12.00 a 23.00 hs.
Carrot Textures: roasted carrots – lacto-fermented carrots – carrot and orange purée – cider sauce – buckwheat – apple vinaigrette
(Gluten-free, vegan)
Trout: roasted pumpkin cream and beurre noisette – lime-cured pumpkin – alliums (leek confit and roasted onions) – pomegranate gremolata
(Gluten-free)
Vegetarian option
Burrata: beet hummus – cruciferous vegetables – mandarin sauce – pistachios (Gluten-free)
Filet Mignon: Oriental-style red cabbage – black garlic emulsion – quinces – white onion purée – cocoa demi-glace
(Gluten-free)
Vegetarian option
Beets in 3 Textures: cashew nut cream – seaweed “toné” dressing – radicchio and orange
(Vegan and gluten free)
Mango and orange mousse, lemon curd -yerba mate sauce – almonds sablé – algarroba sablage
(Gluten free option)
Nube dessert: Tiramisu, chocolate and Disaronno, lemon sponge cake, namelaka, and raspberries coulis
(Gluten free)
Sommelier´s pairing selection
USD 120
