June 14-16 – 2018 – 14-16 de Junio   Trying out a new causa presentation based on one from one of our favorite Peruvian restaurants in town, Quechua. A layer of potato flavored with lime, green onion, serrano chili, olive oil, and salt; wrapped around a salad of poached shrimp, red onion, tomato, garlic, celery, lemon,… Read More 2018 Menu #28

June 7-9 – 2018 – 7-9 de Junio   It’s artichoke season here, for a short while, and we like to take take advantage of seasonal vegetables. One of our savory cheesecakes, with a crust infused with garlic and shallots, and a filling of ricotta, pecorino, and steamed artichoke. Accompanied by a half artichoke cooked… Read More 2018 Menu #27

June 4 – 2018 – 4 de Junio Private dinner / Cena particulár   I was in the market and there were fresh tamarillos, a fruit we don’t see for more than about a week, once a year here. I grabbed a few to use this week. It’s not a well known fruit in Argentina,… Read More 2018 Menu #26

May 31-June 2 – 2018 – 28 de Mayo-2 de Junio   We began the evenings with a tangy ceviche of sole, cured in a “tiger’s milk” of lime and lemon juices, rocoto chili, ginger, passionfruit, cilantro, mint, and salt. We added in finely diced rocoto chili, avocado, red onion, and tomato, and served it… Read More 2018 Menu #25

May 24-26 – 2018 – 24-26 de Mayo     Roasted Beet Causa – mashed potato flavored with olive oil, yellow chili, lemon juice, salt; roasted diced beets tossed with white onion, cumin, chipotle chili, parsley, lemon rind and juice, tamarind, olive oil, salt and pepper; puree of avocado, lime juice, green chili, cilantro, port, garlic, cream… Read More 2018 Menu #24

May 17-19 – 2018 – 17-19 de Mayo   Sole Ceviche with Guacamole Puree – sole cured in lime juice, mirin, soy sauce, gochugaru; puree of avocado, serrano chili, cilantro, lime juice, sweet wine, garlic; fresh peas, red onions, cilantro, piri-piri-chilies Ceviche de Lenguado con Puré de Guacamole – lenguado curado en jugo de lima,… Read More 2018 Menu #23

May 15 – 2018 – 15 de Mayo Private Dinner, Harvard Business School / Cena Particular, Escuela de Negocios, Harvard   Chicken & Bacon Causa – chilled mashed potato flavored with olive oil, lime juice, green onion, serrano chili; poached chicken and crispy bacon, tomato, green onion, mint, tonnato sauce; salted cucumber and radish; mint.… Read More 2018 Menu #22

May 10-12 – 2018 – 10-12 de Mayo   Eggplant & Zucchini Tonnato – broiled rounds of spiced eggplant and zucchini; sauce of mayonnaise, tuna, anchovy, capers, gochujang; salted cucumber and radish slices; chopped hard boiled egg, chives. Berenjena y Zapallito Tonnato – rodajas de berenjena y zapallito largo, especiado y asado; salsa de mayonesa,… Read More 2018 Menu #21