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WiNE LIST

EMPANADAS

Clay oven-baked empanadas with homemade dough

  • BEEF $11.200

    aged meat pie cooked in a clay oven

  • DE HUMITA $11.200

    corn and blue cheese

  • TROUT $11.200

    patagonian trout with caramel onions, and cheese souce.

SMOKED MARROW

  • with beef tartare. $25.000

MUSHROOMS CEVICHE

CHEESSE GRILLED

Grilled Argentinian cheese

TROUT SHOT

  • Huancaína sauce, avocado emulsion and Nikkei sauce $23.000

SCARLET TONGUE

  • Thin slices of cured and smoke tongue, "zingara" sauce, chukrut and cured yolk. $23.000

FRIED BURRATA

  • Homemade cured meat (cecina), roasted eggplants emulsion and gremolata sauce. $25.300

CHORI DE JABALI

  • wrapped in sourdough bread $25.800

GRILLED MUSHROOMS

  • On creamy nuts and smoked peppers. $25.800

MATURED MEAT CARPACCIO

  • Foam and cheese flakes, seasonal fruits and olive oil. $28.800
  • PEARS AND BLUE CHEESE $22.500

    Pears in differents cooking methods, a mix of green leaves candied tomates and nuts.

  • VARIETY OF ORGANIC TOMATOES $22.500

    Candied tomatoes , fresh tomatoes, bell peppers, avocado emulsión orange and grapefruit in segments.

  • ZUCCHINI AND POACHED EGG TEXTURES $23.000

    With white garlic salmorejo

  • GLAZE BEETS $23.000

    Glazed and pickled beets with flavored ricotta, grapefruit segments, seasonal fruits, peach coulis, mint and dry fruits

  • CAPPELACCI $36.800

    Homemade cocoa dough pasta, stuffed with braised lamb, accompanied by mush rooms sauce

  • TORTELLINI $36.800

    Pumpkin, smoked cheese in corn dough served with corn cream and turmeric

  • GNOCCHI $36.800

    Three color gnocchi with spinach cooked in italian style.

  • MOUSSAKA $42.500

    Roasted eggplants pie, lamb meat with arabic spices and bechamel sauce.

  • WOOD GRILLED TROUT $48.300

    Grilled trout with vainly and lemon butter, accompanies risotto with cauliflower.

  • BRAISED OSSOBUCO (ideal for sharing) $86.000

    Braised ossobuco with creamy polenta, crispy cabbage

  • SMOKED STRIPLOIN $34.500

    served with stuffed pepper

  • PORK ROSE MEAT $36.800
  • TENDERLOIN MEDALLION $43.700
  • PICANHA (TOP SIRLOIN CAP) $43.700
  • SKIRT STEAK $43.700
  • SIRLOIN $44.800

    approximately 1.1 pounds

  • STRIPLOIN $44.800

    approximately 1.1 pounds

  • PIZZA-STYLE SKIRT STEAK $50.600
  • WEDGE POTATOES $17.800

    Fried potato with rings onions and pesto.

  • ALIGOT $17.800

    Smooth and creamy purée, emulsified with cheese and chispy potato.

  • EGGPLANT IN ASHES $18.400

    with Stracciatella, and Cremolatta.

  • CARAMELIZED CARROTS IN A CLAY OVEN $18.400

    Clay oven, coking with black beans hummus.

  • SWEET POTATO IN ASHES $19.500

    With creamy cheese, black olives,
crunchy, nuts.

  • POTATO OMELETTE $20.700
  • T-BONE $74.700

    Steak where the bone in the shape of a T is visible. It's a cut that brings together two succulent pieces of meat: the tenderloin and the sirloin.

  • RIBEYE STEAK $74.700

    Cut obtained from the upper loin and comes with its corresponding bone.

  • TOMAHAWK $79.000

    Cut extracted from the front ribs of the cattle, retaining the bone, which gives it the Sioux axe shape from which it gets its name.

  • FANTASY RIBEYE $82.800

    Steak extracted from the rib, between ribs six and twelve.

  • STEAK WITH BONE $82.800

    Matured for 45 days impregnated with shio koji

What is meat aging?

Aging is a natural process that involves allowing the meat to undergo a period of rest during which the muscle fibers begin to break down, resulting in increased tenderness and smoother textures on the palate, while intensifying its flavor. The process requires carefully controlled conditions of temperature, humidity, and ventilation in specialized equipment for this purpose.

How long does the process take?

Typically, these characteristics begin to develop around day 25, and there is no general rule for the maximum aging time. The duration is determined by the level of dehydration and the progressive formation of volatile molecules that impart an increasingly intense aroma and flavor to the meat.

What is the name of this aging method?

DRY AGED, or dry aging, is the term used for this aging process, which is currently the most widely used in Europe and the United States due to its technological superiority over other systems.

How is this meat consumed?

As the meat undergoes dehydration, it loses juices, and for this reason, the cooking method differs from traditional meat. The product needs to be brought to room temperature before going on the grill, and the cooking time is reduced to allow the aforementioned characteristics to be appreciated.

  • RICE PUDDING $18.000

    cinnamon ice cream, and rice pudding foam.

  • CREAMY FLAN $20.700

    Dulce de leche foam and chocolate crunch

  • CREME BRULEE $20.700

    with forest infusion.

  • PAVLOVA DECONSTRUCTION $23.000
  • HONEY AND TURMERIC PANNA COTTA $23.000

    with blackcurrant ice cream and rosehip sponge

  • DECONSTRUCTION OF CHESSE AND SWEET $25.300

    with steamed Camembert cheesecake and quince fruit caramel

Non-alcoholic drinks

  • WATER $6.000

    con o sin gas

  • FLAVORED WATERS $7.400
  • SODAS $7.400
  • LEMONADE PITCHER $20.700

    Whit ginger an mint

Beer

  • MANUSH LATA $13.800

Coffe & Tea

  • COFFE $7.300
  • TEA $7.300

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