Reservations


AUGUST 1 – SEPTEMBER 4

LUNCH $20

Download Menu

FIRST COURSE

choose one
SOUP of the DAY
POTATO leek soup
stilton blue cheese, port wine reduction, bacon tempura
CAÉsAR sAlAd
heart of romaine, caesar dressing, parmesan & garlic herb crostini
ORGANIC greens
baby mixed greens, marinated heart of palm, tomato, capers, red onion, smoked cotija cheese, cilantro dressing

SECOND COURSE

choose one
plAntAIn crusted chIcken
seared panela cheese, black bean sauce, crema fresca
PAN ROAsTED chIcken
mascarpone potato purée, rosemary & cremini mushroom sauce
bAcon wrApped sHRIMp
stuffed jumbo shrimp with roasted poblano pepper, panela cheese, black beluga lentils & tomatillo broth
grIlled beef tenderloIn
mascarpone mashed potato, english stilton sauce
PAn RoAsted TILAPIA
ceviche beurre blanc, pico de gallo, charred tortilla
the CHURRAsCO
add 5.95 | 6 oz center cut beef tenderloin with chimichurri

SIDES

5.95
sEsAME sPINACH
GRILLED AsPARAGUs
MAsCARPONE MAsHED POTATO
RUM GLAZED PLANTAINs
WILD MUsHROOM & BARLEY RIsOTTO
PARMEsAN TRUFFLE FRIEs

WINE

Segura Viudas
10
Cava, Penedes, Spain
CONO sUR BICICLETA
9
Chardonnay, Chile
BULLETIN PLACE
10
Pinot Grigio, Australia
Cordúa ‘Ave’
11
Sauvignon Blanc, Maipo Valley, Chile
TINTO NEGRO
9
Malbec, Mendoza, Argentina
CONO sUR BICICLETA
9
Pinot Noir, Valle Central, Chile
Cordúa ‘Corazón’
11
Cabernet Sauvignon, Maipo Valley, Chile

DULCES

5.95
coffee, espresso or cappuccino
add 2.95
TRES LECHES
VANILLA CHEEsECAKE
DELIRIO DE CHOCOLATE
COCOA TART
WARM TOFFEE PUDDING CAKE
YOGURT PANNA COTTA
BUTTERsCOTCH CRÈME BRÛLÉE