12.00 a 23.00 hs.
Artichokes and citrus oil, pear purée cooked over embers, fainá, tomato
paste, and curry (gluten-free and vegan)
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
Nube Dessert: tiramisu, chocolate drizzled with Disaronno , lemon sponge cake, namelaka, and raspberry coulis (gluten-free)
Sommelier´s pairing selection
USD 110
