Team Crave had the pleasure of creating a three course Gaucho Dinner for some special clients. The menu was written by our talented chef de cuisine Kevin Takei and the wines were paired by Charleen Bridget from the Wine Merchant in Naples.
Hors d’Oeuvres
Peras Envultas en Jamon Crudo
(Pears wrapped in prosciutto with bleu cheese and balsamic)
Torta de Huevos con Queso de Cavra
(Spanish Omelet with Purple Potatoes, Bell Pepper, Goat Cheese, Spinach, Reggianito Cloud, Micro Cilantro)
Salmon a la Plancha
(Cast Iron Seared Salmon, Sweet Corn Cake, Crema de Rucola)
First Course
Remolacha y Queso Ensalada
– Ember Cooked Rescoldo Beets with Rocket Greens, Charred Carrots and Garlic Chips
Petite Chapa-Roasted Provoleta
Second Course
Pechuga de Pollo Aplastada
– Flattened Oregano Chicken Paillard with Lemon Confit and Parsley Sauce
Sweet Potato, Onion, Heirloom Tomato
Third Course
Francis Mallmann’s Ojo De Bife Con Chimichurri
– Whole Boneless Rib Eye with Saltwater Brined Chimichurri
Eggplant, Sweet Peppers, Patagonia Potato Galette
Dessert
Carbonizados Frutas
– Charred Peaches, Grapefruit and Orange, Mascarpone Ice Cream, Spiced Syrup, Basil Crystals
