur Cher with rhubarb<br />
o/or<br />
<span style="color: #741b47;">Frito de arroz dulce con aguacate y fruta de passion</span><br />
Deep-fried milk rice with avocado and passionfruit<br />
<br />
€ 58,--<br />
<br />
Menu II <br />
<br />
<br />
Zweierlei von der Jakobsmuschel<br />
mit Apfelgelee<br />
***<br />
Lasagnette von Spargel und Morcheln<br />
***<br />
Dorade im Kartoffelmantel auf Linsen, Gurken und Minze<br />
oder<br />
Lammrücken mit Portweinzwiebeln und Sellerie-Creme brûlée<br />
***<br />
Balsamico-Erdbeeren mit Mohnschupfnudeln<br />
<br />
<span style="color: #741b47;">Duo de vieiras con gelatina de manzana</span><br />
Duo of scallop with apple jelly<br />
***<br />
<span style="color: #741b47;">Lasagnette de espárragos y morillas</span><br />
Lasagnette with asparagus and morels<br />
***<br />
<span style="color: #741b47;">Dorada en costra de patatas con lentejas, pepinos y menta</span><br />
Dorada in potato crust with lentils, cucumber and mint<br />
o/or<br />
<span style="color: #741b47;">Lomo de cordero (tipo costilla) con crème brûlée de apio</span><br />
Saddle of lamb with crème brûlée of celery<br />
***<br />
<span style="color: #741b47;">Fresas de balsámico con pasta de patatas y adormidera</span><br />
Balsamic-strawberries with pasta of potatoes and poppy-seed<br />
<br />
€ 58,--Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-65591489735991797232010-05-01T03:56:00.000-07:002010-05-01T03:56:10.079-07:00Menu del dia 05/2010Lachstatar mit Kräuter-Crème fraîche <br />
<span style="color: #741b47;">Tatar of salmon with herb-crème fraîche</span><br />
Tatar de salmon con crème fraîche de hierbas<br />
oder/or/o<br />
Pimonteser Ravioli mit Kirschtomaten & Frühlingslauch<br />
<span style="color: #741b47;">Ravioli “Pimontese” with sherry tomatoes & spring leek</span><br />
Ravioli “Pimontese” con tomates sherry y puerros de primavera<br />
oder/or/o<br />
Mariniertes Gemüse mit Taleggio & Pfefferpancetta<br />
<span style="color: #741b47;">Marinated vegetable with taleggio & peppered pancetta</span><br />
Verduras marinadas con taleggio y pancetta<br />
<br />
***<br />
<br />
Seezunge mit gebratenem Gemüse<br />
<span style="color: #741b47;">Sole with panfried vegetables</span><br />
Lenguado con verduras asadas<br />
oder/or/o<br />
Rostbraten mit Rosmarinkartoffeln<br />
<span style="color: #741b47;">Braised beef with rosemary po</span><span style="color: #741b47;">tatoes</span><br />
Bistec a la parilla con patatas de romero<br />
***<br />
Mascarpone-Früchte-Triffle<br />
<span style="color: #741b47;">Mascarpone & fruit triffle</span><br />
Triffle de mascarpone y frutas<br />
<br />
€ 21,-Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-3988266771144237702010-04-19T05:57:00.000-07:002010-04-19T05:57:50.216-07:00Menu 20-30 Avril 2010Menu I<br />
<br />
<br />
„Mont i Mar“ von Gamba und Kalb<br />
***<br />
Rotbarbe mit Ziegenkäseterrine und Safranvinaigrette<br />
***<br />
Steinbuttfilet mit Rharbarber und „Armer Ritter“<br />
oder<br />
Duo vom Stubenküken und karamelisierter Foie Gras<br />
***<br />
Blue Stilton mit Aprikosen-Olivenöl und Vanillesalz<br />
oder<br />
Barflight (Pina Colada, Mango Mojito, Irish Coffee)<br />
<br />
“<span style="color: purple;">Mont i mar” de gamba y ternera blanca</span><br />
“Mont i mar“ of prawn and veal<br />
***<br />
<span style="color: purple;">Salmonete con terrina de queso de cabra</span><br />
Red mullet with terrine of goat cheese<br />
*** <br />
<span style="color: purple;">Filete de rodaballo con ruibarbo y torrijas</span><br />
Fillet of turbot with rhubarb and french toast<br />
o/or<br />
<span style="color: purple;">Picanton con Foie Gras caramelizado</span><br />
Poussin with caramelized Foie Gras<br />
***<br />
<span style="color: purple;">Queso de stilton con emulsión de albaricoques</span><br />
Stilton with olive oil & apricot emulsion<br />
o/or<br />
<span style="color: purple;">Barflight</span><br />
Barflight<br />
<br />
€ 58,-- <br />
<br />
Menu II <br />
Tartar vom Bonito mit Erbsen-Kafir-Emulsion <br />
***<br />
Tagliatelle mit Frühlingsmorcheln<br />
und Pata Negra Schinken<br />
***<br />
Filet von der Dorade auf weißem Spargel<br />
oder<br />
Scheibe vom Rinderfilet mit Ochsenschwanzpraline und Selleriepüree<br />
***<br />
Hausgemachte Käsetarte mit geeistem Espresso<br />
<br />
<span style="color: purple;">Tartar de bonito con emulsión de kafir y guisantes</span><br />
