NEW YEARS EVE MENU 2017

EMPANADAS

One 5 / Three 14

CARNE CORTADA A CUCHILLO

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

HUMITA

Corn, mozzarella and onions

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 15 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

BACALAO CON PURE DE GARBANZOS 32 GF

Pan-seared Cod fish with chickpea purée, pistachio-chimichurri sauce and crispy sweet potatoes

SALMÓN PATAGÓNICO 29 GF

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

POLLO GRILLADO Y VEGETALES DE ESTACION 30

Grill chicken breast with salsa criolla served with roasted potatoes, Zucchini and yellow squash

COSTILLA AL MALBEC CON CHIPA GAUZU 35

Malbec-braised short rib with corn cake and butternut squash and crispy onions

BIFE DE COSTILLA CON ENSALADA DE REPOLLO 40 GF

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

BIFE DE LOMO CON PURE DE CHOCLOS 42 GF

Fillet mignon with Malbec sauce served with corn purée and string beans

 

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 19 GF

Pan-seared scallops with cauliflower puree and raisins

PULPO GRILLADO 18 GF

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

CALAMARES CHAMUSCADOS 18 GF

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

 

PASTAS

RISOTO CON HONGOS DEL BOSQUE Y CARACÚ 22 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 20

Spaghetti with shrimp, pancetta, asparagus and mushrooms in shallot cream sauce

RAVIOLES DE HONGOS SILVESTRES 22

Wild mushroom ravioli with sautéed asparagus and onions
in a garlic cream sauce

 

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 12

BUDIN DE PAN TIBIO

Warm bread pudding with dulce de leche gelato

MOUSSE DE CHOCOLATE

Dulce de leche custard

PANQUEQUE CON DULCE DE LECHE Y
HELADO DE MATE
 

Pancakes layered with dulce de leche topped with
Mate ice cream

FLAN DE PALTA  GF

Avocado custard

TARTA DE PERA CON HELADO DE VANILLA

Warm pear tart with vanilla gelato

DEGUSTACION DE HELADOS  GF

Ice cream tasting: mate, sabayon and dulce de leche

 

GF = Gluten Free