Restaurant menu «El Gaucho (Paveletskaya)»
3 September 2014
Cold starters
| Meat platter 225 g | Baked lamb leg sliced, salami, uncooked and cured coppa neck, cured breasola beef |
| ||||
| Jamon Iberico So viejo 50/30 g |
| |||||
| Jamon Serrano 50/30 g |
| |||||
| Beef tartare 100/70/45 g |
| |||||
| Beef carpaccio 100/45/45 g |
| |||||
| Home-made paste 100/30 g | Turkey liver. Served with crispy croutons. |
| ||||
| Tuna tartare and avocado 150/30 g | Finely chopped yellowfin tuna and avocado. Dressed with soy sauce. |
| ||||
| Cheese platter 180/50 g | Camembert, Gruy?re, Manouri, Saint Maure, Pecorino Romano |
| ||||
| Burrata 200/100 g | Served with Rocket salad, tomatoes, balsamic vinegar |
| ||||
| Black and green olives 140 g |
| |||||
| Tomatoes and red onion 275 g |
| |||||
| Vegetables 495 g |
| |||||
Special menu from our chef Erwin Peters
| Roasted leg of wild boar 150/30/30g | Cold roasted, accomplished by mustard and horseradish |
| ||||
| Artichokes with Serrano ham 100/20/40g | Fried artichokes with gratinated quail egg, parmesan and serrano ham |
| ||||
| Wild boar burger with pepper jam 200/80/20g | On grilled tomato and sweet-spicy bell pepper jam |
| ||||
| Coffee jelly «Cappucchino» 110/40g |
| |||||
| Flamed lime pie with raspberries 150/20/10g |
| |||||
Salads
| Rocket salad and shrimps 290 g | Dressed with fresas casera salsa, sweet mustard sauce |
| ||||
| Crab and avocado salad 235 g |
| |||||
| Del Mare Platter 150 g | Tiger shrimps, scallops, mini calamari, Rocket salad, vegetables |
| ||||
| Caesar Salad 180 g | Romaine salad, crispy croutons, chicken fillets, anchovy, parmigiano |
| ||||
| Duck breast liver 55/110/50 g | Mixed salads, roasted duck liver, apples, dressed with walnuts |
| ||||
| El Gaucho Salad 260 g | Vegetables, turkey fillets, mixed salad dressed with lemon and olive sauce |
| ||||
| Fried beetroots and goat cheese salad 190 g |
| |||||
| Summer Mix Salad 340 g | Assorted lettuce, tomatoes, radish, bell pepper, asparagus, olive oil, sesame, parmigiano |
| ||||
| Caprese 210 g |
| |||||
| Greek Salad 300 g |
| |||||
| Alcachofa Salad 140 g | Mixed artichoke, Rocket salad, cherry tomatoes, spinach, frisee |
| ||||
| Tomato Salad 320 g | Red onion, capers, balsamic vinegar |
| ||||
| Almendra Salad 250 g | Mixed lettuce, DORBLU cheese, porcini, pear, roasted almonds |
| ||||
Entrees
| Chicken wings 350/90 g | Served with blue cheese sauce, celery, carrots |
| ||||
| Grilled El Gaucho Cheese 100/10 g | Grilled till crust |
| ||||
| Grilled Mushrooms 150/60 g | Selected and grilled champignons |
| ||||
| Fried potatoes and mushrooms 300 g |
| |||||
| Berenja 200 g | Grilled eggplants, dressed with pesto sauce made out of Rocket salad |
| ||||
| Empanadas 2 piece 90/40 g | Argentinian pastry stuffed with meat, chicken or cheese at option |
| ||||
| Crab empanadas 2 pieces 90/40 g |
| |||||
| Pomodoro Empanadas 2 pieces 100/40 g | Traditional Argentinian pies stuffed with juicy tomatoes and cheese |
| ||||
| Garlic Bread 80 g | Rye and wheat croutons at option |
| ||||
| Focaccia 140 g | Served with tomato salsa or pesto sauce at option |
| ||||
| Bruschetta 230 g | Italian home-made focaccia bread stuffed with tomatoes, basil and parmigiano |
| ||||
Soups
| Crab Cream-soup 260 g |
| |||||
| Crab Cream-soup 390 g |
| |||||
| Caldereta Soup 320 g | Calamari, mussels, Chilean perch and salmon |
| ||||
| Bean Soup 320 g | Original Argentinean soup made out of red beans and bacon |
| ||||
| Estofado Campestre 600 g | Thick soup made out of oxen tails and vegetables |
| ||||
| Minestrone 350 g | Italian vegetable soup |
| ||||
| Choclo Soup 320/20/25 g | Traditional Argentinean cream soup made out of pumpkin and maize. Served with parmigiano and garlic croutons |
| ||||
Fish and seafood
| Grilled tiger shrimps 160/30/45 g | Served with cream sauce |
| ||||
| Dorado 400-600 g 1 piece/45 g | Grilled in a piece or fillets |
| ||||
| Chilean sea perch 150/120/45 g | Fillets of Chilean sea perch and caramelized vegetables |
| ||||
