Three course meal.

Choose any of the two: Beef, Chicken, Ham and Cheese, Spinach, Cream of Corn.

Smoked dry aged Argentina provolone served with fresh oregano and extra virgin olive oil.

Prime pork lolichop served with spicy mango sauce.

Grilled lamb lolichop served with balsamic reduction and mint jelly.

Fresh flounder and shrimp cooked with jalapenos and lemon lime juice.

Yellowfin tuna tartare served with soy, miso, ginger, and finished with avocado mousse.

Fresh mix of cold meats and cheeses from Argentina, Italy, and Spain.

Fresh calamari cut in strips served with spicy rocoto and tartar sauce.

Veal tongue slowly cooked for 3 hours and marinated in Uruguayan vinaigrette.

Atlantic salmon marinated with extra virgin orange olive oil & lemon juice, capers, red onions with avocado & microgreens.

Thin slices of smoked raw tenderloin served on a bed of mixed greens with portobello mushrooms, parmesan shaves, and basil sauce.

Veal flank steak cooked for 3 hours, cut very thin and stuffed with spinach, carrots, eggs, and spices served with rusa salad.

Sliced veal covered with a creamy mayonnaise sauce that has been mixed with tuna, topped with capers, hard boiled egg, and micro greens served little chill.

Baby arugula, smoked salmon, capers, orange, tomato & served with light orange vinaigrette sauce.

Fresh mango, red onions, and avocado in a mango vinaigrette.

Handpicked heart of romaine lettuce with parmesan, croutons, and Caesar dressing.

Authentic Buffalo mozzarella with fresh tomato slices, olives, sun dried tomatoes, basil, and extra virgin olive oil, and topped with crab meat.

Mix greens, tomatoes, and onions served with your choice of dressing.

Creamy potato soup with leeks, onions, and poblano pepper, aji amarrillo and finished with crab meat and balsamic reduction.

Chef's special (different inspiration every day).

Fresh seafood, octopus, calamari, shrimp drizzled with mango vinaigrette & orange virgin olive oil, served with avocado & mix greens.

Authentic famous Uruguayan steak sandwich. Thin slices of Uruguayan grass fed tenderloin perfectly seasoned, ham, pancetta, provolone cheese, sauteed mushrooms, caramelized onions, pickles, red bell peppers, olives, hard boiled egg, mayo, and served with steak fried potatoes. Served in focaccia bread, with the choice of fries, with yuca or quinoa salad.

All natural chicken breast cut in slices with lettuce, tomato, onions, yellow aji sauce, and mayo. Served in focaccia bread, with the choice of fries, with yuca or quinoa salad.

Argentinean sausage in a bun served with chimichurri, lettuce, and tomato.

Thin slices of grass fed steak seasoned with salt, pepper, and herbs dipped in bread crumbs and eggs, served with steak potatoes in a bun.

Salmon fillet, lettuce, tomato, cucumbers, onions, and cilantro sauce. Served in focaccia bread, with the choice of fries, with yuca or quinoa salad.

Grilled eggplant, zucchini, yellow squash, red bell pepper, tomato, onions, portabella mushrooms, and pesto sauce. Served in focaccia bread, with the choice of fries, with yuca or quinoa salad.

Pizza dove, topped with caramelized onions, mozzarella & oregano.

Grass fed tenderloin, provolone & chimichurri sauce.

Pomodoro sauce, mozzarella, tomato slices, avocado slices and basil.

Pork carnitas cooked for about 3 hours, marinated overnight. Served with onions, cilantro, mozzarella & finished with chimichurri sauce.

Arugula, green apple, prosicutto, mozzarella, Taleggio cheese.

Arugula, capers, smoked salmon, mozzarella, sour cream.

Italian Bresaolo thin slices (cured beef) served with arugula, shaves of parmeggiano and white truffle oil, mozzarella, and fresh tomato sauce.

Stuffed homemade pasta with perfectly seasoned grass fed ground meat, parmeggiano, salsa blanca, and topped with bolognese sauce.

Stuffed homemade pasta with mushrooms, julienne vegetables, parmeggiano, salsa blanca, and topped with fresh pomodoro sauce.

Spinach stuffed homemade pasta served with salsa blanca and fresh pomodoro sauce.

Angel hair pasta, served with ajillo sauce (garlic, peppers, cream) and grilled chicken breast.

Homemade stuffed ravioli pasta with fresh spinach and ricotta cheese served with fresh pomodoro sauce.

