- Pick up and drop off from centrally located hotels.
- Tango show
- Reception cocktail
- 3-course dinner
- Toast and sweet table
- DJ, karaoke and party favors
Menu:
Starters:
- Big Salmon Gravlax: Accompanied with arugula, oranges, candied tomatoes, avocado in a ceviche sauce and dill.
- Brie Crispy: Brie cheese in philo dough, mushrooms, strawberries and cherry tomatoes.
- Sirloin Carpaccio: With arugula and slices of Gruyere cheese.
Main Courses:
- Lamb Rolls in its Sauce: Stuffed with onions and carrots, accompanied with potatoes and caramelized onions.
- Mounieredona Trout: With almonds with Andean potatoes.
- Querandí Rib Eye: With truffled mashed potatoes, Creole sauce with apples and spices.
Desserts:
- Profiterole and Pistachio Ice Cream Dipped in Chocolate.
- Voul au Vent Surprise with Soft Cornstarch Dough.
- Chocolate Mousse with Red Berries.