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:
- Gravlax of pink salmon on couscous hydrated in citrus fruits with tomato, olives and tapenale sauce.
- Northern ¨humita¨ with spicy souce.
- Baked ¨empanadas criollas¨ stuffed with chopped meat.
Main courses:
- Angus steak (Bife de Chorizo) with rosti potatoes and green bouquet.
- Braised pork (slow cooking) with cointreau sauce and grilled vegetables.
- Patagonian trout with dill butter and quinoa salad.
- Pumpkin, blue cheese and nuts spinach ravioli with a sauce of vegetables and fresh olives.
Desserts:
- Chocolate mousse with berries.
- Pavlova with whipped cream and berries.
- ¨Tocinillo del cielo¨ with cane honey and cream.
Included Beverages:
- Wines from Wineries Salentein:
➢ Portillo Malbec red wine➢ Portillo Chardonnay white
- Mineral water
- Soft drinks
- Beer
EXECUTIVE MENU
Starters:
- Gravlax of pink salmon on cous cous hydrated in citrus fruits with tomato, olives and tapenale sauce.
- Northern ¨humita¨ with spicy sauce.
- Baked “empanadas criollas” stuffed with chopped meat.
- Smoked deer, brie cheese with tomato jam and green leafy mesclum.
- Cuttlefish carpaccio with homemade mayonnaise, olive oil and paprika
with green salad.
Main courses:
- Angus steak (Bife de Chorizo) with rosti potatoes and green bouquet.
- Braised pork (slow cooking) with cointreau sauce and grilled vegetables.
- Loin medallion with grilled vegetables, caramelized onions, sautéed cherry tomatoes and malbec reduction.
- Pink salmon with vegetables and ginger sautéed in its sauce and confit of
cherry tomatoes. - Pumpkin, blue cheese and nuts spinach ravioli with a sauce of vegetables and fresh olives sauce.
Desserts:
- Chocolate mousse with berries.
- Pavlova with whipped cream and berries.
- ¨Tocinillo del cielo¨ with cane honey and cream.
- Camembert cheese accompanied by figs in syrup, orange marmalade and carrots with chestnuts, toasted almonds and cane honey.
Included Beverages:
- Wines from Wineries Salentein:
➢ Numina Malbec red wine➢ Numina Chardonnay white➢ Alyda van Salentein sparkling wine
- Mineral water
- Soft drinks
- Beer
VIP MENU
Starters:
- Gravlax of pink salmon on cous cous hydrated in citrus fruits with tomato, olives and tapenale sauce.
- Northern ¨humita¨ with spicy sauce.
- Baked “empanadas criollas” stuffed with chopped meat.
- Smoked deer, brie cheese with tomato jam and green leafy mesclum.
- Cuttlefish carpaccio with homemade mayonnaise, olive oil and paprika
with green salad.
Main courses:
- Angus steak (Bife de Chorizo) with rosti potatoes and green bouquet.
- Braised pork (slow cooking) with cointreau sauce and grilled vegetables.
- Loin medallion with grilled vegetables, caramelized onions, sautéed cherry tomatoes and malbec reduction.
- Pink salmon with vegetables and ginger sautéed in its sauce and confit of
cherry tomatoes. - Pumpkin, blue cheese and nuts spinach ravioli with a sauce of vegetables and fresh olives sauce.
Desserts:
- Chocolate mousse with berries.
- Pavlova with whipped cream and berries.
- ¨Tocinillo del cielo¨ with cane honey and cream.
- Camembert cheese accompanied by figs in syrup, orange marmalade and carrots with chestnuts, toasted almonds and cane honey.
Included Beverages:
- Wines from Wineries Salentein:
➢ Primus Malbec red wine➢ Primus Chardonnay white➢ Alyda van Salentein sparkling wine
- Mineral water
- Soft drinks
- Beer