Casa Frederick Catherwood

The Bistro's Hours are 1 p.m. to 9 p.m., Everyday.  Our telephone is:
We deliver to Santiago and the Historic Centro

Nuestro horario de primavera es de las 13 a 21 horas, todos los dias.  Nuestro telefono es:
Contamos con entrega a domicilio en Santiago y el Centro

Our Bistro complies with the Principles of Slow Food: Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.

Labneh

A delicious strained yogurt that has the consistency of sour-cream.  It is a wonderful dip for pita bread.  40 Pesos

Baba Ghanouj

Eggplant, char-grilled, flavored with tahina, olive oil, lemon juice, and garlic puree.  It is a savory dip for pita bread.  40 Pesos

Hummus

The classic Eastern Mediterranean dip made of blended chickpeas, sesame tahini, lemon juice, and garlic, most commonly eaten with pita bread. 40 Pesos

Garlic Cream

A specialty of the house, consisting of garlic pureed in olive oil, and lemon juice, used as a dip, or on the side with grilled meats. 40 Pesos

Taboule

This is a mountain dish from the Eastern Mediterranean, consisting of finely chopped parsley, bulgur, mint, tomato, spring onion, and other herbs with lemon juice, olive oil and various seasonings. 45 Pesos

Fattoush (Lebanese Salad)

This is a traditional “peasant” salad of consisting of toasted pita bread, cucumbers, tomatoes, chickweed, and mint.  45 Pesos

Chickpeas with Kafta

An appetizer consisting of chickpeas and Kafta, a traditional flake cake with minced meat, tahina, pepper and lemon juice that is baked.  50 Pesos

Kibbeh is a Levantine Arab dish made of bulgur and chopped meat.  We serve it in three ways:

Fried Kibbeh

Kibbeh deep fried.  50 Pesos

Kibbeh Nayye

This is an Eastern Mediterranean take on steak tartar, exquisitely seasoned with a savory taste. 100 Pesos

Kibbeh Nayyve with Salad

Kibbeh as steak tartar, with a simply salad of seasonal greens and onions marinated in lemon juice. 110 Pesos

Wara’ Enab

A traditional version of Eastern Mediterranean stuffed grape leaves.  75 Pesos

Mahshi Malfuf

A traditional version of Lebanese stuffed cabbage leaves.  75 Pesos

Shish Barak

A regional Lebanese soup consisting of dough balls stuffed with ground beef and cooked in yoghurt.  50 Pesos

Labniye

A savory lamb dumpling soup, served with olive oil and cumin. 50 Pesos

Lentil and Rice Soup 

A savory soup dressed with lemon olive oil and cumin.  40 Pesos

Cream of Asparagus

Traditional version of the classic asparagus soup.  40 pesos

Cream of Mushroom

Traditional version of the classic mushroom soup.  40 Pesos

Yucatecan Lime Soup (Sopa de Lima)

The quintessential soup of the Yucatan peninsula, our version calls for a perfectly clear consommé and is always served hot, with generous and hearty pieces of chicken.  50 Pesos

Shish taouk (Chicken Shish-Kebab)

Tender cubes of chicken that are skewered and grilled.  Our marinade is based on olive oil, lemon, parsley, and sumac.  Our version conforms to Jewish dietary laws, where it is called shipudei pargiyot (“spring chicken on a skewer”, Hebrew: שיפודי פרגיות‎).  110 Pesos

Shish Kebab (Lamb)

A specialty of the house!  Lamb Kebab, tender cubes of lamb that are skewered and grilled, served with grilled vegetables (tomatoes and onions).  110 Pesos

Shish Kebab (Beef)

Beef Kebab, tender cubes of beef that are skewered and grilled, served with grilled vegetables (tomatoes and onions). 110 Pesos

Shish Kebab (Kafta)

Kafta Kebab, tender cubes of mined and seasoned meats that are skewered and grilled, served with grilled vegetables (tomatoes and onions). 110 Pesos

Chicken Specialties

These dishes reflect the flavors of the Eastern Mediterranean and Mexican sensibilities.  By this we mean that traditional European and Middle Eastern spices are combined with a few Mexican ingredients to create dishes that reflect the complex and varied citrus flavors found here in great abundance.

