Menu

Fresh seasonal catch, Argentine shrimp, Spanish octopus, lime "leche de tigre."

Argentine shrimp sautéed with garlic, lemon, and Argentine Sauvignon Blanc.

Char-grilled, "Gallega" style — fingerling potatoes, smoked paprika, and guajillo sauce.

Croquette fritters filled with chicken & béchamel, served with garlic aioli.

A trio of traditional Argentine baked empanadas — beef, chicken, and corn humita.

Made by Renzo's! A medley of chorizo, picante, salchicha, chistorra, and morcilla.

Aged provolone curd & cheese, grilled and melted with Argentine adobo.

Thinly sliced crudo of Wagyu beef, aioli, parmesan shavings, arugula, and pepper.

Filet mignon tips sautéed in herbs de Provence butter and fries, rum flambéed.

Grilled with Nikkei glaze of soy & maple, seasonal greens and goat cheese.

Broiled and seasoned with sea salt flakes, haricot verts and saffron cream.

Angel hair pasta and Argentine red shrimp served with a spicy seafood cream.

Grass-fed and grain-finished Aberdeen Angus — generously marbled.

Argentine Angus — firm-grained and full-flavored, deep umami, charred crust.

Prime outside skirt — deep marbling, our signature flavor, cooked "al punto."

Grilled and fire-rested for fat rendering, then carved thin, Brazilian style.

Fine-grained with char-broiled crust, finished with a gorgonzola cream.

Fire-baked casserole of corn, provolone cream, and roasted red peppers.

Baby spinach sautéed with shallots and garlic, finished on the charcoal grill.

French-style purée, whipped with butter, and baked with a parmesan crust.

Fire-roasted blend of zucchini, squash, haricot verts, and rainbow carrots.

Crispy Peruvian fingerlings roasted with garlic, olive oil, and pimento sauce.