7:30 PM. Pick up
8:00 PM 3 course dinner
10:00 PM Tango Show
00:00 AM Toast + Party
Fropp off starting at 00:30 AM and every 15 minutes.

Reception cocktail

Menu

STARTERS
Vegetable caponata with prosciutto, tomato jam and sardo cheese.
Traditional tucumán-style humita casserole.
Classic meat pies (argentine empanadas).
Coleslaw Salad with quinoa and avocado.
Gravlax Salmon on toasted bread with dill cream.

MAIN COURSE
Steak with rustic potatoes.
Braised pulled pork with mashed sweet potatoes,
roasted apples and honey.
Chicken Pamplona with caprese filling in mustard and turmeric cream accompanied by glazed kabocha squash.
Catch of the day accompanied by cous cous, ratatouille and orange reduction.
Spinach ravioli filled with smoked kabocha squash, onion and sardo cheese in tomato concassé.

DESSERTS
Bread pudding with milk caramel reduction.
Chocolate mousse topped with pistachio praliné and mint syrup.
White chocolate Panna Cotta with cassis and forest berries reduction.
Argentine cheese with homemade sweet potato preserve.