Rigattoni pasta, served with pesto sauce (basil, walnuts, pecorino cheese, garlic & extra virgin olive oil) tossed with fresh pomodoro sauce, mushrooms & parmeggiano shaves.

Stuffed homemade tortellini pasta with braised short rib and carusso sauce.

Choice of beef or chicken. Our classic Milanesa topped with jamon cocido, mozzarella, tomato sauce, and served with rusa salad and steak fried potatoes.

Thin slices of grass fed New York seasoned with salt, pepper, and herb, dipped in bread crumbs and eggs. Served with your choice of steak fried potatoes, rusa salad, mash potatoes, or house salad.

Fresh flounder fillet perfectly seasoned, dipped in bread crumbs and eggs, served with your choice of steak fried potatoes, rusa salad, mash potatoes, or house salad.

Milanesa de pollo. All natural chicken breast butterfly milanesa style, served with mashed potatoes and broccolini.

Veal Milanesa, served with roasted rosemary potatoes.

Wagyu Milanesa from Texas served with spicy chiles & cebollas, mashed potatoes.

All natural center cut of short ribs from Hereford cattle served with grilled vegetables and olive oil.

8 oz. Akaushi flank steak served with our chimichurri and carnival potatoes.

8 oz. all natural Bife de Chorizo from Niman Ranch served with grilled vegetables and olive oil.

6 oz. center cut tenderloin steak butterfly served with grilled vegetables.

Center cut butterfly prime pork tenderloin served with carnival potatoes and chimichurri texano.

8 oz. all natural inside skirt marinated with chimichurri sauce and served with rusa salad.

Windy Ranch, 100% natural, grass fed, Black Angus, butterfly sauteed liver topped with caramelized onions, green pepper corn sauce & quinoa salad.

All natural meats, inside skirt, grilled chicken breast, flank steak, Argentinean sausage, and short ribs. Served with house salad.

7 oz. all natural Brazilian cut from Niman Ranch served with basmati rice and feijoa.

All natural chicken breast served on top of avocado mousse and topped with salsa criolla.

All natural chicken breast served with quinoa salad and chimichurri sauce.

10 oz. prime pork chop served with mash potatoes, sauteed mushrooms, and chutney of fig.

Grass fed tenderloin tips topped with crab meat, jumbo shrimp (2), beurre blanc sauce & rosemary potatoes.

Grass fed tenderloin tips topped with popcorn mushrooms and green pepper corn sauce.

Pan seared chicken breast served with steam vegetables & touch of chimichurri.

Authentic buffalo mozzarella with fresh tomato slices, olives, sun-dried tomatoes, basil, and extra virgin olive oil and topped with crab meat.

Grilled salmon served with salsa criolla and avocado mousse.

Fresh pan seared Mahi Mahi wrapped in prosciutto and served with quinoa and broccolini all in a light roquefort sauce.

Pan seared Pantagonian Toothfish, served with sauteed julienne vegetables & beurre blanc sauce.

Fresh pan seared Rainbow Trout from Idaho in a lemon caper sauce and served with quinoa salad.

Delicate rice pudding with a dash of cinnamon and sugar topped with dulce de leche.

Chocolate Ganache cake, rich, velvety served with a touch of South America.

Dulce de leche cream custard with brulee caramel on top.

Uruguayan version of original Tres Leches.

Macedonia of seasonal fruit.

Uruguayan version of vanilla sweetened egg custard with caramel and dulce de leche topping.

Our own version of the Uruguayan dessert "Chaja" fresh peach, cream of milk & Italian meringue.

Homemade Italian sorbet. Call the restaurant for daily options.

Typical very simple and rustic dessert from "el Rio de la Plata" slices of cheese and slices of quince preserve & sweet potato candy.

Served with dulce de leche.

Homemade smooth & rich dulce de leche cheesecake, served with dulce de leche sauce.

4 Course Dinner.

Choose any of two: Beef, Chicken, Ham and Cheese, Spinach, Cream of Corn, Provolone.

Alaskan crab claws served in a lokoto butter sauce and mini yuca arepas.

Smoked dry aged Argentina provolone served with fresh oregano and extra virgin olive oil.

Prime pork loli chop wrapped in bacon served with spicy mango sauce.

Grilled lamb lolichops served with balsamic reduction & chimichurri.

Grilled baby veal lolichops served with chimichurris sauce & yucca.

Fresh catch of the day, shrimp, red onions, avocado cured with jalapeno lemon lime citrus juice.

Fresh mix of cold meats and cheeses from Argentina, Italy and Spain.

