O Y S T E R  B A R
Patagonian Oysters selected by Crizia

Half-dozen raw oysters
shallot vinegar, tabasco, lemon

Three oysters tonic
Raw, frozen Patagonian gin , pickled cucumber, lime

Half-dozen Rockefeller oysters
parmesan, cream, spinach au gratin

Half-dozen Crizia oysters
with  lemon, shallots, parmesan cheese, truffle oil

Three  wood-fired oysters
Smoked bacon, fresh herbs , lemon 

Mix of raw oysters, red tuna tartare  and prawns ( for two)
sauces, tabasco, lemon and shallots vinegar


R A W    

Sturgeon Caviar Siberian Reserve   30 gms served in its original tin with butter and toast   50 gms 
San Gregorio de Polanco, Rio Negro, Uruguay

Red tuna tartare
capers, shallots, sesame, ginger, egg yolk, chilli, avocado, micro greens   

Atun rojo rowata grill
Atun rojo  sellado al fuego vivo, pickles de jengibre & pepino mayo de ostras y lima , brotes organicos  


E N T R A D A S

Pan seared goat ricotta
Roasted corn, pickle dates, grapes, roasted cashews , green leaves

Brioche buns  with prawns from Puerto Madryn
Soft & warm, sour cream, cured cucumbers , fresh dill

All-Season vegetables garden’s harvest
seasonal vegetables, juniper croute, cream of fresh aromatic herbs      

Warm Halloumi from the farm
toasted brioche, spinach, portobello mushrooms, shallots, mixed nuts

baby squid of The Falkland islands  
roasted leek, raw almonds, crispy black, Bagna cauda   

Sweetbreads on the grill
Fresh fennel, green  apple, sour cream , cured lemon, potatoes leaves

Seafood Tapeo ( for two )
Oysters tonic, red tuna tartar ,brioche buns with pranws
Smoked fish, sour cream, fennel & cured lake trout   

APART FROM OUR LETTER WE OFFER A TASTING MENU
OF SEVEN STEPS THAT ARE CHANGING ACCORDING TO THE STATION.

M A I N  C O U R S E S

Portobello & bufala ricotta tortelloni
Noisette butter, natural chestnuts, raw Portobello’s, aromatics herbs

Homemade Pappardelle & scallops
white wine, soft cream,  truffle oil and chives

Organic rice, prawns from Chubut & baby squid
local saffron,  extra virgin olive oil from Maipu, Mendoza

Catch of the day
fennel, roasted cauliflower, crispy almonds, citrus juice, dill

Roasted rabbit with Dijon mustard
homemade bacon, spinach, vegetables and textures

Slow cooked patagonian lamb Braised 4 hours
quinoa & native potatoes from Tilcara city, Jerusalem artichoke, thym

Confit & crispy suckling pig
roasted beetroots, sweet potatoes, quince, onion, mango  chutney

       

G  R  I  L  L –  H O R N O  A  L E Ñ A

& wood oven

Top Loin steak bone-in Black Angus
Creamy potatoes,  portobello mushrooms, truffle oil, veal sauce  

Rib eye  Black Angus
Grilled  eggplant & small potatoes, bufala yogurt, red onions criolla sauce & chimichurri

Seared red Tuna with lime & ginger vinaigrette
sautéed kale, bok choi, fennel, mushrooms, red onions, coriander

Seafood “Parrillada”
Catch of the day, oysters, scallop, prawns, mussels, Wood baked  vegetables, lime , dill

autumn  – Winter 2019 
Our menu is inspired in seasonal products, coming from local producers, small family farms,
Organic estates from avery region of this country   

S T A F F

GABRIEL OGGERO   
executive chef  

Geraldine  Gastaldo  
manager  

Carla Muollo               
pastry chef
 

Ramiro Jimenez         
manager  & sommelier

Joaquin Abad             
manager  & sommelier