Aperitivos
Camaron Caribe
Beer battered shrimp, served over a curry corn-potato fritter, served with cilantro aioli, and pickled red onion topped with micro cilantro. $9.95
Guacamole
Fresh avocado, yellow and red tomatoes, red onion, roasted tomato salsa, micro cilantro, served with homemade tortilla chips. $8.95
Calamares
Yellow corn crusted calamari served with a serrano-cilantro aioli, drizzled with a chimichuri sauce, garnished with micro beets. $10.95
Ceviche
A Traditional South American ceviche of fish, shrimp and scallops in a cilantro-Aji sauce, topped with pickled red onions. $11.95
Chile En Nogada
A roasted Poblano pepper stuffed with grass fed ground beef, raisins, red onion, braised apples, in a apple walnut sauce, drizzled with a pomegranate glaze. $9.95
Empanadas
Chilean style Empanadas; A choice of seafood or vegetable empanadas served with a aji amarillo aioli or panca creme fraiche. $9.95
Ensaladas
Cabra
Organic hearts of romaine tossed with avocado, grilled red onions, scallions and goat cheese in a chipotle roasted tomato vinaigrette $8.95
Campesino
Vine ripe yellow and red tomatoes, seared panela cheese, micro greens, cilantro infused oil, and tamarind reduction. $8.95
Espinacha
Organic baby spinach tossed in a blood orange vinaigrette, with moscato poached pears and spiced pecans. $8.95
Platos Fuertes
Bife de Chorizo
Gorgonzola-crusted Argentine steak served with garlic herb fries, sautéed artichokes, asparagus and red peppers; drizzled with chimichuri. $23.95
Filete
Oven-roasted petite beef tenderloin, served with a root vegetable risotto, in a porcini broth, served with roasted artichokes. $22..95
Lechon
Oven Roasted pork tenderloin served with a gnocchi duo, roasted red pepper & roasted garlic, in a crimini mushroom demi glaze, topped with a fennel-raisin compote. $18.95
Pollo
Adobo marinated organic-local chicken breast, served with a roasted poblano-wild mushroom risotto, in a guajillo butter sauce, topped with pickled red onions and cilantro. $19.95
Pato
Grilled duck breast served over a parsnip-potato puree, with sauteed swiss chard, a red wine cardamom gastric, and a apple-fennel marmalade. $22.95
Borrego
Braised lamb shank served winter vegetables in a red wine demi glaze. $19.95
Conchas Goat cheese and crab stuffed scallops wrapped in prosciutto, served over a smoked paprika sweet potato puree, with caramelized cauliflower, in a tarragon veloute with a pear slaw. $20.95
Pescado
Grilled salmon served over a huitlacoche polenta cake, with sauteed broccolini, in roasted poblano cream sauce, and choclo salsa. $19.95
Mero
Pan seared grouper served in a seafood-guajillo broth with clams, mussels, tri color fingerling potatoes, leeks and green peas. $23.95
Atun
Avocado leaf encrusted ahi tuna, served with coconut risotto, sauteed spinach, in a ancho gastric, topped with a jicama salsa. $22.95
Vegetariano Butternut squash-parsnip risotto, sarved with roasted artichokes-roasted red peppers in a lemon beurre blanc, topped with micro greens. $16.95
Chef's Note.......As always, we are committed to bringing to your table our own, continually expanding version of a new and delicious South American fusion cuisine. In doing so, we are looking more and more to a seasonal approach to our menu with ingredients sourced locally, sustainably harvested and raised ethically. Thanks and Buen Provecho!