TA P A S HANDMADE EMPANADAS • 15 3 per order served with chimichurri
JUMBO SHRIMP COCKTAIL • 22 With spicy cocktail sauce and Louis dressing
~ Portobello, poblano, caramelized onion, gouda
CEVICHE DE CAMARONES • 16 Ecuadorian-style gulf shrimp ceviche with tostada chips
~ Filet of beef, roasted potatoes, onion and queso ~ Chef's wild card
DIVER SEA SCALLOPS • 22 Seared and finished with aji amarillo herb butter and mango salsa
YUCA FRIES • 12 With pimentón aioli GAUCHO PLATE • 22 Beeler’s all-natural chorizo-link sausage, Spanish butter beans with house focaccia LATIN PERSUASION • 20 Addicting spicy cheese spread accompanied by Beeler’s shaved ham and a tantalizing array of Mediterranean goodies on a build-your-own platter. The perfect cocktail crunchy-munchy!
ATUN PARFAIT • 24 Sushi-grade yellowfin tuna, avocado, mango, chipotle aioli, butter lettuce cups, crispy shoestring potatoes MEJILLONES CON CHORIZO • 22 Mussels sautéed with garlic, white wine, Beeler's all-natural chorizo, and Campari tomatoes PULPO PARRILLA • 26 Grilled Spanish octopus, garbanzo purée, fennel slaw, and olive tapenade
S O PA Y E N S A L A DA S ~ OUR PRODUCE IS SOURCED FROM MCCLENDON’S SELECT ORGANIC FARMS ~ CAULIFLOWER CURRY WHITE CHEDDAR BISQUE • 12 Featured in Elixir of Life Cookbook CESARE DE LA CASA • 15 Romaine hearts, Cesare Brutus dressing, Marcona almonds, shaved parmesan, and focaccia croutons – Add white anchovies $3
NEPTUNO • 16 Gulf rock shrimp, hearts of palm, artichokes, capers, Nicoise olives, romaine hearts and Louis dressing LISA'S CHOPPED GODDESS • 16 Shaved kale, white cheddar, peppered bacon, Cotija, signature chipotle dressing and crispy onions THE GARDEN OF DELIGHT • 14 Organic mixed greens with beets, chevre cheese, and spicy pepitas delicately tossed with Chef Dahl's honey-chile-orange vinaigrette
C A R N E S A L A PA R R I L L A ( A L A C A RT E ) STEAKS ARE CERTIFIED USDA BLACK ANGUS | WOOD-GRILLED WITH HOUSE CHIMICHURRI FILET MIGNON CENTER CUT - 7 OZ. • 48 Mushroom Gorgonzola chipotle sauce NY STRIP STEAK - 14 OZ. • 52 RIBEYE 14 OZ. • 54 AUSTRALIAN RACK OF LAMB • 52 with cilantro mint pesto and yellow pepper coulis BONE-IN RIBEYE STEAK - 26 OZ. • 100 COLD WATER LOBSTER TAIL • MARKET PRICE ~ MUSHROOM GORGONZOLA CHIPOTLE SAUCE - 5 ~ ~ TRUFFLE BUTTER - 5 ~ ~ HERBED GARLIC BUTTER - 2.5 ~ 10.03.22
ESPECIALES DE LA CASA FLORES DEL MAR • MKT AVAILABILITY & PRICE An exotic array of shellfish in an aromatic elixir/saffron broth roasted in our wood-fired oven served over quinoa pilaf. PESCADO PARADISO • 46 Sautéed halibut filet, with prawns scampi, finished in a sauce of roasted tomatoes, herb butter, and white wine, on a bed of quinoa-sofrito pilaf STEELHEAD SALMON • 38 Sashimi-grade fresh filet of grilled Scottish steelhead salmon marinated in fresh orange and serrano chile with roasted mushrooms, farro pilaf, pickled red onions CUBANO SKIRT STEAK • 40 Grilled and charred to a medium-rare center over signature frijoles negros accompanied with rosemary roasted potatoes and house chimichurri POLLO RUSTICO • 38 Heavenly wood-roasted chicken with lemon, curry and rosemary, charred corn, and mashed potatoes ¼ JARDIN • 32 Grilled and wood-roasted seasonal vegetables, mushrooms with quinoa-sofrito pilaf, and savory sauces VEGGIE NIRVANA • 28 Fire-roasted poblano pepper stuffed with quinoa, roasted vegetables and jack cheese finished with a roasted pepper romesco sauce, frijoles negros, spicy pepitas - A vegetarian delight
EXOTIC ADDITIONS PATATAS & DECADANTES LEMON-ZESTED MASHED POTATOES, ARUGULA, AND ALMONDS • 12 MOM’S FAVORITE AU GRATIN POTATOES LAYERED WITH WHITE CHEDDAR • 15 LISA’S LOVELY LEMON MASHED POTATOES WITH LUSCIOUS LOBSTER SCAMPI • MARKET ~ MKT AVAILABILITY & PRICE ~ MAC AND CHEESE • 14 Cavatappi pasta, three cheese, truffle, and poblano
VERDURAS EXTRAORDINAIRE SUMMER RATATOUILLE • 12 Roasted zucchini, yellow squash, eggplant, peppers, onions, tomatoes, and fresh torn basil WOOD-ROASTED MUSHROOMS • 12 CREAMED KALE WITH CARAMELIZED ONIONS AND BEELER'S BACON • 14 GRILLED ASPARAGUS WITH HERB BUTTER • 12 ELOTE CHARRED CORN OFF THE COB • 14 ROASTED CAULIFLOWER WITH ROMESCO • 10
FRIJOLES Y MAS BUTTER BEANS VINAIGRETTE • 8 FRIJOLES NEGROS WITH COTIJA • 8 QUINOA CURRANT PILAF • 8 FARRO PILAF • 8
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.