English into Spanish Translator specializing in tourism and travel.

Working languages:

English to Spanish
Italian to Spanish
Spanish to English

Iván Torres
8 years experience, tourism and travel

Punta Arenas, Magallanes y de la Antartica Chilena, Chile

Local time: 00:47 -03 (GMT-3)

Native in: Spanish

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Apr 1, 2020 (posted via ProZ.com): I have just finished a flyer of 550 words about COVID-19, English to Spanish ...more »

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Iván Torres

Translation, Interpreting, Editing/proofreading, Subtitling, Transcription, Training

Specializes in:
Finance (general)	Tourism & Travel
Petroleum Eng/Sci	Medical (general)
Education / Pedagogy

PRO-level points: 8, Questions answered: 11, Questions asked: 1

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Sample translations submitted: 3

Spanish to English: Faros del Estrecho de Magallanes General field: Other Detailed field: Tourism & Travel
Source text - Spanish ESTRECHO DE MAGALLANES Este paso bioceánico que une el Pacífico con el Atlántico, tiene una extensión de 319 millas náuticas (590,8 Km.), frente a Punta Arenas tiene un ancho de 16 millas (29,6 Km.) y su parte mas angosta, en el sector de la Primera Angostura, con 2,2 millas (4,1 Km.). Los primeros navegantes del Estrecho fueron los loberos y balleneros norteamericanos e ingleses, quienes lo cruzaron constantemente para acceder de un océano a otro. Ellos pudieron percatarse de sus ventajas, afianzado de esta forma su importancia como vía de navegación para buques de cualquier tamaño.	Translation - English Strait of Magellan This seaway connecting the Pacific and the Atlantic Oceans has a length of 319 nautical miles (590.8 km), a width of 16 miles (29.6 km) in front of Punta Arenas, and the narrowest part is 2.2 miles (4.1 km) in Primera Angostura area. The first sailors navigating these waters were seals and whale hunters, American and English, who crossed it often from one ocean to the other. These sailors could experience the advantages of the Strait, giving it the real importance for the navigation of ships of all size.
Spanish to English: Humedal de Tres Puentes General field: Other Detailed field: Environment & Ecology
Source text - Spanish AVES HUMEDAL TRES PUENTES =========================== BLANQUILLO: (Podiceps Occipitales) - Silvery Grebe El Blanquillo es una especie cada vez más común en el Humedal Tres Puentes. Identificación: No tiene un dimorfismo sexual evidente. Cabeza gris plateada, nuca de color negro, en la zona auricular presenta un grupo de plumas de color amarillo extendidas en forma de abanico, iris de un intenso color rojo. Cuello y parte del pecho blanco, espalda gris ceniciento. El numero de ellos a aumentado durante el transcurso de las ultimas tres temporadas, de las especies de podicipediformes que frecuentan el humedal, este es claramente diferenciable del pimpollo por las tonalidades blancas grisáceas que presenta en contraste con su iris de color rojo. Nidificacion: El Blanquillo nidifica en el Humedal de Tres Puentes construyendo sus nidos en forma flotante, arraigando estos a las