Cena Show Menú
In the most elegant place of the city of Buenos Aires, with its deliciuos gourmand gastronomy, we invite you to share a unique night.
STANDARD MENU
Starters:
• Green salad wrapped in blue vinaigrette.
• Tomato, golden onion and goat cheese pie.
• Compression of Couscous and roasted vegetables with balsamic reduction and herbail oil.
Main course:
• Strip steak, angus with green leaves, rustic potatoes with onions and pine mushrooms.
• Pink salmon pie on sorrel sauce and accordion potatoes.
• Confit lamb on ratatouille served in juice..
• Shrimp ravioli and pink salmon on seafood coulis.
Desserts:
• Apple Tarte Tatin with vanilla ice - cream.
• Pistachio Créeme brulee.
• White chocolate and fresh goat cheese soup with meringue and passion fruit..
• Red fruit martina at the lemon grass and cream.
Drinks:
Starters:
• Green salad wrapped in blue vinaigrette.
• Tomato, golden onion and goat cheese pie.
• Compression of Couscous and roasted vegetables with balsamic reduction and herbail oil.
Main course:
• Strip steak, angus with green leaves, rustic potatoes with onions and pine mushrooms.
• Pink salmon pie on sorrel sauce and accordion potatoes.
• Confit lamb on ratatouille served in juice..
• Shrimp ravioli and pink salmon on seafood coulis.
Desserts:
• Apple Tarte Tatin with vanilla ice - cream.
• Pistachio Créeme brulee.
• White chocolate and fresh goat cheese soup with meringue and passion fruit..
• Red fruit martina at the lemon grass and cream.
Drinks:
•Bodega La Rural, “San Felipe” caramañola wine. Wine, Rutini Cabertnet –Merlot Red Wine.
•Rutini Sauvignon-Blanc White Wine.
VIP MENU
Starters:
• Rustic stew made of vegetables sautéed in olive oil served with raw ham.
• Salmon Gravlax on brioche toast and potatoes in dill emulsion.
• Green salad wrapped in blue vinaigrette.
• Tomato, golden onion and goat cheese pie.
• Compression of couscous and roasted vegetables with balsamic reduction and herbal oil.
Main course:
• Strip steak, angus with green leaves, rustic potatoes with onions and pine mushrooms.
• Loin medallion, burned tomatoes and potato gratin with bone marrow.
• Confit lamb on ratatouille served in its juice.
• Chicken cooked in its juice with five spices served on confit fennel.
• Shrimp ravioli and pink salmon on safood coulis.
Desserts:
• Apple Tarte Tatin with vanilla ice-cream.
• Pistachio Créeme brulee.
• Milk jan cheescake, bitter chocolate caramel sauce..
• Red fruit martina at the lemon grass and cream.
Drinks:
Starters:
• Rustic stew made of vegetables sautéed in olive oil served with raw ham.
• Salmon Gravlax on brioche toast and potatoes in dill emulsion.
• Green salad wrapped in blue vinaigrette.
• Tomato, golden onion and goat cheese pie.
• Compression of couscous and roasted vegetables with balsamic reduction and herbal oil.
Main course:
• Strip steak, angus with green leaves, rustic potatoes with onions and pine mushrooms.
• Loin medallion, burned tomatoes and potato gratin with bone marrow.
• Confit lamb on ratatouille served in its juice.
• Chicken cooked in its juice with five spices served on confit fennel.
• Shrimp ravioli and pink salmon on safood coulis.
Desserts:
• Apple Tarte Tatin with vanilla ice-cream.
• Pistachio Créeme brulee.
• Milk jan cheescake, bitter chocolate caramel sauce..
• Red fruit martina at the lemon grass and cream.
Drinks:
• Wine from Bodegas La Rural: Rutini Cabertnet–Malbec Red Wine, Rutini Cabernet –Syrah Red
Wine, Rutini Cabertnet –Merlot Red Wine.
• Rutini Sauvignon-Blanc White Wine.