Jade13 Posted November 21, 2008 #1 Share Posted November 21, 2008 General Information Carlos Gardel 3200. “Abasto” Quarter (historic cradle of tango), Buenos Aires, Argentina The place: It first opened its doors in 1893, as a restaurant and hotel, and soon became a true Buenos Aires “classic”. Today, it reopens its doors, keeping the Art Nouveau style of the most luxurious old-time dining rooms. The show: The authentic roots and the pure essence of the Argentine tango in a full show of music, singing and dancing of top artistic quality. The cuisine: Offers a menu with a great variety of international dishes and select wines. Timetable: Monday to Sunday – 20.30hs dinner; 22.15hs show Rates: Ground Floor Menu (Ground Floor) Dinner & Show: $ 350 Show Only: $ 245 Executive Menu Dinner & Show: $ 585 (Ground Floor with VIP menu) VIP Menu (First Floor) Dinner & Show: $ 700 Show Only: $ 490 Prices are per person Link to comment Share on other sites More sharing options...
Jade13 Posted November 21, 2008 Author #2 Share Posted November 21, 2008 [u] [/u] GROUND FLOOR MENU Starters Cold Appetizers Rubias de New York (1935) – Carlos Gardel /Alfredo Le Pera Mozzarella di Bufala rolls spin with seasoned Parma Ham, marinated fresh tomatoes petals, and olive basil. Volver (1935) – Carlos Gardel / Alfredo Le Pera Tenderloin Carpaccio with lime vinaigrette, fresh rocket salad, crystallized tomatoes sheets of cheese and capers. Golondrinas (1934) – Carlos Gardel / Alfredo Le Pera Crab remoulade in guacamole cous cous and salmoriglio sauce with three citrus sauces. Hot Appetizers Mano a Mano – (1920) – Carlos Gardel / Celedonio Flores Homemade chopped meat baked turnovers. Soledad (1934) – Carlos Gardel / Alfredo Le Pera Corn paste soup aromatized with thyme. Main Courses Mi Buenos Aires Querido (1934) – Carlos Gardel / Alfredo Le Pera Sirloin strip steak, angus cattle, with rissole patatoes and warm cherry tomatoes Sus ojos se cerraron (1935) – Carlos Gardel / Alfredo Le Pera Season fish on nori seaweed risotto, black olive powder and mango sauce. Ave sin rumbo (1935) Carlos Gardel / J. Razzano Grilled organic chicken thighs with lemon and rissole patatoes in herb butter and warm cherry tomatoes Me da pena confesarlo (1926) – Alfredo Le Pera / M. Battistella Italian tagliatelle di cecco with Genoese pesto delicate cream, green English asparagus tips, dried marinated tomatoes and almond praline. Arrabal Amargo (1934) – Carlos Gardel / Alfredo Le Pera Crepes made with grilled organic pumpkins and Parmesan cheese with fresh musbrooms and cibuoulette sauce Desserts El día que me quieras (1935) Carlos Gardel / Alfredo Le Pera Homemade organic egg custard with Tandil dairy caramel spread. Amargura (1934) – Carlos Gardel / Alfredo Le Pera Chocolate mousse with caramel decorations Recuerdo malevo (1935) – Carlos Gardel / Alfredo Le Pera Mascarpone ice-cream on a wet cassis cake and red fruit compote Cuando tu no estas (1932) Carlos Gardel / Alfredo Le Pera Citrus biscuit with lemon ice-cream, orange reduction and meringue tuile Beverages Included Bodegas La Rural Wine San Felipe (red and white) Water, sodas , beer , coffee. Link to comment Share on other sites More sharing options...
Jade13 Posted November 21, 2008 Author #3 Share Posted November 21, 2008 VIP MENU Starters Cold Appetizers Rubias de New York – (1935) – Carlos Gardel /Alfredo Le Pera Mozzarella di Bufala rolls spin with seasoned Parma Ham, marinated fresh tomatoes petals, and olive basil. Golondrinas (1934) – Carlos Gardel / Alfredo Le Pera Crab remoulade in guacamole cous cous and salmoriglio sauce with three citrus sauces. Volver (1935) – Carlos Gardel / A. Le Pera Tenderloin Carpaccio with lime vinaigrette, fresh rocket salad crystallized tomatoes, sheets of cheese and capers Hot Appetizers Mano a Mano – (1920) – Carlos Gardel / Celedonio Flores Homemade chopped meat baked turnovers. Soledad (1934) – Carlos Gardel / Alfredo Le Pera Corn paste soup aromatized with thyme. Volvió una noche (1935) – Carlos Gardel / Alfredo Le Pera Patagonian prawn wrapped in bacon with tomato tartare and coconut cream. Main Courses Mi Buenos Aires Querido (1934) – Carlos Gardel / Alfredo Le Pera Sirloin strip steak, angus cattle, with rissole patatoes and warm cherry tomatoes Medallita de la suerte (1932) – Carlos Gardel / M. Battistella / J. Razzano Angus cattle tenderloin with sesame patatoes, grilled endives and reduction of our malbec and cassis Ave sin rumbo (1935) Carlos Gardel / J. Razzano Grilled organic chicken thighs with lemon and rissole patatoes in herb butter and warm cherry tomatoes Viejos tiempos (1935) Carlos Gardel / Alfredo Le Pera Salmon cooked on one side on risso nero, stewed beans and sesame and orange oil emulsion. Me da pena confesarlo (1926) – Alfredo Le Pera / M. Battistella Italian tagliatelle di cecco with Genoese pesto delicate cream, green English asparagus tips, dried marinated tomatoes and almond praline. Arrabal Amargo (1934) – Carlos Gardel / Alfredo Le Pera Crepes made with grilled organic pumpkins and Parmesan cheese with fresh musbrooms and cibuoulette sauce Desserts El día que me quieras (1935) Carlos Gardel / Alfredo Le Pera Homemade organic egg custard with Tandil dairy caramel spread. Amargura (1934) – Carlos Gardel / Alfredo Le Pera Chocolate mousse with caramel decorations Recuerdo malevo (1935) – Carlos Gardel / Alfredo Le Pera Mascarpone ice-cream on a wet cassis cake and red fruit compote Cuando tu no estas (1932) Carlos Gardel / Alfredo Le Pera Citrus biscuit with lemon ice-cream, orange reduction and meringue tuile Beverages Included Bodega La Rural Rutini Cabernet Malbec Rutini Sauvignon Blanc Bodegas La Rural wine Rutini cabernet Malbec Café y Copa de Champagne Water, sodas , beer , coffee and a glass of champagne. Link to comment Share on other sites More sharing options...
Jade13 Posted November 21, 2008 Author #4 Share Posted November 21, 2008 Other Info e-mailed to me: I attach the prices and the services and the menu. Dinner and Show Platea: On the grown floor Executive: The best places on the grown floor VIPs: On the first floor. The transportation is in private. In Area VIP and in Area Executives the menu is similar. (VIP Menu) And in Area Platea is Menu (Grown Floor Menu) If you make a reservation, we need accredit card (number, security code and exp date)only to guarantee. You can pay here with cash or with other credit card. The transportation is included in the prices. Esquina Carlos Gardel Tel/Fax : 4867 6363 http://www.esquinacarlosgardel.com.ar Link to comment Share on other sites More sharing options...
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