When dining in BA, you may notice a distinct lack of seafood choices. Sometimes none. While beef is just as important to Uruguayan culture as it is to Argentina's, seafood is definitely in abundance on the Atlantic shore. The same approach is taking with the cooking of seafood: over coals, simply adorned. Let the fish be the fish. While this is on display daily at El Che Bar, I'm really looking forward to sharing this menu with you, I love a paired event that is seafood focused. - Chef / Owner John Manion
ONE BITE WONDER
Corvina Ceviche (amuse)
Little brown bag of fried silverside, lemon-caper aioli
Pairing - Pisco, Dry Vermouth, Citrus, Bitter Lemon Tonic
Shrimp a la plancha, mojo de ajo
Pairing - Green michelada with spiced tomatillo
Grilled swordfish, heirloom tomatoes, “the good salt”,
herb salad, chimichurri
Pairing - Yerba Mate Gin, white vermouth, green pepper,
fino sherry, suze
Mascapone con frutos rojos
Pairing - TBD
Alfajor a la mode
Pairing - Tannat Uruguayan dessert wine pour over
This menu cannot be adjusted to vegan or vegetarian.
Please make a note in your reservation if you have any food allergies.
A welcome cocktail and snacks will be served 5 pm - 6pm
allowing people to arrive, dinner starts promptly at 6pm.
Only 14 seats available. (Seated at the bar)