plantas acuáticas del lugar, la postura registrada en estos nidos no fue regular como en otras especies, se detectaron nidos con 2,3 o 4 huevos, la tonalidad de estos varia desde el color blanco invierno al blanco nieve, con el transcurso de los días la tonalidad de blanco se vuelve amarillenta para formar un color parecido al crema. El resguardo que realizan de sus nidos al abandonarlos para alimentarse o por la presencia de un extraño no fue tan cuidadosa como la costumbre de su pariente el pimpollo. Las dimensiones de los huevos es de 40 X 30 aproximadamente. Durante las primeras temporadas de observación la nidificacion de blanquillos, no fue exitoso, producto de la depredación por parte de perros, sin embargo durante la temporada 2007 se observo un numero importante de parejas de blanquillo con sus polluelos, esto fue debido a que sus nidos fueron construidos en el centro de la laguna principal, situación que impidió la intromisión de depredadores.-	Translation - English Tres Puentes wetland birds =========================== Silvery Grebe: (Podiceps Occipitales) The silvery grebe has become a common species in Tres Puentes wetlands. Identification: It does not have an evident sexual dimorphism. Its head is silvery-grey and black in its nape.Its ear coverts have a group of fan-like yellow feathers. They have intense red colour iris. Neck and part of its breast white, ashy-grey back. Their number has increased during the last three seasons. From the species of Podicipediformes found in Tres Puentes wetlands, the Silvery Grebe is clearly different from the White-Tufted grebe due to the white and grey tones it has in contrast with its red iris. Nesting: The Silvery Grebe nests in Tres puentes wetlands by building floating nests held on aquatic plants. The amount of eggs laid registered in these nests was not as regular as in other species. Nests with 2, 3, or even 4 eggs were found. The tones of the eggs vary from winter-white to snow-white. As the days go by, the tones of white turn into a yellowish-white colour similar to cream. Contrary to the White-Tufted Grebe, the Silvery Grebe is not careful about its nest, as they leave to look for food or when it notices the presence of strangers. Their eggs measure about 1.6 by 1.2 inches. The first seasons watching Silvery Grebes were not successful, because of their predation by dogs. However, in 2007 an important amount of couples and their chicks were seen, because their nests were built in the middle of the main lagoon, which kept their predators away.
Spanish to English: menu season 2019-2020 General field: Other Detailed field: Cooking / Culinary
Source text - Spanish BIENVENIDA Mini Tarta Rellena con Vegetales Brocheta Capresse, Tomates Cherry, Queso Regional en su Aceite de Albahaca Bruschetta con Queso Crema y Salmon Ahumado de Natales con Alcaparras DIA 1 - CENA ENTRADA Tiradito de Pulpo Olivado * SOPA DEL DIA Crema de Zapallo con Queso Gruyere * PLATOS DE FONDO Plateada de Vacuno en su Jugos de Cocción, con de Papas a la Crema Gratinadas con Queso Parmesano y Pebre Chileno O Merluza Austral sobre Guiso de Quínoa cubierta con Salsa de Centolla a la Crema * POSTRE Manzana