InterContinental Christmas

A Unique
Christmas

SCHEDULES:
December 24 th
PIMENTO
REGULAR AND
SPECIAL MENU
12:00 M.D. TO 10:00 P.M.
FACTORY
REGULAR AND
SPECIAL MENU
12:00 M.D. TO 10:00 P.M.
THE MARKET
SPECIAL MENU
6:00 P.M. TO 11:00 P.M.
REGULAR MENU
24 HOURS
NAU
ZAMBRA
REGULAR MENU
12:00 M.D. TO 10:00 P.M.
REGULAR MENU
8:00 A.M. TO 1:00 A.M.

CHRISTMAS AT PIMENTO
STARTER
--
Sautéed scallops with black truffle oil perfum, smoke Italian bacon served on a wild mushroom over.
CHOOSE YOUR ENTRÉE
--
Lobster risotto with zucchini, parmesan cheese and salmon caviar.
Or
--
Beef tenderloin with a leaf crust, red wine “Merlot” sauce and mushrooms porcini, served on “Foie Gras”
croquet, sautéed spinach and cherry tomatoes stuffed with Ricotta cheese.
DESSERT
--
Basil cheesecake, chocolate and amaretto macaroon with sweet roasted tomatoes essence.
PERFECT PAIRING: NAVARRO RESERVA MALBEC
BOTTLE: $44
GLASS: $10
PRICE PER PERSON – $55
Taxes and service fee included.
Reservations 2208-2146

CHRISTMAS AT FACTORY
STARTER
--
“Pejibaye” cream with cognac flambee and gnoqui.
ENTRÉE
--
Roasted pork leg (on carving) served with gravy sauce and mustard seed sauce.
DESSERT
--
Trilogy of orange crème brûlee, chocolate mini dome filled with hazelnut, almond cream and apricot.
PERFECT PAIRING: MARQUES CASA CONCHA CARMENERE
BOTTLE: $45
GLASS: $9
PRICE PER PERSON – $45
Taxes and service fee included.
Reservations 2208-2145

CHRISTMAS AT THE MARKET
SOUP
--
Pumpkin cream with crispy sweet potatoes.
SALADS
--
Grill Corn and palm salad.
--
Asparagus and tomatoes with goat cheese salad.
--
Vinegar mushroom salad and Mozzarella cheese.
--
Shrimp and green beans pasta salad.
--
Mixed lettuces, blueberries, sugar nuts and blue cheese with crispy prosciutto salad.
--
Turkey ham salad with dried fruits and cheese.
--
Quinoa and dried blueberries salad with mango and strawberries.
--
Christmas palm salad, celery, pork ham, olives and cheese.
--
Waldorf salad.
APPETIZER
--
Shrimp and avocado shots with cilantro and lime mayonnaise.
--
Olive oil octopus.
--
Salami and Mozzarella skewer.
--
Mini capresse salad.
--
See bass mayonnaise and Peruvian “aji”.
--
Goat cheese spheres covered with dry tomatoes and nuts on a herb cookie.
--
Asparagus roll, with bresaola and pepper mint mayonnaise.
--
Smoke salmon roll stuffed with micro green and orange, served with balsamic vinegar.
--
Prosciutto and grisinis served with goat cheese and tomatoes and garlic vinegar .
--
Cheese and bread station.
--
Anchovies skewer and olives served with fennel and orange mayonnaise.
--
Mix of “Peruvian Causa”.

--
MEATS
--
Roasted turkey
--
Roasted pork leg
--
Sauces: gravy, blueberries, white wine, mustard, tarragon and mushroom.
ENTRÉE
--
White rice and red quinoa mixed with almond.
--
Mush potatoes grilled with cheese.
--
Grill eggplant.
--
Vegetables sautéed.
DESSERTS
--
Coconut cake and orange cream, stuffed with truffle chocolate and milk chocolate mousse with grand
Marnier perfume.
--
Chocolate basket filled with champagne mousse and macerated fruits.
PERFECT PAIRING: NAVARRO COLECCIÓN PRIVADA MALBEC
BOTTLE: $32
GLASS: $8
PRICE PER PERSON – $45
Taxes and service fee included.
Reservations 2208-2142

