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These menu options are given as a reference; you may design a customized menu for each event.
OPTION A: RECEPTION
Selection of cold finger food
Tuna mousse small pies
Small cured ham “bruschettas”
Salmon mousse puff pastry
Mozzarella, tomato and basil snacks
Slices of toast with poultry pâté and creamy cheese
Selection of hot finger food
Tiny spinach pancakes
Loin and chicken snacks with pepper and bacon
Wild mushrooms puff pastry
Small traditional “empanadas” (stuffed pastry)
OPTION B: CURANTO
Typical Patagonia Dish. Different types of meats and vegetables wrapped in Nalca (Chilean rhubarb) leaves are cooked at high temperatures in a hole dug in the ground.
Guests may take part in the uncovering of the curanto and thus learn about this thousand-year-old cooking technique.
Starter:
Variety of “empanadas” accompanied with red wine Santa Julia La AgrĂcola.
Main Course: Curanto
IIt includes: Grilled Sausage, “Chorizo” (pork sausage), Chicken, Lamb, Beef Ribs, Rolled Beef, Potatoes, Sweet Potatoes, Red Apples, Carrots, Pumpkin stuffed with cheese, peas and creamy corn.
Desserts
Vanilla custard
Homemade ice-creams with red fruit sauce and peach coulis
Strawberries au gratin with sabayon, chocolate cookie.
Coffee, tea and petits fours
OPTION C:CONVENTION, BUSINESS EVENT, BUSINESS MENUS
Starters
Fresh vegetables, green leaves and soft garlic cream terrine
Green leaves, cured ham and Parmesan cheese slices salad
“Antipasto”, with regional products.
Main Courses
Chicken breast, carrot pudding, grilled tomato and spinach sauce
Golden beef tenderloin, potato and onion omelet, port sauce
Lake trout, potatoes and tomato confit, herb butter sauce
Desserts
Vanilla custard
Homemade ice-creams with red fruit sauce and peach coulis
Strawberries au gratin with sabayon, chocolate cookie
Coffee, tea and petits fours
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