April 5-7 – 2018 – 5-7 de Abril
Potato puree flavored with olive oil, lime juice, Green Onion, yellow limo chili; salad of poached chicken breast, crispy bacon, green tomatoes, green onion, mint, in a szechuan peppercorn mayonnaise; diced bell pepper, green onion, smoked chili.
Puré de papas saborizado con aceite de oliva, jugo de lima, verdeo, ají limo amarillo; ensalada de pechuga de pollo pochada, panceta crocante, tomate verde, verdeo, menta, en una mayonesa de pimienta sichuan; daditos de morrón, verdeo, merquén.
Bodega Vistalba “Porgenie III” Extra Brut, Luján de Cuyo
Pureed soup of roasted portobello, button, and pine mushrooms, onion, garlic, rocoto, red wine, kombu broth, Cream; eggplant lardons; chives.
Sopa en puré de hongos portobelo y pino y champiñones asados, cebolla, ajo, rocoto, vino tinto, caldo de kombu, cream de leche; daditos crocantes de berenjena, ciboulette.
Huentala “Black Series” Chardonnay 2016, Valle de Uco
Handrolled semolina pici; harissa yogurt; roasted chicory, caramelized onions.
Pici de semolín hecho a mano; yogúr de harissa; achicoria asada, cebolla acaramelizada.
Santa Julia Syrah Rosé 2017, Maipú
Top Round Fillet cooked medium rare; mustard, chili, and red onion cream sauce; pea mousselline.
Peceto cocido al punto; crema de mostaza, ají, y cebolla morada; mousselline de arvejas.
Finca Las Moras “Los Intocables” Black Cabernet 2016, Valle de Pedernal
Sour cream crust; white chocolate and pear skin custard; sauteed pears; quince jelly.
Masa de crema agría; natilla de chocolate blanco y piél de peras; peras saltadas; dulce de membrillo.
Amalaya Blano Dulce de Corte 2017, Valle Cachalquí
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