| Cod dressed with teriyaki sauce 150/150/15 g | Cod fillets dressed with teriyaki sauce, potato mash and wasabi |
| ||||
| Gambas 180/140 g | Langoustine fillets dressed with curry sauce, Fiesta rice |
| ||||
Original steaks
| Gaucho steak (grass-fed) 380/140 g | Argentinean rib eye steak |
| ||||
| Chorizo steak (grass-fed) 200/140 g |
| |||||
| Beef steak, thin light fat layer 280/140 g |
| |||||
| El Gaucho churrasco (grass-fed) 350/140 g | Big grilled beef steak |
| ||||
| Angus steak (grass-fed) 380/140 g | Traditional grilled beef steak |
| ||||
| Chateaubriand steak (grass-fed) 320/155/50 g | Beefsteak. Served with pepper sauce, asparagus and cherry tomatoes |
| ||||
| Fillet steak (grass-fed) 200/140 g |
| |||||
| Grilled beef steak, fillets 280/140 g |
| |||||
Meat dishes
| Asado (grass-fed) 430/140 g | Transversal cross of beef ribs |
| ||||
| Platter for gourmands 600/280 g | For 2 persons. Diaphragm, udder, casings, veal liver, Argentinean sausage, kidneys and lamb tongue, beef bread |
| ||||
| Beef platter 600/280 g | For 2 persons. Chorizo steak, juicy Asado pieces, fillet steak (grass-fed) |
| ||||
| Veal ribs 230/140 g | Lightest vealer loin |
| ||||
| Pork fillets 200/140 g | Grilled pork fillets |
| ||||
| Grilled Argentinean sausage 100/140 g | Served with chinichuri and spicy Argentinean sauces |
| ||||
| Grilled sausage platter 80/65/140/140 g | Mutton sausage, Burger sausage, Munich sausage, Argentinean sausage |
| ||||
| Lamb fillets 180/140 g | Served with chimichuri and spicy Argentinean sauces |
| ||||
| Home-made cutlet 150/240 g | Cutlet made out of Australian beef dressed with sweet tomato sauce. Served with potato mash |
| ||||
| Caballero 280/140 g | For real caballeros. Delicious grilled mutton ribs |
| ||||
| Baked chicken breast 250/250/50 g | Big chicken breast and potato mash, caramelized tomatoes |
| ||||
| Lamb tongue shish-kebab 250/140 g | Grilled light shish-kebab made out of lamb tongues |
| ||||
| Mollejas, beef bread 140/140 g |
| |||||
| Grilled veal liver 180/30 g |
| |||||
Side dishes
| Grilled vegetables 300 g |
| |||||
| Potato fritters 210/50 g |
| |||||
| Potato mash 150 g |
| |||||
| Green asparagus 100 g |
| |||||
| Spinach 100 g |
| |||||
| Fiesta rice 150 g |
| |||||
| Baked potatoes 1 piece |
| |||||
| Earcorn 1 piece |
| |||||
| Fries 120 g |
| |||||
Original sauces
| Spicy Argentinean sauce 30 g |
| |||||
| Chimichuri sauce 30 g |
| |||||
Desserts
| Cr?me brulee 120 g | Classical cream dessert. Caramelized when serving |
| ||||
| Mille-feuille 160/40 g | Cake layered with light pastry cream |
| ||||
| Warm apple pie 100/40 g | Served with vanilla ice-cream |
| ||||
| El Gaucho sweets 1 piece | Home- and hand-made sweets: Korzinochka (Basket) sweet, ginger sweet, Rafaello, covered with milk chocolate, covered with coconut flakes, pistachio sweet, Black truffle, hazelnut brittle, marshmallow, mango and passion fruit sweet |
| ||||
| Cashew sweet (1 piece) |
| |||||
| Pistachio cheesecake 150/30 g |
| |||||
| Honey cake dressed with berry sauce 120/20 g |
| |||||
| Panna cotta 200 g | Cream dessert dressed with forest berries sauce |
| ||||
| Tiramisu 250 g | Dessert made out of mascarpone cheese |
| ||||
| Mille-feuille 240 g | Delicate dessert made out of light puff pastry and raspberry. Served with raspberry sauce. |
| ||||
| Home-made ice-cream 305 g | Served with strawberry and Modena balsamic vinegar |
| ||||
| Siruvella 165 g | Dessert made out of light meringue and prunes |
| ||||
| Chocolate fondant 100/40 g | Cake stuffed with hot chocolate |
| ||||
| Served with berries and vanilla ice-cream | ||||||
| Berries 100 g | At option |
| ||||
| Ice-cream 60 g | At option: vanilla, chocolate, strawberry, pistachio, DORBLUE ice-cream |
| ||||
| Sorbet 60 g | At option: red peach, orange, strawberry, chocolate, lemon, pineapple, raspberry and lime, passion fruit |
| ||||
Cakes (advance booking)
| Pistachio cheesecake 1,800 g |
| |||||
| Honey cake 1 kilo |
| |||||
| Siruvella 1 kilo |
| |||||
| Siruvella 3 kilo |
| |||||
ON TOP