de Invierno * Café, Té o Infusiones DIA 2 - ALMUERZO “BUFFET ITALIANO” SOPA DEL DIA Menestrón de Verduras con Macaroni * BUFFET FRIO Torta Pascualina de Acelgas con Huevo Duro Ensalada de Habas con Camarones Salteados al Balsámico Ensalada Verde con Jamón Crudo de Magallanes Tabla de Quesos Nacionales Ensalada de Tomates, Berenjenas y Zuchini Asados Alcachofines y Zapallitos Italianos Gratinados con Quínoa y Manzana Focaccia de Cebollas y de Tomate con Orégano Ensalada Fresca de la Estación, con Lechugas, Tomates y Palmitos PLATOS CALIENTES Suprema de Pollo a la Parmesana Lasaña Boloñesa Canelones de Verduras Gnocchi al Pesto Spaghetti, con sus salsas a elección Boloñesa, Napolitana, Alfredo y de Mariscos * MESON DE POSTRES Tiramisú, panacotta de vainilla y moras, cannoli relleno con ricotta, Mousse de Frambuesas, Rum Babba, Torta de Chocolate, Jalea Light, Flan de Amaretto, Helado y Surtido de Frutas DIA 2 - CENA ENTRADA Tiradito de Salmón a los Tres Ajíes * SOPA DEL DIA Consomé de Pollo con Vermicheli y Huevo Batido * PLATOS PRINCIPALES Filete de Albacora a la Plancha sobre cremoso de Trigo Mote y Zanahorias glaseadas O Pollo Relleno con Verduras, con Salsa Napolitana sobre Arroz al Parmesano O Arroz Saltado Oriental con Vegetales y su Tortilla “Ensalada del Día” Ensalada de Vegetales surtidos Choclo y Quínoa con Langostinos Atlánticos salteados al Oliva * POSTRE Espuma de Limón * Café, Té o Infusiones DIA 3 - ALMUERZO “BUFFET ORIENTAL” SOPA DEL DIA Sopa Misoshiro * BUFFET FRIOS Cebiche Nikkei Tiradito Nikkei con Aceite de Sésamo y Cebollín Rolls del Día Ensalada de Pollo, Cebollín, Pimentón Rojo, Repollo Morado, saltada con Vinagreta Oriental Chop Suey de Cochayuyo, con su Wantan Crocante Shot de Mariscos con Crema al Togarashi Ensalada de Lentejas, Naranjas y Jengibre al Curry Lechuga Escarola con Queso Fresco y Semillas de Sésamo Ensalada de Espagueti Saltado con Tomates, Cebollín y Soya PLATOS CALIENTES Costillas de Cerdo Barbecue Nikkei Sakana al Curry con Aromas Cítricos Beef Shogayaki Fusión Rice Yasaitame de Verduras * BUFFET DE POSTRES Cheese Cake con Frutos Rojos, Panacotta de Naranjas y Lychee, Arroz con Leche Oriental, Trufa de Chocolate Blanco con Pistachos, Torta de Mango, Jalea Light, Helados y Surtido de Frutas DEGUSTACION AVENIDA DE LOS GLACIARES Glaciar Alemania Salchichas con Chucrut / Cerveza * Glaciar Francia Tabla de Quesos / Champaña * Glaciar Italia Pizza Napolitana / Vino * Glaciar Holanda Oliebollen / Cerveza DIA 3 - CENA SOPA DEL DIA Crema de Papas con Puerros y Ciboulette * PLATO PRINCIPALES Filete de Vacuno Grillado, Acompañado con Salsa Bearnaise y Ratatouille O Salmón a la Plancha y Salsa de Mariscos al Coñac sobre Cremosa Polenta y Mozarella O Canelones Rellenos con Vegetales a la Crema O “Ensalada del Día” “Ensalada César” con Filetitos de Pollo a la Plancha * POSTRE Doble Chocolate con Salsa de Frutos Rojos * Café, Té o Infusiones DIA 4 - ALMUERZO “BUFFET CHILENO” SOPA DEL DIA Cazuelilla de Vacuno * BUFFET FRIO Ensalada de Cochayuyo, Cebiche de Salmón Estilo Sureño, Choros con Pimientos, Cebollín y Limonetta, Ensalada Chilena, Mix de Verduras Frescas y Dressing de Oliva, Granos de Mostaza