El Nogal Restaurante
Cocina Particular T
he following gastronomic proposal has been selected on the basis of international elements and processes, in connotation with regional nuances. We are committed to organic nutrition and sustainability. We make an interpretation based on a dialogue with science in an evolutionary manner. We want our cuisine to have an integrated balance between tradition and modernism. Our goal is to transmit sensations and pleasures.
Following the resolution 002 dated 20th of January 2012 of the Superintendencia de Industria y Comercio, we would like to inform our Club Members and invited Guests, that in this establishment Gratuities are suggested to be 10% of the total consumptiom of Food and Beverage. This can be accepted, rejected or modified by You, considering the quality of Service received. Upon request of your bill, let your Service Staff know if you want the Gratuity to be included in the final Check or if you want to give a different amount. In this Club, the 100% of the money collected throughout the Gratuities, is totally shared among the Service Personeel. In case of any inconvenience with the Gratuities, please call the Service Lines of the Superintendencia de Industria y Comercio, to file your complaint at the following numbers: +571 5920400 in Bogota or +571 8000 910165 nationwide.
All taxes included in the prices
COLD APPETIZERS RAW SALMON WITH DILL AND PINK PEPPER
18.000
TUNA AND SMOKED PRAWNS
18.000
SCALLOP SALAD WITH ROSEMARY VINAIGRETT
19.000
WILD SALAD
20.000
SEA BASS AND OCTOPUS WITH CORAL FOAM
20.000
Raw salmon, seasoned with a citrus vinaigrette and flavored with dill
Fresh tuna marinated with honey and soy sauce, served with warm smoked prawns
Warm scallops, seasoned with a mild rosemary vinaigrette, crispy cassava and spinach
Tenderloin carpaccio, house pate, seasoned with black truffle dressing.
Sea Bass fillet with coral foam and warm aioli octopus
WARM APPETIZERS WARM ASPARAGUS SOUP
17.000
GRILLED OCTOPUS WITH ROMESCO DRESSING
18.000
DUCK SALAD WITH CRISPY POLENTA
20.000
SUCKLING PIG APPETIZERS
20.000
TAPAS SELECTION
21.000
LOBSTER AND PRAWN MOUSSE
23.000
Cream of asparagus, served with a seafood skewer.
Charcoal-grilled octopus, garnished with “Juan Valerio” (plantain based food) and a Mediterranean sauce.
Duck confit and feta cheese over grilled polenta finished with a port wine reduction sauce.
Sausage croquette, tender suckling pig and garnitures
Calamari rings, meatballs, Spanish tortilla, and cured ham.
With a selection of vegetables and textures.
SOUPS NOGAL FRENCH ONION SOUP
12.000
RAMEN SOUP
12.000
CREAM OF MUSHROOMS
16.000
ATLANTIC BISQUE
17.000
Prepared with caramelized onions and finished with bread and gruyere cheese au gratin
Poultry and veal consommé, garnished with ramen noodles and fresh vegetables.
Our traditional cream of mushroom soup
Lobster bisque and fish brunoise with herbs
FISH FILLET OF SEA BASS A L’ANCIENNE
30.000
FISH FILLET IN CIOPPINO SAUCE
32.000
SEA BASS IN CLAM CHOWDER
32.500
ORANGE ROUGHY FILLET
34.000
POLYNESIAN PRAWNS
35.000
PAN FRIED TURBOT WITH SORREL
37.500
Sea bass fillet, served with vegetables, shiitake mushrooms and bacon
Slow cooked fish fillet with a seafood sauce
Grilled Sea Bass on top of a clam chowder soup, with Lardon and onions
Steamed fish fillet, served with rouille cream and house lentils.
Wok sautéed prawns with a variety of mushrooms and coconut cream
Turbot fillet molinera style, garnished with vegetables
All taxes included in the prices
RICE AND PASTA VODKA CAPELLINI
24.000
RAVIOLON
26.000
SEAFOOD BROTH
27.000
RISSOTTO WITH FOIE GRAS, DICED POULTRYAND FINE GRAVY
28.000
Angel hair pasta flavored with vodka, smoked salmon and a creamy Napolitan sauce
Jumbo ravioli stuffed with green pepper, crab and finished with Parmigiano Reggiano Cheese.
