When artists go crazy and use their creative talents to produce a piece of art, it is mostly a treat to the eye and in this case, to the taste buds. Chef Ries of Que Pasa will use his entire palette of ingredients, flavors, inspiration and experience to create a special 3-course dinner each last weekend of the month: Chef’s Palette on March 27, 28 and 29.
During this edition Que Pasa is presenting a wonderful seasonal menu, starting off with homemade ravioli made with duck confit served in a truffle sauce with portobello. The other appetizer option is Home marinated yellow fin tuna, grilled and served rare, with a lentil chorizo dressing served on a salad with small potatoes and red beets. The main courses are b Braised veal cheeks in its own gravy with porcini served with mashed potato with apple and onion, or Pan-fried corvina with an old Amsterdam cheese crust served with a seafood sauce, couscous and green peas. The menu is completed by a Dark chocolate mousse served with amarena cherries, merengue and maracuja ice cream. This menu is available for AWG 50,- ($28.50) per person. Reservations are needed.
So, surprise your taste palette and join us for this tasty event!
Food art during Chef's Palette at Que Pasa
March 12, 2020