Dear customer:

I am sending you the quotation discussed.

Quotation Formula E (2520 PAX):

- Date: 16-09-22 to 26-09-22. 10 Days
- Schedule: lunch, dinner and two snacks AM/PM (sweet and salty).
- Format: 3 course menu and beverage.
- Value: $26,500 CLP per person.
Remember: each PAX has access to two full daily menus

16th September (90 PAX)

Appetizers:

- Quinoa tabbouleh with rica-rica lemonade and sautéed squid (30 pax)
- Andean Mediterranean salad. (30 pax)
- Pumpkin soup. (30 pax)

Main courses:

- Wagyu plate, spicy Andean mashed potatoes and mushroom sauce. (45 pax)

Low carb bases:

- Chicken breast roulette (cream cheese, crispy bacon and vegetables) and green
and purple leaves salad, eggs mollet, olives, pistachio and grana Padano. (25 pax)

Vegan Main courses:

- Verducan (meatless charquican) with grainy rice (20 pax)

Desserts:

- Rice with milk: boiled rice and milk, sweet mixture and cinnamon (60 pax)
Vegan Dessert:

- Seasonal fruits (30 pax)

Snack:

- Chilean tapaditos mix (chacarero, luco) (120 u)

- Mix sweets and pastries (Mix traditional Chilean sweets, profiteroles, tartlets,
cannoli, etc.) (120 u)

Vegan snack:

- Mix tapaditos: animal protein is replaced by grilled mushrooms, seitan and other
vegetables in a vegan brioche (60 u)
- Seasonal fruits and vegetables (60 u)

17 th, 18 th and 19 th September (90,135,150 PAX)

Appetizers:

- Choripan with pebre and alioli (70 pax)/ (115 pax). 17 y 19 September
- Empanada de pino. 18 September (105 pax)

Vegan Appetizers:

- Champi-bread with pebre and vegan mayo (20 pax)/ (30 pax)/ (35 pax)

Main courses:

- Chilean Barbecue (meet, pork y chicken) with salad y typical sides. (70 pax)/ (105
pax)/ (115 pax)

Vegan Main courses:

- Grilled vegetables and sprouts paella. (20 pax) (35 pax). 17 y 19 September.
- Grilled vegetables mix. (30 pax) / 18 September
Desserts:

- Mote con huesillo: boiled wheat and dehydrated peaches. Sweet juice (60 pax)/ (90
pax)/ (100 pax)
- Semolina with milk. (30 Pax)/ (45 pax)/ (50 pax)

Snack:

- Chilean tapaditos mix (italiano, Luco) (120 u)/ (180 u)/ (200 u)
- Mix sweets and pastries (Mix traditional Chilean sweets, profiteroles, tartlets,
cannoli, etc.) (120 u)/ (180 u)/ (200 u)

Vegan Snack:

- Mix tapaditos: animal protein is replaced by grilled mushrooms, seitan and other
vegetables in a vegan brioche (60 u)/ (90 u)/ (100 u)
- Seasonal fruits and vegetables. (60 u)/ (90 u)/ (100 u)

20 th September (225 PAX)

Appetizers:

- Acevichada salad with shrimp. (75 pax)

- Andean Mediterranean salad. (75 pax)
- Beet and sour cream with almonds soup. (75 pax)

Main courses:

- Fish of the day papillote with grilled vegetables and balsamic and honey reduction.
(155 pax)

Low carb bases:

- Mechada Beef in its own sauce accompanied by grilled vegetables and crisp
parmesan cheese. (35 pax)
Vegan Main courses:

- Asian stir-fry of rice noodles, vegetables and tofu. (35 pax)

Desserts:

- Rice with milk: boiled rice and milk, sweet mixture and cinnamon. (95 pax)
- Picarones: mixture of flour and pumpkin. They are fried. (95 pax)

Vegan Dessert:

- Grilled fruits, seasonal sorbet, almonds, cocoa earth and red fruit sauce (35 pax)

Snack:

- Chicken tapaditos type Cesar Salad. (300 u)

- Mix sweets and pastries (Mix traditional Chilean sweets, profiteroles, tartlets,
cannoli, etc.) (300 u)

Vegan Snack:

- Tapaditos: mushroom, lettuce y tomato (150 u)

- Seasonal fruits. (150 u)

21st September (300 PAX)

