• Montes de Oca 1227 - After owning and cooking in my restaurant for 20 years, I decided to share my experience in a more intimate way: I´ll be welcoming you in my backyard, where we will enjoy an old-school, Gaucho-style BBQ cooked in the fire pit. I´ll greet you with a traditional “picada,” followed by 6 courses of Argentina’s finest and most flavorful steaks, paired with exquisite Argentine wines. For dessert, let me surprise you. I promise you will love it. (Menu steps may vary according to party members)

• Lunch
• Dinner
• Snacks
• Carbonated beverages
• Alcoholic Beverages

• Charcuterie - Picada Argentina - The “picada” is usually served while preparing the fire and steaks:
  Argentine salame, chorizo colorado, pategras and blue cheese warm bread.
• Choripan & Morcilla - Chori: Argentine Pork sausage with Criolla and Chimichurri sauces, fresh. Serve between breads.
  Morci: blood sausage served crispy with blue cheese.
• Sweetbreads - Bovine Sweetbreads slowly smoked and bath with garlic, mostard and honey. Crisp and tender. Truly one of our favorites. Served with green salad.
• Pork Matambre - Pork matambre gently smoked with baked boñatos with garlic butter
• Picaña - Picaña is a very gentle cut, soft meat and a thin layer of fat. Cooked in the fire pit for 120 minutes to achieve the best smoked and rich taste.
• Tenderloin//Sirloin - Our two most premium steaks. Grilled to perfection.
• Tira de asado - Shor Rib - Our most traditional asado cut is the rib. We cook it in the pit for 4 hours until the meat falls of the bone. Truly amazing.
• Panqueque de Dulce de Leche - Typical argentine dessert, it´s a thin creppe with dulce de leche.
  Coffe or tea.

For a full refund, cancel at least 24 hours before the scheduled departure time.