Bonito tatar with emulsion of peas and kafir<br />
***<br />
<span style="color: purple;">Tagliatelle con morillas de primavera y pata negra</span><br />
Tagliatelle with spring morels and pata negra ham<br />
***<br />
<span style="color: purple;">Filete de dorada con espárragos blancos</span><br />
Fillet of gilthead with white asparagus<br />
o/or<br />
<span style="color: purple;">Solomillo de ternera con praliné de rabo de buey y puré de apio</span><br />
Fillet of beef with praline of oxtail and celery puree<br />
***<br />
<span style="color: purple;">Tarta de queso con semifrio de café</span><br />
Homemade cheesecake with frozen espresso<br />
<br />
€ 58,--Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-803089201611370732010-04-07T06:22:00.000-07:002010-04-19T05:45:03.913-07:00Menu del dia avril 2010MENU del dia<br />
<br />
<br />
Hausgebeizter Lachs auf asiatischem Gemüsesalat<br />
<span style="color: purple;">Marinated salmon with asia-vegetable salad</span><br />
Salmón marinada con ensalada de verduras asiatico<br />
oder/or/o<br />
Blattsalate mit gratiniertem Ziegenkäse<br />
<span style="color: purple;">leaf salad with gratinated goat cheese</span><br />
Ensalada verde con queso de cabra gratinado<br />
oder/or/o<br />
Carpaccio vom Rind mit Ruccola<br />
<span style="color: purple;">Carpaccio of beef with ruccola</span><br />
Carpaccio de ternera con ruccola<br />
***<br />
Gebratener Rochen mit Bouillabaisse Gemüse<br />
<span style="color: purple;">Skate with bouillabaisse vegetables</span><br />
Raya con verduras de bouillabaisse<br />
oder/or/o<br />
Saltimbocca vom Lammrücken mit Kartoffel-Kräuterpüree<br />
<span style="color: purple;">Saltimbocca of lamb with mashed potatoes and herbs</span><br />
Saltimbocca de cordero con purée de patatas y hierbas<br />
***<br />
Crème brûlée mit Haselnußeis<br />
<span style="color: purple;">Crème brûlée with hazelnut icecream</span><br />
Crème brûlée con helado de avellanas<br />
<br />
€ 21,-Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-85626963073871313572010-04-07T06:11:00.000-07:002010-04-07T06:16:46.219-07:00Menu Avril 2010Menu I<br />
<br />
Interpretation von der Ramallet Tomate<br />
mit Pata Negra Schinken<br />
***<br />
Pimonteser Ravioli mit Meeresfrüchten<br />
***<br />
Filet vom Steinbutt<br />
mit Frühlingsmorcheln und Kartoffelcreme<br />
oder<br />
Rinderfilet mit Bohnenpüree und Tempura von Ajo Tierno<br />
***<br />
Stilton <br />
mit Aprikosen-Olivenöl Emulsion und Vanillesalz<br />
oder<br />
Zweierlei von der Erdbeere<br />
<br />
<span style="color: purple;"><span style="background-color: white;">Interpretación</span> de tomate ramallet</span><br />
<span style="color: purple;">con jamón de pata negre</span><br />
<span style="background-color: white;">Interpretation</span> of ramallet tomato <br />
with pata negra ham<br />
***<br />
<span style="color: purple;">Ravioli de pimontesa con mariscos</span><br />
Pimontesa ravioli with seafood<br />
*** <br />
<span style="color: purple;">Fillete de rodaballo</span><br />
<span style="color: purple;">con morillas de primavera y crema de pat</span><span style="color: purple;">atas</span> <br />
Filet of turbot <br />
with spring morels and crème of potatoes<br />
o/or<br />
<span style="color: purple;">Solomillo de ternera</span><br />
<span style="color: purple;">con tempura de ajo tierno</span><br />
Fillet of beef with tempura of ajo tierno<br />
***<br />
<span style="color: purple;">Queso de stilton con emulsión de albaricoques</span><br />
Stilton with olive oil & apricot emulsion<br />
o/or<br />
<span style="color: purple;">Duo de fresas</span><br />
Duo of strawberries<br />
<br />
60,-- <br />
<br />
Menu II <br />
<br />
<br />
Duo von Lachs und Hummer<br />
mit süßer Miso<br />
***<br />
Gebackenes Trüffel-Ei<br />
mit Blattspinat<br />
***<br />
Gebratener Wolfsbarsch<br />
mit Gemüse Make Sushi<br />
oder<br />
Kalbsschnitzel mit weißem Spargel und Sauce Hollandaise<br />
***<br />
Schokoladenkuchen<br />
mit Mango Chili Sorbet <br />
<br />
Duo de salmon y bogavante<br />
con salsa de miso dulce<br />
<span style="color: purple;">Duo of salmon and lobster with sweet miso</span><br />
***<br />
Huevo frito con trufa y espinacas<br />
<span style="color: purple;">Deep-fried egg with truffle and leaf spinach</span><br />
***<br />
Filete de lubina con make sushi de verduras<br />
