Argentinean Parrilla
Passed hors d’oeuvres
A classic Argentine tamale made of sweet corn and basil
steamed in a corn husk
Little empanadas served three ways.
Mendoza style with tender chunks of meat,
San Juan style with hard boiled eggs and veal
and vegetarian style with potatoes and herbs
Homemade French style bread baked with Argentine sausage
An Italian influenced dish, typically served at outdoor parrillas,
of provolone cheese grilled with fresh oregano and served
over baby greens with an herb vinaigrette.
Marinated for three days in wine from Argentina’s Mendoza region.
Served with the classic Chimichurri sauce.
Organic egg whites make up this meringue filled with
dulce de leche and cream caramel