SCHEDULES:
December 25
th
CHRISTMAS
BRUNCH
REGULAR MENU
11:00 M.D. TO 4:00 P.M.
PIMENTO
REGULAR MENU
12:00 M.D. TO 10:00 P.M.
FACTORY
REGULAR MENU
12:00 M.D. TO 10:00 P.M.
THE MARKET
REGULAR MENU
24 HOURS
NAU
REGULAR MENU
12:00 M.D. TO 10:00 P.M.
ZAMBRA
REGULAR MENU
8:00 A.M. TO 11:00 P.M.

CHRISTMAS BRUNCH MENU
ARBOLEDAS BALLROOM, DECEMBER 25TH, 2017, FROM 11:00 A.M. TILL 4:00 P.M.
SALADS
--
Mexican style mixed lettuce salad with Red Ranch dressing.
--
Lentil salad with feta and fresh sprouts.
--
Arugula salad, pear, and pecorino cheese.
--
Chipotle cold cuts salad with cilantro.
--
Legume salad with fresh sprouts of coriander and parsley.
--
Lebanese tabouleh salad.
--
German style potato salad (kartoffelsalat).
--
Variety of mixed lettuces cherry tomatoes, strawberries, nuts and blackberry dressing.
--
Pataya salad with shrimp.
APPETIZERS
--
Artesan pate.
--
Eggplant terrine.
--
Iberian ham with its garnishes (bread toast, tomato, olive oil, pickles).

SEA STATION
--
Anchovies marinated with olive and avocado.
--
Smoked trout.
--
Acapulco style mixed ceviche.
--
Assorted of rolls (citrus-philadelphia-special California).
--
Smoked salmon with garnishes (capers, cream cheese, onion, egg, lemon).
--
Sauces and garnish.
CHEESE, COLD CUTS AND BAKERY STATION
--
Cold meats: Iberian chorizo, milano salami, smoked turkey ham, pastrami, roast beef,
accompanied by cocktail onions, mustard, pickles and olives.
--
Cheeses: Manchego baby, Swiss Emmenthal, Gouda, Brie (large with honey and nuts), Parmesan.
--
Caramelized nuts, candied figs, mango chutney, pineapple jam with thyme, aspik, grapes.
--
Flavored breads (whole and white breads, basil, pesto, tomato, chocolate, mini focaccia, mini
ciabatta, baguette, grissinis, multi grain, croissant, danish, puff pastries).

PASTA AND EGG STATION PREPARED AT THE MOMENT
--
Pasta: fettuccine, spaghetti or penne rigate, with a choice of pomodoro, pesto, cheese or bolognese
sauce and parmesan cheese, onion, mushrooms, olives, tomato or basil.
--
Eggs. Tomato, onion, ham, sausage, cheese, jalapeño, sweet pepper, mushrooms, ranch sauce,
Miltomate sauce.
SOUPS
--
Vegetable infusion cream with croutons.
CARVING STATION
--
Rib Eye Prime with pepper sauce and bearnaise.
--
Angus tenderloin.
--
Crispy bacon.
ENTRÉE
--
Grilled rib-eye.
--
Grilled chicken.
--
Salmon fillet with dill sauce and cherry tomato confit.
--
Basmati rice with caramelized onions.
--
Baked potato with sour cream.
--
Vegetables grilled with thyme.
--
Gallo pinto.
--
Ravioli stuffed with ricotta and spinach with carbonara sauce and caramelized onions.
--
Pumkin tender cream