y Miel, Ensalada de Salmón Ahumado de Natales con Eneldo y Crema Ácida, Ensalada de Trigo Mote con Pebre Chileno, Ensalada de Choclo con Tomate a la Mayonesa, Habas Nevadas, Pastel de Verduras, Pebre Chileno, Apio Palta y Nueces caramelizadas BUFFET CALIENTE Carne de Vacuno al Jugo, Empanadas de Pino, Vegetales y Mariscos Pastel de Acelgas y Queso Mantecoso Chupe de Centolla, Pescado frito Pastel de Choclo Papas Bravas al Merken * BUFFET DE POSTRES Mousse de Manjar y Chocolate, Chilenitos, Peras Al Vino Tinto, Tarta de Papayas, Mote con Huesillos, Jalea Light, Torta Tres Leches, Leche Asada, Helados y Surtido de Frutas DIA 4 – CENA ENTRADA Cebiche Mexicano * SOPA DEL DIA Crema de Brócoli con Tocino Crocante * PLATOS DE FONDO Garrón de Cordero de Magallanes Braseado en sus Jugos, sobre Puré Rustico de Papas y Pebre Chileno O Arroz con Mariscos a la Criolla con Longaniza O Cremoso de Trigo con Espárragos y Champiñones con Hilos de Camote Frito O “Ensalada del Día” Tomates Frescos y Confitados, con Queso Mantecoso, Albahaca y Rosetones de Jamón Crudo de Magallanes * POSTRE Flan de Baileys * Café, Té o Infusiones DIA 5 - ALMUERZO TRANSITO HABRAN SUGERENCIAS DEL CHEF A ELECCION ALMUERZO ENTRADA Carpaccio de Salmón con Ensaladilla Verde y Queso Parmesano * SOPA O CREMA DEL DIA Crema del Día * PLATOS PRINCIPALES Suprema de Pollo a la Napolitana con Arroz Blanco O Risotto de Langostinos Atlánticos y Espárragos * POSTRE Ensalada de Frutas * Café, Té o Infusiones BIENVENIDA Mini Tarta Rellena con Vegetales Brocheta Capresse, Tomates Cherry, Queso Regional en su Aceite de Albahaca Bruschetta con Queso Crema y Salmon Ahumado de Natales con Alcaparras DIA 5 - CENA ENTRADA Tiradito de Pulpo Olivado * CREMA DEL DIA Crema de Arvejas con Jamón * PLATOS PRINCIPALES Costillar de Cerdo Asado a la Chilena con Puré Picante O Filete de Salmón Marinado en Mantequilla, Ajo y Perejil con Guiso de Quínoa al Parmesano * POSTRE Crema bávara de maracuyá * Café, Té o Infusiones DIA 6 - ALMUERZO “BUFFET AUSTRAL” SOPA DEL DIA Caldillo de Choros * BUFFET FRIOS Jamón crudo de Magallanes Ostión al Limón, Mix Verdes, Tomate Cherry, Palmitos Cebiche Mixto de Mariscos Ensalada de Betarraga Ensalada Rusa, Ensalada de Zanahorias, Pastel de Acelga y Ensalada de Choclo. BUFFET CALIENTES Pierna de cordero al horno con romero Suprema de Pollo al Ruibarbo Cancato de Merluza Cancato de Salmón Prietas, chorizos y longaniza alemana Papas confitadas al merquén Verduras salteadas (Zapallito italiano, alcachofas, pimentones y berenjenas) Liebre regional escabechada Arroz arvejado “BUFFET DE POSTRES” Dulce de Calafate, Tarta de Ruibarbo, Sémola con Leche, Pudding de Chocolate y Nueces, Panacotta de Calafate, Helados, Jalea Light, Turrón de Vino, “Calzones Rotos” y Surtido de Frutas DIA 6 - CENA ENTRADA Terrina de Liebre Regional * SOPA DEL DIA “Caldillo de Pescado” Preparado al estilo del sur, con papas, cebollas, vino blanco, tomates y pimientos. * PLATO PRINCIPALES Spaghetti a la Putanesca O Filetitos de Vacuno Teriyaki con Ratatouille O Spaguetti a la Napolitana “Ensalada del Día” “Ensalada César” con Filetitos de Pollo a la Plancha * POSTRE Mousse de Chocolate con Berries * Café, Té o Infusiones DIA 7 - ALMUERZO “BUFFET ITALIANO” SOPA DEL DIA Menestrón de Verduras con Macaroni * BUFFET FRIO Torta Pascualina de Acelgas con Huevo Duro Ensalada de Habas con Camarones Salteados al Balsámico Ensalada Verde con Jamón Crudo de Magallanes Tabla de Quesos Nacionales Ensalada de Tomates, Berenjenas y Zuchini Asados Alcachofines y Zapallitos Italianos Gratinados con Quínoa y Manzana Focaccia de Cebollas y de Tomate con Orégano Ensalada Fresca de la Estación, con Lechugas, Tomates y Palmitos PLATOS CALIENTES Suprema de Pollo a la Parmesana Lasaña Boloñesa Canelones de Verduras Gnocchi al Pesto Spaghetti, con sus salsas a elección Boloñesa, Napolitana, Alfredo y de Mariscos * MESON DE POSTRES Tiramisú, panacotta de vainilla y moras, cannoli relleno con ricotta, Mousse de Frambuesas, Rum Babba, Torta de Chocolate, Jalea Light, Flan de Amaretto, Helado y Surtido de Frutas DIA 7 - CENA ENTRADA Vol Au Vent Relleno con Ragout de Champiñones * SOPA DEL DIA Sopa Vermicelli * PLATO PRINCIPALES Filete de Vacuno a las 4 Pimientas con Puré de Arvejas al Cilantro O Canelones Rellenos con Jaiba, Cremosa Salsa de Parmesano y Polvo de Cochayuyo O Gnocci al Pesto con Coulis de Albahaca a los 4 Quesos O “Ensalada del Día” Ensalada verde con langostinos * POSTRE Mil Hojas * Café, Té o Infusiones DIA 8 - ALMUERZO “BUFFET CHILENO” SOPA DEL DIA Cazuelilla de Vacuno * BUFFET FRIO Ensalada de Cochayuyo, Cebiche de Salmón Estilo Sureño, Choros con Pimientos, Cebollín y Limonetta, Ensalada Chilena, Mix de Verduras Frescas y Dressing de Oliva, Granos de Mostaza y Miel, Ensalada de Salmón Ahumado de Natales con Eneldo y Crema Ácida, Ensalada de Trigo Mote con Pebre Chileno, Ensalada de Choclo con Tomate a la Mayonesa, Habas Nevadas, Pastel de Verduras, Pebre Chileno, Apio Palta y Nueces caramelizadas BUFFET CALIENTE Carne de Vacuno al Jugo, Empanadas de Pino, Vegetales y Mariscos Pastel de Acelgas y Queso Mantecoso Chupe de Centolla, Pescado frito Pastel de Choclo Papas Bravas al Merken * BUFFET DE POSTRES Mousse de Manjar y Chocolate, Chilenitos, Peras Al Vino Tinto, Tarta de Papayas, Mote con Huesillos, Jalea Light, Torta Tres Leches, Leche Asada, Helados y Surtido de Frutas DIA 8 - CENA CENA DE DESPEDIDA ENTRADA Tataki de Atún * CREMA del DIA Crema de Tomates con Croutones * PLATOS PRINCIPALES Filete de Merluza Austral a la Plancha sobre Arroz al Ciboulette cubierto con Guiso Marisquero y toques de Ají Verde al Fuego O Garron de Cordero Magallánico sobre Puré de Papas y Espárragos Salteados O Gratín de habas y alcachofas O “Ensalada del Día” Ensalada Verde, con Pepinos, tomates, Salmón ahumado de Natales y dressing Sour Cream * POSTRE Suspiro de Limeña * Café, Té o Infusiones	Translation - English WELCOME Mini tart filled with vegetables Capresse brochette, Cherry Tomatoes, Local Cheese on its Basil Oil Brochette with Cream Cheese and Smoked Salmon from Puerto Natales with Capers DAY 1 - DINNER STARTER Octopus in Olives Tiradito * SOUP OF THE DAY Squash Cream with Gruyere Cheese * MAIN DISHES Beef Plate on its Broth, with Grilled Potatoes in Cream and Parmesan Cheese and Chilean Pebre Or Southern Hake on Quinoa Stew topped with