Without transfer: 11:30 PM With transfer: 12:00 AM
- Pick-up and drop-off from centrally located hotels. - Tango and folklore show. - Tango lesson or wine tasting available upon request.
Cold starters: Beef Carpaccio with Herbs accompanied by pickles, olive oil, mustard, parmesan and arugula. Choripán (Pork sausage in sourdough bread, lettuce, tomato, and chimichurri) Caprese Salad (Confit tomatoes, buffalo bocconcini, basil, and prosciutto) Roasted Eggplant (Cucumber, cherry tomatoes, cilantro, tahini, and black olives) Vegan Quinoa and Chickpea Salad (Tomato, parsley, cucumber, black olives, and Greek vinaigrette) Hot Appetizers -Meat Empanada -Spicy Meat Empanada -Roquefort and Mozzarella Empanada Traditional Main Course 400g Ribeye Steak with chimichurri and criolla sauce Breaded Ribeye Steak with tagliatelle or baked herb potatoes Crispy Breaded Chicken and baked vegetables Smoked pork and roasted sweet potato Beef Cheek with creamy potato Grilled Catch of the Day with fresh spinach leaves and capers on mashed potatoes Spinach and homemade ricotta ravioli Ham and Mozzarella Sorrentinos, Gnocchi, Soufflé Gratin, Egg Tagliatelle. Sauces: Pomodoro, Cream, Pesto, Veal Ragù, Garlic, Oil, and Pepperoni. Desserts: Homemade Flan with Dulce de Leche, Jersey Cheesecake, and Cream; Burnt Pancake with Dulce de Leche and Vanilla Ice Cream; Cream, Whiskey, and Walnut Ice Cream Sundae with Blackberries, Blueberries, and Southern Raspberries with Crushed Meringue; Pears in Malbec Wine with Vanilla Ice Cream; Cheese and Jam (Cuartirolo Cheese, Sweet Potato Jam, or Quince Jam); Bread Pudding with Cream and Dulce de Leche; Sliced Seasonal Fruit. Beverages: Water, soft drinks, beer, champagne, coffee, and wines from the exclusive Vicentin Winery.
-We have a menu for vegetarians and celiacs with prior notice. -Smart casual attire.