Hot Entrees
Chorizo Criollo
Wrapped in country bread.
Cream Soup
Glazed baby onions and grouyer bruschetta.
Empanadas Selection
- Veal and pork knife – diced.
- Patagonic Lamb.
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Cold Entrees
Beef Carpaccio
Balsamic and olive emulsion with parmesan cheese.
Salmon Carpaccio
Chalotte Vinagrette and arugula bouquete
Green Fresh Salad
Mexed greens, arugula, radicchio, spinach, poched egg and croutons.
Chef´s suggestions
Gala degustation
Sliced veal with fish sauce, anchovies and hard bolided egg.
Pinapple glazed ham and angel hair
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Main Course
Filet Mignon
Flamed on cognac and blak pepper with cream potatoes.
Cordero Patagonico (Lamb)
Mixed herbs croute with potatos, sweet potatoes, carrots and baby onions (on rosmery).
Spaghetti Nero di Sepia
Cream of shimps and concase of tomato.
White Fish
Accompanied with potatoe cream, spnach, fresh tomatoes and basil.
Ravioles of Salmon and Mascarpone
Whith basilico pomodoro sauce.
Rib eye steak
Cooked in its juice with zucchini filo dough.
Chef´s suggestions
Rabbit Confit
Whit olives, mushroom and vegetables graten.
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Desserts
Dulce Gala
Over italian meringue, sauce and wild fruits and american ice cream.
Parfait of Dulce de Leche
With white chocolate ice cream and orange sauce.
Marquisse of Chocolate
With sauce of mint and accompanied by red fruits.
Cocktail of Fruit
Sliced fresh fruits.
Profiterol
Caramed and american ice cream, sparkled almonds and nuts, covered with chocolate.
Chef´s suggestions
Gala Mil Hojas
Traditional argentine dessert with dulce de leche on a bed of honey and a hint of orange.
Cocktail
Sliced fresh fruits. |
The show of tango most luxurious of the Buenos Aires’ night. 