Cream King Crab Sauce * DESSERT Winter Apple * Coffee, Tea or Infusions DAY 2 - LUNCH "ITALIAN BUFFET" SOUP OF THE DAY Vegetables Minestrone with Macaroni * COLD BUFFET Swiss Chard Quiche Cake with Hard Eggs Broad Bean Salad with Sautéed Shrimps in Balsamic Vinegar Green Salad with Magellan Prosciutto National Cheese Plate Tomato Salad, Baked Eggplants and Zucchini Artichokes and Grated Zucchini with Quinoa and Apples Onion and Tomato Focaccia with Oregano Fresh Salad of the Season, with Lettuce, Tomatoes and Palm Hearts HOT DISHES Parmesan Chicken Supreme Bolognesa Lasagne Vegetable Cannelloni Gnocchi with Pesto Spaghetti, with your choice of sauce Bolognesa, Neapolitan, Alfredo and Assorted Seafood * DESSERT LINE Tiramisu, vainilla and blackberry panacotta, ricotta filled cannoli, Raspberry Mousse, Rum Babba, Chocolate Cake, Light Jelly, Amaretto Crème Caramel, Ice Cream and Assorted Fruits DAY 2 - DINNER STARTER Three Chiles Salmon Tiradito * SOUP OF THE DAY Chicken Broth with Vermicelli and Beaten Eggs * MAIN DISHES Grilled Albacore Fillet on creamy Mote Wheat and glazed Carrots Or Vegetable Filled Chicken, with Neapolitan Sauce on Parmesan Rice Or Eastern Sautéed Rice with Vegetables and Tortilla "Salad of the Day" Assorted Vegetable Salad Corn and Quinoa with Atlantic Prawn sautéed with olives * DESSERT Lemon Foam * Coffee, Tea or Infusions DAY 3 - LUNCH "EASTERN BUFFET" SOUP OF THE DAY Miso Soup * COLD BUFFET Nikkei Ceviche Nikkei Tiradito with Sesame Oil and Chives Rolls of the Day Chicken Salad, Chives, Red Pepper, Red Cabbage, sautéed with Eastern Vinaigrette Edible Seaweed Chop Suey, with Crunchy Wonton Seafood Shot with Togarashi Cream Lentils Salad, Oranges and Curry Ginger Escarole Lettuce with Queso Fresco and Sesame Seeds Spaghetti Salad Sautéed with Tomato, Chives and Soy Sauce HOT DISHES Nikkei Barbecue Pork Chops Curry Sakana with Citrus Smell Beef Shogayaki Rice Fusion Vegetable Yasaitame * DESSERT BUFFET Berries Cheese Cake, Orange and Lychee Panna cotta, Eastern Rice Pudding, White Chocolate Truffle with Pistachios, Mango Cake, Light Jelly, Ice Cream and Assorted Fruits GLACIERS ALLEY SAMPLE Alemania Glacier Sauerkraut and sausages / Beer * Francia Glacier Cheese Plate / Sparkling wine * Italia Glacier Neapolitan Pizza / Wine * Holanda Glacier Oliebollen / Beer DAY 3 - DINNER SOUP OF THE DAY Potato Cream with Leek and Chives * MAIN DISHES Grilled Tenderloin, with Bearnaise Sauce and Ratatouille Or Grilled Salmon and Cognac Seafood Sauce on Creamy Polenta and Mozarella Or Cannelloni Filled with Cream Vegetable Or "Salad of the Day" "Caesar Salad" with Grilled Chicken Strips * DESSERT Double Chocolate with Berry Sauce * Coffee, Tea or Infusions DAY 4 - LUNCH "CHILEAN BUFFET" SOUP OF THE DAY Beef Cazuela * COLD BUFFET Edible Sea Weed Salad, Salmon Ceviche South Style Mussels with Peppers, Scallion and Lemon Juice Sauce, Chilean-like Salad, Fresh Vegetables Mix and Olive Dressing, Mustard Seeds and Honey, Salad of Smoked Salmon from Puerto Natales with Dill and Sour Cream, Mote Wheat Salad with Chilean Pebre, Corn Salad with Mayonnaise Tomato, Chopped Onion Broad Beans, Vegetable Cake, Chilean Pebre, Celery