• EMPANADAS
  Homemade empanadas please choice two: Beef, Chicken, Corn and cheese or Shrimp and cheese
• JALEA DE MARISCOS
  Fried shrimp, calamari, fish pieces, yuca and salsa criolla
• CHORIZO BOMBOM
  Grilled Argentinian sausage with chimichurri sauce
• ALBONDIGAS DE RES
  Beef meatballs in chipotle tomatoes sauce

• CAESAR
  Romaine lettuce, blistered cherry tomatoes, herbs croutons, parmesan cheese, Caesar dressing
• MIXTA
  Mixed greens, hearts of palm, carrots, garbanzo beans, onion, grape tomatoes, cucumbers, radishes and balsamic vinaigrette dressing
• ESPINACA
  Spinach, dried cranberries, toasted almonds, warm goat cheese, cranberry vinaigrette dressing
• QUINOA
  Diced tomatoes, red onions, lima beans, red bell pepper, green olives, chickpeas, parsley, shallots vinaigrette dressing, queso fresco
• *ADD TO YOUR SALAD
  Grilled chicken breast grilled shrimp grilled steak
• CHUPE DE MARISCO
  South American style lobster bisque with corn, potatoes, green peas, rock shrimp
• SOPA DEL DIA
  Today’s soup

• TALLARIN VERDE CON CARNE
  Grilled Steak and linguine pasta in pesto cream sauce topped with queso fresco
• ANCHO A LA PARRILLA
  Grilled ribeye steak, saute mix mushroom and onions, fried yuca, pink bourbon sauce, chimichurri
• CHIMICHURRI HANGER STEAK
  Grilled hanger steak, Mexican style street corn, charred Cipollini onion, charred jalapeno pepper, lime and house chimichurri sauce
• ALAS DE POLLO
  Crispy buffalo chicken wings, saute corn relish, jalapeno grits

• Black beans and rice
• Fried sweet plantains
• Steamed yuca w/garlic aioli
• Jalapeno grits
• Sauteed green beans

• EMPANADAS MIXTAS
  Braised beef, corn and cheese, chicken, shrimp and cheese.
• ALBONDIGAS DE RES
  Beef meatballs in a chipotle tomato sauce.
• PULPO A LA PARRILLA
  Grilled octopus, roasted fingerling potatoes, roasted cherry Tomatoes, creamy huancaina sauce.
• CHORIZO ARGENTINO A LA PARRILLA
  Argentinian grilled sausage with chimichurri sauce
• JALEA DE MARISCOS
  Fried calamari, rock shrimp, fish pieces, yuca, salsa criolla and aji Amarillo sauce.
• PASTEL DE CANGREJO
  Pan seared crab-cake, tropical fruit salsa, mango-habanero sauce.
• PORTOBELLO CARPACCIO
  Sliced Portobello mushroom, goat cheese cream sauce, pickled Red onions, balsamic glazed.
• BEEF CARPACCIO
  Thinly sliced beef tenderloin, arugula, fried capers, shaved Parmesan cheese, grape tomatoes, guasacaca sauce, crispy purple tortilla.

• COCTEL DE CAMARON
  Chilled jumbo shrimp, cocktail sauce and remoulade sauce.
• OYSTER ON THE HALF SHELL
  Chef selection of oysters, cocktail sauce, raw horseradish, Cucumber champagne vinaigrette.

• CHUPE DE MARISCOS
  South American style lobster bisque with corn, potatoes, Green peas, rock shrimp, lobster meat.
• SOPA DEL DIA
  Today´s soup.
• MIXTA
  Mixed greens, hearts of palms, carrots, garbanzo beans, onion, grape tomatoes, cucumber, cotija cheese, radishes and balsamic vinaigrette dressing.
• CAESAR
  Romaine lettuce, blistered cherry tomatoes, herbs croutons, parmesan cheese, Caesar dressing.
• ESPINACA
  Baby spinach, dried cranberries, toasted almonds, warm goat cheese, Cranberry - vinaigrette dressing.
• REMOLACHA
  Roasted golden and red beets, goat cheese, red onion, Micro green and guasacaca sauce.
• PEDAZO
  Little gem lettuce, grape tomatoes, herbs croutons, red onion, Apple wood bacon, ranch dressing.
• CAPRESE
  Vine-ripened tomatoes, bufala mozzarella, spinach-jalapeno pesto,Evoo, crispy spaghetti.
• QUINOA
  Diced tomatoes, red onion, lima bean, green olives, chickpeas,Red bell pepper, Parsley, shallots vinaigrette dressing, queso fresco.