Yellowfin tuna tartare served with soy, miso, ginger & finished with avocado mousse.

Fresh calamari cut in strips served with red aji & jalapeno mayo sauce.

Veal tongue slowly cooked for 3 hours and marinated in Uruguayan vinaigrette.

Fresh Atlantic salmon tartar drizzled with orange extra virgin olive oil, capers, red onions, served with avocado in a bed of carpaccio of pepino.

Thin slices of smoked raw tenderloin served on a bed of mixed greens with portobello mushrooms, parmesan shaves & basil sauce.

Veal flank steak cooked for 3 hours, thin cut & stuffed with spinach, carrots, eggs, spices & served with rusa salad.

Stuffed with provolone, queso cremoso & creme fraiche.

Veal sweet bread, grilled in our wood burning grill served with mushrooms, onions & cream sauce.

Sliced veal covered with a creamy mayonnaise sauce that has been mixed with tuna, topped with capers, hard-boiled egg & micro greens served little chill.

Fresh mango, red onions, and avocado in mango vinaigrette.

Fresh spinach and baby arugula with bacon (optional), spicy almonds, feta cheese & parmeggiano in a raspberry vinaigrette.

Handpicked heart of romaine lettuce with parmesan, croutons in a Caesar dressing.

Authentic buffalo mozzarella with fresh tomato slices, olives, sun-dried tomatoes, basil, extra virgin olive oil & topped with crab meat.

Mix greens, tomatoes, and onions served with your choice of dressing.

Shrimp, calamari, octopus, drizzled with mango vinaigrette, sun-dried tomatoes, mix green & avocado.

Creamy potato soup with leeks, onions, poblano pepper, aji amarrillo and finished with crab meat and balsamic reduction.

Chef's special (different inspiration every day).

Choice of beef or chicken. Our classic Milanesa topped with jamon cotto, mozzarella, tomato sauce, and served with rusa salad and steak fried potatoes.

Fresh flounder fillet perfectly seasoned, with salt, pepper & herbs, dipped in bread crumbs & eggs, served with rusa salad and a bed of mixed greens.

Veal Milanesa (grass fed) served with roasted rosemary potatoes.

Chicken Milanesa stuffed with red bell peppers, provolone cheese, ham & served with salsa golf and paille potatoes.

Very thin slices of crusted meat with bread crumbs served with fried slice potatoes, basmati rice & Bolivian pico de gallo style sauce topped with two fried eggs.

Texas Water Buffalo, free range, grass fed all natural dipped in bread crumbs & eggs served with watercress, heart of palm & red radish and lemon vinaigrette.

Lighter version of the regular chivito without the bread. Thin slices of Uruguayan grass fed tenderloin perfectly seasoned, with ham, pancetta, provolone cheese, sauteed mushrooms, caramelized onions, pickles, red bell peppers, and olives, served with rusa salad and mixed greens in a vinaigrette dressing.

Stuffed homemade pasta with perfectly seasoned grass-fed ground meat, parmeggiano, salsa blanca & topped with bolognese sauce.

Stuffed homemade pasta with mushrooms, julienne vegetables, parmeggiano, salsa blanca & topped with fresh pomodoro sauce.

Homemade stuffed pasta with main lobster served with saffron, crab meat & lobster sauce.

Homemade pappardelle pasta, cooked al dente served with fresh ragu of beef short ribs, pomodoro & malbec sauce.

Angel hair pasta served with ajillo sauce (garlic, peppers, cream) and grilled chicken breast.

Homemade stuffed ravioli pasta with spinach & ricotta cheese served with fresh pomodoro sauce.

Stuffed homemade tortellini pasta with braised short rib & Caruso sauce (trumpet mushrooms, prosciutto cotto & a cream sauce).

Mediterranean branzino cooked in salt for 35 minutes, served with fresh lemon, extra virgin olive oil, herbs & grilled vegetables.

Jumbo sea scallops, jumbo shrimp, swordfish, vegetables served with champagne pesto creamy sauce.

Pacific sea bass pan seared topped with crab meat & light beurre roquefort sauce with julienne vegetables.

Grilled salmon served with salsa criolla & avocado mousse.

Fresh pan seared Mahi Mahi wrapped in pancetta & served with quinoa and broccolini all in a light roquefort sauce.

Pan seared red snapper encrusted in corn served with habanero beurre blanc, shrimp & lump crab meat.

Seafood casserole, lobster reduction, scampi, scallops, mussels, calamari, clams, catch of the day (fish) & more served with quinoa & saffron rice.