Fried Chicken with Potatoes

Deep fried chicken that has been marinated in sour orange, oregano and black pepper.  Crispy skin envelopes the succulent, moist meat.  65 Pesos.

Grilled Chicken

Our chicken is marinated in sour orange and oregano, with salt, pepper and a touch of garlic, and then grilled to smoky perfection.  65 Pesos

Chicken in Garlic Sauce

With a marinade that marries traditional Eastern Mediterranean love of garlic and olive oil with the sour orange found in abundance in Yucatan, our garlic sauce remains a classic.  80 Pesos

Chicken Parmigiana

Our nod to the exquisite traditions of Southern Italian cooking, which has influenced the Mediterranean palate since Roman Times.  Contrary to popular beliefs, this dish is named neither for the Parma region of Italy (in the north), nor for the Parmesan cheese used in the preparation.   As a fun trivia , this how Anna Pomar, writing in La Cucina Tradizionale Siciliana explains it:  “This is an ancient Sicilian dish which, in all cookbooks, is erroneously stated as obtaining its name from Parmesan cheese, which is one of the ingredients. Nothing could be farther from the truth. The name ‘parmigiana’ does not derive from that of the cheese but is the Italianization of the Sicilian dialectal word ‘parmiciana’, which refers to the slats of wood which compose the central part of a shutter and overlap in the same manner as the slices of eggplant in the dish.”  90 Pesos

Breaded Chicken

This chicken dish, our variation on the traditional Milanesa, which is very popular throughout Latin America, slices of tender chicken are dipped into well-beaten eggs, seasoned with salt, pepper, parsley and garlic, then dipped in breadcrumbs, and shallow-fried in olive oil.  90 Pesos

Our Meats

Our steaks are sirloin, which actually consists of three kinds of cuts. The top sirloin is the most prized of these, and the ones we serve for most of our dishes.  We also use flank steak, more commonly known in Mexico as “Arrachera,” which is a beef steak cut from the abdominal muscles, and usually requires braising.  And of course, our Fillet Mignon comes from the end of the tenderloin, which runs along both sides of the spine, and is the most tender cut of beef.

Beef Fillet

Our most popular preparation, it is a “hearty” steak, one that satiates a carnivore’s craving for meat. 85 Pesos

Stuffed Flank Fillet

Our version of Mexican stuffed flank steak, with ample use of Eastern Mediterranean spices and marinades, is succulent, moist and tender.  120 Pesos

Fillet a la Tampiqueña

Our homage to Mexican steak traditions, this is a thinly sliced tenderloin fillet topped with Panela cheese.  120 Pesos

Fillet in Black Butter

Although it may sound sinister, “black butter” is a simple sauce prepared with butter and lemon juice, offering an exquisite marinade for steak.  120 Pesos

Chef’s Fillet

Master Chef George Chehade’s take on the classic Mediterranean steak, it is a favorite classic.  120 Pesos

Fillet Mignon

Our filet mignon is seared on each side using quick bursts of intense heat for a short time and then it is transferred to a lower heat to cook the meat all the way through, the classic preparation.  120 Pesos

Our Vegetarian Sampler

Choose four from our signature appetizers –  Labneh, Baba Ghanouj (Eggplant), Hummus, Garlic Cream or Taboule – served with Pita Bread for 125 Pesos.

Coffees/Cafés

American Brewed Coffee.  Café americano.

Italian Espresso. Espresso Italiano.

Cappuccino.

Arab Coffee. Café arabe.





No Credit Cards/ Ninguna tarjeta de crédito

We do not accept credit cards.  No aceptamos tarjetas de crédito.

Please note: Our Bistro prices reflect the larger portions served here than at the Lebanese Social Club.