Starters

• Pink salmon gravlax on citrus hydrated cous cous with tomato, olives and tapenale sauce
  with tomato, olives and tapenale sauce
• Humita norteña al plato with spicy sauce
• Empanadas criollas of knife-cut meat.

Main Courses:

• Angus steak with rosti potatoes and bouquet of greens
• Slow braised Bondiola with contreau sauce and roasted vegetables.
  vegetables.
• Patagonian trout with dill butter and quinoa salad
• Pumpkin, blue cheese and walnut ravioli in spinach dough with vegetable sauce and
  vegetables and fresh olives sauce

  ---

Desserts:

• Chocolate mousse with berries
• Pavlova with whipped cream and red fruits
• Tocinillo del cielo with cane honey and neutral cream

FREE BEVERAGES

• Bodegas Salentein: Portillo Malbec Wine / Portillo Chardonnay Wine
• Beer
• Mineral water
• Soft drinks

Starters

• Pink salmon gravlax on citrus hydrated cous cous with tomato, olives and tapenale sauce
  with tomato, olives and tapenale sauce
• Humita norteña al plato with spicy sauce
• Empanadas criollas of knife-cut meat.
• Smoked venison, brie cheese with tomato jam and mixed greens
• Cuttlefish carpaccio with homemade mayonnaise, olive oil and paprika with mixed greens

Main Courses:

• Angus steak with rosti potatoes and bouquet of greens
• Slow braised Bondiola with contreau sauce and roasted vegetables.
  vegetables.
• Tenderloin medallion with grilled vegetables, caramelized onions, sautéed cherry tomatoes and malbec reduction
• Patagonian trout with dill butter and quinoa salad
• Pink salmon with vegetables and ginger sautéed in its sauce and confit of cherry tomatoes
  cherry tomatoes
• Pumpkin, blue cheese and walnut ravioli in spinach dough with vegetable sauce and
  vegetables and fresh olives sauce

  ---

Desserts:

• Chocolate mousse with berries
• Pavlova with whipped cream and red fruits
• Tocinillo del cielo with cane honey and neutral cream
• Camembert cheese served with figs in syrup, orange marmalade and carrots with chestnuts, toasted almonds and sugar cane honey.

FREE BEVERAGES

• Bodegas Salentein: Numina Malbec Wine / Numina Chardonnay Wine
• Alyda Van Salentein sparkling wine glass
• Beer
• Mineral water
• Soft drinks

Starters

• Pink salmon gravlax on citrus hydrated cous cous with tomato, olives and tapenale sauce
  with tomato, olives and tapenale sauce
• Humita norteña al plato with spicy sauce
• Empanadas criollas of knife-cut meat.
• Smoked venison, brie cheese with tomato jam and mixed greens
• Cuttlefish carpaccio with homemade mayonnaise, olive oil and paprika with mixed greens

Main Courses:

• Angus steak with rosti potatoes and bouquet of greens
• Slow braised Bondiola with contreau sauce and roasted vegetables.
  vegetables.
• Tenderloin medallion with grilled vegetables, caramelized onions, sautéed cherry tomatoes and malbec reduction
• Patagonian trout with dill butter and quinoa salad
• Pink salmon with vegetables and ginger sautéed in its sauce and confit of cherry tomatoes
  cherry tomatoes
• Pumpkin, blue cheese and walnut ravioli in spinach dough with vegetable sauce and
  vegetables and fresh olives sauce

  ---

Desserts:

• Chocolate mousse with berries
• Pavlova with whipped cream and red fruits
• Tocinillo del cielo with cane honey and neutral cream
• Camembert cheese served with figs in syrup, orange marmalade and carrots with chestnuts, toasted almonds and sugar cane honey.

FREE BEVERAGES

• Bodegas Salentein: Primus Malbec Wine / Primus Chardonnay Wine
• Alyda Van Salentein sparkling wine glass
• Beer
• Mineral water
• Soft drinks