Carne

BISTEC A LA POBRE
A Beef steak topped with browned garlic.

CHULETAS DE CERDO A LA PARRILLA
A Pork chop grilled to perfection.

CHULETAS DE CERDO A LA MILANESA
A breaded Pork chop served with noodles.

BISTEC A LA PARRILLA
A Beef steak grilled to perfection.

TURNEDOS ROSSINI
A French steak dish, created for the composer Gioacchino Rossini. The dish comprises a tournedos (filet mignon) of beef, pan-fried in butter and other delicacies.

SOLOMILLO ASADO PERIGORDINI
Roast Tenderloin drenched with a creamy mushroom sauce.

ESCALOPE VIENESA
The Casino Español version of the Wiener Schnitzel, a traditional Austrian dish consisting of an Escalope (a piece of boneless meat which has been thinned out using a mallet, rolling pin or beaten with the handle of a knife) coated in breadcrumbs and fried.

RIB EYE STEAK
The rib eye is a beef steak from the beef rib. When cut into steaks, the ribeye is one of the most juicy steaks. Meat from the rib section is more tender and fattier, the meat is said to be marbled with extra fat.

CHATEAUBRIAND A LA CASINO
The Casino Español Chateaubriand steak is marinated in Lemon and Lea & Perrins Worcestershire Sauce to give it that distinct taste. The Chateaubriand steak is a particular thick cut from the tenderloin, which was created for Vicomte François-René de Chateaubriand, (1768–1848), a diplomat who served under Napoleon. This dish is usually only offered as a serving for two, as there is only enough meat in the center of the average tenderloin fillet for two portions.

PORTER HOUSE STEAK
The Porterhouse steak cut of beef consists of a T-shaped bone with meat on each side. The larger side is the New York Strip, which is from the strip loin, whereas the smaller side contains the tenderloin. Porterhouse steaks, as opposed to T-Bone steaks, are cut from the rear end of the short loin and contain a much larger section of the tenderloin.

FILLET MIGNON
French for cute fillet or dainty fillet, the Fillet Mignon is a steak cut of beef taken from the tenderest part of the tenderloin.

SALPICADO DE SOLOMILLO
Tenderloin chunks cooked in olive oil and garlic, served in a brown sauce.

SOLOMILLO (PEPITO)
Tenderloin steaks served in Pan de Sal.

BISTEC FILIPINO
Beef Steak garnished with sauteed onions in a dark sauce based on Soy Sauce. Filipino traditional.

JAMON BRESADO OPORTO
Ham braised in a Port wine sauce.

ARROZ A LA CUBANA
Arroz a la cubana is a dish consisting of rice, topped with a fried egg and served with ground beef, fried banana and sausage. In the traditional Filipino way.

MEDALLON DE SOLOMILLO
A sauteed tenderloin steak drizzled with a reduced sauce based on Lea & Perrins Worcestershire Sauce and topped with a slice of ham.

CORTADILLAS DE SOLOMILLO

HAMBURGER CON HUEVO
Hamburger steak with egg on top.

MAGRAS DE JAMON CON TOMATE
Scalded lean ham with tomato.