Ardo Menu

Serves 4:

600g Roasted corn Mexicana Ardo
800g Sweet potato wedges Ardo
125g Herbs mix tartare Ardo
2 Rib Eye steaks ca. 180g
0.5kg Mayonnaise
Salt and pepper

Allergens

Egg, Mustard

Preparation

  1. Cook the sweet potato wedges in the oven or deep fryer.
  2. Heat up the roasted corn Mexicana and season with pepper and salt.
  3. Mix the herbs mix tartare with the mayonnaise.
  4. Grill the steaks as desired and cut into thin strips.
  5. Arrange the sweet potato wedges together with the roasted corn Mexicana and the Rib Eye strips on a plate. Serve the tartare sauce in a separate bowl.
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