top of page
More than a meal, the Argentine asado is a ritual rooted in the traditions I grew up with. It begins with a classic picada and freshly made empanadas, followed by a selection of premium cuts cooked slowly over the fire, ending with traditional panqueques. It’s about flavor, fire, and the simple pleasure of sharing around the grill.
Starters_
Charcuterie and cheese boards
Mix of pickles
Fresh bread & butter
Classic ham and cheese Argentinian “empanadas”
Grill_
Creole chorizo Provolone cheese
Lemon & mustard marinated chicken
Skirt steak
Argentinian “chuleton”
Sides_
Charcoal potatoes with herbs and butter Grilled bimis
Organic tomatoes and onion salad
Dessert_
Dulce de leche stuffed brulee crepes with icecream
bottom of page