Gaucho Parrilla Argentina

Diced filet with remoulade dressing, egg yolk, shaved manchego. Served with tostado. Remoulade: horseradish, capers, hot sauce, mayo, worcestershire.

Jumbo shrimp seared a la plancha, garlic, rosemary, charred lemon & pimentón chimmi. Allergens: allium, nightshade, shellfish

Wood-grilled sausage, sliced and served with caramelized onion, fire-roasted peppers, Pimentón chimmi and ciabatta toast. *Chorizos are a beef and pork blend.*

Two pieces, handmade & freshly baked daily. {Seasoned Beef} - {Chor y Pollo} - {Vegetable} *Please select the amount and flavors you would like* *If only one flavor is selected all the emps in your order will be the same filling* *Can NOT be made gluten free* Allergens: nightshade, allium, gluten, *pork in chori-pollo

Crispy baked Pinsa style crust, roasted garlic, provolone, cured onions, manzanilla olives and fresh oregano.

All beef frank, breadworks roll, carmies, grilled peppers.

Grana Padana Parmesan (hard, dry, Italian), Gorganzola Dolce (a mild, creamy, and sweet Italian blue cheese made from cow's milk, known for its soft, spreadable texture and delicate blue-green veining), Finocchino Salami, Spec Prosciutto, pickled carrots & cauliflower, fresh figs, plum jam, grilled olives, house nuts, and ciabatta toast. *Items are subject to change*

2 oz each - all four of our homemade chimmi-churris. - Chimmi-churri - garlic & herbs - Cebolla - caramelized onion - Ajo - roasted garlic clove and olive oil - Pimentón - wood grilled sweet red peppers

Grilled olive medley (manzanilla, kalamata, green, and black) tossed with white balsamic vinegar and lemon oil

Provolone cheese baked golden brown and topped with currants, eggplant & squash caponata, fried basil. Tostado in the bowl. GF without tostado.

Simply two slices of Mediterra Ciabatta bread, drizzled with EVOO and grilled over wood fire with kosher salt and butcher pepper.

Our El Gaucho salad with avocado, asparagus and portabello mushrooms. Balsamic vinegar and olive oil dressing.

Our La Casa salad with added caramelized onions, charred red peppers, and papas. Balsamic vinegar and olive oil dressing.

Heritage field lettuces, shaved radish & carrot, tomato, red onion, balsamic vinegar and extra virgin olive oil dressing.

Slow roasted and wood-grilled Pork Shoulder, pulled and piled high with carmies and dijon mustard on sausage roll.

Our #1 Guest Favorite Sandwich! Quick grilled beef, then slowly braised with fresh rosemary and whole garlic cloves in a hearty beef jus. Shredded & piled on with caramelized onions and horseradish sauce, on a sausage roll.

Our House Cut Vacío Steak, grilled, sliced and topped with caramelized onions, fire-roasted grilled peppers, and our Chimmi-Churri sauce on toasted ciabatta bread.

Wood-grilled sausage split and topped with our Pimentón chimmi, caramelized onion and fire-roasted grilled red peppers, on sausage roll.

Tilapia Filet, seared a la plancha with grilled lemon, caramelized onions, fresh arugula greens and Cebolla chimmi, on toasted ciabatta bread.

Wood grilled chicken thigh, sliced tomatoes, mixed field greens, shaved red onion, green goddess lemon aioli on toasted ciabatta bread. Green Goddess: lemon aioli with chives, parsley, dill puree.

Half-pound of fresh ground beef grilled over wood flame, comes with your choice of two toppers, and chimmi-churri, on Mediterra challah bread bun.

Grilled portobello with eggplant crema and eggplant & squash caponata, on ciabatta toast.

Grilled Mojo Pork Steak with green goddess lemon aioli, roasted papas and arugula salad with olives, peppers, red onion, ajo chimmi. Allergens: allium, pork, egg, gluten

Extremely tender, lean, rich. Wood-Grilled Beef Tenderloin 8 ounces. Sliced & finished with Chimmi-churri and toasted ciabatta bread. Add your choice of La Casa side salad or Papas Caseras for $5. Don’t Forget the Toppers!

