MEATS AND BEAF CUTS

Served over onions, mushrooms and padron peppers in meat juice sauce with cream.

Grilled over potatoe lasagna, red wine reduction and a mix of lettuce and cherry tomato salad with feta cheese.

Heart of prime steak in green pepper and cognac sauce, sliced at the table, accompanied by rustic mashed potatoes with truffle oil and vegetables cooked over charcoal. A European classic.

Char-grilled, with an olive oil sauce with garlic, rosemary and sun-dried tomatoes with corn, roasted onions, char-grilled zucchini and roasted potato wedges.

Singular grilled argentine cut, accompanied by potatoes au gratin, baked cheese and grilled asparagus, tender lettuce salad and tomatoes in basil vinaigrette.