Jardín de Invierno

Premium ribeye steak seared to perfection, served with a rich wild mushroom cream sauce and roasted Andean potatoes.

King crab from Tierra del Fuego baked in its shell with a delicate gratin of gruyere cheese and herbs.

Slow-braised Patagonian lamb shank, fork-tender, in a reduction of Malbec wine, served with a creamy saffron risotto.

Traditional Argentine empanadas filled with hand-cut, savory beef, olives, and egg. A classic starter.

Handmade pasta filled with roasted pumpkin and walnuts, served with a sage butter sauce and toasted almonds.

Grilled provolone cheese, melted until gooey, topped with sweet confit tomatoes and fresh basil. Perfect for sharing.

Classic Argentine crème caramel, served with a generous dollop of rich dulce de leche and fresh whipped cream.