12 ounces. Tender, Juicy, Robust. Wood-Grilled "House Cut" Vacío Steak. Sliced & finished with Chimmi-churri and toasted ciabatta bread. Add your choice of La Casa side salad or Papas Caseras for $5. Don’t Forget the Toppers!

Wood fired grilled Bone-In half chicken, with fresh herbs, grilled lemons, and seasonal Panzanella salad. Summer Panzanella: toasted bread, peaches, Kumato tomatoes, basil, honey sherry shallot vinaigrette. Allergens: gluten, dairy

Full-bodied, tender, marbled. Wood-Grilled New York Strip Steak 14 ounces. Sliced & finished with Chimmi-churri and toasted ciabatta bread. ADD a La Casa side salad or Papas Caseras for $5. Don’t Forget the Toppers!

Wild caught Coho Salmon, seared ala plancha, served with corn and vegetable succotash (zucchini, squash, red onion, tomatoes, fresh herbs dill and tarragon), with red pepper coulis. Allergens: allium, nightshade

Bone-in Ribeye Steak 24 ounces. Marbled, full-flavored, rich. Sliced & finished with Chimmi-churri and toasted ciabatta bread. Add your choice of La Casa side salad or Papas Caseras for $5. Don’t Forget the Toppers!

Sweet corn risotto with scallions, garlic, roasted shallots, topped with fresh herbs, cherry tomatoes on the vine and shaved Manchego cheese. Allergens: nightshade, allium, dairy. Can be vegan without Manchego.

Two tilapia filets with carmies, Casa salad, and charred lemon.

Our signature wood fired mixed grill includes 14 ounces of NY Strip Steak with chimmi churri, 12 ounces of grilled chicken with Ajo chimmi, and a sliced chorizo sausage with Pimenton chimmi. *Suggested Serving for 2-4 guests*

Yellow rice simmered en caldo with a rich Achiote seafood broth, with squid, shrimp, fish, mussels and chorizo with charred tomato and lemon.

Wood grilled and charred cauliflower over eggplant crema, tossed with lemon and fresh herbs. Eggplant crema: char roasted eggplant, tahini, GF soy sauce, garlic, cumin. Allergens: nightshade, sesame, soy, allium.

A small portion of our House Salad with Heritage Field lettuces, shaved radish & carrot, tomato, red onion, balsamic vinegar and extra virgin olive oil.

Roasted yukon gold potatoes with Gaucho seasoning, tossed in Ajo chimmi and served over horseradish mayo.

Roasted purple Japanese potato, seared and served with drizzled tahini sauce, and salsa macha, shaved scallions. Salsa Macha: ancho, guajillo, peanuts, sesame seeds, cider vinegar, honey, garlic, EVOO. Allergens: allium, nighshade, gluten, peanuts, sesame, soy.

Mediterra grilled Ciabatta toast, 2 slices.

Wood fire grilled zucchini, yellow squash, asparagus, fire-roasted red peppers, caramelized onions, portobello mushrooms & fig balsamic drizzle.

Shortbread cookies with dulce de leche and rolled in coconut. Sold in pairs, one cocoa and one vanilla!

Basque-style burnt cheesecake served with seasonal fruit and whip cream (macerated peaches and honey drizzle) Allergens: egg, refined sugar, dairy, gluten

Coconut chocolate ganache, berry compote, candied pistachios and whipped cream. Berry Compote: strawberries, raspberries, blackberries simmered in simple syrup. Allergens: coconut, pistachio, dairy, refined sugar. VEGAN without the whipped cream.

Caramel egg custard flan with whipped cream and dulce de leche Allergens: egg, refined sugar, dairy

roasted garlic cloves with caramelized onions, parsley and pepper with olive oil

Caramelized onyinz, vinegar, olive oil and parsley

"Argentine Steak Sauce" fresh parsley and oregano, garlic, pepper flakes, red wine vinegar and olive oil

grilled red bell peppers, fresh garlic, parsley, vinegar and olive oil

8oz vacio, chimmi, 2 eggs, chorizo, rice, peas, olives, tomato, arugula and toast Allergies: allium, nighshade, gluten

2 fried eggs, lettuce, grilled peppers, bacon, spicy mayo - on ciabatta Allergies: allium, gluten, nightshade

Bacon, lettuce, tomato and mayo on toasted Ciabatta.