• Creamy Prawn and Corn Soup.
• Marinated Shrimp with Salmon Tartar and Green Leafs.
• Prosciutto, Bocconcini, and Dried Tomato Rolls on Arugula Salad and Eggplant Caviar.
• Tabbouleh (Cous Cous, Red Onions, Tomato, Mint Leafs, Olive Oil and Lemon).
• Veggie Parfait with Leeks, Mushrooms and Sauteed Tomatoes in Olive Oil.
• Tenderloin with Cabernet Sauce, Sweet potatoes and Caramelized onions.
• Stuffed Chicken Ballotine with Mascarpone cheese, Almonds and Sautéed Vegetables.
• Salmon with Pepper Sauce, Candied Fennels and Andean Papines.
• Homemade Ravioli stuffed with Pumpkin and Mozzarella, Mushroom Cream, Spinach, Scallions and Tomato Concasse.
• Vegetable Risotto.
• Warm Apple Tartlet with Ice cream and Blueberries.
• Fruit Phyllo Strudel with Chocolate and Whipped Cream topped with Red Berry Sauce.
•White Chocolate Bavaroise with Dulce de Leche Sauce and Sprinkled Coconut.
• Wines: Trapiche Reserve Malbec and Chardonnay.
• Mineral Water, Soft Drinks, Coffee / Tea.