Reception

Fried empanada filled with braised beef, bell peppers, and onion.

Puff pastry with pear, Roquefort, and Iberian ham.

Starter

Veal sweetbreads glazed with sherry sauce, served with aligot and chives.

Main Course

Black Angus sirloin with pepper, fire-cooked, accompanied by roasted eggplant purée, sweet potato mille-feuille, and demi-glace sauce.

Dessert

Pears in Malbec wine with cardamom whipped cream and pistachios.

Reception

Traditional baked empanadas with beef, onion, and spices.

Grilled bread bruschetta with sun-dried tomatoes, bocconcini, and pesto.

Starter

Roasted leek stuffed with pork cheek, pickled green vegetables, and red cabbage sprouts.

Main Course

Black Angus ribs roasted on the spit, served with creamy garlic purée, grilled white asparagus, and charred spinach leaves with lemon.

Dessert

Coconut cheesecake with toffee sauce.