Homemade.Served with lettuce and tomato.
Thick slice of Provolone cheese charcoal grilled with Neopolitan sauce, olive oil, and oregano.
Charcoal grilled and served with mixed salad.
In their own juices, with bell peppers, roasted in olive oil garlic and spices with a touch of white wine.
Braised in their own juices, with potatoes, onions, bell peppers and olives. Seasoned with olive oil.
Homemade. Served with lettuce and tomato.
Thick slice of provolone cheese charcoal grilled dressed with olive oil and oregano.
Cooked in their own juices, with potatoes, onions, bell peppers and olives. Seasoned with olive oil.
"Carnitas-style" with mashed avocado, fresh tomatoes, and treated onions. Served with tortillas.
Extras of the fine cust of beef.
Caramelized onions in a beef base with croutons and Gruyere cheese au gratin.
White clam cream with small chunks of potato and carrot.
Lettuce, tomato, and treated onion with olive oil, vinegar dressing, vinegar, salt, and pepper.
Lettuce, spinach, avocado, tomato, hearts of palm, mushrooms, and goat cheese, with vinaigrette and our special French dressing.
Prepared with the traditional recipe.
Iceberg lettuce with a creamy Roquefort dressing, olive oil, salt and pepper.
Tender octopus cubes with avocado, tomato, and onion, dressed with oregano and parsley vinaigrette.
Tomato, lettuce avocado, spinach, celery and onion, dressed with olive oil, vinegar, salt and pepper.
Smoked norwegian salmon, portobello mushrooms and brie cheese, over hearts of lettuce in a balsamic reduction with pecans and almonds.
Slices of tomato and treated onion, with olive oil, balsamic vinegar, salt and pepper.
Slices of tomato and mozzarella cheese, dressed with basil, olive oil, salt and pepper.
Lettuce, spinach, avocado, tomato, hearts of palm, mushrooms and goat cheese, with our special French dressing.
Prepared with the traditional recipe.
Iceberg lettuce with a creamy roquefort dressing, olive oil, salt and pepper.
Smoked norwegian salmon, portobello mushrooms and brie cheese, over hearts of lettuce in a balsamic reduction with pecans and almonds.
Served with fresh tomato, scented with basil.
In Pomodoro sauce with meat seasoning spices and a red wine-vegetable reduction.
Filled with Alaskan king crab meat in our white Parmesan sauce.
In a Pomodoro sauce.
. With fresh tomatoes, covered with a 3- cheese gratin.
With fresh tomatoes, covered with a triple cheese gratin.
In a tomato sauce with meat seasoned, spices and a red wine-vegetable reduction.
With a tomato and red pepper sauce with garlic, olive and basil.
In a pomodoro sauce with a touch of basil, with argentine sausage slices.
With clams, white wine, parsley and a touch of garlic.
With clams, white wine, parsley and a touch of garlic.
In tomato sauce with lightly sauteed vegetables and assorted shellfish.
With fresh tomato, scented with basil.
Served with sour cream, crispy bacon, chives and fresh pepper.
6 pieces.
Gulf of Mexico.
Served with citrus-soy sauce, shallot, capers, avocado diced and cherry tomato.
With a mustard-lime soy sauce, capers and our secret.
Served with mustard-lime soy sauce, capers, avocado and our secret.
Tuna, salmon, striped bass and tenderloin.
With a citrus-soy sauce, scallions and black olives.
With citrus- soy sauce, shallot and capers.
Excellent flavor and texture.
Combination of lobster tail and tenderloin.
Order of 3.
14 oz. Great flavor.
The tenderest cut.
14 oz. Great texture and flavor.
14 oz. Tender with intense flavor.
28 oz. Central cut of the rib steak.
35 oz. Perfect combination of tenderloin and strip steak.
Juicy, served on delicious mashed potatoes.
Bone-in rib eye.
Central cut of the rib steak.
The tenderest cut.
Special from our grill.
10 oz. Accompanied with souffle potatoes.
12 oz.
12 oz.
Served with a crust of fine herbs.
Served with a touch of sea salt and dill butter.
Served with a white with reduction, shallot and fresh pepper.
In a smooth soy sauce with shiitake mushrooms and asparagus.
Jumbo size, with clarified butter and Cayenne pepper.
