Dinner

In the most elegant place of the city of Buenos Aires, with its delicious gourmand gastronomy, we invite you to share a unique night.

STANDARD MENU

Starters:

  • Salmon Gravlax on toasted brioche and potatoes in dill emulsion
  • Crispy Philo with Duxelles of mushrooms and sautéed vegetables in Curry carrot coulis.
  • Golden onion tart with Genovese pesto goat cheese.
  • Baked “empanadas” stuffed with chopped meat.

Main course:

  • Angus steak (Bife de Chorizo) with rustic style potatoes and caramelized onions.
  • Portobello mushrooms and smoked bacon stuffed chicken roll with quinoa risotto, peanuts soft cream and grilled almonds.
  • Pumpkin, blue cheese and nuts spinach ravioli with vegetables and fresh olives sauce.

Desserts:

  • Chocolate and Cointreau mousse with strawberry coulis, nuts praline and ice cream
  • Dulce de Leche creme brulée.
  • Pears in white wine and saffron with ice cream.
  • Phyllo rolls with a banana split, caramel apples and ice cream.

Drinks included:

  • Wines from Bodega La Rural:
    • San Felipe Red Wine.
    • San Felipe White Wine.
  • Mineral Water
  • Soft drinks.
  • Beer.

EXECUTIVE MENU

Starters, Main course and Desserts equal to the VIP MENU

Drinks Included:

  • Wines from Bodega La Rural:
    • Trumpeter Red Wine.
    • Trumpeter White Wine.
  • Mineral Water
  • Soft drinks.
  • Beer.

VIP MENU

Starters:

  • Gravlax of salmon on toasted brioche and potatoes in dill emulsion.
  • Crispy Philo with mushrooms duxelles and sautéed vegetables in curry carrot coulis.
  • Tart of tomatoes, golden onion and goat cheese.
  • Onion and goat cheese tart with Genoese pesto.
  • Carpaccio of smoked deer on bruschetta’s country bread and soft citrus cream.

Main course:

  • Sirloin strip steak Angus with rustic potatoes and onions caramelized.
  • Medallion of loin, burned tomatoes and gratin of potatoes in bordalesa souse.
  • Sweetened of lamb on ratatouille served in his juice.
  • Mediterranean chicken breast on a soft cream of spinach and Gratin of eggplant in a two cheese crust
  • Pink salmon in teriyaki sauce served with fine herbs rustic pure, cherry tomato and olives
  • Pumpkin, blue cheese and walnut ravioli in spinach dough with a three tomatoes sauce.

Desserts:

  • Cointreau’s chocolate mousse, strawberry and chocolate coulis, dried fruit praline
  • Dulce de Leche creme brulée.
  • Pears in white wine and saffron with ice cream
  • Phyllo rolls with a banana split, caramel apples and ice cream

Drinks:

  • La Rural Wineries wine:
    • Red wine Rutini Cabernet –Malbec
    • Red wine Rutini Cabernet –Syrah
    • Red wine Rutini Cabernet –Merlot
  • White wine Rutini Sauvignon-Blanc
  • Sparkling and still water, soft drinks and beer