May 24-26 – 2018 – 24-26 de Mayo
Roasted Beet Causa – mashed potato flavored with Olive Oil, yellow chili, lemon juice, salt; roasted diced beets tossed with white onion, cumin, chipotle chili, parsley, lemon rind and juice, tamarind, olive oil, salt and pepper; puree of avocado, lime juice, green chili, cilantro, port, garlic, cream cheese, salt, white pepper; puree of roasted carrots, cream cheese, coriander, salt, white pepper; chives.
Causa de Remolacha Asada – puré de papa saborizado con aceite de oliva, ají amarillo, jugo de limón, sal; daditos de remolacha asados, saltados con cebolla blanca, cómino, ají chipotle, perejíl, cascara y jugo de limón, tamarindo, aceite de oliva, sal y pimienta; puré de palta, jugo de lima, ají verde, cilantro, oporto, ajo, queso crema, sal, pimienta blanca; puré de zanahorias asadas, queso crema, coriandro, sal, pimienta blanca; ciboulette.
Bodega Esteco “Don David” Extra Brut, Cafayate
Creamy Corn Soup with Shrimp & Portobellos – pureed soup of white and yellow dried corn, onions, garlic, jalapeño, parsley, thyme, bay leaf, corn stock; fresh sweet corn, sauteed portobellos, shrimp, and parsley.
Crema de Maíz con Camarones y Portobelos – sopa en puré de maíz pisingallo blanco y amarillo, cebollas, ajo, jalapeño, perejíl, tomillo, laurel, caldo de choclo; choclo fresco, y saltado de portobelos, camarones, y perejíl.
Ruca Malen Chardonnay 2016, Luján de Cuyo
Homemade Spaghetti, Calamareti & Cherry Tomatoes – two handmade spaghetti – squid ink and tomato powder; squid gut sauce – squid innards and ink, red onion, garlic, lemon, m.s.g., strained and then emulsified with olive oil; saute of baby squid, cherry tomatoes, pepperoncino, cilantro.
Espaguettis Caseros, Calamaretes y Cherys – dos espaguettis caseros – tinta de calamár y polvo de tomate; salsa de achurros de calamar – achurros y tinta de calamar, cebolla morada, ajo, limón, aji no moto, colada y emulsificada con aceite de oliva; saltado de calamaretes, cherys, pepperoncino, cilantro.
Cuvelier Los Andes Malbec Rosado 2016, Tunuyán
Broiled Ling-Cod, Spicy Artichoke Sauce – ling-cod rubbed in spices and then broiled; sauce of artichoke hearts, rocoto, lime, cilantro, olive oil; sauteed brussels sprouts; Cynar reduction.
Abadejo al Horno, Salsa Picante de Alcachofas – abadejo rociado en especias y luego asado; salsa de corazones de alcachofas, rocoto, lima, cilantro, aceite de oliva; repollitos de bruselas saltados; reducción de Cynar.
Trapiche “Costa y Pampa” Pinot Noir 2015, Buenos Aires
Dark Chocolate Tart – short crust pastry; filling of dark chocolate, cream, eggs, baharat, sea salt; mixed berries in Pineral; toasted almond fillets; syrup of port, cocoa, and espresso.
Tarta de Chocolate Amargo – masa corta; relleno de chocolate amargo, crema, huevos, baharat, sal marina; frutos del bosque en Pineral; almendras fileteadas tostadas; jarabe de oporto, cacao, y espresso.
La Liga de Enologos “El Bautismos BB4” Blancas Dulces 2017, Argentina
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