Comparative tasting. Wines 2 and 3 

2- Bonito marinated in Ponzu;
Turkish lentil, sesame, fennel and apple salad;
mango and saffron coulis.  

3- Toasted risotto with curry and pine mushrooms;
venison ham;
portobellos, extra virgin olive oil, lemon and lemon verbena.  

Comparative tasting.  Wines 4,5 and 6 

4 – Lamb roasted with thyme;
red wine reduction,
mashed potatoes, confit garlic and spices,
Andean potato chips. 

5- Cheese Tasting. 

6- Pre dessert. 

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Wine 7. 

7- Dulce de leche parfait;
cocoa and hazelnut sponge cake;
dark chocolate ganache;
cassis and mint.

The 7-course menu may vary without notice. We work with seasonal products. If any attendee is vegetarian, celiac or has a food restriction, they must notify us at the time of booking so that we can make the necessary changes to adapt the menu.