Porto Cupecoy logo
Mario Bistrot VoluteSTARTERSMario Bistrot Volute
  
  NAF US$
Caramelized Onion Soup with Swiss cheese crouton
23
13
Cuban black bean Soup with sour cream and chopped red onions 23
13
Tomato and roasted bell pepper soup with chickpeas and sun dried tomato bruschetta 23 13
Gaspacho with jumbo shrimps 24 14
Caesar salad   23 13
Arugula salad with sun dried tomato vinaigrette, cherry tomato, candy pecan, parmesan and red onions 26 15
Mixed salad with ritz cookie crusted goat cheese and light mustard vinaigrette 26 15
Endive and arugula salad with blue cheese, walnut balsamic vinaigrette and bacon 26 15
Roasted yellow and red beets salad with dill Greek yogurt, olive oil, arugula and ricotta salata 30 17
Portobello Carpaccio with white truffle oil, St. Marcellin beignet and aged balsamique 34 19
Peppered seared Beef Carpaccio with black truffle aioli, riggiano, arugula and shredded foie gras 38 21
Trio of crabe Thaï crab cake, crab spring rolls, crab maki rolls tempura, crab bisque 42 23
Shrimps tempura with creole coleslaw and pineapple cocktail sauce 34 19
Warm Wahoo sashimi Japanese condiments, wasabi green peas and maki rolls tempura 33 18
Duck plate homemade charcuterie: green pepper rillettes, liver mousse with port, duck breast gravlax and pickled vegetables 33
18
Hummus with sun dried tomato harissa, warm pita, tapenade, green olive with roasted almonds 33
18
Burrata Napoleon with cherry tomatoes confits, tapenade and pesto aioli 38 21
Assiette 3 fromages figs confits, nuts and fresh fruits 28 16
Ceviche of the day   30 17
 
Mario Bistrot VoluteMain CoursesMario Bistrot Volute
    NAF US$
Mario Pad thai fettuccine with braised hoisin duck 52 29
Linguini primavera with smoked paprika 47 26
Seafood risotto paella style with chorizo 71 40
Fettuccine carbonara with green peas, smoked duck breast and egg yolk
49 27
Fusilli with 3 cheeses and crispy serrano ham 49 27
Linguini with crab vodka sauce and grilled jumbo shrimps 52 29
Sautéed jumbo shrimps and scallops creamy crab risotto, lobster sauce, leeks tempura and white truffle oil 61 34
Backed Pistacchio crusted Mahi Mahi with parmesan potato croquette, romesco sauce, fennel soubise and roasted almonds 57 31
Grilled red tuna with melted blue cheese with celery root mousseline and sautéed green beans with almonds 66 37
Sautéed Rice flack crusted halibut clams and artichoke fricassee with safran aioli . 66 37
Fish of the day     PM
Mario fish and seafood bouillabaisse with red thai curry and cilantro 57 31
Braised lamb shank with vegetables 57 31
Brisket “à la bourguignonne” with porcini mushroom 57 31
Grilled marinated baby chicken with papaya chutney and lemon garlic butter sauce 61 34
Grilled rib eye “Angus” steak shallots and tarragon butter sauce and choices of potatoes 76 42
Roasted rack of lamb with Merlot sauce and figs confits 73 41
Grilled veal chop with basilic chimichurri sauce, ratatouille and fingerling potatoes 80 44
Honey glazed roasted half duck with sweet and sour sauce roasted garlic mashed potatoes 71 40

Duo of New York strip (cooked Iow temperature in truffle oil)

and roasted bone marrow

with truffle mashed potatoes, Merlot sauce and pearl onions confits
66 37
Grilled chicken breast “à la cubaine” with fried yellow plantains, rice and black beans 51 28
 
Mario Bistrot VoluteDESSERTSMario Bistrot Volute
    NAF US$
Warm Macadamia and Pear Tartlet Caramel Sauce and Salted Caramel Ice Cream 23 13
Molten “Valrhona” Chocolate Cake with Vanilla Ice Cream
Crème Brulée  
Mango and Pistacchio Tatin Pistacchio Ice Cream and Raspberry Coulis
Assortment of Sorbets  
Warm Chocolate, Hazelnut and Banana Tart Chocolate Ice Cream
Profiteroles  
Coffee Profiteroles Chocolate Sauce, Baileys and Whipped Cream
 
turnover tax included
© 2017 Mario Bistrot. All Rights Reserved.
phobosdesign©