Recoldo is an iron plate where the vegetables are braised in a field oven. Spread with Philadelphia cheese and Parma ham, decorated with roasted arugula pesto made with toasted almonds and decorated with fresh organic basil leaves.
Once braised, laqueado, in merlot wine sauce and cooking juice. Accompanied by rosti potato, gratinated with parmesan cheese in strands and clarified butter. Decorated with organic seasonal buds. Organic sprouts are the first herbs in the harvest of leafy vegetables, such as arugula, sorrel or parsley leaves.
Accompanied by homemade cream ice cream. Patagonian red fruit salad: blackberries, blueberries and raspberries. Sautéed with chocolate ganache and decorated with fresh leaves of English mint.