FRIED DORADO
WITH BEANS AND POACHED EGG
A surprising plate is this Dorado, a river fish, served fried, with beans and poached egg. It goes ideally with Torrontés wine.
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.
GOAT RIB
WITH SWEET POTATOES EMULSION, ROSEMARY AND OLIVE OIL
It is a very tasty preparation which has the herbs aroma, like rosemary and olive oil from Cuyo, with a dense, fruity and aromatic feature. A delicious combination to taste while wandering through the vineyards.
HEN LOCRO
(PERICO VICENTE)
The chicken locro from Córdoba province, has a name and a last name: Perico Vicente. In the pot there is poultry, to which you add maize and white beans.
GRILLED CHOIQUE
TART OF OYSTER MUSHROOMS AND PINE NUTS, GREEN SALAD AND RASPBERRY FRENCH DRESSING
This bird of dark flesh and stressed flavor is offered with a delicious garnish: a tart of oyster mushrooms and pine nuts, two products that are very local. A very unusual and surprising proposal from Patagonia.
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.
Don Pedro clásico y renovado
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