The Menu



  • Prosciutto di Parma (Gran Ducchesa- 24 month parked)
  • Spanish Octopus carpaccio with new Andean potatoes and Cachi (Salta) peppers
  • Llama from Jujuy´s plateau carpaccio with capers from “Sierra de los Padres”
  • Griviche (seafood salad with shrimps, mussels, cuttlefish and trout gravlax from “Villa La Angostura”
  • Silverside ceviche from “Chasicó lagoon” Javier Wong Style with lyophilized corn
  • Garden salad with brie cheese and trout gravlax
  • Green salad
  • Tomatoes salad with capers and big capers from “Sierra de los Padres” and olive lemon vinaigrette
  • Green salad with hearts of palm and provolone cheese
  • Pumpkin and brie chesse croquettes with quince coulis
  • Gratin fennels with lemon grass emulsion
  • Crispy goatling sweetbreads from Quilino (Córdoba) with spinach - ricotta and liquid egg yolk truffled ravioli
  • Crispy green olives from “Valle de Tulum”(San Juan) stuffed with veal
  • A nest of nero di Sepia tagliatelli, a 65º C egg, giant squid from The Antarctic Cone, cuttlefish from the Malvinas Islands with a hint of lemon grass
  • Black Angus veal roll with Dijon mustard, “Sierra de los Padres” big capers and wild arugula outbreaks
  • Giant squid steak from Southern Cone with spinach gnocchi, oranges coulis
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  • Grilled King prawns from Santa Cruz with grilled melon and endives and almonds coulis
  • Piquillo peppers filled with norwegian cod with crunchy Season vegetables
  • Patagonian mussels marinera style
  • Ecuatorian Red yellow fin tuna steak with mashed avocado, tomato rehash and “Valle de Pomán” (Catamarca) saffron
  • Patagonian trout loin with mashed coliflower, “San Juan” black olive- gnocchi, Malvina´s Island cuttlefish and fresh season vegetables
  • Fish of the day with mashed coliflower, “San Juan” black olive- gnocchi, Malvina´s Island cuttlefish and fresh season vegetables
  • L'assortiment de fromages
  • Cheeseboard
  • Half cheeseboard
  • Oranged William´s Pears with “San Carlos de Bariloche” red currant sorbet in cornet with blue cheese and mascarpone soup
  • Homemade “dulce de leche” creamy with honey tuile
  • Peachs from San Rafael (Mendoza) with tangerine sorbet and coconut soup
  • Crunchy plums tuile with jelly berries and pink grapefruit sorbet
  • Roasted figs with cardamom syrup, coffee and chocolate ice cream with Rutini wine sabayon
  • Crunchy Golden apple pancake with “dulce de leche” coulis, vanilla ice- cream and an apple disk
  • Passion fruit mousse with fruit carpaccio
  • Pavlova with passion fruit mousse and red currant ice-cream
  • Floating Island with mango coulis and pineapple sorbet
  • Homemade ice creams (coffee, vanilla, strawberry, chocolate, “dulce de leche”)
  • Homemade sorbets (tangerine, red currant, pineapple, Grapefruit, loquat)
  • Chocolate, coffee and “dulce de leche” cup with sunflower seeds praline
  • Syrups quinces gores from “Río Negro”, Jamaica vanilla ice-cream and a crunchy disk
  • Ristretto
  • Espresso
  • Lungo Leggero
  • Decaffeinato
  • Inti Zen Tea