Appetizers

Guanaco or smoked trout or aged beef Carpaccio
Raw meat with fresh green salad.

Soup of the day
Seasonal vegetable cream soup with home-made bread, cheese spread and seeds.

Beef, lamb, guanaco or quinoa empanada
Beef, lamb, guanaco or quinoa empanada with a mix of fresh vegetables.

Salami and cheese platter
Salami fuet style, fontina cheese and mix of olives platter.

Vegetable Bruschetta
Grilled eggplant, cherry tomato confit, caramelized onions over home-baked bread with mixed greens salad and cream cheese.

Vegan option

Pate of champignones and walnut
Mushroom and walnut spread with aromatic herbs.

Grilled appetizers

Grilled prawn brochette
Accompanied by fresh grilled vegetables.

Vegan option

Grilled vegetable brochette with romesco sauce.

Blood sausage.

Veal or lamb sweetbreads
According to the season.

Roasted Argentinian provolone cheese.

Special Argentinian provolone cheese.
Grilled provolone cheese stuffed with red bell peppers, fresh mushrooms, oregano and merken.

Argentinian sausage.

Mix of sausage & offals.
Argentinian sausage, blood sausage, sweetbreads, kidney and provolone cheese.

Our meets

Our meats are grilled with lenga wood, redwood, charcoals, and seasoned with patagonian salt

Beef
Rib eye steak (1lb)
New York strip loin (1 lbs)
Petite NY Strip loin (1/2 lbs)
Petite rib eye steak (1/2 lbs)
Beef tenderloin (1 lbs)
Tomahawk (1,8 lbs)

Pork
Pork shoulder fillet, with mustard and chutney
Pork flank steak

Lamb
Lamb
Rack, leg and shoulder of lamb

Fish
Salmon steak
Trout

Guanaco
Guanaco steak (1 lbs)

Dry age steak *
Tomahawk (1,8 lbs)
New York strip loin (1 lbs)

* Slow and controlled curing process, such as temperature, humidity and air circulation.

Mix Grilled Seafood with side dish (2p)
Octopus, prawn, salmon,scallop, crab with mixed puree and salad.

Mix of Meats with side dish (2p)
Beef 200 g, Pork 200 g, Lamb 200 g, Chicken 200g, Guanaco 200g with french fries and salad.

Sauces to delight any meat dish

Chimichurri: Oregano, chili flakes, parsley, garlic, olive oil.

Criolla: Tomatoes, green and red bell peppers, onions, olive oil.

Pickled chili: Variety of chili Peppers, carrots, onions, olive oil.

Tartar sauce: Onion, green olives, capers, cucumbers, mayo, lemon.

BBQ sauce: Onions. Garlic, spices, mustard, ketchup, honey, hot sauce.

Pesto: Garlic, parsley, nuts, basil, cilantro, lemon.

Romesco: Sundried tomatoes, bell peppers, almonds, olive oil.

Pistú: Dried tomatoes, parmesano cheese, basil, thyme.

Blue cheese: Blue cheese, milk cream.

Chutney: Green apples, plums, Asian spices.

Side dishes

Vegan option

Mix of grilled vegetables.

Stuffed red bell pepper with egg and a soft cheese.

French fries.

Mashed potatoes with bacon and green onions.

Butternut squash puree with wine plumped raisins.

Sweet potatoes puree with honey.

Baked stuffed potato with cream cheese and green onions.

Vegan option

Mushroom casserole, garlic, red bell peppers and barbecued red onions.

Pasta

All our pastas are acompanied by a bowl of fresh salad

Egg fettuccine with house sauce
Egg fettuccine sauteed with onions, cherry tomato confit, and basil pesto with seed praline. (SEAFOOD OPTION)

Trout stuffed beet ravioli
Beet ravioli with a smoked and cured trout filling topped with a leek cream sauce.

Vegetable lasagna beef or lamb ragout or cream sauce
Lasagna filled with spinach, ricotta, sliced eggplants and tomatoes accompanied by beef sauce or lamb or tomato and cream sauce.

