Hoy,
CARTA MENU - IBIS
PESCADOS - (FISH) |
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CONGRIO / SALMON / CORVINA / TILAPIA | ||
MERLUZA ESPAÑOLA / TRUCHA ARCOIRIS | ||
(GRILLED CONGER EEL / WHITE BASS / SALMON / TILAPIA ) | ||
"Salsas sin crema" - (Creamless sauces) |
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MANTEQUILLA Y ALCAPARRAS | ||
(LIGHT BLOND BUTTER AND CAPERS) | ||
SALSA FINAS HIERBAS | ||
(Finas hierbas flambeadas al cognac) | ||
(DELICATED SPICES SAUCE FLAMED COGNAC) | ||
SALSA EMILIO | ||
(Finas hierbas al ajillo flambeadas al cognac) | ||
(DELICATED SPICES AND GARLIC SAUCE FLAMED COGNAC) | ||
SALSA MAESTRO | ||
(Pimentón al ajillo en oliva y vino blanco) | ||
(Bell pepper marinated in garlic, olive oil and white wine) | ||
A L`ORANGE (BLOND BUTTER OF SQUIDS AND SHRIMPS A L`ORANGE) | ||
SALSA DE MARISCOS AL OPORTO | ||
(PORT WINE SAUCE) | ||
AL JEREZ CON ALMENDRAS TOSTADAS | ||
(SHERRY SAUCE WITH TOASTS ALMONDS) | ||
"Salsas con crema" - (Cream sauces) |
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SALSA CAI CAI | ||
(CREAM ON THE FINEST SEA FOOD, HAM, MUSHROOMS AND CORN) | ||
SALSA DE CAMARONES Y PEREJIL AL AJILLO | ||
(SHRIMPS AND PARSLEY IN GARLIC SAUCE) | ||
CON SALSA DE ALCAPARRAS AL WHISKY | ||
(CAPERS IN WHISKY SAUCE) | ||
SALSA ALESSANDRI | ||
(PISTACHIOS AND CIBOULETTE SAUCE) | ||
SALSA DEL CHEF | ||
(SCALLOPS, SHRIMPS AND KING CRAB SAUCE) | ||
SALSA DE PICOROCOS | ||
(BARNICLES SAUCE) | ||
SALSA MARGARITA | ||
(WITH SEA FOOD SAUCE) | ||
SALSA DE CENTOLLA | ||
(KING CRAB SAUCE) | ||
RELLENO CON MARISCOS Y SALSA DE PICOROCOS O ERIZOS | ||
(STUFFED WITH SEA FOOD COVERED WITH BARNICLES OR SEA URCHIN SAUCE) | ||
PAPILLOT | ||
(FISH) BAKED IN THE OVEN ON A TIN FOIL WRAP WITH A DELICIOUS SEAFOOD |
ibis@ibisrest.cl
+56 65 285 6434