Seared in a touch of olive oil, sea salt, and Cayenne pepper. Served with a baked and olive oil grilled potato.
Grilled fish of the day. Served with salt, Cayenne pepper and citrus.
Served with basil-scented olive oil, pepper, and sea salt.
Served with garlic and parsley, in olive oil and a 3-cheese gratin in a beef broth.
Served with cheese.
Homemade.Served with lettuce and tomato.
Thick slice of provolone cheese charcoal grilled with Neopolitan sauce, olive oil, and oregano.
Extras of the fine cust of beef.
Green lentils in a vegetable broth, crispy bacon and a touch of pineapple.
White clam cream with small chunks of potato and carrot.
Lettuce, spinach, avocado, tomato, hearts of palm, mushrooms, and goat cheese, with vinaigrette and our special French dressing.
Lettuce, tomato, and treated onion with olive oil, vinegar dressing, vinegar, salt, and pepper.
Prepared with the traditional recipe.
Tender octopus cubes with avocado, tomato, and onion, dressed with oregano and parsley vinaigrette.
10 oz.
Served with fresh tomato, scented with basil.
In a tomato sauce with meat seasoning spices and a red wine-vegetable reduction.
In pomodoro sauce.
With a tomato and red pepper sauce with garlic, olive and basil.
With fresh tomatoes, covered with a triple cheese gratin.
In a pomodoro sauce with a touch of basil, with argentine sausage slices.
With clams, white wine, parsley and a touch of garlic.
Breaded tenderloin fillet.
Breaded chicken breast supreme.
10 oz. Great flavor.
2 strips 21 oz. of tasty bone-in cut.
10 oz. The tenderest cut.
10 oz. Great texture and flavor.
10 oz. Tender with intense flavor.
Served with citrus-soy sauce, shallot, capers avocado diced and cherry tomato.
Served with mustard-lime soy sauce, capers, avocado and our secret.
Served with sea salt and oil.
Served with soy sauce.
Seared in a touch of olive oil, sea salt, and Cayenne pepper. Served with a baked and olive oil grilled potato.
Delicious PM specialty.
Served with sour cream, crispy bacon, chives and fresh pepper.
Served with traditional Argentine recipe.
Crisp puff pastry layered with caramel, covered with pecans and sprinkled with powdered sugar.
Served with vanilla ice cream.
Served with dulce de leche and cream.
A hot chocolate souffle served over a coffee reduction with vanilla ice cream.
Classic cheesecake, with berries coulis.
Crisp puff pastry layered with caramel, covered with pecans and sprinkled with powdered sugar.
Fine crepes filled with caramel and covered with pecans.
Bittersweet chocolate cake, filled, covered and glazed with chocolate trio.
Served a crust of caramelized brown sugar.
Baked crepes filled with cottage cheese and covered with berries coulis.
Served with the traditional Argentine recipe.
Syrup glazed in a crunchy caramelized crust. Served with vanilla ice cream.
Syrup glazed in a crunchy caramelized crust. Served with vanilla ice cream.
Fine almond biscuit, filled with coffee ice cream and covered with mocha cream.
Fine almond biscuit, filled with coffee ice cream and covered with mocha cream.
Alfajor, truffle, cheesecake and flan.
Raspberry, mangoand lemon sorbets, served over fruit coulis.
With the traditional argentine recipe.
Bittersweet chocolate cake, filled, covered and glazed with chocolate trio.
Raspberry, mango and lemon sorbets, served over fruit coulis.
Varieties to choose from table side.
With alaskan king crab legs, baby lobster tails, tuna filled, white fish and giant shrimp brochette.
With salt, cayenne pepper and citrus.
Filled with crab meat, lobster and tuna tartare, sprinkled with shallots, capers and fresh pepper, in an emulsion of olive and balsamic vinegar.
Cubed tuna with onion and pepper, caramelized in soy, citrus and sesame oil.
Thinly sliced with citrus-soy sauce.
Fresh, in a bell peppers and tomato sauce, with olive oil, capers, olives and spanish red peppers (guindillas).
Jasmine rice with crab, scallops, calamari, shrimp, mussels and white clams, with a touch of saffron in an aromatic herb sauce.
Giant alaskan king crab legs in a fine Japanese tempura coating, served with tempura vegetables.