Entrees
Duck Confit
brussel sprouts, apples, raisins, pine nuts, Pedro Ximenez
26
Portobello Mushroom
huitlacoche, Chihuahua cheese, roasted beets, beet oil
20
Salmon
broccoli-quinoa “cous-cous”, salmon roe, parmesan froth
26
Jerk Chicken “Mofongo”
plantain purée, bacon, roasted garlic, pearl onions
28
Striped Bass Veracruz
tomatoes, olives, onions, capers, avocado, fresh lime
27
Beef Cheeks
malbec braised, crispy sweet breads, sweet potato purée, truffle
27
Flank Steak
“asada”, malanga purée, malanga chips
26
Feijao Tropeiro
deconstructed version of the Brazilian classic
black beans with pork, white rice, farofa, oranges, sautéed collard greens with garlic
with choice of grilled chicken or grilled pork chop
25