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  #1  
Old November 21st, 2008, 08:16 AM
Jade13 Jade13 is offline
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Default Esquina Carlos Gardel - Menus and Details sent

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

Last edited by Jade13; November 21st, 2008 at 08:16 AM.
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  #2  
Old November 21st, 2008, 08:17 AM
Jade13 Jade13 is offline
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Join Date: Dec 2006
Posts: 18,577
Default Menu

[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.

Last edited by Jade13; November 21st, 2008 at 08:18 AM.
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  #3  
Old November 21st, 2008, 08:19 AM
Jade13 Jade13 is offline
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Join Date: Dec 2006
Posts: 18,577
Default Vip menu

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.

Last edited by Jade13; November 21st, 2008 at 08:19 AM.
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  #4  
Old November 21st, 2008, 08:20 AM
Jade13 Jade13 is offline
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Join Date: Dec 2006
Posts: 18,577
Default

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
www.esquinacarlosgardel.com.ar
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