Chef Rosalia Monteiro

Breaded provolone with baby arugula salad, cherry tomato, honey mustard dressing

Shrimp Aguachile with Citrus Sauce. And purple tortilla chips

Cod with alioli with Beetroot Risotto and its sprouts

Blue cheese mini quiche, caramel pears and arugula salad with passion fruit vinaigrette

Filet Mignon with fine herbs, with rustic mashed potatoes, asparagus and gravy sauce

Pumpkin stuffed ravioli, Goat cheese with sage butter

Tarteflet with white wine,

Trilogy of truffles (chocolate, coconut, passion fruit)

Tres leches cake with strawberries and Catalan cream

Bruschetta of vegetables. Cilantro sauce

Caprese Salad (buffalo cheese, tomato and organic basil)

Gratin provolone cheese and garlic bread

Balotina de Res rellena de queso provoleta Ahumada con puré de papa y salsa de Malbec

Spinach Ravioli stuffed with Goat cheese and Pomodoro Sauce

Osobuco Milanese style with Malbec wine

Cod with aioli with Beetroot Risotto and its sprouts

Meringue with vanilla ice cream and strawberrie

Passion fruit panna cotta and red fruit couli

Trilogy of truffles from Brazil

Bruschetta with garlic cream and vegetable tapenat

Salmon salad pasta

Beef Balotina stuffed with smoked provoleta cheese with mashed potatoes and Malbec sauce

Shrimp with garlic sauce and steamed vegetables and rice timbale

Oriental fish fillet with citrus sauce and spring risotto

Sealed loin in mustard sauce. Accompanied With potatoes and roasted peppers

Rack of Lamb, baby carrots with rosemary and mint sauce

Panna cotta with macaroni and red fruit colis

Passion fruit charlotte

Warm chocolate volcano, ice cream and red fruit sauce