All of our steaks and filet are served with Chimichurri sauce and your choice of ancho Chile mashed potatoes or garlic steak fries.

• Barrel filet (house specialty)
  14oz (lomo central).
• The great Tomahawk
  40oz (bife de costilla).
• Filet Mignon
  8oz (lomo).
• Bone in ribeye
  24oz (bife de costilla).
• Ribeye steak
  16oz (ancho).
• New York strip
  14oz (bife de chorizo).
• Skirt steak
  12oz (entrana).
• Rack of lamb
  16oz (costilla de cordero).
• Braised Short ribs
  16oz (asado de tira).
• Pork chop
  14oz (chuleta de puerco) Tropical fruit salsa/mango habanero sauce.
• Mixed Grilled
  (parrillada) chicken breast, lamb chop, tenderloin tail, Argentinian sausage.
• Grandma’s Veal Chop
  (chuleta de ternera) pan roasted veal rib chop, Creamy mushrooms, jalapenos, onions and bacon.
• ADD ONS
  ¼ Pound maine lobster tail, grilled or fried Oscar style 2oz jumbo lump crab meat Sauteed onions/Sauteed mushrooms Blue cheese butter/Ancho-Guajillo butter

• Vieiras gigantes (jumbo scallops)
  coriander-rock shrimp risotto, green peas, poblano Pepper cream sauce.
• Scottish Salmon
  Ancho pepper marinated pan seared salmon, chipotle Mashed potatoes, grilled asparagus, blood orange butter sauce.
• Atun de aleta amarilla (yellowfin tuna)
  Coriander, black pepper and rosemary crusted tuna, saute garlic spinach, roasted fingerling potatoes, lemon aioli, salsa verde.
• Lenguado (dover sole)
  A la meuniere, brown butter, fried capers, parsley, lemon.
• Pasta de Camaron (shrimp pasta)
  Penne pasta, red bell pepper, green peas, asparagus, onion in a spicy chipotle creamy sauce, fried tortilla strips.
• Pollo a la Parrilla (grilled chicken)
  Tamarin-sweet soy glazed double airline chicken breast, Steamed white rice, caramelized bananas, tropical fruit salsa.
• TEMPERATURES
  *Rare: cool. dark red center *Medium rare: warm. red center *Medium: hot. pink-red center *Medium well: hot. light pink center *Well: hot. grey center

• Vegetable Sides
  • Creamed spinach • Fried plantains • Sauteed haricot vert • Asparagus grilled or steam • Steamed broccoli • Sauteed garlic spinach • Sauteed mix mushrooms • Creamed corn • Flash fried Brussel sprouts with cilantro sweet chili sauce • Cilantro fried corn • Roasted Cipollini onions w/serrano pepper • Lobster mac and cheese

• Potatoes Sides
  • Baked potatoes • Baked sweet potatoes • Mashed potatoes • Mashed sweet potatoes • Garlic steak fries • Lyonnaise potatoes • Fried yuca • Cheesy scalloped potatoes

