aged meat pie cooked in a clay oven
corn and blue cheese
patagonian trout with caramel onions, and cheese souce.
with roasted peppers and small salad
with pine mushrooms and blueberries
with baked apples, green onion and honey.
Shoke sausage and small salad
Pears in differents cooking methods, a mix of green leaves candied tomates and nuts.
Candied tomatoes , fresh tomatoes, bell peppers, avocado emulsión orange and grapefruit in segments.
Grilled Mushrooms , fried eggplants, pickled endives, stracciatela.
Glazed and pickled beets with flavored ricotta, grapefruit segments, seasonal fruits, peach coulis, mint and dry fruits
Homemade cocoa dough pasta, stuffed with braised lamb, accompanied by mush rooms sauce
Homemade corn dough, stuffed with pumpkin and smoke cheese creamy corn and turmeric sauce.
Three color gnocchi with spinach cooked in italian style.
Vegetables, pork loin, brains, marinated with barbecue sauce sesame oil, red berry sriracha and sweet chilli.
Roasted eggplants pie, lamb meat with arabic spices and bechamel sauce.
Grilled trout with vainly and lemon butter, accompanies risotto with cauliflower.
Braised ossobuco with creamy polenta, crispy cabbage
served with stuffed pepper and chimichurri air
approximately 1.1 pounds
approximately 1.1 pounds
Fried potato with rings onions and pesto.
with Stracciatella, and Cremolatta.
Clay oven, coking with black beans hummus.
With celery mayonnaise and cheese foam.
With creamy cheese, black olives, crunchy, nuts.
Potato foam, poached egg, black garlic mayonnaise and beans
cooked in a clay oven with labneh and miso
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.
Cut obtained from the upper loin and comes with its corresponding bone.
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.
Steak extracted from the rib section of veal, between ribs six and twelve.
Steak extracted from the rib section of veal, between ribs six and twelve.
Matured for 45 days impregnated with shio koji
Matured for 45 days impregnated with shio koji
cinnamon ice cream, and rice pudding foam.
Dulce de leche foam and chocolate crunch
with forest infusion.
with blackcurrant ice cream and rosehip sponge
with steamed Camembert cheesecake.
con o sin gas
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