| Appetizers |
| Northern Meat Empanada with Typical Regional Tomatoe Sauce. |
| Green Fresh Salad with Smoked Páprika Range Vinaigrette, Croutons and Parmesan. |
| Field Terrine with Southern Mushrooms over Spicy Honey Bread. |
| Smoked Salmon Tartare and Gravlax with Mango and Coriandre Creole and Prawns. |
| Sweetened Rabbit over Thin Pickled Vegetables Juliana and Regianito Crackers. |
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| Main course |
| Classic Argentinian Rump Steak Perfumed with Tomatoe Pesto Field Potatoes with Creole Sauce and Malbec Reduction. |
| Firewooded Chicken with Highly-seasoned Pork Tandil Sausage over Vegetable Risotto, Beer and Honey. |
| Tendeloin Pork with Oriental Sauce, Smashed Sweet Potatoes, Beacon and Black Olives. |
| Lamb roll, patagonic mushrooms, cous cous salad, field brunoise and dark thyme and Merlot sauce. |
| Pink Pacific Salmon, Rosti Potatoes and Zucchinis with Oriental Citric Sauce. |
| Sole and Spider Crac Ravioli in Sofá Creamy Torrontes del Cafayate Wine and Cured Salmon Brunoise. |
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| Desserts |
| Autochthonous (Cream Caramel, Bread Pudín, Cheese and Sweet Potatoe Jelly, Rice and Milk Caramel). |
| Black and White Bariloche Chocolate Semifreddo with Coffee and Orange Sauce. |
| Sweet Caramel Cheese Cake with Expresso Syrup and Almond and Walnuts Praline. |
| Pineapple Carpaccio in Spicy Syrup, Mascarpone Ice Cream and Red Fruits. |
| Caramelized Apples and Bananas with Sharped Cream Ice Cream and Orange Syrup. |
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| Drinks |
| Agua Mineral |
| Soft drinks (Coke) |
| Beer |
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| Coffee or tea |
| Unlimitted |
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| Wine Terrazas, Valmont o Dos Voces (Bodegas Chandon) |
| One bottle of wine every two people |
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