TASTING MENU

MENU 1   [ $750 ]

AMUSE BOUCHE

ENTRANCE
MIXED LEAVES SALAD

Serrano ham, goat cheese, poached pear and balsamic

FIRST COURSE
PORK BELLY
Slow braised, seared scallops and apple pureé

SECOND COURSE
CATCH OF THE DAY (100gr)
Carrot and cardamom puree, asparagus and sherry emulsion

THIRD COURSE
BEEF FILLET (125gr)
Mushroom and mustard cream, provolone cheese and mashed potatoes

HOUSE DESSERT

MENU 2    [ $650 ]

AMUSE BOUCHE

FIRST COURSE
STEAMED DUMPLINGS
With a house blended soy sauce
(choice of vegetables, shrimp or combination)

SECOND COURSE
TUNA TARTARE
Avocado, soy sauce, citric and sake foam, tobiko, crispy plantain

THIRD COURSE
MONGOLIAN BEEF
Asparagus, cashew nuts, oyster sauce and jasmine rice

HOUSE DESSERT

WINE PAIRING $350

– Minimum 2 persons –

Ikus, Sauvignon Blanc, Valle de Curico, Chile

Casa Madero V, Cabernet Sauvignon, Valle de Parras, México

Fusione, Cabernet Sauvignon-Merlot, Valle de Guadalupe, México

Fantinel, Extra Dry, Prosseco, Friuli, Italia

WINE PAIRING PREMIUM $450

– Minimum 2 persons –

Pellehaut, Merlot-Tannat-Syrah, Gascogne, Francia

Beringer, Merlot, California, U.S.A.

Chateau St. Michelle, Dry Riesling, Washington State, U.S.A.

Tilia, Malbec, Mendoza, Argentina

Errazuriz, Sauvignon Blanc, Cosecha Tardia, Valle de Casablanca, Chile

 

 

ALL OUR PRODUCTS ARE CAREFULLY SELECTED BY THE CHEF ACCORDING TO SEASON

EXECUTIVE CHEF: Juan Diego Solombrino CHEF: Manuel Fernández