<span style="color: purple;">Fillet of sea bass with vegetable make sushi</span><br />
o/or<br />
Escalope de ternera blanca<br />
con esparragós blanco y salsa holandesa<br />
<span style="color: purple;">Escalope of veal with white asparagus and sauce hollandaise</span><br />
***<br />
Tarta de chocolate con sorbete de mango y chili<br />
<span style="color: purple;">Chocolate cake with mango-chili sorbet</span><br />
<br />
€ 60,--Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-45320410014898000422010-03-10T13:05:00.000-08:002010-03-10T13:08:47.893-08:00Menu del dia 03/2010Gebratene Wachtelkeulen mit Chicorée<br /><span style="color:#990000;">Roasted quail with chicory</span><br />Cordoniz asado con endibia<br />oder/or/o<br />Büffelmozzarella mit Mango & Arganöl<br /><span style="color:#990000;">Buffelmozzarella with mango & arganoil</span><br />Mozzarella de búfala con mango y aceite de argan<br />oder/or/o<br />Kartoffelsuppe mit Frühlingslauch und Heringskaviar<br /><span style="color:#990000;">Potato soup with spring onions and caviar of herring</span><br />Créma de patatas con cebolletas y caviar de arenque<br /><br />***<br /><br />Thai-Curry mit Gambas und Basmatireis<br />T<span style="color:#990000;">hai curry with prawns and basmati rice </span><br />Curry de thai con gambas y arroz de basmati<br />oder/or/o<br />Maispoularde mit Kartoffelgratin & Erbsen<br /><span style="color:#990000;">Corn poularde with potato-gratin & peas</span><br />Maiz pularda con gratén de patatas<br />***<br /><br />Gefüllter Quarkcrêpe mit Erdbeeren<br /><span style="color:#990000;">Filled fresh cheese crêpe with strawberries</span><br />Crêpe de queso fresco con fresas<br /><br /><br />€ 21,-Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-16693700493835122652010-02-23T10:20:00.000-08:002010-04-07T06:13:55.798-07:00Menü 03.2010Menu I<br />
<br />
Geeiste Consommé von der Tomate<br />
mit Gemüse & Seezungen-Spieß<br />
***<br />
Duo vom konfiertem Schweinebauch & Gamba<br />
***<br />
Saté vom Seeteufel auf Maisschaum & Zuckerschoten<br />
oder<br />
Kalbsfilet mit Ravioli vom Ossobucco<br />
***<br />
Gebackener Brie de Meaux<br />
mit Mandeln & Orangen<br />
oder<br />
Zweierlei von der Mango mit Mohntarte<br />
<br />
<span style="color: #990000;">Consommé frio de tomate con verduras y lenguado</span>Frozen tomato-consommé with vegetable & sole<br />
***<br />
<br />
<span style="color: #990000;">Mont i mar de gamba y cerdo</span><br />
<span style="color: black;">Mont i mar of prawn & pig</span>***<br />
<span style="color: #990000;">Saté de rapecon espuma de maíz y tirabeques</span>Sate of monkfish with sweet corn-foam & sugar peas<br />
o/or<br />
<span style="color: #990000;">Solomillo de ternera blanca<br />
con ravioli de ossobucco</span><br />
Fillet of veal with Ossobucco-ravioli<br />
***<br />
<br />
<span style="color: #990000;">Brie de Meaux con almendras y naranjas</span> <br />
Brie de Meaux with almonds & oranges<br />
o/or<br />
<span style="color: #990000;">Duo de mango con tarta de adormidera</span><br />
Duo of mango with poppy-seed cake<br />
<br />
Menu II<br />
<br />
<br />
Trilogie von der Jakobsmuschel<br />
mit Wagamama-Salat<br />
***<br />
Praline von Wachtelbrust & Trüffel<br />
***<br />
Filet vom St. Pierre auf Melanzane<br />
oder<br />
Lammrücken mit Artischocken-Schmorgemüse<br />
***<br />
Geeister Requeson mit Erdbeeren<br />
<br />
<span style="color: #990000;">Trilogia de vieiras</span><br />
Trilogy of scallops<br />
***<br />
<br />
<span style="color: #990000;">Pralín de cordorniz y trufa</span><br />
Praline of quail & truffle<br />
***<br />
<br />
<span style="color: #990000;">Filete de San Pedro con melanzane</span>Fillet of John Dory with melanzane<br />
o/or<br />
<br />
<span style="color: #990000;">Lomo de cordero (tipo costilla)<br />
con ragù de alcahofas</span><br />
Saddle of lamb with braised artichokes<br />
***<br />
<span style="color: #990000;">Semifrio de requeson con fresas</span><br />
Frozen requeson with strawberries<br />
<br />
