Variety of argentinean tapas to share
Lime foam, Budo Sansho pepper
Tomatoes, olive oil
Marrow bone, fennel and apple salad
Crispy sweetbreads, grilled lemon
Spicy beef cut by knife
With his side dish / 300gr beef cut
Rib eye, full of flavour, best balance of fat and tenderness
Rump cap, tender meat with the tastiest fat on top
Heart of rumsteak, pronounced taste, to taste rare o medium rare
Sirloin, lean meat with caracter, with a little bit of fat on the side
Flank steak, fibrus and marbled, with the most developped flavours
The fillet, the most tender, devoid of fat
Very marbled beef, japanese breed (depending on arrivals)
Sirloin for 2 (800 gr)
Around 35 minutes - 950 gr
Beef breed black angus, powerful taste, to taste rare or medium rare
Homemade french fries - mashed potatoes -
- seasonal vegetables - mixed salad
want an extra? : 4.00 €
Mousse au chocolat, agrumes confits
Sorbet d’orange, noix de pécan
Caramel toffee salé, pommes façon tatin, glace au yaou
3 parfums au choix
(Chocolat, dulce de leche, framboise, orange amère, yaourt)
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