MICHELANGELO TANGO
DINNER TANGO SHOW IN BUENOS AIRES

THE SHOW
El show de Michelangelo combina el tango mas tradicional con expresiones de las nuevas tendencias bajo la experimentada dirección escénica de Gloria y Eduardo Arquimbau.

El espectáculo , concebido a través de cuatro cuadros escénicos, elabora el desarrollo del tango desde los finales del siglo XIX, hasta nuestros días.

Dos de estos cuadros - "El Corralón" y "el Burdel" son de época, mientras que los otros abarcan el período entre 1930 y 1960 uno, y el tango contemporáneo el otro . Este último representado por Piazzolla y Mores de quienes Gloria y Eduardo han sido y son coreógrafos.

El conjunto instrumental se encuentra a cargo del Maestro Carlos Marzan con las voces de Sandra Cabal y la actuación especial de Daniel Olivera.

Los talentosos bailarines del cuerpo de baile de Gloria y Eduardo se han presentado en los mas importantes teatros del mundo.

Sólo los mejores pueden estar al frente del espectáculo más tanguero de Buenos Aires.

EXECUTIVE MENU

CANDOMBERO FINGER TIPS ( Hors d'oeuvres )
" Chopped meat turnovers from Tucuman Province (Empanadas)

" Chipás (dough) stuffed with vegetables and olives from La Rioja Province

" Crispy offals tart with chimichurri (A classic sauce to marinate the meats before roasting them. Garlic, parsley, white & black pepper, ground red pepper oregano, olive oil and balsamic vinegar)

" Grilled Argentine Sausage with malbec wine sauce wrapped in homemade bread

" Fried tart with maize mousse

" Homemade toasts with tomaticán (sweet & spicy tomato paste) and pepato cheese

" Andean Potato Chips with lamb pâté and mosqueta rose

FLAVOURS OF OUR COUNTRY

" Pampa Mia

Grilled calf steak on chicharrón bread (made with grease) accompanied with smoked
potatoes, green salad and Creole sauce

" Silver-plated arrows of Parana River

Grilled fish tower in citruses with vegetables of the season sautéed in herbs butter
and crispy homemade cheese

" American Sorrentinos
(Pasta made in Mar del Plata emulating the Italian ravioli)

Sorrentinos of flour purple wheat, stuffed with pumpkin, wheat and fresh goat
Cheese with maize sauce and fresh tomatoes. (Option for vegetarians)

" Plow Chicken

Chicken sautéed on a plow plate with risotto of quinoa, amaranth, fungi and crispy
leeks with a smooth cane honey sauce

" From the kitchen garden

Risotto of quinoa, fungi and vegetables sautéed on a plow plate

GAUCHO -LIKE DELICACIES

Great Michelangelo. Traditional dessert tasting

" Dulce de leche (a caramelized milk spread) crepe

" Sweet collation of quinces preserve with a malbec sauce

" Mini frozen vigilante (pastry)

" Chocolate mousse and Patagonian red fruits

" Heaven custard with slices of dried fruits

BEVERAGES

Red and White wine, Beer, Fruit juices, Sodas, Mineral water.

MENU VIP

CANDOMBERO FINGER- TIPS ( Hors d'oeuvres )
" Chopped meat turnovers from Tucuman Province (Empanadas)

" Chipás (dough) stuffed with vegetables and olives from La Rioja Province

" Crispy offals tart with chimichurri (A classic sauce to marinate the meats before roasting them. Garlic, parsley, white & black pepper, ground red pepper oregano, olive oil and balsamic vinegar)

" Grilled Argentine Sausage with malbec wine sauce wrapped in homemade bread

" Fried tart with maize mousse

" Homemade toasts with tomaticán (sweet & spicy tomato paste) and pepato cheese

" Andean Potato Chips with lamb paté and mosqueta rose

FLAVOURS OF OUR COUNTRY

La Pampa Tenderness

" Grilled rib-less steak with barbecued tomatoes, onions and red peppers accompanied with mix Andean fried potatoes in garlic oil and herbs

Ocean and Field Sorrentinos

" (Pasta made in Mar del Plata emulating the Italian ravioli) Sorrentinos of spider crab mousse with onion sauce, lemon and a crisp of Thai salami

Trout of the lakes

" Trout marinated in herbs, roasted with turpentine and vegetables, buds salad and Andean potatoes

Sweet Pork from the Pampas

" Barbecued pork in stout and honey with sweet potatoes crust and green salad

Plow Chicken

" Chicken sautéed on a plow plate with risotto of quinoa, amaranth, fungi and crispy leeks, with a smooth cane honey sauce

From the kitchen garden

" Risotto of quinoa, fungi and vegetables sautéed on a plow plate

GAUCHO -LIKE DELICACIES

Great Michelangelo. Traditional dessert tasting

" Dulce de leche (a caramelized milk spread) crepe

" Sweet collation of quinces preserve with a malbec sauce

" Mini frozen vigilante (pastry)

" Chocolate mousse and Patagonian red fruits

" Heaven custard with slices of dried fruits

Patagonian foam

" White chocolate foam with elder and red fruits, chocolate sauce and lavender and caramel figure

Frozen Tereré

" Frozen lemon sherbet, lime perfumed with mint and Yerba mate (herbs)

BEVERAGES
Red & White wine, Beer, Fruit juices, Sodas, Mineral water.

DAY 1 - Arrival to Ezeiza Int. Airport and transfer to hotel. 03 nts of accommodation with breakfast

DAY 2 - Traditional City Tour, visiting the best of Buenos Aires: La Boca, San Telmo, 9 de Julio Avenue and the Obelisk, Colon Theatre, The Congress, The Governor House called "Casa Rosada", Puerto Madero, La Recoleta...

DAY 3 - Excursion to a traditional "Estancia" or farm in the Pampas. Meals and Activities included. This excursion is usually called "Fiesta Gaucha"

DAY 4 - Transfer to airport

This is a basic program to visit Buenos Aires. Please visit our tour list to see more tours combining this area and others place in Argentina and Chile

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