ROLL OF SILVERSIDE FISH
WITH PURPLE CORN FLOUR SAUCE AND PUMPKIN CREAM
The very tasty silverside fish with a very compact flesh, is enriched with the northern ingredients, where the purple corn and the pumpkin don’t fault.
BOGA AU GRATIN
ONION IN CARAMEL, SEMI-SWEETENED TOMATO, CRISPY CHEESE RINGS, WITH LITTLE GREEN SALAD, MANIOC SAUTÉ AND MELISSA EMULSION
The littoral is more than a river, from those waters we get the boga whose flesh is white and tasty and it is eaten here au gratin, with caramelized onion. Manioc sauté is one of its typical garnish.
SORRENTINOS OF SMOKED TROUT
WITH MAIZE SAUCE AND RAISINS CHIPS
A show of classic pastas recipes updated to new cuisine, are trout sorrentinos, and you should not miss them with a good wine.
BONDIOLA
STUFFED WITH PEANUTS AND SMOKED BACON WITH SLICED POTATOES
To appreciate the flavor of this pork bondiola, you have to taste it all: stuffed with peanuts and smoked bacon. A good Malbec rosé is the ideal companion.
SHRIMP AND RAZOR CLAMS
SKEWER (BROCHETTE) GRILLED WITH ONIONS AND GREEN CHILI
Ideal to eat with the South Atlantic landscape as a frame, this shrimp and razor clams skewers have two of the main ingredients of the tables of the region.
STUFFED ROLLED BEEF (MATAMBRE) WITH RUSSIAN SALAD
It is a dish synonym of home celebrations, is always present in every familiar Buenos Aires parties. It is the famous matambre stuffed whit Russian salad with infinite recipes which give it different touches. It is a real classic in fest times and in restaurants it is one of the most traditional hors d’oeuvre.
RICE PUDDING
This traditional rice pudding, reminds of our childhood, and it crossed the limits of homes to be a main character of the restaurants menu. You can taste alone, with cinnamon or dulce de leche.
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