MENU
Every day we create our menu based on a close relation with local producers and artisans.
Salame and Grilled Polenta.
Parsley Meringue, Green Apple, Caper & Anchovy puree, and Celery.
Canelle, Beef tartare and Salsa verde.
Briefly cooked Egg, Chañar Syrup, and Sour Cream.
gazpacho, honeydew melon chutney and sobrasada
Patagonian Trout, White Tahini, Watercress
Ember-grilled Bread and Fermented lemon butter.
Pork Tenderloin, Carrot and Coriander.
Strawberries, Raspberry & spiced wine sorbet.
Peanut Semifreddo, Chocolate and Orange.