Main Courses
Grilled southern hake
with potato mousseline, confit tomatoes, parsley and Sichuan pepper sauce
Shrimp brochette with tandoori Masala and sauted vegetables
on olive oil served with plum chutney
Grilled tenderloin,
confit leek, Portobello mushrooms and bacon sauce
Grilled tenderloin
with crispy herbs and baby vegetables
Grilled tenderloin
with pesto and eggplant Napoleon
Grilled tenderloin
with rustic potatoes and Malbec sauce
Grilled tenderloin medallion
with crispy potatoes and Merlot sauce
Grilled tenderloin
with pesto and eggplant Napoleon
Baked cod filet
with stuffed tomatoes
Lamb and eggplant lasagna
with coriander and tomato sauce
Grilled salmon fillet w
ith crispy polenta, confit leek
and Portobello mushroom sauce
Chicken breast with pumpkin puree spiced
with rosemary and chacarera sauce
Baked lamb
with dry fruit croute and eggplant millefeuille
Grilled Rib eye
with Andean potatoes sauted in chimichurri sauce
Lamb rack with
chestnut puree and sauted mushrooms
Patagonia lamb rack
Baked lamb
with dry fruit croute and aubergine millefeuille
Salmon fillet
with lemon & capers
Typical carbonada stew
Lamb stew
Locro stew
Shrimp ravioli
with crustacean foam
Pork sausage risotto
with bacon foam
Seafood spaghetti
with shrimp fumet
Spinach ravioli
with tomato sauce and Grana Padano cheese
Young goat lasagna
with fresh zucchini
Pumpkin sorrentinos
with Brie and mushroom cream
Inner flank marinated in chimichurri
with mashed herbs and crunchy bacon
Tenderloin Medallion “Edward VII”
Filled chicken heap
with sautéed spinach and mashed pumpkin
Inner flank marinated in chimichurri
with mashed herbs and crunchy bacon
Atlantic white salmon
with beetroot risotto
Patagonia trout
with dry fruit cous cous
Cortez style grouper fish with pilau rice
From the Grill
Inner Flank
Tail of Rump
Thin Strip ribs
T-Bone
Prime Rib
Baby Beef
Tenderloin Medallion
Chateaubriand
Rib Eye
Classic tenderloin Pamplona
Marinated Cordoba young goat
Boneless chicken
Pork barbecue steak
Pink salmon fillet
Atlantic white salmon
Shrimps
