12.00 a 23.00 hs.
Rice paper, mushroom pâté, pear chutney
Duck ham – “palmerita” – demi-glace and black garlic mayonaisse – strawberry chilli sauce
Creamy ricotta – green beans and fava beavs in tahini vinaigrette – roasted apple compote – seaweed powder
Asparagus – charred vegetable purée – roasted lemon gel – creamy lima bean and pistachio – strawberries – buckwheat (Gluten-free, vegan)
Trout: green mole – zucchini – pickled onions – roasted radishes – orange emulsion (Gluten-free)
Vegetarian option
Burrata: carrot hummus – artichoke hearts – pea and mint gremolata – red quinoa – chamoy
(Gluten free)
Filet – marinated sweet potato – sun-dried tomato and apricot tapenade – Port wine sauce and pearl onions
(Gluten free)
Vegetarian option
Onions confit – scallion calçots – romesco – almond ricotta – rayu – caramelized onion and bourbon purée – eggplant – vegetable demi-glace
(Vegan anf gluten free)
Nube dessert: Tiramisu, chocolate and Disaronno, lemon sponge cake, namelaka, and raspberries coulis
(Gluten free)
Wine pairing selected by our sommelier
$170.000
