Rest nogal 03 ago22 Español

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