Notre carte VIP
Entrée
Big Salmon Gravlax
Accompanied with arugula, oranges, candied tomatoes, avocado, in a soft coconut milk sauce, dill.
Brie Crisp
Brie cheese in phyllo dough, mushrooms, strawberries, and cherry tomatoes.
Northern Humita
Corn, onions, pepper, basil, dry tomato, garlic, olive oil.
Plat principal
Riojan Pork Ribs
With spanish potatoes, roast bell pepper, peas, bacon and fried egg.
Sole in Cream Shrimp and mushrooms Sauce
With Duchess puree.
Rib Eye Querandí
With truffled mashed potatoes, Creole sauce with apples and spices.
Dessert
Profiterole and Pistachio Ice Cream
Dipped in chocolate.
Starwberry Semifreddo
With Corn flour.
Chocolate Mousse
With Strawberry sauce.