BUE, T 13º H 88%
Description
In Buenos Aires a few steps away from the Obelisco, Tango Buenos Aires dazzle those who love to discover the Golden Decade
The cultural and economic impact after the Second World War, combined with the social and public acceptance, generated from 1940 to the rise of the tango in Buenos Aires popular level, resulting in a movement culture was termed the "Decade of Gold
As important and significant was the heyday of the tango that even big clubs like River Plate, San Lorenzo, Racing Club and the Luna Park, opened its doors to large concentrations of people attending.
Now the golden decade returns to shine at Tango Porteño. A little more than five decades later, is recreated in this magical and mysterious time of gold that he's undisputed reign as the tango.
Tango Porteño a proposed route in time, in a wonderful home and all the characters together, large orchestras Canaro, Fresedo, Piazzolla, De Caro, Gobbi, Biagi, De Angelis, Di Sarli, D Arienzo, Lomuto, D Agostino and of course the unforgettable Troilo and Pugliese.
Tango Porteño crystallizes the essence in a single building of that time who knew how to be a movie theater, dear Metro, just a few steps from the Obelisk.
Otherwise could not be, because Tango Porteño is the image of Buenos Aires, the Town Tango.
The Menu includes:
Starters
San Telmo
Yo soy de San Telmo - Tango - 1943 - Arturo Galucci.
Traditional Argentine criollo turnovers filled with knife-cut Angus beef, green olives, egg, and ciboulette.
Villa Urquiza
Villa Urquiza - Tango - 1990 - Enrique Cadícamo
Bocconcini rolls filled with Parma harm cures in Cordoba Hills and arugula, sided with a mini organic salad of marinated tomato petals.
Flores
San José de Flores - Tango - 1936 - Armando Aguarone/Enrique Gaudino.
Glazed onion, echalotte, and leek consommé. Gruyere au gratin country bread bruschetta.
Main Courses
Parque Patricios
Parque Patricios - Tango - 1940 - Oscar Arona.
Grilled Angus baby beef sided with rustic patatoes, warm cherry tomatoes sauteed with olive oil and fresh herbs.
Almagro
Almagro - Tango - 1930 - Vicente San Lorenzo/Augusto Timarni.
Chicken roullettes filled with tender spinach and duxelle core, sided with carrot terrine and Lusignan cheese sheets in chañar honey reduction.
Nueva Pompeya
Pompeya no olvida - Tango - 1998 - Alejandro Szwarcman/Javier Gonzáles.
Pork roulade with rustic patatoes and warm cherry tomatoes sauteed in herb-seasoned olive oil.
Palermo
Palermo - Tango - 1920 - Enrique Delfino/Juan Villalba.
Lime oil lacquered patagonian Pink salmon and Black risotto with asparagus tip soufflé in red pepper emulsion.
Barracas
Soledad…la de Barracas - Vals - 1946 - Carlos A. Petit/Rodolfo Sciamarella
Dueto f raviolis filled with pumpkin and goat cheese, in aromatic herb herb cream sauce with balsamic vinegar threads and fresh tomato drops.
Desserts
Tango Porteño
Los cien barrios porteños - Vals - 1946 - Carlos A. Petit/Rodolfo Sciammarella.
Assortment of traditional porteño desserts. Utterly traditional homemade flan (baked custard), slice of cheese and dulce de batata (creamed sweet patato paste), and mini dulce de leche (soft caramel) ice-cream biscuit crumbs and caramel wedge.
Monserrat
La mazorquera de Monserrat - Tango -1930 -Hector Blomberg/Enrique Maciel
Bittersweet chocolate mousse with pumpkin gelle in English cream sauce and baked caramel. Drops of rosehip and passion fruit ice-cream..
Included Beverages
San Felipe wine Cabernet Sauvignon - Merlot and Malbec
San Felipe wine Chardonnay - Chenin and Semillón
Beer, sodas, mineral water
Coffee
Optional: wine and drink list not included in this menu.
Including:
- Full dinner with beverages
- Bilingual guide