Appetizers:

- Quinoa tabbouleh with rica-rica lemonade and sautéed squid. (75 pax)
- Andean Mediterranean salad. (75 pax)
- Pumpkin soup. (75 pax)
- Mussels soup. (75 pax)

Main courses:

- Patagonic lamb with typical sides (100 pax day)

- Grilled chicken breast, lentil and avocado timbale, shallots, corn and aioli. (80 pax
day) (180 pax night)
Low carb bases:

- Chicken breast roulette (cream cheese, crispy bacon and vegetables) and green and
purple leaves salad, eggs mollet, olives, pistachio and grana Padano. (60 pax)

Vegan Main courses:

- Warm lentil salad and browned Andean potatoes. (60 pax)

Desserts:

- Mote con huesillo. (150 pax)

- Roasted milk. (150 pax)

Snack:

- Pulled pork tapaditos. (400 u)

- Mix sweets and pastries (Mix traditional Chilean sweets, profiteroles, tartlets,
cannoli, etc.) (400 u)

Vegan Snack:

- Tapaditos mushroom BBQ (200 u)

- Seasonal fruits. (200 u)

22nd September (300 PAX)

Appetizers:

- Acevichada salad with shrimp. (75 pax)

- Andean Mediterranean salad. (75 pax)
- Cream of potato and leek. (75 pax)
- Pumpkin soup. (75 pax)

Main courses:

- Pork chop, sautéed potatoes with fine herbs and Dijon mustard sauce (120 pax)
Low carb bases:

- Mechada Beef in its own sauce accompanied by grilled vegetables and crisp
Parmesan cheese. (120 pax)

Vegan Main courses:

- Verducan (meatless charquican) with grainy rice. (60 pax)

Desserts:

- Mote con huesillo. (150 pax)

- Roasted milk. (150 pax)

Vegan Desserts:

- Vegan chocolate ice cream, vegan vanilla sponge cake, passion fruit sauce and
Pistachios. (60 pax)

Snack:

- Chilean tapaditos mix (italiano, Luco) (400 u)

- Mix sweets and pastries (Mix traditional Chilean sweets, profiteroles, tartlets,
cannoli, etc.) (400 u)

Vegan Snack:

- Mix tapaditos: animal protein is replaced by grilled mushrooms, seitan and other
vegetables in a vegan brioche (200 u)
- Seasonal fruits and vegetables. (200 u)

23th September (300 PAX)

Appetizers:

- Quinoa tabbouleh with rica-rica lemonade and sautéed squid. (75 pax)
- Andean Mediterranean salad. (75 pax)
- Pumpkin soup. (75 pax)
- Mussels soup. (75 pax)
Main courses:

- Fish of the day papillote with grilled vegetables and balsamic and honey reduction
(180 pax)

Low carb bases:

- Chicken breast roullet (cream cheese, crispy bacon and vegetables) and green and
purple leaves salad, eggs mollet, olives, pistachio and Grana Padano. (60 pax)

Vegan Main courses:

- Warm lentil salad and browned Andean potatoes. (60 pax)

Desserts:

- Mote con huesillo: boiled wheat and dehydrated peaches. Sweet juice. (150 pax)
- Roasted milk. (150 pax)

Snack:

- Pulled pork tapaditos. (400 u)

- Mix sweets and pastries (Mix traditional Chilean sweets, profiteroles, tartlets,
cannoli, etc.)(400 u)

Vegan Snack:

- Tapaditos mushroom BBQ (200 u)

- Seasonal fruits. (200 u)

24 th September (420 PAX)

Appetizers:

- Quinoa tabbouleh with rica-rica lemonade and sautéed squid. (105 pax)
- Andean Mediterranean salad (105 pax)
- Beet and sour cream with almonds soup. (105 pax)
- Pantrucas. (105 pax)
Main courses:

- Patagonic lamb with typical sides (200 pax day)

- Grilled chicken breast, lentil and avocado timbale, shallots, corn and aioli. (50 pax
day) (150 pax night)
- Grilled Angus steak, green rice and chilean style salad. (50 pax) (150 pax night)

Low carb bases:

- Chicken breast roullet (cream cheese, crispy bacon and vegetables) and green and
purple leaves salad, eggs mollet, olives, pistachio and Grana Padano. (40 pax)

Vegan Main courses:

