Tasting Menu
6 Course

 

 

FIRST COURSE

Sparkling Special Vintage Brut Nature
Buffalo cheese balls - Tomato confit - Pesto with pistachios from the Uco Valley.

SECOND COURSE

Reserva Chardonnay
Marinated trout - White garlic and melon - Egg yolk in olive oil from San Martín.

THIRD COURSE

Lote Malbec
Tortellini stuffed with rabbit from Maipú - Carrot cream - Vin jaune sauce and mushrooms.

FOURTH COURSE

Quorum
Grilled Rib Eye - Tomatoes in textures - Onion pickle.

FIFTH COURSE

Late Harvest Sweet Sparkling Wine 100% Chardonnay
Dulce de leche (milk caramel) burnt cream - Grape syrup ice cream - Patay sponge cake - Dulce de leche (milk caramel) and banana ice cream.

SIXTH COURSE

100% Malbec Organic Grappa
Nespresso Coffee - 86% Semi-sweet chocolate - Petit four.

6 Course Menu. lt includes still or sparking water.

 

EXECUTIVE CHEF: PATRICIA SUAREZ ROGGERONE

KITCHEN: FABRICIO TERRERA HEAD CHEF I LUCAS GIORGIO CHEF I LEONARDO CORTES CHEF I ROCÍO BARRAULT CHEF I ALICIA OYOLA CONFECTIONER I EVELIN AMEMI ASSISTANT.

ROOM: RODRIGO PATIÑO HEAD OF SERVICE I FRANCISCO LUJÁN ADMINISTRATIVE HEAD AND WAITER I JORGE BENÍTEZ WAITER I CONSULTANT DIETITIAN TOR GMP: ADRIANA ELÍA.

 



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