14 oz. all natural lamb shank braised for 3 hours, in a Tannat & pomodoro sauce, served with polenta.

Pork filet mignon stuffed with tomatillo-cilantro tamal, served with jumbo lump crab meat, jumbo shrimp (marinated with anticucho puree) avocado & light beurre blanc sauce.

Short ribs "ossobuco" style, braised for 3 hours, in a fresh tomato & malbec reduction sauce served with carnival potatoes.

14 oz. grass fed water buffalo shank braised for 3 hours, fresh tomato & malbec sauce served with carnival potatoes.

All natural center cut of short ribs from Hereford cattle served with grilled vegetables.

10 oz. Akaushi flank steak served with our chimichurri & carnival potatoes.

8 oz. all natural grass fed center cut tenderloin from Uruguay served with grilled vegetables.

8 oz. center cut of butterfly prime pork tenderloin served with carnival potatoes and chimichurri texano.

Frenched CAPRA (Texas) rack of lamb served with carnival potatoes & mint chimichurri texano.

10 oz. all natural inside skirt marinated with chimichurri sauce & served with rusa salad.

All natural meats including skirt, Denver cut (Waygu Zabuton) steak, lamb chops, short ribs, chicken breast, Argentinean sausage, blood sausage, sweet bread served with rusa salad & steak fries.

10 oz. all natural Brazilian cut from Niman Ranch served with basmati rice & feijoa.

All natural chicken breast, served on top of avocado mousse and topped with salsa criolla.

All natural chicken breast, sauteed vegetables & chimichurri sauce.

14 oz. prime pork chop served with mashed potatoes, sauteed mushrooms & fig chutney.

Pork tenderloin brochettes, red onion, mango, wrapped with pancetta served with mango chimichurri sauce & saffron basmati rice.

8 oz. butterfly grass fed (from Uruguay) tenderloin tips, 2 oz. of crab meat, beurre blanc sauce & shrimp marinated with anticucho sauce served with rustic mashed potatoes.

Delicate rice pudding with a dash of cinnamon and sugar topped with dulce de leche.

Chocolate Ganache cake, rich, velvety served with a touch of South America.

Dulce de leche cream custard with brulee caramel on top.

Uruguayan version of original Tres Leches.

Macedonia of seasonal fruit.

Uruguayan version of vanilla sweetened egg custard with caramel and dulce de leche topping.

Our own version of the Uruguayan dessert "Chaja" fresh peach, cream of milk & Italian meringue.

Homemade Italian sorbet. Call the restaurant for daily options.

Typical very simple and rustic dessert from "el Rio de la Plata" slices of cheese and slices of quince preserve & sweet potato candy.

Served with dulce de leche.

Homemade smooth & rich dulce de leche cheesecake, served with dulce de leche sauce.

All grass fed New York strip, topped with sunny side up egg & carnival potatoes.

Norwegian smoked salmon, poached eggs (served on top of home-made light chimichurri focaccia bread) topped with, goat & brie cheese, salmon caviar & mix greens vinaigrette.

Homemade stuffed pasta with all natural Uruguayan ground beef with salsa blanca parmesano & fresh pomodoro sauce.

All natural grilled pork tenderloin butterfly style marinated in chimichurri sauce served with homemade mashed potatoes.

Two crab cakes topped with poached eggs, hollandaise sauce & sauteed spinach.

All natural inside skirt finished with chimichurri sauce, hollandaise sauce, poached eggs, carnival potatoes with bacon.

100% natural grass fed beef Flat Iron served with rosemary roasted potatoes.

Angel hair pasta served with shrimp, garlic, basil, tomato & extra virgin olive oil.

All natural grilled chicken breast with chimichurri sauce, served with wheat salad.

Pan seared organic chicken breast served with angel hair pasta in a creamy garlic sauce.

Grilled all natural chicken breast served on a bed of avocado mousse.

From our wood-burning grill. Prime pork chop topped with sunny side up egg, bacon wrapped steak potatoes, sauteed onions & mushrooms.

Uruguayan grass fed tenderloin tips, served with green peppercorn sauce, tempura mushrooms & basmati rice.

Homemade spinach stuffed ravioli in a fresh pomodoro & basil sauce.

Argentinean sausage sauteed with onions, mix peppers, scrambled eggs & bacon wrapped steak potatoes.

Spinach, domestic mushrooms, onions, tomatoes, served with fresh fruit.

Fresh pan seared rainbow trout from Idaho in a lemon caper sauce & served with grilled vegetables.

Three course meal.