Al dente, flavored with red mojito
Arborio rice, buttered with foie gras, fine gravy and diced poultry.
POULTRY TRUFFLED CHICKEN
25.000
BLACKENED CORNISH HEN
25.000
VILLA DE LEYVA DUCK
32.000
Poultry roll stuffed with truffle carpaccio, Perigord sauce, and a vegetable medley.
Cornish hen roulade with Cajun seasoning, stuffed with feta cheese and dates
Slow cooked duck, roasted with regional grape sauce and garnitures.
PORK SUCKLING PIG CONFIT
With local apple and cider sauce and mixed vegetables.
42.000
IMPORTED MEATS GRILLED LAMB
Chilean lamb chop with its juices, on a vegetable ragout
36.000
SIRLOIN (PUNTA DE ANCA)
36.000
RIB EYE STEAKS CON MANTEQUILLA DE VINO
36.000
NEW YORK STEAK
39.000
SMOKED NEW YORK STEAK
40.000
Grilled Angus Tri-Tip steak finished with herb butter and citric flavors.
Grilled Angus Rib-eye steak finished with basil butter and red wine sauce.
Grilled Angus New York Strip steak finished with Forestiere sauce.
Smoked Angus New York Strip steak, grilled and finished with “txistorra” butter and white corn foam.
All taxes included in the prices
VEGETARIAN GRILLED MUSHROOMS
16.000
BAKED TOMATO PASTRY
16.000
ENSALADA CESAR
18.000
ROMESCO SALAD
19.000
VEGETARIAN SUSHI
21.000
With feta cheese sauce, green olives, palm hearts and green parsley sauce.
Puff pastry stuffed with tomato pesto, smoked tilsit cheese, almonds, served with avocado and palm hearts drizzled with balsamic vinegar.
Lettuce hearts, with marinated red peppers, Mediterranean emulsion, and finished with anchovies.
Stuffed with dry tomato, cream, avocado, mango, and seaweed salad, variety of vegetables with sweet and sour sauce.
MENÚ PARTICULAR SMALL PORTIONS SAMPLING MENU
Selección de 5 platos sugerencia del chef 5 special dishes or Chef´s recommendation
SMALL PORTIONS SAMPLING MENU
Selección de 7 platos sugerencia del chef 7 special dishes or Chef´s recommendation.
60.000
75.000
Desserts STRUDEL ICE CREAM
9.000
CORN AND FRUIT CAKE
9.000
SOUFFLE GLACE GRAND MARNIER
9.000
DACQUOISE DE ALMOJABANA
9.000
CINNAMON DOUGHNUTS
9.000
CARAMEL CRUMBLE WITH APPLES
9.000
ENVOLTINNI
9.000
With puff pastry caramel and fruit coulis
Biscuit corn cake moistened with syrup and a mascarpone center served with forest fruits.
Almond cream cake covered with chocolate and finished with vanilla Bourbon gelato.
Fine “almojábana”, Colombian type of pastry, with iced chocolate powder milk, and garnitures.
Stuffed with chiboust cream.
Crispy sable and nougatine dough, custard, confit apples, and cassis jam.
Fondant crispy rolls, with mascarpone cheese and coffee, on strausser rocks.
CHOCOLATE CAKE WITH NUTS AND ICE CREAM
10.000
STEAMED COCONUT CAKE
10.000
BAKER´S PASTRY SELECTION
10.000
MASCOBADO CAKE
11.000
THREE MOUSSE ROUND DESSERT
11.500
IRISH COFFEE CREAM
12.000
PISTACHIO AND FRUIT MILHOJA
12.000
Chocolate cake with a variety of nuts, served with Italian vanilla ice cream.
Fine coconut cake, combined with mashed dates and tangerine sherbet
Caramels crumble with apples, almond meringue with vanilla cream, biscuit with fruits and jam, cinnamon doughnuts.
Colombian typical dessert made with a curd center and sugar cane syrup
64% Dark chocolate, ivory chocolate and passion fruit mousse, with pieces of Oreo cookie and edible flowers
Creamy coffee with whiskey, chocolate truffle center and small doughnuts.
A traditional house récipe with caramelized puff pastry, pistachio, and fruit
All taxes included in the prices