Our Menu

Sautéed Organic Green Beans, Brussels Sprouts, Red Aji Pepper, Garlic Sauce, Queso Paisa & Crispy Prosciutto. Available without Prosciutto

Gulf Shrimp Sauteed in Garlic then covered with Amarillo Aji and topped with Chopped Cilantro & Lime. Served with Our Signature Flat Bread (Perfect for sharing)

A White Corn and Cheese Cake topped with Marinated Shredded Pork or Chicken, Guasacaca Sauce, Cured Onions, and Cotija Cheese Or Topped with Black Beans, Fried Plantains, Cotija Cheese, Guasacaca & Sour Cream - V

Wild Oyster, Crimini & Champignones sauteed in Chardonnay Wine with Fresh Garlic & Herbs. Finished with Gorgonzola Cheese and Toasted Bread Points - V

Simply Delicious... We Grilled Them over Apple Wood with Our House Special Seasonings

Venezuelan, Spinach & Manchego Brazilian, Ground Beef, Raisins, Cheese & Olives - Argentinian, Chicken & Corn - Peruvian, Queso Blanco, Onion & Tomato - Colombian (gf), Potatoes and Brisket

Toasted Sourdough Bread, Herb Goat Cheese, Roasted Tomatoes, Marinated Eggplant & Cured Onions drizzled with Herb Olive Oil and Balsamic Reduction - V

Brazilian Style Center Cut Lamb Chops Rubbed with Garlic and Chef's Special Seasoning then Grilled to Perfection...

Coconut Rice, Cilantro Rice, Garlic Rice, Rice & Beans, Sweet Potato Fries, French Fries, or Yuca Fries

House Salad, Grilled Asparagus, Fried Plantains, Grilled Pineapple, or Seasonal Vegetables

Chef Tony's Signature Dish! Grass Fed Grilled Skirt Steak, Free-range Organic Chicken Breast and Brazilian Sausage served with Rice, Black Beans, Yuca, Plantains and Chimichurri Sauce

A succulent Butternut Squash Stew Simmered in Plum Tomato, Fresh Herbs and White Wine with Green Beans, Fresh Kernel Corn, Carrots, Onion, Leeks and Garlic Finished with Cotija Cheese. Add Salmon $14.95, Add Chicken $7.95

Grass Fed Skirt Steak Marinated in Citrus Mushroom Soy, Stuffed with Wild Mushrooms and Onions, served with Roasted Jalapeño Sauce, Feijoada (Rice, Beans and Sausage) and Grilled Asparagus

Roasted Baby Pig served with Himalayan salt. Partially Smoked over White Maple Wood with an Oven Roasted Finish, served with Tamarind Adobo, Cilantro Rice & Fried Plantains

Open Flame Grilled Pork Chop Painted with our Brazilian Mojo. Served with Cilantro Rice & Sweet Plantains

Organic Chicken Breast marinated in Garlic & Lime served with Mix Green Salad & Crispy Potatoes

Barramundi Filet Pan-Fried & topped with Red Chimichurri, accompanied by Sweet Plantain Mash & Seasonal Vegetables

Grilled Wild Salmon Filet, marinatedin our Brazilian Mojo. Topped with Caramelized Vidalia Onions and served with Coconut Rice and Grilled Asparagus

An Argentine Inspiration...18oz Grass Fed Split Bone Rib Eye Steak grilled to perfection. Served with Roasted Potatoes and Garlic Foam.

Cuzco inspired Goat Stew in Aji Pepper & Coriander Sauce, served with White Rice

Open Flame Grilled Baby Eggplant topped with Quinoa, Butternut Squash Guiso and finished with Goat Cheese and Toasted Pumpkin Seeds

Spanish Octopus Beer Boiled, Fire Wood Grilled, served with a Garbanzo & Morita Pure

Risotto Rice in Creamy Butternut Squash Sauce with Garlic, Sweet Onion and Butternut Squash finished with Habanero Truffle Oil and Cotija Cheese. Add Lobster $28.95

Made to Order with Fresh Fish or Shrimp, Key Lime Juice, Aji Peppers, Red Onion & Cilantro (Please note that this is a raw fish dish...)

Cast Iron Grilled Provolone Cheese served with Tomato Sauce, Zucchini Relish and Toasted Asiago Bread

A Succulent Soup made with Shrimp, Octopus and Clams with Coconut Milk, Plantains, Potatoes, Carrots, Garlic, Onions & Tomatoes. Served with Cilantro, Lime and Flat Bread

Flank Steak Beef Skewers with Brazilian Sausage drizzled with Salsa Verde and Garlic Foam served on a bed of Arugula Salad

Venezuelan style Shredded Beef sautéed with Sweet Bell Peppers, Onions and Tomato Sauce Served on a Crispy Thin Tortilla with Black Beans, Arugula, Radishes, Queso Fresco and Guasacaca Sauce

South American style Donuts filled with Dulce de Leche, drizzled with Caramel & Chocolate Sauce

Made with Madagascar-Vanilla Custard

Chocolate Cake topped with Lingonberry Sauce, Fresh Berries & Dark Chocolate Sauce with a Dollop of Passion Fruit Whipped Cream

Ripped Plantain flamed with Brazilian Spiced Rum. Drizzled with Caramel & Chocolate Sauce. Served with Vanilla Bean Gelato

Dark Chocolate & Cacao Cake made with Quinoa Flour covered with Brandy Ganache and Lingonberry Preserves. Paired with Seasonal Gelato

Chef Tony Grandma's Bread Pudding served with Maracuya Whipped Cream and Strawberry Cheese Cake Gelato