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FIRST COURSE

Calamari al Chardonnay
Calamari al Chardonnay sauteed calamari with artichokes & Chardonnay sauce.

Wine: Reserva Chardonnay, Montes Toscanini-Uruguay.

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SECOND COURSE

Raviolon (Homemade pasta)
Raviolon (Homemade pasta) stuffed with lobster, served with saffron lemon butter sauce.

Wine: Criado en Roble Chardonnay 15 month in Frech Oak, from Montes Toscanini.

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THIRD COURSE

Pork Ossobuco
Pork Ossobuco, Berkshire pork shank braised for 3 hours & served with tannat & tomato reduction over a bed of polenta & gorgonzola.

Wine: Criado en Roble Triple Blend, Canelones-Uruguay.


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FOURTH COURSE

Petit filet mignon
Petit filet mignon wrapped in prosciutto, served with pepper corn sauce & artichoke risotto.

Wine: Criado en Roble Tannat from bodegas Montes Toscanini.


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FIFTH COURSE

Cream & dulce de leche Profiteroles dessert.
Flan coco

Wine:Ratafia Champenois, Champagne-France.


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