Starter or dessert + main course + non-alcoholic bevarage + coffee.

Amuse-bouche + vermouth + starter or dessert + main course + non-alcoholic beverage + coffee

Fried empadas filled with chopped beer, with a dip of tomato, chilli and coriander.

Grilled cheese with tomato and chilli chutney.

Sopa crema de zapallo asado, se sirve con pangratatto( crocante a base de pan rallado, almendras, ajo y miel), aceite verde de albahaca y aceite de pimenton

Pepper rib eye steak (350g) with roasted potatoes, fried eggs OUS and bell pepper.

Egg pasta filled with zucchini, carrot, provolone cheese, and walnut, served with a sauce based on roasted bell peppers and spicy natural peanut.

Mushroom and brie cheese risotto.

Handmade egg ribbons with corn-based sauce.

Egg pasta filled with four-hour braised ossobuco, served with creamy mushroom sauce (portobello, champignon, and pine mushrooms).

Chicken or veal breaded cutlet with creamy lemon egg tagliatelle or fries.

Grilled rainbow trout, served with creamy roasted carrot sauce and grilled fennel.

Quinoa and guacamole timbale with citrus slices.

Pancake batter filled with spinach, homemade ricotta, and smoked bacon, with pomodoro sauce and white sauce sprinkled with grated Parmesan cheese au gratin.

Roasted pear & blue cheese salad with balsamic vinegar reduction and almond praline on greens.

Sandwich on ciabatta bread with tenderloin, roasted tomatoes, arugula.

Almond milk & dulce de leche crème brulée

Lemon ice cream and dark chocolate marquise.

Fried ravioli filled with dark chocolate, served with red fruit coulis and walnut praline.

Goat cheese mousse accompanied by candied figs, sweet potatoes & squash, with sunflower praline.