TASTING MENU
5 Course


FIRST COURSE

Norton Colección Varietales Torrontés
Roasted quince from Vista Flores - Humita (flavored corn paste) with basil and tomato from Mendoza - meringue with toasted peanut

SECOND COURSE

Norton Reserva Chardonnay
Trout from Tupungato confit in olive oil - sweet potatoes chips - lemon cream - beetroot dressing

THIRD COURSE

Norton Elegido Sello Negro
Kid from Malargüe braised in white wine - mashed pumpkin cooked on embers - goat cheese from Perdriel - baked red onions with brown sugar

FOURTH COURSE

Quorum III
Grilled rib eye - mashed potato from the Uco Valley - farm egg yolk - garlic confit dressing with Arauco olive oil from San Martín - Argentinian Chimichurri Sauce

FIFTH COURSE

Late Harvest Rose 100% Merlot
Burned seasonal fruit - smoked vanilla cream - chocolate mousse - chocolate rocks - brunoise pumpkin in syrup - basil sorbet

It includes still or sparkling water.



PATRICIA SUAREZ ROGGERONE

EXECUTIVE CHEF

 



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