Cheese and Muzzarella "Sorrentinos Kale" with tomate sauce
"Sorrentinos Kale"” (big ravioli) stuffed with a variety of cheeses, quinoa and triple-tomato sauce.

Mushroom Risotto
Creamy rice cooked with a mix of sliced pine, portobello and button mushrooms. (SEAFOOD OPTION)

Vegan option

Ratatouille
Cooked vegetables, eggplants, zucchini, bell peppers, tomate, carrot and onions on a tomato sauce base.

Salads

Seafood Option

Vegan option

Green salad
Mixed lettuces, arugula, spinach and avocado.

Complete garden salad
Mixed lettuces, sliced tomato, grated carrots and hardboiled egg.

Parmesan salad
Arugula leaves, grated parmesan cheese and chopped garlic in olive oil.

Vegan option

Fig salad
Mixed greens, figs, thinly sliced red onions and sun-dried tomatoes.

Warm butternut squash salad
Grilled butternut squash, spinach, ricotta, wild mushrooms, cherry tomato and seed praline.

Vegetable salad
Grilled eggplant, sliced cucumber, zucchini and avocado with a yoghurt and cheese dressing.

Vegan option

Quinoa salad
Quinoa, cherry tomato, spinach, champignones, black olives toasted almond.

Desserts

Vegan option

Dark chocolate mousse and sliced oranges with simple syrup
Creamy dark chocolate mousse paired with sliced oranges in simple syrup.

Apple strudel with whipped cream
Very thin folder dough stuffed with apple, walnuts and raisins drunk in ron accompanied with whipped cream.

Vegan option

Pancake with ice cream
Pancake with dulce de leche or red berries and ice cream.

Passion fruit cheesecake with chocolate truffles
Soft fresh cream cheese, buttery cracker crust, chocolate truffle balls, coconut flakes and passion fruit gel.

Brownie with ice cream and berries sauce
Chocolate brownie with nuts, mascarpone ice cream and berries sauce.

Scoop of artisan ice cream
American cream sundae, vanilla, calafate, patagonian chocolate, dulce de leche with chocolate flakes, mint with chocolates flakes, raspberry cream, mascarpone with red berries.

Ice Creams "La Vineria"
With whisky, walnut and ice cream / With ron, chocolate flakes and mint ice cream / Wine ice cream in a Malbec reduction and red fruit.

Dessert tasting
Chefs selection of varied desserts for 4 people.

Affogato
Espresso coffee with vanilla ice cream and crunch nuts.

Infusions

Espresso

Macchiato.

Double Espresso.

Decaffeinated Coffee.

Café au lait.

Capuccino.

Tea.

Local dishes

Lamb with mashed potatoes, bacon & fine herbs "Sous Vide"
Lamb with demiglace sauce on potatoes with bacon and fine herbs.

Patagonian trout with 3 quinoa risotto "Sous Vide"
Trout in white wine and Beurre Blanc sauce with 3 quinoa risotto and carrot quenelle.

Gratinated guanaco
Guanaco meat gratin with merken on creamy white polenta.

"Sous Vide": is a cooking technique, food is vacuum packed and then cooked at a controlled temperature for long periods of time, concentrating the flavors and ensuring that the food is moist, juicy and tender.

Tree Steps Group Menu

For more than 10 persons

MEAT OPTION:

Starter
Guanaco empanada with mix of fresh vegetables.

Main Dish
NY Strip loin or Rib eye steak or Pieces of Lamb –sauce to choise – with Green Salad and cherry tomatoes (mixed lettuce, arugula, spinach & cherry tomato) and French fries.

Dessert
Two scoop of artisan ice cream.

Beverage
Water or soda.

VEGETARIAN OPTION:

Starter
Quinoa empanada with mix of fresh vegetables.

Main Dish
Vegetable Lasagna with pink sauce. Lasagna filled with sautted spinach, ricotta, sliced eggplant and tomatoes accompanied by tomato cream sauce and bowl of green salad.

Dessert
Two scoop of artisan ice cream.

Beverage
Water or soda.