Avocado and caramel Walnuts HOT BUFFET Juicy Beef, Beef Empanadas, Vegetables and Seafood Swiss Chard Cake and Buttery Cheese King Crab Chupe, Fried Fish Corn Pie Merken Papas Bravas * DESSERT BUFFET Caramelized milk and Chocolate Mousse, Chilenitos, Red Wine Pears, Papaya Tart, Mote con Huesillos, Light Jelly, Three Milk Cake, Baked Milk, Ice Cream and Assorted Fruit DAY 4 - DINNER STARTER Mexican Ceviche * SOUP OF THE DAY Broccoli Cream with Crunchy Bacon * MAIN DISHES Magellan Lamb Shank Grilled on its Juice, on top of Rustic Mashed Potatoes and Chilean Pebre Or Rice with Spanish Seafood and Sausage Or Creamy Wheat with Asparagus and Mushrooms and Fried Sweet Potato Or "Salad of the Day" Fresh and Confit Tomatoes, with Buttery Cheese, Basil and Magellan Prosciutto * DESSERT Baileys Crème Caramel * Coffee, Tea or Infusions DAY 5 - LUNCH IN TRANSIT THERE WILL BE CHEF'S RECOMMENDATIONS LUNCH STARTER Salmon Carpaccio with Green Salad and Parmesan Cheese * SOUP OR CREAM OF THE DAY Cream of the Day * MAIN DISHES Neapolitan Chicken Supreme with White Rice Or Atlantic Prawns Risotto and Asparagus * DESSERT Fruit Salad * Coffee, Tea or Infusions WELCOME Mini tart filled with vegetables Capresse brochette, Cherry Tomatoes, Local Cheese on its Basil Oil Brochette with Cream Cheese and Smoked Salmon from Puerto Natales with Capers DAY 5 - DINNER STARTER Octopus in Olives Tiradito * Cream of the Day Pea Cream with Ham * MAIN DISHES Chilean Baked Pork Rack with Spicy Mashed Potatoes Or Butter Marinated Salmon Fillet, Garlic and Parsley with Parmesan Quinoa Stew * DESSERT Passion Fruit Bavarian Cream * Coffee, Tea or Infusions DAY 6 - LUNCH "SOUHERMOST BUFFET" SOUP OF THE DAY Mussel broth * COLD BUFFET Magellan Prosciutto Lemon Scallops Green Mix, Cheery Tomato, Palm Heart Seafood Mixed Ceviche Beet Salad Rusa Salad, Carrot Salad, Swiss Chard Cake and Corn Salad. HOT BUFFET Baked Lamb with rosemary Rhubarb Chicken Supreme Hake Cancato Salmon Cancato Blood Sausage, wiener and German sausage Merken Comfit Potatoes Sautéed Vegetable (Zucchini, artichokes, peppers and eggplant) Marinated regional hare Pea-style Rice "DESSERT BUFFET" Calafate Sweet, Rhuarb Tart, Milk Semoline, Walnuts and Chocolate Pudding, Calafate Panna cotta, Ice Cream, Light Jelly, Wine Nougat, "Calzones Rotos" and Assorted Fruit DAY 6 - DINNER STARTER Regional Hare Terrine * SOUP OF THE DAY "Fish Broth" Prepared south-style, with potatoes, onion, white Wine, Tomatoes and Peppers. * MAIN DISHES Putanesca Spaghetti Or Teriyaki Beef Strips with Ratatouille Or Neapolitan Spaghetti "Salad of the Day" "Caesar Salad" with Grilled Chicken Strips * DESSERT Chocolate Mousse and Berries * Coffee, Tea or Infusions DAY 7 - LUNCH "ITALIAN BUFFET" SOUP OF THE DAY Vegetables Minestrone with Macaroni * COLD BUFFET Swiss Chard Quiche Cake with Hard Eggs Broad Bean Salad with Sautéed Shrimps in Balsamic Vinegar Green Salad with Magellan Prosciutto National Cheese Plate Tomato Salad, Baked Eggplants and Zucchini Artichokes and Grated Zucchini with Quinoa and Apples Onion and Tomato Focaccia with Oregano Fresh Salad of the Season, with Lettuce, Tomatoes and Palm Hearts HOT DISHES Parmesan