Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Fried green plantain medallions.
Argentinian-style skirt steak served with mashed potatoes.
Lightly fried spicy potatoes topped with brava sauce and spring onions.
Fried pork loin bites served with pickled cabbage and fried yucca.
3 miniature tortillas filled with pulled pork and mozzarella.
Shrimp sauteed in a garlic cream sauce served with toasted baguettes.
Colombian empanada filled with stewed chicken peppers and potatoes.
Jumbo shrimp battered in quinoa then lightly fried and served with orange ginger dipping sauce.
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Spring mix with Argentinian-style steak tossed in our house dressing.
Spring mix, chopped hearts of palm and slices of mango tossed in our house dressing.
Shredded rib-eye steak slow cooked with green peppers, tomatoes, onions and cilantro. Served with black beans and white rice.
Sirloin strips sauteed with green peppers, onions, tomatoes and hand-cut fries. Served with a side of white rice.
Wild Atlantic salmon seared in El Burro Kickass red wine reduction. Served with mashed potatoes, asparagus and strawberries.
Toasted baguette topped with Spanish Cantimpalo-style chorizo, tomato and Murcian wine cheese. Spicy.
Toasted baguette topped with Mediterranean olives, manchego cheese, capers, aioli, tomato and leek.
Toasted baguette topped with Spanish Cantimpalo-style chorizo, pico de gallo and manchego cheese.
Toasted baguette topped with ham, serrano pepper, manchego cheese, tomato and olive oil.
Corvina cured in lemon juice cilantro, onions and serrano peppers.
Chopped hearts of palm and mango mixed in lime juice, cilantro and onions.
Sliced salmon cured in lemon juice, capers, sliced leek and onions topped with slices of mango.
Lightly fried tortilla filled with strawberries and cream cheese.
Sponge cake soaked in three milks and served in a martini glass.
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