NEW YEARS EVE MENU 2017

EMPANADAS

One 4.25 / Three 13

CARNE CORTADA A CUCHILLO

 Top sirloin with onions, red peppers, scallions, green olives and hard-boiled egg

CAPRESE

Mozzarella cheese, tomatoes, black olives and basil

ESPINACA CON QUESO

Spinach, onions, red peppers and Asiago cheese

 

SALADS

ENSALADA DE QUINOA 16 GF

Quinoa, romaine lettuce, avocado, cucumber, grape tomatoes, and string beans with lemon-garlic vinaigrette

ENSALADA DE PALMITOS CON CAMARONES 16 GF

Grilled shrimp, romaine lettuce, spinach, hearts of palm with

lemon-oregano vinaigrette

ENSALADA DE PALTA 14 GF

Romaine lettuce, avocado, cucumber and grape tomatoes with

lemon-oregano vinaigrette

ENSALADA DE RADICHETA 13 GF

Kale and Pecorino with lemon-garlic vinaigrette

 

Add:

Grilled Chicken 9,

Grilled Salmon 10,

Grilled Shrimp 11

 

MAIN COURSES

CORVINA NEGRA CON VEGETALES GRILLADOS 32 GF

Pan-seared black sea bass topped with black olive tapenade, grilled zucchini, yellow squash, and red-pepper purée

SALMÓN PATAGÓNICO 28 GF

Grilled salmon with sautéed red quinoa, roasted butternut squash and crispy onions

MILANESA DE CARNE 30

Pan-fried breaded Sirloin topped with baby arugula, cherry tomatoes, red onions, black olives, mozzarella cheese with lemon-olive-oil dressing

ENTRAÑA GRILLADA CON CUSCUS PERLADO 34

Grilled skirt steak with sautéed couscous, sundried tomatoes, green olives, shallots and capers served with carrot purée

BIFE DE COSTILLA CON ENSALADA DE REPOLLO 36 GF

16 oz. Rib eye served with cabbage, kale and three-bean salad

BIFE DE LOMO CON PAPAS A LAS FINAS HIERBAS 38 GF

Fillet mignon in Malbec sauce with fine-herb-crusted potatoes and string bean

 

CHEESES & CURED MEAT

One 6 / Three 15 / Five 24

Served with Torrontes grape preserve and nuts

 

APPETIZERS

SOPA DEL DÍA 10

Soup of the Day VERDURAS

GRILLADAS 15 GF

Grilled vegetables: eggplant, zucchini, yellow squash, cauliflower, tomato, leek and fennel with goat cheese

POLENTA PORTEÑO 17 GF

Sautéed blood sausage over creamy polenta with pesto olive oil

VIEIRAS SELLADAS CON PURÉ DE COLIFLOR 18 GF

Pan-seared scallops with cauliflower puree and raisins

PULPO GRILLADO 17 GF

Grilled octopus with arugula, orange and grape tomato salad and tarragon-mayonnaise sauce

CALAMARES CHAMUSCADOS 15 GF

Charred calamari, avocado, cherry tomatoes and lemon-oregano vinaigrette

 

PASTAS

RISOTO CON HONGOS DEL BOSQUE Y CARACÚ 19 GF

Risotto with wild mushrooms, bone marrow and sage

RIGATE CON CHORIZO A LA PAPRIKA 18

Mezzi rigatoni, Argentinean sausage, paprika and ricotta salata in a spicy tomato sauce

CARBONARA PORTEÑO 19

Spaghetti with shrimp, pancetta, asparagus and mushrooms in

shallot cream sauce

RAVIOLES DE ESPINACA CON RAGÙ DE CORDERO 20

Spinach-ricotta cheese ravioli with tomato lamb ragù

 

SIDES 10

Chipa guazú GF

Sautéed spinach GF

Mashed potatoes GF

Mixed greens GF

Quinoa and spinach GF

Sautéed string beans and cherry tomatoes GF

 

DESSERTS

BUDIN DE PAN TIBIO 10

Warm bread pudding with dulce de leche gelato

FLAN DE DULCE DE LECHE 10 GF

Dulce de leche custard

MOUSSE DE CHOCOLATE 10

Chocolate mousse cake

FLAN DE PALTA 10 GF

Avocado custard

TARTA DE PERA CON HELADO DE VANILLA 10

Warm pear tart with vanilla gelato

DEGUSTACION DE HELADOS 12 GF

Ice cream tasting: mate, sabayon and dulce de leche

 

GF = Gluten Free