SWEET ISLAND
--
Cups of nutella cream with red fruits and pieces of brownie.
--
Individual fresier.
--
Individual Santiago cake.
--
Assorted éclair with coverage.
--
Milk chocolate mousse with nutmeg.
--
Wild berries fruit tarts.
--
Crème Brûlée with chiverre honey.
--
Bûche de Noël chocolate with banana filling.
--
Chilean cake with frosting.
--
Lemon sponge cake with pineapple mousse and basil with coconut filling.
--
Mini lemon pie.
--
Tarts of cranberry and franchipan with sliced almonds.
--
Christmas chocolates.
--
Tiramisu.
--
Ivory cake.
--
Filo pasta flower with frangipani and perfumed rosemary peaches.
--
Mini sacher cake.
--
Sauces: red fruits, chocolate, caramel, vanilla, orange.
PRICE PER PERSON – $60
Taxes and service fee included.
Reservations 2208-2107

SCHEDULES:
December 31
st
NEW YEAR
REALES BALLROOM
START AT 8:00 P.M.
PIMENTO
REGULAR AND
SPECIAL MENU
12:00 M.D. TO 10:30 P.M.
FACTORY
REGULAR AND
SPECIAL MENU
12:00 M.D. TO 10:30 P.M.
THE MARKET
REGULAR MENU
24 HOUR
NAU
REGULAR MENU
12:00 M.D. A 10:30 P.M.
ZAMBRA
REGULAR MENU
8:00 A.M. A 3:00 A.M.

NEW YEAR´S AT PIMENTO
APPETIZER
--
Fresh Mozzarella and Italian prosciutto San Daniel served with modena caviar.
STARTER
--
White tuna tartar with ginger and basil, olive “tapenade”.
CHOOSE YOUR ENTRÉE
--
Lam Porterhouse with pistachio crust, black truffle puree, garlic and pepper mint mousse.
Or
--
“Tagliatelli” pasta with squid ink with lobster and clams, cherry tomatoes, olive oil and basil.
DESSERT
--
“Baba” cake with rum, orange perfume, vanilla cream and cardamom ice cream.
PERFECT PAIRING: NAVARRO RESERVA MALBEC
BOTTLE: $44
GLASS: $10
PRICE PER PERSON – $48
Taxes and service fee included.
Reservations 2208-2146

NEW YEAR´S AT FACTORY
STARTER
--
See food “Harlequinade” to the orange emulsion and fresh sprouts.
ENTRÉE
--
12 hour roasted angus rib-eye on carving served with Béarnaise sauce and Merlot red wine sauce.
DESSERT
--
Mini cake with vanilla ice cream with pistachio sauce.
PERFECT PAIRING: MARQUES CASA CONCHA CARMENERE
BOTTLE: $40
GLASS: $9
PRICE PER PERSON – $58
Taxes and service fee included.
Reservations 2208-2145

NEW YEAR'S EVE
REALES BALLROOM , DECEMBER 31ST, 2017, 8:00 P.M.
WELCOME CANAPÉ
--
“Brandada mousse with caramelized onions.
SALAD ISLAND
--
Fatouch Salad.Mixed lettuce with strawberries, blueberries and blackberries dressing.
--
Soba Noodles salad.
--
Squash, feta Cheese and peppermint.
--
Greek salad.
--
Beet salad, orange and Goat cheese.
--
Arugula salad, fennel, tomatoes, figs, Italian beacon, olive oil and balsamic vinegar.
--
Artichoke salad with black olives, tomatoes, parsley, roasted garlic, lettuce and vinegar.
--
Niçoise Salad.
--
Capresse salad.
--
Beef and chipotle salad.
--
Waldorf salad.
--
Dressing: Orange, Balsamic, Mustard and drill, Thousand Island.

APPETIZER ISLAND
--
Eggplant terrine.
--
Artisan pate with Cumberland sauce.
--
Smoked Duck Canapé with foie mousse and caramelized onion.
--
Salmon Terrine with horseradish sauce.
--
Spanish anchovies with herbs.
--
Tuna Tartar with Thai Dressing.
--
English style assorted canapes.
--
Salmon poke with wheat.
--
Humus and pita bread.
--
Turkey tonatto style.
SEA FOOD ISLAND
--
Ceviche’s stations (Caribbean sea bass—Mixed—octopus marinade).
--
Shrimp Marinade.
--
Peruvian Shrimp “Causa”.
--
Assorted Sushi Rolls (California special—Spicy tuna-anagui).
--
Gravlax salmon with salsa Horseradish .
--
Smoke Trout.
--
Thousand Island, mayonnaise, ketchup, lemon, tabasco.

