CHEF'S COMPLIMENTS
Table of salted and confit bread.
Country bread with sea salt accompanied by confit garlic, roasted peppers, and chimichurri.
STARTERS
Trio de Empanadas:
Mushroom confit, sun-dried tomato with mozzarella, and spinach with walnut and goat cheese.
Steak Tartare Toast:
On wood-fired corn tortilla with avocado and radish sprouts.
Baked Brie Cheese:
With red wine onion marmalade.
Thai Crab Napoleon:
With mango, serrano chili, mint, ikura, and wakame.
Iceberg Salad:
With bacon, tomato, chives, quail egg, gherkins, and blue cheese dressing.
SOUPS
Garlic Cream:
With smoked potato foam and fried parsley. (Vegan)
Oxtail Consommé:
With chives, cilantro, and marrow-confit potato. (Vegan)
FROM THE GRILL
Ribeye.
T-Bone.
New York Strip.
Half Jerk Chicken.
SIDES FOR MEAT
Truffled Butter Cauliflower.
Steamed Mixed Vegetables.
Grilled Beetroot.
Baby Potatoes with Fine Herbs
Mashed Potatoes.
Fried Sweet Potatoes.
MAIN COURSES
Lamb Sphere:
Stuffed with gorgonzola cheese, served with pickled cucumber relish and horseradish puree.
Brisket Tacos:
Served with guacamole and double-refried beans.
Spinach and Artichoke Cannelloni:
With roasted garlic sauce. (Vegan)
Veal fillet
covered in 24 K gold, mashed peppers cooked at low temperature with marrow butter.
$750
Sin cargo adicional para miembros Privilege Club
DESSERTS
Red Velvet:
Filled with raspberry, with cassis liqueur sauce.
Coffee Cream:
With vanilla and fried ice cream.