Peruvian inspired. Corvina, red onion, cilantro, Roma tomatoes, lime juice & jalapeño pepper.

Grilled banana peppers stuffed with herb goat cheese & sun-dried tomatoes. Served with red chimichurri.

Colombian: Shredded beef brisket & Yukon gold potatoes, Brazilian: Grass-fed grounded beef, raisins, cheese & olives, Argentinian: Serrano ham & queso, Venezuelan: Spinach & manchego.

Made with blue lump crab meat topped with roasted jalapeño aioli & pickled apples. Gluten-free.

Grilled & brushed with our house special seasonings.

Crusted with fresh garlic & chef's special seasoning grilled to perfection.

White corn & cheesecake topped with marinated shredded pork, avocado & red pepper cream sauce or topped with black beans & fried plantain.

Wild oyster, crimini & champignons sauteed in chardonnay wine with garlic & herbs. Finished with gorgonzola cheese & toasted bread points.

Toasted sourdough bread topped with herb goat cheese, roasted tomatoes, marinated eggplant & cured onions drizzled with herb olive oil. Serves 4 pieces.

Sliced pears, beets, cured onions & blue cheese topped with house-made fig reduction & candied pecans.

Sliced pears, beets, cured onions & blue cheese topped with house-made fig reduction & candied pecans.

Jumbo tiger shrimp sauteed in garlic then covered with Amarillo aji & topped with chopped cilantro & lime. Served with our signature flatbread perfect for sharing.

Our special skirt steak grilled to perfection covered with adobo sauce & caramelized onions. Served with yuca fries.

Served with fresh arugula, roasted butternut squash, grilled peaches, red onions & bell peppers. Tossed in apple cider shallot vinaigrette & topped with toasted pumpkin seeds.

Chef tony's signature dish! Grass-fed skirt steak, free-range organic chicken breast & Brazilian sausage served with rice, black beans, yuca, plantains & chimichurri sauce.

A delicate squash stew with green beans, sweet corn, peppers, potatoes & fresh herbs topped with Cotija cheese & toasted bread. Served with a side of grilled asparagus.

An Argentine inspiration. 16 oz grass-fed aged center cut rib eye steak grilled to perfection. Served with your choice of a side dish.

Grass-fed skirt steak marinated in citrus mushrooms soy, stuffed with wild mushrooms & onions served with roasted jalapeno sauce, feijoada rice, beans & sausage & grilled asparagus.

Oven-roasted organic cornish hen served with baby roasted potatoes, carrots, peas & green olives in plum tomato sauce & white rice.

Grilled and covered in banana pepper sauce topped with fire-roasted bell peppers & pickled red onions. Served with arugula salad & sweet potato mousse.

Ecuadorian inspired open flame-grilled pork chop painted with our tangy aji sauce. Served with garlicky rice & beans & yuca fries.

8oz. Grilled wild salmon filet, marinated in our Brazilian mojo, topped with caramelized Vidalia onions & garlic jalapeño butter. Served with coconut rice & grilled asparagus.

Bread pudding.