- Grilled vegetables and sprouts paella. (80 pax)

Desserts:

- Picarones (150 pax)

- Rice with milk: boiled rice and milk, sweet mixture and cinnamon (150 pax)

Vegan Desserts:

- Grilled fruits, seasonal sorbet, almonds, cocoa earth and red fruit sauce.
berry sauce (120 pax)

Snack:

- Pulled pork tapaditos. (560 u)

- Mix sweets and pastries (Mix traditional Chilean sweets, profiteroles, tartlets,
cannoli, etc.) (560 u)

Vegan Snack:

- Tapaditos mushroom BBQ (280 u)

- Seasonal fruits. (280 u)
 25 th September (420 PAX)

Appetizers:

- Acevichada salad with shrimp. (105 pax)

- Andean Mediterranean salad. (105 pax)
- Cream of potato and leek. (105 pax)
- Mussels soup. (105 pax)

Main courses:

- Patagonic lamb with typical sides (200 pax)

- Pork chop, sautéed potatoes with fine herbs and Dijon mustard sauce (50 pax day)
(150 pax night)
- Fish of the day papillote with grilled vegetables and balsamic and honey reduction
(50 pax day) (150 pax night)

Low carb bases:

- Mechada Beef in its own sauce accompanied by grilled vegetables and crisp
Parmesan cheese. (40 pax)

Vegan Main courses:

- Verducan (meatless charquican) with grainy rice (80 pax)

Desserts:

- Mote con huesillo: boiled wheat and dehydrated peaches. Sweet juice (150 pax)
- Semolina with milk (150 pax)

Vegan Desserts:

- Vegan chocolate ice cream, vegan vanilla sponge cake, passion fruit sauce and
Pistachios (120 pax)
Snack:

- Chilean tapaditos mix (italiano, Luco) (560 u)

- Mix sweets and pastries (Mix traditional Chilean sweets, profiteroles, tartlets,
cannoli, etc.) (560 u)

Vegan Snack:

- Mix tapaditos: animal protein is replaced by grilled mushrooms, seitan and other
vegetables in a vegan brioche (280 u)
- Seasonal fruits and vegetables. (280 u)

26th September (90 PAX)

Appetizers:

- Quinoa tabbouleh with rica-rica lemonade and sautéed squid (30 pax)
- Andean Mediterranean salad. (30 pax)
- Pumpkin soup. (30 pax)

Main courses:

- Wagyu plate, spicy Andean mashed potatoes and mushroom sauce. (45 pax)

Low carb bases:

- Chicken breast roulette (cream cheese, crispy bacon and vegetables) and green
and purple leaves, eggs mollet, olives, pistachio and Grana Padano. (25 pax)

Vegan Main courses:

- Verducan (meatless charquican) with grainy rice (20 pax)

Desserts:

- Rice with milk: boiled rice and milk, sweet mixture and cinnamon (60 pax)
Vegan Dessert:

- Seasonal fruits (30 pax)

Snack:

- Chilean tapaditos mix (chacarero, Luco) (120 u)

- Mix sweets and pastries (Mix traditional Chilean sweets, profiteroles, tartlets,
cannoli, etc.) (120 u)

Vegan snack:

- Mix tapaditos: animal protein is replaced by grilled mushrooms, seitan and other
vegetables in a vegan brioche (60 u)
- Seasonal fruits and vegetables (60 u)

For the 17th, 18th and 19th of September, a totally Chilean menu is planned, so that the
guests can live the experience and enjoy and soak up the national holidays of our country.

We will have the classic and traditional Chilean barbecue, empanadas and classic
desserts, without leaving aside the vegan alternatives for those who follow a vegan diet.

Proposal open to changes and customization. Feasibility of exchange of products. It is

important to emphasize the quality of the ingredients, being these of the highest. Vegan
alternatives for those who follow a vegan diet.

Nothing is previously frozen, and food is prepared day by day so that the product offered
is as good as possible. Food is prepared on a daily basis so that the product offered is as
fresh as possible.

- Certified Patagonian lambs roasted on the cross à $350.000 each à x20 à

$7.000.000 à with IVA à8.330.000

- Menu 2520 PAX x $26.500 à$66.780.000. The total cost with IVA is $79.468.200

- The total cost is $73.780.000 à with IVA à$87.798.200

Best regards,
ASADOS CLANDESTINOS