{"id":20052,"date":"2023-04-21T19:35:34","date_gmt":"2023-04-21T22:35:34","guid":{"rendered":"http:\/\/entrecielos.com.ar.ar.ar\/qr\/?page_id=20052"},"modified":"2026-04-13T14:36:23","modified_gmt":"2026-04-13T17:36:23","slug":"06-new-pt-restaurant-carta","status":"publish","type":"page","link":"https:\/\/entrecielos.com.ar\/qr\/06-new-pt-restaurant-carta\/","title":{"rendered":"06 NEW – PT – Restaurant – Carta"},"content":{"rendered":"\t\t
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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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MENU<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Hor\u00e1rio de 12:00 a 23:00hs<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Entradas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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\n \n Texturas de Cenoura: cenouras assadas \u2013 cenouras lacto-fermentadas \u2013 pur\u00ea de cenoura e laranja \u2013 molho de sidra \u2013 trigo sarraceno \u2013 vinagrete de ma\u00e7\u00e3 <\/span>\n <\/h4>\n \n \n \n \n $30.000 <\/span>\n <\/span>\n <\/div>\n \n
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Sem gl\u00faten, vegano<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n Sopa de Ab\u00f3bora: creme de curry \u2013 focaccia gratinada <\/span>\n <\/h4>\n \n \n \n \n $30.000 <\/span>\n <\/span>\n <\/div>\n \n
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Op\u00e7\u00e3o sem gl\u00faten<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n Burrata: homus de beterraba \u2013 cruc\u00edferas \u2013 molho de tangerina \u2013 pistaches <\/span>\n <\/h4>\n \n \n \n \n $38.000 <\/span>\n <\/span>\n <\/div>\n \n
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Sem gl\u00faten<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n Mbej\u00fb: ragu de cogumelos \u2013 pasta de tomate seco defumado \u2013 ovo em baixa temperatura \u2013 crocante de cereais e am\u00eandoas <\/span>\n <\/h4>\n \n \n \n \n $38.000 <\/span>\n <\/span>\n <\/div>\n \n
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\n \n Moela Assadas: pur\u00ea de cogumelos \u2013 demi-glace e \"arrope\" de uva Malbec \u2013 marmelos \u2013 vinagre de echalotes <\/span>\n <\/h4>\n \n \n \n \n $45.000 <\/span>\n <\/span>\n <\/div>\n \n
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Sem gl\u00faten<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n Tiradito de Gravlax de Salm\u00e3o: abacate br\u00fbl\u00e9e \u2013 leite de tigre de c\u00edtricos \u2013 togarashi \u2013 milho frito <\/span>\n <\/h4>\n \n \n \n \n $45.000 <\/span>\n <\/span>\n <\/div>\n \n
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Pratos principais\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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\n \n Truta: cremoso de ab\u00f3bora assada e manteiga noisette \u2013 ab\u00f3bora em cal \u2013 lili\u00e1ceas (alho-por\u00f3 confitado e cebolas assadas) \u2013 gremolata de rom\u00e3 <\/span>\n <\/h4>\n \n \n \n \n $65.000 <\/span>\n <\/span>\n <\/div>\n \n
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Sem gl\u00faten<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n Fil\u00e9 Mignon: repolho roxo estilo oriental \u2013 emuls\u00e3o de alho negro \u2013 marmelos \u2013 pur\u00ea de cebola branca \u2013 demi glace de cacau <\/span>\n <\/h4>\n \n \n \n \n $65.000 <\/span>\n <\/span>\n <\/div>\n \n
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Sem gl\u00faten<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n Ojo de Bife: pur\u00ea de couve-flor tostada e caf\u00e9 \u2013 couve-de-bruxelas e batatas r\u00fasticas assadas \u2013 gastrique de vinagre de Cabernet Sauvignon <\/span>\n <\/h4>\n \n \n \n \n $65.000 <\/span>\n <\/span>\n <\/div>\n \n
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Sem gl\u00faten<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n Coxa de Frango: molho de mostarda e tahine \u2013 pur\u00ea de batata-doce e toffee de miso \u2013 chips de batata-doce \u2013 cenouras assadas em manteiga de funcho <\/span>\n <\/h4>\n \n \n \n \n $50.000 <\/span>\n <\/span>\n <\/div>\n \n
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\n \n Beterrabas em 3 Texturas - creme de castanha-de-caju \u2013 molho \"ton\u00e9\" de algas \u2013 radicchio e laranja <\/span>\n <\/h4>\n \n \n \n \n $40.000 <\/span>\n <\/span>\n <\/div>\n \n
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Sem gl\u00faten, vegano<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n Rotolo de Espinafre e Cebola Caramelizada: molho Mornay \u2013 funcho assado \u2013 creme de br\u00f3colis \u2013 azeitonas gregas <\/span>\n <\/h4>\n \n \n \n \n $45.000 <\/span>\n <\/span>\n <\/div>\n \n
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\n \n Sorrentinos de Batata-doce e Am\u00eandoas: bochecha bovina \u2013 creme de queijo de cabra \u2013 pomodoro alla vodka \u2013 pesto de r\u00facula <\/span>\n <\/h4>\n \n \n \n \n $45.000 <\/span>\n <\/span>\n <\/div>\n \n
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Op\u00e7\u00e3o vegetariana<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n Risoto de Cogumelos: peras condimentadas \u2013 nozes agridoces e picantes \u2013 p\u00f3 de cacau e cogumelos secos <\/span>\n <\/h4>\n \n \n \n \n $45.000 <\/span>\n <\/span>\n <\/div>\n \n
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Sem gl\u00faten<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n Temos op\u00e7\u00f5es de massas sem gl\u00faten. <\/span>\n <\/h4>\n \n \n <\/div>\n \n
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Description<\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sobremesas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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\n \n Sobremesa Nuvem: nuvem de tiramis\u00fa com chocolate e Disaronno, p\u00e3o de l\u00f3 de lim\u00e3o, namelaka e coulis de framboesa <\/span>\n <\/h4>\n \n \n \n \n $24.000 <\/span>\n <\/span>\n <\/div>\n \n
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Sem gl\u00faten<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n Marquise de Chocolate 70%, avel\u00e3s, creme de caramelo e frutas vermelhas <\/span>\n <\/h4>\n \n \n \n \n $24.000 <\/span>\n <\/span>\n <\/div>\n \n
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Sem gl\u00faten<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n \n Texturas de Doce de Leite: parfait de doce de leite e amendoim, molho de doce de leite e Grand Marnier, creme de amendoim e p\u00e3o de l\u00f3 de doce de leite <\/span>\n <\/h4>\n \n \n \n \n $22.000 <\/span>\n <\/span>\n <\/div>\n \n
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\n \n Queijo e Doce: torta basca, doce da esta\u00e7\u00e3o, doce de batata-doce e chocolate branco, redu\u00e7\u00e3o de Malbec e am\u00eandoas pralin\u00e9 <\/span>\n <\/h4>\n \n \n \n \n $22.000 <\/span>\n <\/span>\n <\/div>\n \n
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\n \n Strudel de maca e pera, creme de baunilha e molho anglaise de camomila <\/span>\n <\/h4>\n \n \n \n \n $22.000 <\/span>\n <\/span>\n <\/div>\n \n
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\n \n Mousse de laranja e manga, curd de lim\u00e3o \u2013 calda de erva-mate \u2013 sabl\u00e9 de am\u00eandoas \u2013 terra de alfarroba <\/span>\n <\/h4>\n \n \n \n \n $22.000 <\/span>\n <\/span>\n <\/div>\n \n
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