“Grilled meat – Argentinian Spanish”
All our meats are fresh, in the case of the veal, it is subjected to a maturation process that goes from 3 to 8 weeks, this process guarantees an unequalled flavour and texture. The meats are served with their garnish.
BONELESS MEATS
40- Sirloin tips
Garlic.
41- Entrecot
Cow (national)
42- High loin
Veal (Argentinian).
43- Sirloin steak
Veal (Argentinian).
44- Chateaubriand for 2 persons
Cut at your table to your liking, with garnish and 2 sauces to choose from:
bearnaise, pepper or mushroom.
MEAT ON THE BONE
45- Pork chops
46- Lamb cutlets
47- T-bone steak (national)
48- T-Bone Steak (national)
T-bone steak with sirloin steak.
49- Mixed meat grill
-1 person (pork chop, veal entrecote, Argentinian chorizo, chistorra sausage and boneless chicken).
– Sauces
*Pepper *Bearnaise *Champiñones *Diablo (spicy) *4 Cheese *Barbacoa *Jalapeños (spicy) *Chimichurri