| Appetizers: |
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Caesar Salad
Croutons, flakes of parmesan with fowls bits and Caesar dressing.
Traditional “Empanadas Porteñas”
Empanadas filled with chopped meat and Chicken.
Creamy "Zucca"
Pumpkin soup with croutns and slices of parmesan cheese.
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Main Courses:
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Beef “de Chorizo” (sirloin)
Accompanied with meshed potato aromatize with thymus, confit cherries tomatoes and criole sauce.
Home – Made Spinach Ravioli
With tomato sauce and basil.
Larded Poultry
With green olives, pork bacon, cheese, mustard and vegetable risotto.
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Desserts:
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Tasting of Creme Caramel
(orange, milk caramel and chocolate)
Coconout Pudding
Mousse of passion fruit ice cream and white chocolate soup
"Marquise"
Panna cotta and mix berries ice cream.
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Beverages:
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Sodas & Mineral Water
Wines: Red or White
Wineries: Trapiche |
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Appetizzers: |
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Rolls of Smoked Salmon
With wild arugula and Philadelphia cheese.
Brochette of Chiken
With balsanic vinegar, mustard, and honey, on a small salad of buds and confected cherries.
Marinated Prawn
Coated in panko, with thai sauce at chef’s style.
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| Main Courses: |
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Tenerloin Steak
Tenderize with herbal oils, acompanied with slides of potatoes and "piquillo" pepper filled with ricotta and cheese.
Pink Salmon
Accompanied by a red pepper sauce.
Sauteing Tagliatelle with Crudaiola
On black olives, caper, tomatoes concassées and a bouquet of rocket.
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| Desserts: |
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Chocolate Parfait
Whith mandarin compote and milk caramel on top of a biscuit cheese.
Custard Degustation
(orange, chocolate and milk caramel).
Coconout Pudding
Passion fruit ice cream mousse and white chocolate soup.
Cocked Marquise
With panna Cotta and mix berries ice cream..
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| Beverages: |
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Sodas & Mineral Water
Wines: Red or White
Wineries: Trapiche |
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Tips are not included in the service.
Ask your server about our merchandise & photographs. |
