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2018 Menu #13

March 30 – 2018 – 30 de Marzo

Private dinner – vegetarian, gluten and mushroom free / Cena particulár – vegetariana, libre de glutena y hongos

Salad of Roasted tomatoes with basil, roasted palm hearts, amaranth cooked with red chili, guacamole puree, black olives, chives.

Ensalada de tomates asados con albahaca, palmitos asados, amaranta cocido con ají rojo, puré de guacamole, aceitunas negras, ciboulette.

Bodega Chandon Pinot Noir Cuvee Reserva, Luján de Cuyo

Pureed soup of sweet potato, miso, fresh turmeric, yellow limo chili, coconut milk, kombu broth, lime juice; smoked chili oil, sauteed peanuts and green onions.

Sopa en puré de batata, miso, cúrcuma fresca, aji limo amarillo, leche de coco, caldo de kombu, jugo de lima; aceite de aji ahumado, saltado de maní y verdeos.

De Mono Rojo MRV (Marsanne, Roussanne, Viognier) 2016, Valle de Uco

Gnocchi of zucchini, ricotta, egg, chickpea flour, salt, pepper, nutmeg; Vegetable Stock velouté sauce with cilantro, parsley, and green Chinese chilies.

Ñoquis de zapallitos largos, ricota, huevo, harina de garbanzo, sal, pimienta, nuéz moscada; velouté de caldo de verduras con cilantro, perejíl, y aji chino verde.

Sophenia “Alto Sur” Malbec Rose 2017, Tupungato

Roasted eggplant coated with black sesame, thyme, and sumac; roasted potato; grilled corn; sauteed green beans; emulsified sauce of vegetable stock, lemon and orange juices, ginger, garlic, red onion, rocoto chili, cumin, salt, white pepper.

Berenjena asada, cubierta con sésamo negro, tomillo, y zumac; papa horneada; choclo parrilada; saltado de chauchas; salsa emulsificada de caldo de verduras, jugos de limón y naranja, jengibre, ajo, cebolla morada, rocoto, cómino, sal, pimienta blanca.

Lamadrid Single Vineyard Reserva Bonarda 2013, Agrelo

Rice flour crepe; dulce de leche; whipped cream; mixed berries in sweet vermouth.

Panqueque de harina de arróz; dulce de leche; crema batida; frutos rojos en vermút duilce.

Bodega Piedra Negra “Pasitea” Pinot Gris Dulce Natural 2012, Mendoza


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2018 Menu #13

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