12.00 a 23.00 hs.
Artichokes and citrus oil, pear purée cooked over embers, fainá, tomato
paste, and curry (gluten-free and vegan).
Trout, turnip creamy purée, orange sauce, fresh mung bean salad, grapefruit and cilantro, roasted zucchini (gluten-free)
Vegetarian option
Burrata, seaweed chutney, asparagus, hazelnut hummus,
strawberries in pine vinegar, and caramelized peanuts (gluten-free)
Filet mignon, sunflower seed cream, almond, apple and mirin vinaigrette, roasted carrots and onions, with juniper demi-glace
(gluten-free)
Vegetarian option
Braised cabbage, mushroom demi-glace, cashew cream, duxelles, beetroot and strawberry tartare (vegan and gluten-free)
Mango Cream, carob soil, pineapple, and red berriessauce
Nube dessert: Tiramisu, chocolate and Disaronno, lemon sponge cake, namelaka, and raspberries coulis (gluten free)
Sommelier´s pairing selection
USD 120
