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