CHANFAINA
(RICE WITH MEAT) WITH SQUASH BREAD AND HUMITA
NOA tables show the cultures encounter. This chanfaina of Hispanic origin is served with a very native bread of pumpkin and humita.
GRILLED PACU
WITH CRUNCHY POTATOES WITH FRESH HERBES AND ROASTED LEMON SAUCE
Pacú is one of those fishes that shine when prepared in a simple way, grilled. It goes, for example, with crunchy potatoes au fresh herbs. Chardonnay wine in wood, is an ideal proposal.
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.
COLD SALAD
WITH CHEESE ON CORN CRUNCH
Waiting for the barbecue or a big main course, this cold salad with cheeses is a great option, which can be enjoyed the rest of the menu.
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.
LENTIL STEW
Lentil stew is always present in the menus of the typical Buenos Aires restaurants. It is prepared with smoked bacon and vegetables and it is a classic in traditional inns and homes.
GRILLED VEAL LOIN
WITH THREE SAUCE (NATIVE, FROM PROVENCE AND CHIMICHURRI) AND SALAD WITH ARAGULA, CHERRY TOMATOES AND GRUYERE CHEESE IN THREADS.
To be able to fully understand what do we talk about when we mention Argentine meat, you have to taste this dish with “Your Majesty” the grilled veal loin, with three sauces, basic of the local cuisine, together with salads.
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