STARTERS
| Patagonian board | $32.000 |
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Selection of premium cold cuts of pork, guanaco, and lamb, accompanied by local sheep and goat cheeses, sourdough bread, and apple–rhubarb chutney. |
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| Sea and land board | $28.000 |
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Artisanal Serrano ham, Patagonian smoked salmon, assorted cheeses, mini salmon ceviche,and Magellanic king crab chupe. |
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| Faro pichanga | $27.000 |
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Sautéed small pieces of beef, chicken and local sausage, served with French fries. |
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| Salmon and shrimp ceviche | $16.000 |
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Pieces of fresh patagonian salmon and poached shrimps.
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| Tuna tartar | $16.000 |
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Fresh red tuna with soy and avocado, served with fresh salad of sliced cucumber, celery, red onion and cilantro. |
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| Salmon ceviche | $14.000 |
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Small pieces of fresh patagonian salmon. |
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| Smoked salmon & avocado bruschetta | $14.000 |
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Sourdough bread with homemade ricotta, avocado, patagonian smoked salmon and marinated red onions. Served with green salad, sliced oranges and lemon dressing. |
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| Austral carpaccio | $14.000 |
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Thin slices of beef fillet, pickled mustard, Reggianitto cheese, homemade vinaigrette. |
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| Lamb empanadas | $14.000 |
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Empanadas stuffed with boneless lamb leg, cooked at a low temperature. |
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| Hummus bruschetta, avocado & pumpkin | $12.000 |
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Sourdough bread, roasted beet hummus, avocado, pumpkin and roasted sweet potatoes. Served with a green salad, sliced oranges and lemon dressing. |
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| Cheese, ham & chives empanadas | $10.000 |
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Empanadas stuffed with cheese, ham and chives. |
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| Hummus | $8.000 |
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Savory creamy dip made with chickpeas. |
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| Crispy Potatoes | $8.000 |
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Sliced crispy potatoes, served with classic aioli and spicy pomodoro sauce. |
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| Steamed mussels | $8.000 |
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Steamed mussels with onions, white wine and olive oil. |
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| Chicken soup | $8.000 |
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Chicken broth with boneless chicken breast, onion, celery, carrot, eggs and cilantro stir-fry. |
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| Pumpkin and dry tomato soup | $8.000 |
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Creamy roasted pumpkin, with dry tomatoes, onions and celery. Topped with crispy parmesan cheese and seeds. |
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MAIN COURSES
| Magellanic Lamb Chop | $30.000 |
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Slow-cooked lamb chop, served with native potatoes, local kale, and cherry tomatoes. |
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| Lamb & risotto | $30.000 |
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Slow-cooked lamb leg served with beetroot risotto and roasted pears. |
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| Cape Horn Groupe | $28.000 |
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Grouper crusted with cochayuyo (Chilean seaweed) powder, served over anise-scented cauliflower purée. |
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| Patagonian lamb with mashed potatoes | $27.000 |
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Local lamb shank cooked in red wine at a low temperature, served with mashed potatoes and fine herbs oil. |
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| Kingcrab chupe | $25.000 |
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Magellanic king crab, heavy cream, parmesan cheese, onions and white wine. |
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| Giant abalone ravioli | $24.000 |
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Pasta stuffed with abalone in a delicate cream and sage sauce, topped with fresh Reggianito cheese. |
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| Filet with truffle mashed potatoes | $23.000 |
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Beef medallion, served with mashed potatoes, truffle oil and seasonal sautéed vegetables. |
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| Filet "a lo pobre" | $23.000 |
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Beef steak, served with caramelized onions, french fries and fried eggs. |
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| Patagonian salmon | $22.000 |
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Glazed patagonian salmon covered on teriyaki sauce. Served with carrots purée, vegetables and green stir-fried legumes. Topped with small roasted almonds. |
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| Austral hake with romesco sauce | $22.000 |
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Steamed Austral hake with romesco sauce (roasted pepper and tomatoes among with toasted almonds). Served with parmesan potatoes and seasonal toasted vegetables. |
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| Stuffed chicken with polenta | $20.000 |
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Stuffed chicken breast with cheese cream, chives and cilantro, served with ragout of mushrooms and grilled polenta. |
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Stuffed chicken with polenta |
$20.000 |
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Stuffed chicken breast with cheese cream, chives and cilantro, served with ragout of mushrooms and grilled polenta. |
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| Shrimp linguine | $20.000 |
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Linguine topped in creamy saffron sauce, served with roasted parmesan shrimps, grilled asparagus, almonds and lemon oil. |
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| Creamy quinoa | $16.000 |
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Creamy and smooth quinoa, served with roasted shrimps and vegetables. |
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| Vegan Pizza | $16.000 |
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Zucchini, chia and oat crust pizza topped with pomodoro sauce, roasted sweet pumpkin, broccoli and goat cheese. |
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| Faro salad | $15.000 |
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Green sleeves, served with patagonian smoked salmon, quinoa, avocado, pumpkin seeds and a classic lemonade dressing. |
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| Chicken Caesar salad | $15.000 |
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Green sleeves, grilled chicken breast, bread croutons and crispy parmesan chips. Topped with Caesar sauce.
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| Falafel with vegetables & curry | $13.000 |
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Chickpeas fritters, topped with curry sauce and coconut milk. Served with a variety sautéed vegetables. |
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| Faro burger | $12.000 |
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Beef burger, cheddar cheese, caramelized onions and pickles with brioche bread. Served with French fries and aioli sauce. |
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| Club sandwich | $12.000 |
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Grilled chicken, gouda cheese, crispy bacon, lettuce and tomatoes with white bread. Served with French fries, aioli sauce and honey-mustard sauce.
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| Vegetarian burger | $11.000 |
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Burger made with lentils, onions, pumpkin, oat, cheddar cheese, tomatoes and lettuce with brioche bread. Served with French fries and aioli sauce. |
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| Additionals | ||
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Tomato, lettuce, |
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$1.000 |
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Egg, ham, cheese |
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$2.000 |
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Avocado, bacon |
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$3.000 |
DESSERTS
| Apple & rhubarb crumble | $6.000 |
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Warm apple crumble, rhubarb jelly, nuts and raisins. Served with American ice cream. Dessert to share. |
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| Homemade icecream | $6.000 |
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Artisanal ice creams. Please ask for available flavors. |
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| Homemade sorbet | $6.000 |
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Artisanal sorbet. Please ask for available flavors. |
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| Creme brulee | $6.000 |
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Smooth and creamy sweet dessert, topped with crispy caramel. |
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| Dulce de leche flan | $6.000 |
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Homemade dulce de leche flan, served with caramelized nuts. |
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| Chocolate mousse | $6.000 |
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Clásica crema de chocolate amargo, con praliné de almendras y naranjas confitadas. |
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| Pears in red wine | $6.000 |
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Pears cooked in red wine. Served with American ice cream and toasted almond praliné. |
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| Fresh Fruit | $6.000 |
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Fresh seasonal fruit salad. |
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- From the sea
- Gluten free
- Dairy free
- Vegetarian
- Vegan
- With nuts