Giving a Fig about a Salmon

Menus #3 & 4

January 16-19 – 2019 – 16-19 de Enero

Standout Plates / Platos Destacados

 

Broiled Salmon, Spicy White Beans, Passionfruit Sauce – salmon fillet, rubbed with olive oil, salt and pepper, broiled; sauce of passionfruit puree, onions, garlic, yellow chili; sauteed bok choy; white beans flavored with miso, gochujang, brown butter, mint, and basil.

Salmón Rosado Asado, Alubías Picantes, Salsa de Maracuyá – filet de salmón rosado, rociado con aceite de oliva, sal y pimienta, asado; salsa de puré de maracuyá, cebolla, ajo, ají amarillo; bok choy saltado; porotos alubías saborizados con miso, gochuyang, manteca quemada, menta, y albahaca.

La Liga de Enologos “El Bautismo BT4” 2017, Mendoza

 

Fig & Honey Tart, Smoked Fig Gelato – shortcrust pastry; filling of honey, butter, vanilla, eggs poured over sliced fresh figs, baked; gelato – sour cream, milk, sugar, smoked dried figs; salted caramel.

Tarta de Higos y Miél, Helado de Higos Ahumados – masa quebrada; relleno de miél, manteca, vainilla, huevos derramado sobre rodajas de higos frescos, horneado; helado – crema ágria, leche, azucar, higos secos ahumados; caramelo salado.

Ruca Malen “Aimé” Moscatel de Alejandria 2017, Mendoza

 

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