First course: Miguel Torres Estelado Brut Rose, Chile.
Second course: 2016 Terrazas de los Andes Torrontes Reserva, Salta.
Third course: 2016 Torres Pazo das Bruxas Albarino, Rias Baixa.
Fourth course:2013 Bodega Chacra Barda Pinot Noir, Patagonia.
Fifth course: 2012 Pulenta Estate Gran Corte Vll, Lujan de Cuyo.
Sixth course: End the night with a glass of the house blend Sangria.
The food menu for the party is as follows:
First: Bisque de Langosta - Silky smooth Maine lobster bisque. Served with lobster meat skewers and garlic toast.
Second: Tiradito - Refreshing thinly sliced of fresh fish. Lightly marinated in citrus juice and a touch of passion fruit. Topped with diced Peruvian peppers.
Third: Paella Bolero - Shrimp, calamari, fish, lobster, clams, chicken, chorizo, vegetables and saffron rice.
Fourth: Empanada de Pato - Shredded duck empanadas made with peppers, onions, garlic sofrito. Served with spicy rocoto sauce .
Fifth: Entrana de Novillo - Grilled Argentinean style skirt steak. Served with chimichurri sauce, potatoes and vegetables of the day.
Sixth: Pio Nono - Sponge cake brushed with rum syrups. Rolled with dulce de leche and pecans. Served with ice cream.
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