CHEESE AND COLD CUTS ISLAND
--
Cold meats: Serrano ham, Milano salami, smoke turkey ham, pastrami, roast beef, Praga ham, bresaola,
served with cocktail onions, mustard, pickles and olives.
--
Cheese: Manchego cured, Stilton , Cheedar, Emmental, Gouda, Brie, Parmesan, small balls of cheese
cream.
--
Sugar Nuts, dried apricots, figs, mango chutney, homemade jams.
--
Breads (integral, traditional, basilica, tomatoes, chocolate, focaccia, ciabatta, baguette and grisinis)
SOUPS
--
Pumpkin cream with brandy perfume.
CARVING STATION
--
Roasted pork leg with BBQ sauce and honey mustard sauce.
--
Roasted rib eye with pepper sauce and béarnaise.
ENTRÉES
--
English style turkey ballotine stuffed with dried fruits served with gravy.
--
Salmon filet with tomatoes butter sauce and capers.
--
Braised short ribs on black pepper sauce.
--
See food casserole with påernot perfume.
--
Bacon rolls.

--
Provenzal tomatoes.
--
Blue cheese raviolis, nuts and butter with salvia.
--
Basmati rice with fried onions.
--
Vegetables ratatouille.
--
Roasted potatoes with herbs.
SWEET ISLAND
--
Assorted sweets.
--
Three chocolate mousse.
--
Chocolate cake with passion fruit mousse.
--
Mixed macarons.
--
Mouse de cava with wild berries sauce.
--
Almond strudel with passion fruit cream.
--
Chocolate cake with apricots.
--
English Christmas pudin.
--
Chilean cake.
--
Tocinillos de cielo.
--
Chocolate cheesecake with vanilla sauce.
--
Assorted éclairs(different fondants).
--
Coconut franchipán and strawberries sauce.
--
Chocolate covered strawberries.
--
Crème brûlée.
--
Sacher cake.
--
White chocolate and pistachio brownie.

--
Apple pie with crumble and cream.
--
Coconut passion and caramel.
--
Nougat mousse.
--
Sauce: wild berries, chocolate, caramelo, vanilla or orange.
INTER KIDS PARTY
--
Kids from 3 to 10 years old allowed.
--
Special menú and entertainment included.
Note: Unlimited soft drinks included, carnival
articles, 12 grapes per person, sparkling wine,
live music and child care.
PRICE PER PERSON – $155
PRICE PER KID– $74
Taxes and service fee included.
* Alcoholic beverages not included.
Reservations 2208-2107

SCHEDULES:
January 1
st
PIMENTO
REGULAR MENU
12:00 M.D. TO 6:00 P.M.
FACTORY
REGULAR MENU
12:00 M.D. TO 6:00 P.M.
THE MARKET
REGULAR MENU
24 HOURS
NAU
ZAMBRA
REGULAR MENU
12:00 M.D. TO 10:00 P.M.
REGULAR MENU
8:00 A.M. TO 11:00 P.M.

STAY WITH US
ENJOY THE HOLIDAYS IN #THE PLACETOBE
WITH A SPECIAL PRICE
CHRISTMAS PROMO
Enjoy our Christmas package from December 16th till January 8th, 2018.
INCLUDES
- Accommodation for two adults and two children under 12 years old.
- Buffet breakfast at The Market restaurant for two adults and two children under 6 years old.
- Children over 6 pay 50% of breakfast cost.
$139 + 13% taxes
RESERVATIONS: 2208-2100

ASK FOR OUR SPECIAL
PRICES FOR THE
HOLIDAYS
FOR BOOKING OR
MORE INFORMATION
TEL: (506) 2208-2100
FAX: 2208-2101
PRÓSPERO FERNÁNDEZ HIGHWAY
ESCAZÚ, SAN JOSÉ, COSTA RICA