Chicken Supreme Bolognesa Lasagne Vegetable Cannelloni Gnocchi with Pesto Spaghetti, with your choice of sauce Bolognesa, Neapolitan, Alfredo and Assorted Seafood * DESSERT LINE Tiramisu, vanilla and blackberry panna cotta, ricotta filled cannoli, Raspberry Mousse, Rum Babba, Chocolate Cake, Light Jelly, Amaretto Crème Caramel, Ice Cream and Assorted Fruits DAY 7 - DINNER STARTER Vol Au Vent Filled with Mushrooms Ragout * SOUP OF THE DAY Vermicelli Soup * MAIN DISHES Four Peppers Beef tenderloin with Coriander Pea's Pure Or Cannelloni filled with Crab, Creamy Parmesan Sauce and Edible Sea Weed Or Pesto Gnocchi with Four Cheese Basil Coulis Or "Salad of the Day" Green Salad with prawns * DESSERT Mille feuille * Coffee, Tea or Infusions DAY 8 - LUNCH "CHILEAN BUFFET" SOUP OF THE DAY Beef Cazuela * COLD BUFFET Edible Sea Weed Salad, Salmon Ceviche South Style Mussels with Peppers, Scallion and Lemon Juice Sauce, Chilean-like Salad, Fresh Vegetables Mix and Olive Dressing, Mustard Seeds and Honey, Salad of Smoked Salmon from Puerto Natales with Dill and Sour Cream, Mote Wheat Salad with Chilean Pebre, Corn Salad with Mayonnaise Tomato, Chopped Onion Broad Beans, Vegetable Cake, Chilean Pebre, Celery Avocado and caramel Walnuts HOT BUFFET Juicy Beef, Beef Empanadas, Vegetables and Seafood Swiss Chard Cake and Buttery Cheese King Crab Chupe, Fried Fish Corn Pie Merken Papas Bravas * DESSERT BUFFET Caramelized milk and Chocolate Mousse, Chilenitos, Red Wine Pears, Papaya Tart, Mote con Huesillos, Light Jelly, Three Milk Cake, Baked Milk, Ice Cream and Assorted Fruit DAY 8 - DINNER FAREWELL DINNER STARTER Tuna Tataki * CREAM of the DAY Tomato Cream with Croûtons * MAIN DISHES Grilled Southern Hake Fillet on Chives Rice topped with Seafood Stew and Grilled Green Chile touch Or Magellanic Lamb Shank on Mashed Potatoes and Sautéed Asparagus Or Broad Beans and Artichoke Gratin Or "Salad of the Day" Green Salad with Cucumbers, tomatoes, Smoked Salmon from Puerto Natales and Sour Cream dressing * DESSERT Suspiro de Limeña * Coffee, Tea or Infusions

Graduate diploma - UNIVERSIDAD DE CONCEPCION

Years of experience: 22. Registered at ProZ.com: Aug 2006.

N/A

English to Spanish (Universidad de Concepción, verified)
Spanish to English (Universidad de Concepción, verified)
Italian to Spanish (Università degli Studi di Messina)
Italian (Universitá per Stranieri, verified)

N/A

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http://www.traductorre.com

Spanish (PDF), English (PDF)

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Bio

I am an English into Spanish Translator from Concepción University. I have 8 years of experience and I have translated texts realated to Tourism, Science, Medicine for companies in my city. Also I've been teaching in the Translation program at a university in my city. Pricing is according to market and priority.

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Keywords: Medicine, Tourism, Biology, music, Science, Clonning, Environmet, Pollution, Antartic.

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Profile last updated
Apr 15, 2021

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