Smoked Angus beef in a tomato Bolognese sauce with handmade gnocchi

Sauteed mussels in a saffron, basil, garlic and white wine sauce.

Grilled ciabatta topped with creamy goat cheese sliced dried figs dressed with arugula and balsamic reduction

Authentic Argentine fried pastries stuffed with spiced beef, spinach and cheese, Barbacoa, Corn and smoked poblano empanadas.

Breaded and fried cheese stuffed ravioli served with house made marinara

Grilled romaine lettuce with a roasted yellow tomato vinaigrette and shaved parmesan

Spiced apples, toasted pecans, shaved red onion tossed with arugula, spiced honey golden raisin vinaigrette topped with fried goat cheese

Grilled romaine lettuce with a house-made Caesar dressing and grilled ciabatta croutons.

Poached pears, dried figs, Gorgonzola and walnuts with a honey truffle vinaigrette over spring mix.

Pan seared chicken breasts tossed with lemon, caper and artichoke heart served in a white wine sauce over house-made spaghetti

Braised veal short rib ravioli with a creamy truffle mushroom marsala sauce.

Pan Seared Chicken Scaloppini topped with fresh mozzarella and sauteed shitake mushrooms, served in a marinated tomato white wine sauce over spaghetti

Smoked Angus beef Bolognese served over house-made fettuccini topped with shaved parmesan

Sauteed mushrooms, asparagus, Roma tomatoes, artichokes and sundried tomatoes and garlic tossed in olive oil with house-made spaghetti

Creamy risotto with shrimp, mussels and pan seared scallops.

Oven based pistachio crusted salmon topped with balsamic reduction served over butternut squash mashed potatoes and broccolini.

Lobster, crab and bell pepper stuffed ravioli in a savory saffron cream sauce with cherry tomatoes and fresh basil

House-made ravioli stuffed with a five cheese blend and tomato braised Angus beef served with a creamy tomato sauce.

Braised duck and harvest vegetable stuffed ravioli served in a Cabernet Sauvignon pan sauce with shitake

Wild mushroom ravioli in a creamy vodka tomato sauce with arugula and roasted red pepper.

Grilled 12 Ounces boneless New York Strip topped with a poblano sauce, served over goat cheese mashed potatoes and brussels sprouts

Grilled skirt steak and argentine sausage served with smoked potato wedges, grilled asparagus and traditional chimichurri.

13-ounce grilled Angus rib eye topped with classic chimichurri sauce served with butternut squash mashed potatoes and brussel sprouts.

6 Ounces Filet topped with spicy red chimichurri, served over a saffron spinach risotto and broccolini

10 Oz. Grilled skirt steak topped with an herbed tomato and onion relish served with butternut squash mashed potatoes and broccolini.

Traditional Argentine crepes stuffed with dulce de leche and caramel topped with berry compote.

Lady fingers soaked in Frangelico with mocha and toffee layers topped with toasted hazelnuts

Chocolate cake soaked in Bourbon Amaretto simple with an amarena cherry mousse and orange brown sugar icing topped with bittersweet chocolate

Warm Apple and Quince bread pudding topped with Crown Apple butter sauce and prailine crumble

Cheesecake made with brown sugar and goat cheese drizzled with raspberry reduction and amaretto whipped cream