Odiseo Bistro – English Menu

HOT APPETIZERS

CAULIFLOWER SPHERE

Vacuum-cooked and baked in butter, rested on creamed spinach, almonds, dried apricots, and white truffle.
55.000

CONFIT PORK CRACKLING

Vacuum-cooked for 24 hours, on a crispy sheet of sweet potato, crowned with chili and red onion sauce (5 pcs).
5 Units
60.000

CREAMY SHRIMPS

Breaded in panko and covered in Japanese mayonnaise.
65.000

DEEP-FRIED SEAFOOD MIX

Mix of seafood bathed in panko, accompanied by slightly spicy tomato sauce and whey with oyster sauce.
70.000

FISH CROQUETTES

Fish, shrimp, and mozzarella cheese in bechamel sauce with a touch of caviar.
5 und
60.000

GRILLED CEVICHE

White fish, tuna, and grilled shrimp, marinated in yellow chili leche de tigre, with a citrusy and spicy touch.
62.000

GRILLED OCTOPUS

Served on French-style gratin potatoes.
75.000

KEBAB

Grilled roasts over cucumber raita.
55.000

KIBBES

Argentine loin, accompanied by hummus (5 units).
5 units
50.000

MINI BURGERS

Made with Argentine Angus Beef and lightly truffled (2 units).
2 units
40.000

TRUFFLED POTATOES

Truffled French fries with Parmesan cheese.
25.000

COLD APPETIZERS

BURRATA ODISEO

Prosciutto, watermelon and melon cubes, cherry tomato, basil, and walnuts.
60.000

BEEF CARPACCIO

Hand-cut Argentine Angus sirloin, accompanied by arugula, parmesan cheese slices, and olive oil.
60.000

CINCO JOTAS HAM

70g of 100% acorn-fed Iberian ham.
225.000

ODISEO CEVICHE

Fresh catch of the day in "leche de tigre" with rocoto sauce, accompanied by cancha corn and sweet potato.
62.000

SPICY TUNA

Creamy, slightly spicy tuna on crispy rice (5 units).
5 units
50.000

TUNA CEVICHE

In "leche de tigre", mango, cilantro and pumpkin seeds.
62.000

YELLOW CHILI TIRADITO

Thin slices of sea bass marinated with "leche de tigre" and candied yellow chili.
60.000

AVOCADO

With Maldon sea salt.
15.000

FRESH GREEN SALAD

Mix de lechugas, melón, tomate cherry, pepino europeo, aguacate y vinagreta de la casa
12.000

GRILLED ASPARAGUS

27.000

MASHED POTATO

15.000

QUINOA IN TWO TEXTURES

15.000

WHITE RICE

10.000

FISH SOUP

Smoked tomato and parsley base with sautéed sea bass cubes.
45.000

TOMATO SOUP

Fresh grilled tomatoes and basil, accompanied by cheese toast.
30.000

TOM KHA KAI

Thai chicken soup with coconut milk, ginger, lemongrass, mushrooms, and paprika.
40.000

GREEK SALAD

Kalamata olives, green olives, european cucumber, cherry tomatoes, red onion, smoked paprika, feta cheese, and crispy quinoa.
55.000

ODISEO SALAD

Mixed lettuce, arugula, and spinach with caramelized walnuts, dehydrated cranberries, lemon-cured red onion, red apple, pomegranate, and feta cheese.
60.000

CRISPY PIG RICE

Cooked in yellow chili sauce with confit pork, beef rump and crispy rice, topped with red onion salad.
70.000

GRATINATED PENNE

Gratin with asparagus, mushrooms, and crispy prosciutto. Protein of choice:
Shrimp
65.000
Chicken
60.000

PAPPARDELLE IN BOLOGNESE SAUCE

Wide pasta in Argentine Angus sirloin bolognese sauce.
55.000

PAPPARDELLE AL TELEPHONE

Wide creamy pomodoro pasta with mozzarella bocconcini and fresh basil.
55.000

SEAFOOD BROTHY RICE

Fish, shrimp, octopus and mussels.
80.000

TUSCAN CHICKEN

Grilled with sun-dried tomato and caper sauce, served with white rice or fresh green salad or mashed potatoes.
65.000

BIFE PORTEÑO

Argentinian narrow steak with chimichurri, served with potato croquettes.
135.000

BOEUF BOURGUIGNON HOUSE

Vacuum-cooked chunks of beef in red wine on a parmesan risotto with pesto dots.
75.000

BOURBON BBQ RIB

American Choice Prime Back Ribs baked in a whiskey and spice sauce, accompanied by French fries.
135.000

ENTRECÔTE CAFÉ DE PARIS

Argentine Angus sirloin with herb butter, served with french fries.
135.000

FLANK STEAK

USDA High Choice
160.000

LOIN / RUMP STEAK IN CREAMY SAUCE

With fresh mushrooms, golden onions, tender corn, bacon, and a touch of white wine, served with white rice or fresh green salad or mashed potatoes.
Lomo Angus Argentino
115.000
Picaña USDA
100.000

LOIN / RUMP STEAK ODISEO

In mushroom sauce and crispy onion, accompanied by white rice or fresh green salad or mashed potatoes.
Lomo Angus Argentino
105.000
Picaña USDA
95.000

LOIN WITH SHRIMP

Over mashed potatoes, spinach and garlic sauce.
120.000

NEW YORK AMERICAN

Swift Black Angus. USDA Choice.
240.000

PEPPER STEAK

Rump cap crusted with three peppers on a creamy red wine sauce, accompanied by rosemary potato wedges.
95.000

RIB EYE AMERICAN

Swift Black Angus. USDA Choice
275.000

CRUSTED TUNA

In black sesame seeds on mashed potatoes and a mirror of red curry.
75.000

ENCRUSTED SEA BASS

In a pistachio crust on asparagus risotto.
98.000

GLAZED SALMON

With honey and butter, slightly spicy over a creamy Parmesan risotto.
82.000

GREEK SALMON

Grilled on a bed of orzo, cherry tomatoes, olives, crispy chickpeas, and feta cheese.
82.000

MEDITERRANEAN SALMON

Grilled with sun-dried tomato and caper sauce, served with white rice or fresh green salad or mashed potatoes.
82.000

PACIFIC ENCOCADO

Fish and shrimp cooked in spices from our Colombian pacific, accompanied by coconut rice.
98.000

SEA BASS WITH LEMON

On creamy lemon orzo and breadcrumbs.
98.000

TANDOORI PRAWNS

Grilled and baked in Thai butter accompanied by toasted bread (4 units).
105.000

TATAKI TUNA

Pecan-encrusted on orzo and mushroom risotto, topped with bell pepper chimichurri.
75.000

BASKET OF RED FRUITS

Made from phyllo dough, filled with vanilla ice cream, fresh red berries and crème anglaise.
33.000

BASQUE CAKE

Accompanied by vanilla ice cream.
33.000

CHOCOLATE NÉMESIS

Crispy cookie, with 60% chocolate creamy filling, accompanied by vanilla ice cream.
35.000

CRÉME BRULÉE

French cream with a crunchy surface topped with blueberries.
28.000

FRENCH TOAST

With crème anglaise, fresh blackberries and ice cream.
33.000

MILLE-FEUILLES

Layers of filo pastry filled with cream and covered with caramel sauce.
30.000

STICKY TOFFEE

A fluffy and moist date-based pudding, topped with caramel sauce and served with vanilla ice cream.
30.000

Granada, cali

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