€ 58,--Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-13216160517974754472010-02-08T05:18:00.000-08:002010-02-08T05:19:44.212-08:00Unsere Klassiker 2010Frühlingssalat <br />mit marinierten Tomaten & Parmesan-Dressing <br />€ 10,50<br />Carpaccio vom Rind „asiatisch“<br />€ 13,50<br />Foie Gras mit Spiegelei & hausgemachten Pommes frites<br />€ 17,--<br />Pot au Feu von Miso, Fisch & Krustentieren<br />€ 24,50<br />Entrecôte vom IBP<br />mit hausgemachter Kräuterbutter & Blattsalat<br />€ 28,50<br />Crème brûlée von der Tonkabohne<br />mit Orangenragout<br />€ 10,50<br />Espresso mit purem Schokoladeneis<br />(1Kugel)<br />€ 4,50<br />3erlei Rohmilch-Käse<br />mit hausgemachtem Früchtesenf<br />€ 14,--<br /><br />Cubierto € 1,80Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-86530658938616357742010-02-08T05:13:00.000-08:002010-02-08T05:17:49.974-08:00Nuestros clásicos/Our classical dishesEnsalada con tomates marinadas y salsa de parmesan<br /><span style="color:#990000;">Seasonal salad with marinated tomatoes</span> & <span style="color:#990000;"> parmesan dressing<br /></span>€ 10,50<br />Carpaccio de ternera “estilo asia”<br /><span style="color:#990000;">Beefcarpaccio “asia style</span>”<br />€ 13,50<br />Foie Gras con huevo al plato y patatas fritas caseros<br /><span style="color:#990000;">Foie Gras with fried egg and homemade french fries</span><br />€ 17,--<br />Pot au feu de miso, pescados y mariscos<br /><span style="color:#990000;">Pot au Feu of miso, fish & sea-food<br /></span>€ 24,50<br />Entrecôte (IBP) con mantequilla de hierbas y ensalada<br /><span style="color:#990000;">Entrecôte (IBP) with homemade herb butter & small salad<br /></span>€ 28,50<br />Postres/<span style="color:#990000;">Desserts<br /></span><br />Crème brûlée de tonka con ragù de naranjas<br /><span style="color:#990000;">Crème brûlée of tonka beans with marinated oranges</span><br />€ 10,50<br />Café solo & 1 bola de helado de chocolate<br /><span style="color:#990000;">Espresso & 1 scoop of chocolate icecream</span><br />€ 4,50<br />Tabla de 3 quesos de leche crudo con mostaza de frutas<br /><span style="color:#990000;">Selecction of 3 rawmilk-cheeses with fruit mustard</span><br />€ 14,--<br /><br />Cubierto € 1,80Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-1010768986687563632010-02-08T05:07:00.000-08:002010-02-08T05:13:01.109-08:00Menu del dia 02/2010Carpaccio von Lachs & Jakobsmuschel<br /><span style="color:#990000;">Carpaccio of salmon & scallop</span><br />Carpaccio de salmon y vieiras<br />oder/or/o<br />Duo vom Kaninchen an Blattsalat<br /><span style="color:#990000;">Duo of rabbit with leaf salad</span><br />Duo de conejo con ensalada<br />oder/or/o<br />Muschel-Weißwein-Süppchen<br /><span style="color:#990000;">Mussel-whitewine-soup</span><br />Créma de almejas y vino blanco<br /><br />***<br /><br />Filet von der Dorade auf Gemüse-Couscous<br /><span style="color:#990000;">Fillet of dorada on vegetable couscous</span><br />Filete de dorada con couscous de verduras<br />oder/or/o<br />Schweinefilet im Pancetta-Mantel mit gebr. Apfel<br /><span style="color:#990000;">Fillet of pork wrapped in pancetta with panfried a</span>pple<br />Solomillo de cerdo en pancetta con manzanas asadas<br />***<br /><br />Schokoladenbrownie mit Marzipaneis<br /><span style="color:#990000;">Chocolate-Brownie with marzipan ice cream</span><br />Brownie de chocolate con helado de mazápan<br /><br /> <br /><br /> € 21,-Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-6556390013405721872010-02-08T05:01:00.000-08:002010-02-08T05:07:08.852-08:00Februar 2010Menu I<br /><br />Kalbstatar mit Hummer & Aubergine<br />***<br />Ceviche von der Gamba mit Avocadotempura<br />***<br />Filet vom Steinbutt<br />auf Wurzelgemüse & Petersilienschaum<br />oder<br />Variation vom Lamm<br />mit Baklava von Spinat und Ziegenkäse<br />***<br />Fondue vom Vacherin Mont D’Or mit Früchtebrot<br />oder<br />Schokoladenfondant<br />mit Mangosorbet & karamellisierter Banane<br /><br /> € 58,--<br /><br /><br /><span style="color:#990000;">Tatar de ternera blanca con bogavante y berenjena<br /></span>Tatar of veal with lobster & eggplant<br />***<br /><span style="color:#990000;">Ceviche de gamba con tempura de aguacate<br /></span>Ceviche of prawns with avocado tempura<br />***<br /><span style="color:#990000;">Filete de rodaballo con espuma de perejil</span><br />Fillet of turbot with parsil foam<br />o/or<br /><span style="color:#990000;">Variación de cordero con baklava de queso de cabra y espinacas<br /></span>Variation of lamb with goat cheese & spinach baklava<br />***<br /><span style="color:#990000;">Fondu de Vacherin Mont D’Or con pan de frutas</span> <br />Fondue of Vacherin Mont D’Or with fruit bread<br />o/or<br /><span