T [54.11] 4104-1003
E cafeteria@proa.org
Tuesday to Sunday
11 AM - 7 PM
Mondays Closed
Chef: Lucas Angelillo
Between warm and cold: new flavors in the menu of Cafe Proa
The chef of Café Proa , Lucas Angelillo says of his new menu: "For this time between seasons we add dishes that have the same contrast of cold and hot temperatures in the same way the opposition play with textures and flavors, such as sweet and sour ."
The Cipriani Carpaccio, named after its creator, " is a signature dish and is composed of thin slices of raw meat and served with a rocket salad , capers and lemon vinaigrette." Besides the Andalusian Gazpacho with avocado and fresh prawns, cooked with liquid smoke is incorporated.
Cipriani Carpaccio
Andalusian Gazpacho
Pies, cut the knife or humita can apply throughout the day as one of the most requested dishes and the new sandwich of pork loin with honey mustard herbs meat options are quick dishes but abundant presence.
Sandwich of pork loin
Vegetarians also have their place in the menu and main course pasta with broccoli and mushrooms and ratatouille italian , which claimed consistency with the addition of rice were added .
With own production and flavors that accompany climate and the latest trends in cuisine, Café Proa new menu continues to provide healthy alternatives and flavors from around the world.
Download menu.Surrounded by art
" Who does not like to eat surrounded by art ? " Angelillo Chef Lucas asks to explain the good reception it gets from the public facilities that are part of the exhibition Contemporary Space .
The chef stands the fifth anniversary of project coordinated by Santiago Bengolea and the effectiveness of this powerful alliance between the generated site-specific interventions and Café Proa . " Even during the assembly of the works , visitors coffee enjoy being surrounded by art ," says Angelillo .
During these five years, Contemporary Space in each new edition designed a series of individual table decorating and coffee accompany the presentation.
Fresh and nutritious fruit juices
Mango, lemonade, mint, passion fruit, berries and even carrots are some of the ingredients of these irresistible combinations palates for a summer afternoon.
Heat waves are already part of the summer scene of Buenos Aires, and Proa Café menu has a page dedicated to confront them with a offering original and natural juices, to stay hydrated and provide nutrients in an exquisite and original way.
For those who dare to try new flavors, no doubt and chosse carrot juice, orange and syrup. Lemonade with mint and ginger is a classic but the chef Lucas Angelillo adds a touch of honey and lime that makes it unique. The red fruit with mint syrup contains antioxidant, the tomato juice is pure vitamin C and the traditional banana smoothie is ideal to recharge and continue walking.
Low in calories and freshly squeezed to preserve nutrients, fruit juices are the healthiest alternative in Café Proa for this station:
• Orange juice (125 Kcal)
• Tomatoe juice (110 Kcal)
• Banana, milk & sugar (245 Kcal)
• Mango, peach & passion fruit (145 Kcal)
• Lemonade H. Mint, ginger, honey & lime (110 Kcal)
• Carrot, orange & ginger syrup (165 Kcal)
• Berries with mint syrup (150 Kcal)
The chef's suggestions
Amid the frenetic activity that develops during these days in Proa Café, that is beating their own records of attendance since the opening of the exhibition Ron Mueck on November 16, the Chef Lucas Angelillo suggest some new and healthy menu options to enjoy the season.
For the chef, the summer season is starring two outstanding dishes:
Smoked salmon salad with avocado and cucumbers on toasted herbs
Needles chicken curry with cous cous.
Summer, terrace and Ron Mueck
An irresistible combination. After touring the exhibition of Ron Mueck's sculptures and the space dedicated to Jack Vanarsky in Proa Library, the visitor arrives at Café Proa, on the top floor and seals a rewarding visit with a splendid view of the river framed by the old bridge and the breadth of the sky. A natural reminder to the visitor that we are in La Boca's neighborhood.
The combination is even more attractive when we open the menu elaborated by the Chef Lucas Angelillo that includes a tempting offer of drinks, juices, cakes and pastry.
Drinks: Garibaldi ( Campari with orange), Gancia, or Gin & Tonic Fernet.
Natural juices: Mango, peach & passion fruit, lemonade H. (mint, ginger, honey & lime), carrot, orange and ginger syrup, berries with mint syrup.
Pastry: Apple cake, Rogelito, chocolate brownie, among other sweet options.
Café Proa: new menu for Spring
A new season always offers the possibility of rediscovering new flavors. That is why Café Proa presents a new menu prepared by its chef Lucas Angelillo.
Among the variety of sandwiches, two stand out in particular, both based on white meat: one with chicken, guacamole and cheese; the other with smoked salmon, brie and arugula. Lightweight and tasty, they’re specially designed to enjoy in Spring.
There’s also variety of finger foods, like guacamole, hummus or delicious nachos with spinach cream,along with a new selection of natural juices and smoothies for an evening outdoors in the terrace and its unique landscape.
According to chef Lucas Angelillo, the best option for the main course is the salad with warm pears, vegetable mix and blue cheese. A good alternative could be the yellow curry chicken breast with couscous. His favorite dessert: mango carpaccio with passion fruit granite.
From Tuesday to Friday, the Artists' Menu offers a main course, water or soft drink and a dessert or coffee, allat a convenient price. The younger ones may choose any one of the three healthy options offered by the Young Artists' Menu: hamburger with ??, milanesa or hot dogs with french fries.
The new menu also contains nutritional information regarding the amount of calories of each dish and drink.
Café Proa
Chef: Lucas Angelillo
From Tuesday to Sunday and on Holydays, from 11 am to 7 pm. Closes on Mondays.
Information and reservations: cafeteria@proa.org / 4104-1003