• Volcano lava cake
  Warm chocolate cake with melted fudge, vanilla bean gelato.
• Espresso crème brulee
  This smooth, creamy espresso custard base is made with a perfect caramelized sugar topping and fresh berries.
• Oreo cheesecake
  This Oreo crust topped with a smooth and creamy Oreo cheesecake filling, berries coulis and whipped cream.
• Banana bread pudding
  A rich banana bread pudding, golden raisins, white chocolate pistols served warm with vanilla gelato and rum caramel sauce.
• Churros and chocolate
  A cinnamon-sugar dusted traditional Mexican pastry, crispy and golden served with chocolate dipping sauce.
• Banana foster for two
  Served with vanilla bean gelato, flambéed tableside.
• Trio sorbet (mango, raspberry, lime)
  Dessert made from frozen fruit juice and water and finished with fresh berries.
• Coconut flan cheesecake
  It is rich with a smooth, silky texture topped with a golden brown caramel and fresh berries.
• Empanadas de Manzana
  Apple empanadas are a flaky pastry that is baked (not fried), a sweet fruit filling and coating of sugar that lends an irresistible crunch to the crust. Served with vanilla ice cream and Dulce de leche.

• VOLCANO LAVA CAKE
  Warm chocolate cake with melted fudge, vanilla bean gelato
• ESPRESSO CREME BRULEE
  This smooth, creamy espresso custard base is made with a perfect caramelized sugar topping and fresh berries.
• BANANA BREAD PUDDING
  A rich banana bread pudding, golden raisins, white chocolate pistols served warm with vanilla gelato and rum caramel sauce.
• TRIO SORBET (MANGO, RASPBERRY, LEMON)
  Dessert made from frozen fruit juice and water and finished with fresh berries.
• EMPANADAS DE MANZANA
  Apple empanadas are a flaky pastry that is baked (not fried), a sweet fruit filling and coating of sugar that lends an irresistible crunch to the crust. Served with vanilla ice cream.
• COCONUT FLAN CHEESECAKE
  Homemade flan with the texture of cheesecake.
• CHOCOLATE MARTINI
  Marie Brizzard Chocolate Royal, Saint Brendan’s Irish Cream, and Absolut Vanilla Vodka topped with whipped cream and chocolate shavings.

• Chandon Rose-Splits (FR)
• Astoria Proseco-Splits (IT)
• Simonet Champagne (FR)
• Campo Viejo Cava (SP)

• Bieler Pere Et Fils (FR)

• Art of Earth

• Kim Crawford (NZ)

• Raeburn
• Stags’ Leap

• Steven Vincent Crimson

• Dona Paula Reserve (Arg.)
• Ben Marco (Arg.)

• The Velvet Devil

• Bridlewood
• J Vineyards

• Double Canyon Horse Heaven Hills (WA)
• Haras de Pirque Character (CH)

• The Big Smooth

• Moet Chandon Imperial Champagne (FR)
• Perrier Jouet Grand Brut (FR)
• Veuve Clicquot Brut (FR)
• Farive Spumante (IT)

• Sonoma-Cutrer The Cutrer
• Buehler

• Belle Glos

• Franciscan
• Duckhorn

• My New DishSimi Landslide
• Sabotage Nappa Valley
• Stags’ Leap The Investor
• Stags’ Leap Artemis
• Caymus
• Quilt
• Justin Isosceles
• Groth Napa

• Coppola Director’s Cut Cinema
• Hess Collection Lion Tamer
• Papillion

• Writer’s Block Zinfandel
• Meyer Syrah

• Latinarita
  Latin Flavors Top Shelf Margarita with Lunazul Reposado, Combier, Sweet and Sour, fresh lime juice, agave nectar, and a Gran Marnier and Pisco float rimmed with sugar and salt. Prefer a little heat? Try our spicy Latinarita with strawberry and habanero agave nectar.
• Sangria Red
  Sangria with homemade cranberry syrup, Cockburn’s Tawny Port, and cava. Rich and fruity.
• Sangria White
  White wine, homemade cranberry syrup, fresh fruit juice, and Alto Del Carmen Pisco. Topped with cava
• Vespertini
  Blue Ice Vodka, Saint Brendans Cream, and Vespertino a creamy Tequilla Liquer.
• Cranberry Mojito
  Refreshing seasonal mojito with homemade cranberry syrup, fresh mint, and Ron Matusalem Classic Gold Rum.
• Classic Paloma
  Wahaka Reposado Mezcal, fresh grapefruit and lime juice, agave nectar, topped with fresca.