NEW YEARS EVE MENU 2018—2019

EMPANADAS

One 5 / Three 14

CARNE CORTADA A CUCHILLO

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

CAPRESE

Mozzarella, tomatoes, basil and black olives

RADICHETA Y SALSA BLANCA

Kale, mozzarella, dill and Bechamel sauce

 

SALADS

ENSALADA DE QUINOA 17 GF

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

ENSALADA DE PALMITOS CON CAMARONES 17 GF

Grilled shrimp, romaine lettuce, cherry tomatoes and hearts
of palm with lemon-oregano vinaigrette

ENSALADA DE PALTA 16 GF

Romaine lettuce, avocado, cucumber and grape tomatoes
with lemon-oregano vinaigrette

ENSALADA DE RADICHETA 14 GF

Kale and Asiago cheese with lemon-garlic vinaigrette

Add:

Grilled Chicken 10

Grilled Shrimp 11

Grilled Salmon 12

 

 

MAIN COURSES

BACALAO EN PURE DE COLIFLOR 34 GF

Pan-seared Cod fish with a roasted cauliflower
purée and pistachio chimichurri sauce

SALMÓN PATAGÓNICO 32

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

POLLO GRILLADO Y VEGETALES DE ESTACION 31 GF

Grilled chicken breast with salsa criolla served
with roasted potatoes, zucchini and yellow squash

COSTILLA AL MALBEC CON PAPAS AL HORNO 33 GF

Malbec-braised short rib with corn cake
and roasted fingerling potatoes

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 11

Soup of the Day

VERDURAS GRILLADAS 15 GF

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

POLENTA PORTEÑO 16 GF

Sautéed blood sausage over creamy polenta with pesto olive oil

PULPO GRILLADO 22 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 23 GF

Risotto with wild mushrooms, bone marrow,
sage and white truffles olive oil

RIGATE CON CHORIZO A LA PAPRIKA 20

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

CARBONARA PORTEÑO 22

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

RAVIOLES DE CALABAZA 22

Pumpkin ravioli in a creamy goat cheese sauce with fig chutney

 

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

Chocolate mousse cake

ALFAJORCITOS DE MAICENA CON HELADO DE MATE*

Traditional Argentinean dulce de leche
pastry with mate ice cream

FLAN DE PALTA GF

Avocado custard

TARTA DE PERA CON HELADO DE VAINILLA*

Warm pear tart with vanilla gelato

DEGUSTACION DE HELADOS* GF

Ice cream tasting: mate, sabayon and dulce de leche

* Contains nuts

 

GF = Gluten Free