Nigth Menu
O Y S T E R B A R
Patagonian Oysters selected by Crizia
Almond tortellini
Smoked and truffled broth, fresh chestnuts, goat cheese foam
Black seafood rice
Tomatoes, squid, mussels, scallops, shrimps
Homemade Pappardelle & wild prawns
sweet peas, onion, white wine, basil & dill
Catch of the day
Fava bean, spinach, creamy scallops, cauliflower emulsion
Patagonian Sea Bass
Potatoe and almond textures, fennel, nuts, lime, cedron
Patagonian lamb charcoal oven braised
Quinoa & native potatoes from Tilcara, thyme sauce
Confit & crispy suckling pig
Roasted beetroots, sweet potatoes, pickles, onion, mango chutney
F r o m T h e O c e a n
Appetizers
Red Tuna tartare & Trout caviar
Avocado, red onion, small capers, cilantro, ginger, ponzu & chilli
Sea & citrus
White fish, wild shrimps, shellfish juice, sea foam
Scallops roasted in the charcoal oven
Toasted butter, Cachi peppers and organic Parmesan
Seafood Tapeo for two
Raw oysters with lime & elderflower vinaigrette, brioche + homemade Boquerons
Smoked & spiced cured bonito, fish terrine with cucumber and mustard tartar sauce
Grilled shrimp and scallop sausages with lemon oil
F a r m R a i s e d & O r c h a r d G r o w n
Appetizers
Seared Red tuna with lime & ginger vinaigrette
Sautéed kale, pok choy, fennel, mushrooms, red onions, avocado, coriander
Grilled Octopus black olive & crispy garlic
Smoke white potatoes, roasted onion, sun dried olives
Roast Pekin Duck Confit & Magret
Golden pears, plums, citrus honey, duck sauce
Rib eye Premium Angus from La Pampa
Roasted onions with black garlic and cocoa, smoked eggplant & chimichurri
T h e F i r e s
Main Courses & chefs creations
Almond tortellini
Smoked and truffled broth, fresh chestnuts, goat cheese foam
Black seafood rice
Tomatoes, squid, mussels, scallops, shrimps
Homemade Pappardelle & wild prawns
sweet peas, onion, white wine, basil & dill
Catch of the day
Green bean, spinach, creamy scallops, cauliflower emulsion
Special Trout from the Patagonian lakes
Princess pumpkin, roasted milk, fennel, elderflower, cider vinegar
Patagonian lamb charcoal oven braised
Quinoa & native potatoes from Tilcara, thyme sauce
Confit & crispy suckling pig
Roasted beetroots, sweet potatoes, pickles, onion, mango chutney
W o o d F i r e
Main Courses & charcoal and wood oven
Seared Red tuna with lime & ginger vinaigrette
Sautéed kale, pok choy, fennel, mushrooms, red onions, avocado, coriander
Grilled Octopus black olive &crispy garlic
Smoke white potatoes, roasted onion, sun dried olives
Roast Pekin Duck Confit & Magret
Golden pears, plums, citrus honey, duck sauce
Rib eye Premium Angus from La Pampa
Roasted onions with black garlic and cocoa, smoked eggplant & chimichurri