style="color:#990000;">Fondant de chocolate con sorbet de mango</span> <br />Chocolate-fondant with mango sorbet<br /><br />Menu II<br /> <br />Gebratene Jakobsmuscheln<br />mit Pancetta, Linsen & Feigen<br />***<br />Tagliatelle mit Kaninchen & Trüffel <br />***<br />Filet vom Wolfsbarsch<br />auf geschmortem Chicorée & Kürbis<br />oder<br />Rinderfilet<br />mit Sobrasada-Honig-Kruste<br />***<br />Trilogie von der Erdbeere<br /><br /><br />Vieiras con pancetta, lentejas y higos<br /><span style="color:#990000;">Panfried scallops with pancetta, lentils & figs</span><br />***<br />Tagliatelle con conejo y trufa<br /><span style="color:#990000;">Tagliatelle with rabbit & truffle</span><br />***<br />Filete de lubina con endivias estofados<br /><span style="color:#990000;">Fillet of sea bass with braised chicory</span><br />o/or<br />Solomillo de ternera con costra de sobrasada y miel<br /><span style="color:#990000;">Beef fillet with Sobrasada and honey crust</span><br />***<br />Trilogia de fresas<br /><span style="color:#990000;">Trilogy of strawberries</span><br /><br /><br />€ 58,--Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-50704646363989770992009-12-30T04:47:00.000-08:002009-12-30T04:51:13.287-08:00Menu del dia 12/2009Blattsalate mit Lachstatar<br /><span style="color:#990000;">Leaf salads with tatar of salmon</span><br />Ensalada con tatar de salmon<br />oder/or/o<br />Tagliatelle mit Ochsenschwanz<br /><span style="color:#990000;">Tagliatelle with oxtail ragout </span><br />Tagliatelle con ragù de rabo de buey<br />***<br /><br />Riesengarnelen mit Pak Choi<br /><span style="color:#990000;">Prawns with pak choi</span><br />Gambas con pak choi<br />oder/or/o<br />Entenbrust auf Champagnerkraut & Butifarrón<br /><span style="color:#990000;">Duckbreast with champagne-sauerkraut & butifarrón<br /></span>Pechuga de pato con chucrut de champagne y butifarrón<br />***<br /><br />Orangen-crêpe mit Schokoladeneis<br /><span style="color:#990000;">Orange-crêpe with chocolate ice cream</span><br />Crêpe de naranjas con helado de chocolate<br /> <br /><br /> € 21,-Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-77546271368303762842009-12-17T03:24:00.000-08:002009-12-17T03:26:32.628-08:00New Years Eve 2009/2010NEW-YEARS-EVE-MENUE<br /><br />Copa de Cava Perelada rosado <br /><br />Amuse bouche<br />***<br />Trilogy of lobster, oxtail & sweet corn<br />***<br />Confit of suckling pig “asia style”<br />with mango salad & wasabi-nuts<br />***<br />Foie Gras-Lolly<br />***<br />Fillet of turbot<br />on parsley-foam 6 fresh truffle <br />***<br />Sorbet<br />***<br />Poched fillet of veal<br />on redline-shallots<br />***<br />Filled mandarin<br />with baked Chocolate-praline<br /><br /><br /> 12 „uvas de suerte“<br /><br />*<br /><br />Penne al arrabiata<br /><br />SILVESTERMENU<br /><br />Copa de Cava Perelada rosado <br /><br />Amuse bouche<br /> ***<br />Trilogie von Hummer, Ochsenschwanz & Mais<br />***<br />Confit vom Spanferkel „asiatisch“<br />mit Mangosalat & Wasabinüssen<br />***<br />Foie Gras-Lolli<br />***<br />Filet vom Steinbutt <br />auf Petersilienschaum & frischem Trüffel<br />***<br />Sorbet/Granite<br />***<br />Pochiertes Kalbsfilet <br />auf Portweinschalotten<br />***<br />Gefüllte Mandarine<br />mit gebackener Schokoladenpraline<br /><br />12 „uvas de suerte“<br /><br />**<br />Penne al arrabiataRestaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-38697924540057983362009-12-17T03:15:00.000-08:002009-12-17T03:23:57.245-08:00Menüs 28.12.-08.01.2010Menu I<br /><br />Duo von Lachs & Jakobsmuschel<br />***<br />Tagliatelle mit frischem Trüffel<br />***<br />Papillote vom Seehecht „asia Style“<br /> oder<br />Scheiben von der Entenbrust<br />auf Champagnerkraut mit Foie Gras-Sauce <br />***<br />Fondue vom Vacherin Mont d‘Or<br />oder<br />Schokoladen-Tarte<br />mit Marzipaneis & Zimtapfel<br /><br /><br />Duo de Salmon y vieira<br /><span style="color:#660000;">Duo of salmon & scallop</span><br />***<br />Tagliatelle con trufa fresco<br /><span style="color:#660000;">Tagliatelle with fresh truffle</span> <br />***<br />Papillote asiatico de merluza<br /><span style="color:#660000;">Papillote of hake “asia style”<br /></span>o/or<br />Pechuga de pato con chucrut y salsa de Foie Gras<br /><span style="color:#660000;">Duck breast with champagne-sauerkraut</span><br />***<br />Fondue de Vacherin Mont d’Or <br /><span