January 26 – 2018 – 26 de Enero
Private dinner – gluten and dairy free
Cena particulár – libre de glutena y lacteos
Squid / Potato / Celery – salad of potatoes, blanched and shocked squid, celery and its leaves, mint, basil, red onion, tomato, garlic, and a lemon and olive oil vinaigrette. Our house “salsa negra” on the side.
Calamár / Papa / Apio – ensalada de papas, calamares blanqueados y enfriados, apio y sus hojas, menta, albahaca, cebolla morada, tomate, ajo, y una vinagreta de limón y aceite de oliva. Nuestra “salsa negra” casera al lado.
Bodega El Esteco “Don David” Extra Brut, Cafayate
Peanut / Tomato / Basil – semi-pureed soup of onion, bell pepper, garlic, carrot, chickpeas, tomatoes, peanut butter, basil, cumin, coriander, cayenne, coconut milk, vegetable broth, lime juice.
Maní / Tomate / Albahaca – sopa parcialmente licuada de cebolla, morrón, ajo, zanahoria, garbanzos, tomates, pasta de maní, albahaca, cómino, coriandro, cayenne, leche de coco, caldo de verduras, jugo de lima.
Catena Zapata “Nicasia Vineyard” Viognier 2016, Mendoza
Eggplant / Lemon / Garlic – rice flour and coconut milk crepes filled with puree of charred eggplant, mint, thyme, sesame, merquén (smoked chili); sauce of lemon juice, egg, and vegetable stock; black sesame seeds, pink salt, chives.
Berenjena / Limón / Ajo – panqueques de harina de arroz y leche de coco relleno con puré de berenjena quemada, menta, tomillo, sésamo, merquén (ají ahumado); salsa de jugo de limón, huevo, y caldo de verduras; semillas de sésamo negro, sal rosado, ciboulette.
Doña Paula Malbec Rosé 2017, Mendoza
Filet / Lentils / Tomato – filet steak cooked sous vide at 55°C for 8 hours, then seared; lentils cooked in beef broth with caramelized onions; warm salad of tomatoes, chilies, cilantro, and parsley; sauce of tahini, peanut butter, lemon juice, merquen, cumin, and bacon stock.
Peceto / Lentejas / Tomate – peceto cocido sous vide a 55°C durante 8 horas, luego dorado; lentejas cocidas en caldo de rés con cebollas caramelizadas; ensalada tibía de tomates, ajies, cilantro, y perejíl; salsa de tahini, pasta de maní, jugo de limón, merquén, cómino, y caldo de panceta.
Gonzalo Tamagnini “Desquiciado” Garnacha 2017, Tupungato
Anise / Lime / Poppyseed – sponge cake roll (gluten free flour) flavored with poppyseeds, filled with pastry cream made with soy milk infused with aniseed and star anise; lime zest syrup and fresh lime segments.
Anís / Lima / Amapola – pionono (harina libre de glutena) saborizado con amapola; relleno con crema de reposteria hecho con leche de soja infusado de semillas anís y anís estrellada; almibar de ralladura de lima y segmentos de lima fresca.
Ruca Malen “Aimé” Moscatel de Alejandria 2016, Mendoza
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