Dulce Pecado Bistro Bar Menu

Pulpo (160gr dos tentáculos) con mix de vegetales salteados y cremoso de papa. / Octopus (160gr two tentacles) with sautéed vegetable mix and creamy potato.

Traditional taco con carnes, cebolla, cilantro, acompanado de guacamole, pico de gallo y salsa picante de la casa. Traditional taco with meat, onions and cilantro accompanied by guacamole, pico de gallo and the house spicy salsa

Anillos de calamar fritos, servido con salsa teriyaki. / Fried squid rings, served with teriyaki sauce.

Sliced ripe plantains, fried until they achieve a caramelized exterior while remaining tender inside.

Callos acompañado de cremoso de papa con aceite verde y brotes de soja. / Scallops accompanied by creamy potato with green oil and bean sprouts.

Rebanada de pan tostado al ajillo acompañado de tomates frescos, aceite de albahaca, mozzarella de búfalo y jamón serrano. / Slice of toasted garlic bread with fresh tomatoes, basil oil, buffalo mozzarella and serrano ham.

Coconut shrimp, encased in a crispy coconut coating, typically served with a sweet and tangy dipping sauce.

Crema de calabaza y verduras acompañado de croutons y gotas aceite de oliva (de temporada). / Cream of pumpkin and vegetable soup with croutons and olive oil drops (seasonal)

Camarones al ajillo receta tradicional acompañado de tostadas de pan. / Shrimp with garlic, traditional recipe accompanied with toasted bread.

Anillos de calamar fritos, servido con salsa teriyaki. / Fried squid rings, served with teriyaki sauce.

Guacamole con chicharrón, dulce pecado: servido con guacamole con chicharrón, tostones y maduros. / Guacamole with fried pork rinds, dulce pecado. Served with guacamole with fried pork rinds, fried green plantains and fried sweet plantains.

Sopa de pollo y especias acompañada de fetas de champiñones y cilantro fresco. / Chicken and spices soup served with mushroom slices and fresh cilantro.

Deditos de quesos, acompañado con salsa de guayaba de la casa. / Cheese fingers, served with house guava sauce.

Crispy fried calamari rings, typically accompanied by a tangy marinara or a zesty chipotle sauce, offering a delightful contrast of textures and flavors.

Sancocho, a traditional Latin American soup, typically includes a hearty blend of meat, root vegetables, and Latin spices, simmered to create a rich broth.

Mix de mariscos, mix de verduras y arroz. Aproximadamente 250 gr de mariscos. / Mixed seafood, mixed vegetables and rice. Approximately 250 gr of seafood.

Pulpo (160gr dos tentáculos) con mix de vegetales salteados y cremoso de papa. / Octopus (160gr two tentacles) with sautéed vegetable mix and creamy potato.

Baked chicken casserole, typically includes a creamy gratin topping with cheese and a blend of vegetables, herbs, and spices.

200 gr de carne angus en pan brioche, lechuga y tomates frescos y queso Mozzarella, con deliciosa salsa de ajo de la casa. Acompañada de papas rusticas. / 200Gr of Angus beef on brioche bread, lettuce and fresh tomatoes and mozzarella cheese, with delicious house garlic sauce. Served with rustic potatoes.

Shrimp ceviche typically includes marinated shrimp in lime juice, mixed with onions, tomatoes, cilantro, and sometimes cucumber, seasoned to enhance the flavors.

Crepe de res o pollo en salsa de hongos portobello, acompañado de maduros. / Beef or chicken crepe in portobello mushroom sauce, served with fried sweet plantains.

Tradicional bandeja paisa, frijoles criollos, arroz, maduro, aguacate, chicharron, chorizo, huevo, carne de res y arepa . / Traditional Paisa platter with creole beans, rice, sweet plantain, avocado, pork, rinds, chorizo, beef, egg and arepa.

