You Say Tomato, I Say Mushrooms

Menu #55

December 20-22 – 2018 – 20-22 de Diciembre

Standout Plates – Platos Destacados

 

Gazpacho with Wasabi Gelato – Emulsified puree of tomatoes, garlic, red limo chilies, olive oil, red wine vinegar, salt and white pepper; finely diced cucumbers, onions, and roasted bell pepper; sour cream gelato flavored with wasabi (milk and cream thickened with cornstarch, sour cream, wasabi, sugar, salt); parsley oil.

Gazpacho con Helado de Wasabi – Puré emulsionado de tomates, ajo, ajies limos rojos, aceite de oliva, vinagre de vino tinto, sal y pimienta blanca; daditos de pepino, cebolla, y morrón asado; helado de crema ágria saborizado con wasabi (leche y crema espesado con fécula de maíz, crema ágria, wasabi, azucar, sal); aceite de perejíl.

Doña Paula Estate Sauvignon Blanc 2018, Valle de Uco

 

Fettucine, Chicken & Mushroom Cream – homemade semolina fettucine; chicken poached in mushroom stock and then shredded; four types of mushrooms (button, baby portobello, shiitake, oyster) and rocoto chili, browned in butter and olive oil, then simmered in equal parts of white wine, soy sauce, and cream; nira (flat chives)

Tallarines, Crema de Pollo y Hongos – tallarines caseros de semolín; pollo pochado en caldo de hongos y luego tirado en hebras; cuatro tipos de hongos (champiñon, portobelo bebe, shiitake, gírgola) y rocoto, dorado en manteca y aceite de oliva, luego hervido lentamente en partes iguales de vino blanco, salsa de soja, y crema; nira (ciboulette plano).

Amansado Rosado de Cabernet Sauvignon 2017, Luján de Cuyo

 

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