style="color:#660000;">Fondue of Vacherin Mont d’Or</span><br />o/or<br />Tarta de chocolate con helado de mazápan <br /><span style="color:#660000;">Chocolate-tarte with almond paste ice-cream</span><br /> € 58,--<br /><br />Menu II <br />Clubsandwich<br />von Perlhuhn & Herringscaviar<br />***<br />Fischsuppe mit gebratenen Fischmedaillons<br />***<br />Filet vom Wolfsbarsch auf Kartoffel-Kräuter-Creme <br />oder<br />Lammrücken<br />mit Ziegenkäse-Strudel <br />***<br />Crème brûlée<br />von der Tonkabohne<br /><br />Club sandwich con pintada y caviar de arenque<br /><span style="color:#660000;">Club-sandwich with guinea-fowl & caviar of herring</span><br />***<br />Sopa de pescados con médaillons de pescados<br /><span style="color:#660000;">Fish soup with panfried fish fillets</span><br />***<br />Filete de lubina con crema de patatas y hierbas<br /><span style="color:#660000;">Fillet of sea-bass with potato-herb-crème</span><br />o/or<br />Lomo de cordero (Tipo costilla) <br />con strudel de queso de cabra<br /><span style="color:#660000;">Saddle of lamb with goat cheese strudel</span><br />***<br />Crème brûlée de tonka<br /><span style="color:#660000;">Crème brûlée of </span><span style="color:#660000;">tonka-beans<br /></span><br /><br />€ 58,--Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-54652669744712030152009-11-28T04:38:00.000-08:002009-11-28T04:40:04.582-08:00Menu del dia November 2009Gemüsefrühlingsrolle auf Asia-Gurkensalat<br /><span style="color:#990000;">Vegetable-Spring roll on Asia cucumber-salad<br /></span>Rollito de primavera de verduras con ensalada asia de pepinos<br />oder/or/o<br />Tagliatelle mit Kirschtomaten, Artischocken &Pesto<br /><span style="color:#990000;">Tagliatelle with cherry tomatoes, artichokes & pesto</span><br />Tagliatelle with tomates, alcahofas y pesto<br />oder/or/o<br />Kürbis - Süppchen<br /><span style="color:#990000;">Pumpkin-soup</span><br />Sopa de calabaza<br />***<br /><br />Masaman-Curry mit Gambas<br /><span style="color:#990000;">Masaman-Curry with prawns</span><br />Masaman-Curry con gambas<br />oder/or/o<br />Gebackenes Ossobucco mit Sellerie-Püree<br /><span style="color:#990000;">Baked Ossobucco with celery-purée<br /></span>Ossobucco asada con puré de apio<br />***<br /><br />Duo von Schokoladen-Brownie & -Eis<br /><span style="color:#990000;">Duo of Chocolate</span><br />Duo de chocolateRestaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-32934475394859153002009-11-09T06:18:00.000-08:002009-11-09T06:31:16.274-08:00Menu November 2009Menu I<br /><br />Kräuter-Wrap mit Poularde & Avocado<br />***<br />Duo von der Foie Gras<br />***<br />Filet vom St.Pierre auf Trüffel-Risotto<br />oder<br />Oldenburger Gans mit Rotkohl & Semmelknödel <br />***<br />Tête de Moine mit Apfel-Lasagnette<br />oder<br />Geeistes Törtchen von weißer Schokolade & Walnuss<br /><br /> € 58,--<br /><br />Wrap de hierbas con pularda y aguacate<br /><span style="color:#990000;">Herb-Wrap with poularde & avocado<br /></span>***<br /><br />Duo de Foie Gras<br /><span style="color:#990000;">Duo of Foie Gras</span> <br />***<br /><br />Filete de San Pedro con risotto de trufa<br /><span style="color:#990000;">Fillet of John Dory on truffle-risotto</span><br />o/or<br />Ganso con col lombarda y albondiga de pan <br /><span style="color:#990000;">Braised goose with red cabbage & bread dumplings</span><br />***<br /><br />Tête de Moine con Lasagnette de manzanas <br /><span style="color:#990000;">Tête de Moine with apple-lasagnette</span> <br />o/or<br />Tartita helada de chocolate blanco y nueces <br /><span style="color:#990000;">Ice-cream-tart of white chocolate & walnuts</span><br /><br />58,--<br /><br />Menu II<br /><br />Tatar von Riesengarnelen<br />mit Frühlingsrolle & Tom Yam<br />***<br />Marinierter Hummer mit Mais <br />***<br />Filet vom Steinbutt<br />mit Ingwer und Pak Choi <br />oder<br />Duo vom Kalb<br />mit Artischocken & Bohnenkernen <br />***<br />Ananas-Ravioli<br />mit Kokos & Passionsfrucht<br /><br /><br /><span style="color:#990000;">Tatar de gambas con Rollito de primavera y Tom Yam</span><br />Prawn-tatar with spring roll & Tom Yam <br />***<br /><span style="color:#990000;">Bogavante marinado con maíz</span><br />Marinated lobster with sweet corn <br />***<br /><span style="color:#990000;">Filete de rodaballo y jengibre<br />con pak choy</span><br />Fillet of turbot & ginger with pak choy<br />o/or<br /><span style="color:#990000;">Duo de ternera blanca con alcachofas y judias</span><br />Duo of veal with artichokes & beans<br />***<br /><br /><span style="color:#990000;">Ravioli de piña con coco y fruta de passion<br /></span>Pineapple-ravioli with coconut & passionfruit<br /><br /> € 58,--Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-85317299641430266272009-11-09T06:16:00.000-08:002009-11-09T06:18:14.366-08:00Menu del dia 11/09Calamar in eigener Tinte auf Gurkencarpaccio<br /><span style="color:#990000;">Squid in his ink on cucumber-carpaccio</span><br />Calamar en su tinta on cucumber-carpaccio<br />oder/or/o<br />Tagliatelle mit Steinpilzen<br /><span style="color:#990000;">Tagliatelle with ceps</span><br />Tagliatelle con boletos<br />oder/or/o<br />Kartoffel-Lauch-Süppchen<br /><span style="color:#990000;">Potato-leek-soup</span><br />Créma de patatas y puerros<br />***<br /><br />Steinbutt auf Safrangemüse<br /><span style="color:#990000;">Fillet of turbot with saffron-vegetables</span><br />Medallón de rodaballo con verduras de azafran<br />oder/or/o<br />Rehgeschnetzeltes mit Rotkohl & Kartoffelpüree<br /><span style="color:#990000;">Sliced venison with red cabbage & potato-pürée</span> <br />Trocitos de caza a la crema con puré de patatas<br />***<br /><br />Herbstlicher Obstsalat & Crème brûlée<br /><span style="color:#990000;">Seasonal fruit-salad & Crème brulée</span><br />Ensalada de frutas de temporada con crème brulée<br /><br /> <br /><br /> € 21,-Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-24533199870890835682009-10-11T03:36:00.000-07:002009-10-11T03:40:56.084-07:00Menu del dia 10/2009-2.Carpaccio vom Rind<br /><span style="color:#990000;">Carpaccio of beef<br /></span>Carpaccio de ternera<br />oder/or/o<br />Meerrettichsuppe mit Roter Beete & Gamba<br /><span style="color:#990000;">Horseradish-soup with beetroots & prawns</span><br />Sopa de rábano con remolacha y gamba<br />oder/or/o<br />Blattsalate mit Ziegencamembert & Birne<br /><span style="color:#990000;">Salad with goat cheese & pear</span><br />Ensalada con queso de cabra y pera<br />***<br />Medaillon vom Seehecht mit Kartoffelkruste<br /><span style="color:#990000;">Medallion of hake with potato-crust<br /></span>Medallón de merluza con costra de patatas<br />oder/or/o<br />Piccata Milanese<br /><span style="color:#990000;">Piccata Milanese</span><br />Piccata Milanese<br /><br />***<br />Duo von Schokolade & Ananas<br /><span style="color:#990000;">Duo of chocolate & pineapple</span><br />Duo de chocolate y piña<br /><br />€ 21,--Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-75515316863597151802009-10-03T09:48:00.000-07:002009-10-03T09:51:31.350-07:00Menu del dia 10/2009 -1.Blattsalate mit Roast beef & Sauce Remoulade<br /><span style="color:#990000;">Salad with roast beef & remoulade-sauce</span><br />Ensalada con rosbif & sauce remoulade <br />oder/or/o<br />Pilzcremesüppchen mit Knoblauch-Croutons<br /><span style="color:#990000;">Mushroom-crème soup with garlic-croutons</span><br />Crema de setas con croutons de setas<br />oder/or/o <br />Tatar von der Dorade mit Zitronengras & Erbsen<br /><span style="color:#990000;">Tatar of dorada with lemongrass & peas</span><br />Tatar de dorada con hierbas de limon y guisantes <br />***<br />Gambas mit Tomaten-Lauch-Gemüse<br /><span style="color:#990000;">Gambas with tomato-leek-vegetable</span><br />Gambas con verduras de tomates y puerros<br />oder/or/o<br />Perlhuhnbrust mit Sauerkraut & Kartoffelpüree <br /><span style="color:#990000;">Breast of guinea fowl with champagne-sauerkraut</span><br />Pechuga de pintada con chucrut de champagne<br /><br />*** <br />Ananas-Ragout mit weißem Schokoladenmousse<br /><span style="color:#990000;">Pineapple-ragout with white chocolate-mousse</span><br />Ragù de piña con mousse de chocolate blanco <br /> <br /><br />€ 21,--Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-51354721011921352762009-09-28T05:25:00.000-07:002009-09-28T05:27:05.761-07:00Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-6970494294298125292009-09-28T05:07:00.000-07:002009-09-28T05:24:12.556-07:00Menu Oktober 2009Menu I<br /> <br />Interpretation vom Salat Nicoise <br /> ***<br />Asiatische Fischsuppe mit Zitronengras & Hummer<br />***<br />Filet vom Steinbutt mit Sobrasada & Steinpilzen <br />oder<br />Rehbockrücken mit jungem Kohl & Birne <br />***<br />„Hamburger“ <br />von Taleggio & Cassis-Feigen<br />oder<br />Pflaumen-Cannelloni mit Mohn-Butter <br /><br /><br />Interpretación de ensalada nicoise<br /><span style="color:#990000;">Interpretation of Nicoise-salad<br /> ***<br /></span><br />Sopa asiatico de pescados con bogavante<br /><span style="color:#990000;">Asia-fish soup with lemongrass & lobster</span> <br />***<br />Filete de rodaballo con Sobrasada y boletas <br /><span style="color:#990000;">Filet of turbot with Sobrasada & ceps</span> <br /> o/or<br />Lomo (silla) de corzo con col y pera <br /><span style="color:#990000;">Saddle of venison (rue) with young cabbage & pear</span> <br />***<br /><br />“Hamburgesa” de taleggio y higos al cassis <br /><span style="color:#990000;">“Hamburger” of taleggio & cassis-figs</span> <br />o/or<br />Cannelloni de ciruelas con mantequilla de adormidera <br /><span style="color:#990000;">Cannelloni of plums with poppy-seed-butter</span><br /><br /><br />Menu II<br /> <br />Gebratene Gambas<br />mit Ziegenkäse-Strudel & glacierten Trauben<br />***<br />Pimonteser Ravioli mit Salbei<br />***<br />Filet von der Rotbarbe mit Venusmuscheln<br />auf Safran-Gemüse<br />oder<br />Medaillon vom Kalbsfilet <br />mit roter Beete & Meerrettich <br />***<br />Schokoladen-Birnen-Törtchen<br />mit Honig & Ingwer<br /> <br /><span style="color:#990000;">Gambas con strudel de queso de cabra y uvas</span><br />Prawns with goat cheese-strudel & grapes<br />***<br /><span style="color:#990000;">Ravioli “Pimontese” con salvia</span><br />Ravioli “Pimontese” with sage <br />***<br /><span style="color:#990000;">Filete de salmonetes y almejas<br />con verduras al azafran</span><br />Fillet of red mullet & venus clams<br />with saffron-vegetables<br />o/or<br /><span style="color:#990000;">Solomillo de ternera blanca <br />con remolacha y rábano</span> <br />Fillet of veal <br />with beetroots & horseradish <br />***<br /><span style="color:#990000;">Tartita de chocolate y pera con miel & jengibre</span><br />Chocolate-pear-tarte with honey & ginger<br /><br />€ 58,--Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-69448705999950223492009-09-28T05:02:00.000-07:002009-10-11T03:41:56.113-07:00Menu del dia 9/2009 -3Zweierlei vom Lachs mit Reibekuchen<br /><span style="color:#990000;">Duo of salmon with potato-cake</span><br />Duo de salmon con pastelitos de patatas<br />oder/or/o<br />Linsensuppe<br /><span style="color:#990000;">Lentil soup</span><br />Sopa de lentejas<br />oder/or/o<br />Entensalat mit Mango<br /><span style="color:#990000;">Duck salad with mango</span><br />Ensalada de pato con mango<br />***<br />Gambas “orientalisch”<br /><span style="color:#990000;">Prawns “oriental style”<br /></span>Gambas estilo oriente<br />oder/or/o<br />Geschmortes Rehragout mit Spätzle<br /><span style="color:#990000;">Venison stew with Spätzle</span><br />Estofado de corzo con Spätzle<br /><br />***<br />Milchreis mit -Feigen<br /><span style="color:#990000;">Milk rice with figs</span><br />Arroz con leche y higos<br /><br />€ 21,--Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0tag:blogger.com,1999:blog-2584743081452605246.post-53034523789067988612009-09-20T03:53:00.000-07:002009-09-20T03:56:48.025-07:00Menu del dia 09/2009 - 2Blattsalate mit Pfirsich, Avocado & Büffelmozzarella<br /><span style="color:#990000;">Salad with avocado, peaches & buffel-mozzarella</span><br />Ensalada con melocotón, guacamole y mozzarella de buffalo<br />oder/or/o<br />Gambatempura<br /><span style="color:#990000;">Tempura of prawns</span><br />Tempura of prawns<br />oder/or/o<br />Karamelisierter Gewürzlachs mit Wasabicreme<br /><span style="color:#990000;">Caramelized spiced salmon with wasabi cream</span><br />Salmon caramelizado con crema de wasabi<br />***<br />Filet von der Dorade mit Ruccola & Austernpilz<br /><span style="color:#990000;">Fillet of dorada with ruccola & mushrooms</span><br />Filete de dorada con ruccola y setas<br />oder/or/o<br />Scheiben vom Entrecôte mit Paprika-Bohnen-Gemüse<br /><span style="color:#990000;">Slices of entrecôte with pepper-bean-vegetable</span><br />Lonchas de entrecôte con verdura de pimiento y judias<br /><br />***<br />Ensaimada-Eis mit Pflaumenragout<br /><span style="color:#990000;">Ensaimada-icecream with plum-ragout</span><br />Helado de ensaimada con ragù de ciruelas<br /><br /><br />€ 21,--Restaurant Jenshttp://www.blogger.com/profile/05837212790043985159noreply@blogger.com0