Penne servido con proteina de su eleccion : Pollo , carne o camaron . / Penne is served with protein of your choice: Chicken , beef or Shrimp

Outside skirt steak, select two sides: rice, mashed potatoes, fried sweet plantain, rustic potatoes, mixed green salad, Colombian beans.

Succulent picanha served with two choices of sides: options include daily rice, mashed potatoes, fried sweet plantain, rustic potatoes, mixed green salad, or Colombian creole beans.

T-bone steak with two side choices: various traditional accompaniments including rice, mashed potatoes, fried sweet plantain, rustic potatoes, mixed greens, or Colombian beans.

Chicken fillet served with two choices of sides: includes rice, mashed potatoes, fried sweet plantain, rustic potatoes, mix green salad, or Colombian creole beans.

Smoked pork bondiola served with two sides; options include rice, mashed potatoes, fried sweet plantain, rustic potatoes, mixed green salad, or Colombian creole beans.

Penne pasta with choice of Alfredo or Bolognese sauce, complemented by beef, chicken, or shrimp.

Slices of ripe tomatoes and mozzarella, accented with fresh basil leaves, typically drizzled with olive oil and balsamic glaze.

A Greek salad typically includes fresh tomatoes, cucumbers, red onions, feta cheese, and olives, often dressed with olive oil and seasoned with oregano.

Elbow macaroni in a creamy cheese sauce, typically includes a blend of cheeses for richness.

Cheeseburger with choice of rice of the day, french fries, or fried sweet plantains as a side.

Mozzarella sticks, served with choice of rice, french fries, or fried sweet plantains.

Mashed potatoes prepared with a creamy blend of potatoes, typically includes butter and milk, creating a smooth texture.

Sliced ripe plantains, fried until they achieve a caramelized exterior while remaining tender inside.

Classic, crispy potatoes fried to perfection and served as a delightful accompaniment.

A green mix salad typically includes a variety of fresh greens, often accompanied by a light dressing to enhance the flavors.

Colombian creole beans typically include a mix of beans cooked with traditional spices and sometimes pork, following a Colombian Creole recipe.

A light sponge cake soaked in a blend of condensed milk, evaporated milk, and whole milk, typically garnished with a whipped cream topping.

Espresso-soaked ladyfingers layered with mascarpone cream, typically includes a dusting of cocoa powder.

Velvety custard beneath a caramelized sugar crust, a classic French delight.

A crepe filled with indulgent ingredients, typically includes a blend of sweet and rich flavors to create a tempting dessert experience.

Smooth, caramel-topped custard, a classic delight.

An ice pop typically includes a frozen blend of fruit juice or flavored syrup on a stick.

Classic brewed coffee, perfectly balanced for a smooth and inviting cup.

Creamy and smooth espresso drink with equal parts espresso and warm milk.

Carnes a la parrilla pollo, res, cerdo, chorizo, acompañada de papa rustica, croquetas de yuca, maduros, arepa frita, queso frito y salsa de ajo de la casa guacamole y chimichurri colombiano. / Grilled meats: chicken, beef, pork, chorizo, accompanied by rustic potatoes , yuca croquettes, sweet plantains, fried arepa, fried cheese and house garlic sauce. Served with Colombian guacamole, and chimichurri sauce .

Traditional taco con carnes, cebolla, cilantro, acompanado de guacamole, pico de gallo y salsa picante de la casa. Traditional taco with meat, onions and cilantro accompanied by guacamole, pico de gallo and the house spicy salsa

Alitas de pollo acompañadas de papas rusticas y salsa a eleccion. / Breaded chicken wings served with rustic potatoes and choice of sauce .

Quesadilla filled with choice of chicken, beef, pork, or shrimp.

Fried green plantains topped with ropa vieja, a seasoned shredded beef, typically accompanied by a blend of Latin American herbs and spices.

Ropa Vieja on sweet plantain combines tender, shredded beef stewed with traditional spices, served atop caramelized slices of sweet plantain.

Empanaditas are small Latin American turnovers, typically filled with a combination of meats, cheeses, and sometimes vegetables, encased in a crispy, golden pastry.