Thanksgiving Day Dining at Artango

Thursday, November 23
2-10 p.m. 

Artango Bar and Steakhouse will welcome Thanksgiving celebrants for a three course prix fixe menu on Thursday, November 23. From 2-10 p.m., dining guests may choose a trio of dishes created by Executive Chef Saul Roman. The menu, detailed below, includes an appetizer (empanadas; ceviche; cheese; salad; soup), entree (quinoa risotto; stuffed turkey breast; salmon; rabbit casserole; NY strip steak; filet mignon) and dessert (chocolate mousse cake; flan; pear and almond tart; gelato). The fee is $55 per person, $24 for children ages 6-12. From 7-10 p.m., guitarist Guillermo Sebastian Paolisso of Buenos Aires will perform Latin jazz, Argentine folklore, Brazailian bossa nova and Argentine tango. For Thanksgiving reservations, please visit ArtangoSteakhouse.com or call 872-208-7441.

Thanksgiving Prix Fixe Menu

Appetizers, select one

Chef’s Selection of Empanadas

Ceviche Nikkei
Ahi tuna, avocado, seaweed salad, huacatay sauce

Provoleta
Provolone cheese, cherry tomatoes, chimichurri

Ensalada Otonal
Heirloom beets, mixed greens, aged goat cheese, crostini, sunflower seed vinaigrette

Sopa de Calabaza
Pumpkin soup, creme fraiche, pumpkin seeds

Entrees, select one

Quinoa Risotto
Quinoa, seasonal veggies, wild mushrooms, Manchego cheese, herb sauce

Pavo La Cordon Bleu
Stuffed turkey breast, baby carrots, baby zucchini, sweet potato

Pescado de Pasion 
Salmon, fingerling potato, seasonal veggies

Estofado de Conejo
Rabbit casserole, potatoes, wild mushrooms, root veggies, pearl onions, tomato-sage sauce

Bife de Chorizo
NY Strip Steak served with homemade chimichurries, malbec sauce and fried potatoes

Bife de Lomo 
Filet Mignon served with homemade chimichurries, malbec sauce and fried potatoes

Dessert, select one

Oblivion
Chocolate mousse cake, dolce de leche ice cream, creme Anglaise

Flan
Cardamom-infused custard, dolce de leche cream, meringue

Otono Porteno
Rustic pear and almond tart, blackcurrant semifreddo, salted caramel sauce, candied almonds

Chef’s Selection of Gelato