STEAK & CHOPS

Brick (House Specialty) Center Cut – 14oz
Filet Mignon, Center Cut – 8oz
Double Cut Filet Mignon, Center Cut – 12oz
Bone-in Filet – 14oz
Bone-in Ribeye – 24oz
Ribeye Manhattan Cut – 14oz
Churrasco for 2 – 22oz
New York Strip – 14oz
Skirt Steak – 12oz
Rack of Lamb – 18oz
Mixed Grill {Lamb chops, ribeye cap, sausage}


ADD ONS
1/4 pound cold water lobster tail, broiled or fried
Oscar style 2oz jumbo lump crab meat
Roasted beef bone marrow
Pan seared foie gras
Black truffle butter
Au poivre sauce | Sautéed onions | Blue cheese butter | Sautéed mushrooms
Rare = red cool center | Medium rare = red warm center | Medium = red hot center
Medium well = slightly pink hot center | Well done = no pink 

APPETIZERS

Empanadas: Beef tenderloin; Ham & Cheese; Chicken; Corn & Cheese
* Argentinean Sausage : Wood-grilled home-made sausages
Grilled Provolone: Argentine Provolone cheese, Prosciutto di Parma, tomatoes and roasted red peppers
* Tuna Tartare: Diced avocado, tomatoes, balsamic glaze, black sesame seeds, spicy sauce and crispy flatbread
Fried Seafood: Calamari, rock shrimp, bay scallops and fish with red onions and tomato relish.
Fried Lobster Tail: Cold water lobster tail, Maytag blue cheese potato chips
Jumbo Lump Crab Cake: Apple micro greens salad, lemon capers beurre blanc
Beef Carpaccio: Arugula, Parmigiano cheese, fried capers, truffle oil, Dijon mustard sauce and crispy flatbread.
* Portobello Carpaccio Goat cheese cream, balsamic glaze, pickled red onion
Pampas Tower For Two: Grilled Provolone, sausage, assorted mini empanadas
Seafood Tower For Two: Shrimp cocktail, crab cake, fried cold water lobster tail

CHILLED SHELLFISH

Peruvian Ceviche : Citrus-cured Orange Roughy and shrimp
Shrimp Cocktail : Chilled jumbo shrimp, cocktail and pink brandy sauces
Wianno oysters 6 / 12 : Champagne mignonette and cocktail sauce

SEAFOOD & POULTRY

* Live Maine Lobster: Boiled and cracked to order
Surf & Turf: Herb crusted sea bass and 8oz filet mignon
Dover Sole: Sautéed meunière with fried capers
Chilean Sea Bass:
Herb Crusted – Steamed asparagus, mashed potatoes, beurre blanc
Asian Style – Soy broth, sesame spinach, maitake mushrooms, sticky rice
* Big Eye Tuna: Cucumber seaweed salad, pickled ginger and wasabi aioli
* Scottish Salmon: Carrot and ginger mash, baby bok choy, maitake mushroom, dill butter sauce
* Jumbo Sea Scallops: English pea risotto, crispy pancetta and red pepper oil
Shrimp Fettuccine: Black pepper fettuccine and shrimp tossed with asparagus,with asparagus, oven dried tomatoes in a cognac cream sauce
* Pork Chop: Grilled, parsnip puree, braised red cabbage, mustard bourbon glaze
Airline Chicken: Roasted, Peruvian style pesto, spaghetti pasta, fried quail eggs

VEGETABLE SIDES 9

Spicy Roasted Cipollini Onions
Asparagus Grilled or Steamed
Steamed Broccoli
Sautéed Wild Mushrooms
Sautéed Garlic Baby Spinach
Creamed Spinach
Haricots Verts with Sliced Almonds
Flash Fried Brussels Sprouts and Cauliflower
Lobster Macaroni & Cheese + $10

POTATO SIDES 9

Potato Gnocchi
Lyonnaise Potatoes
Garlic Steak Fries
Mashed Potatoes
Baked Potato
Baked Sweet Potato
Mashed Sweet Potatoes
Fried Sweet Potatoes
Truffle Potatoes Au Gratin + $5

SOUPS & SALADS

Pampas Lobster Bisque: South American style, lobster and rock shrimp
Watercress (Berros): Toasted pecans, hot bacon dressing, parmigiano
Arugula (Rucula) : Arugula and radicchio, lemon vinaigrette, shaved Parmigiano
Caprese : Sliced tomatoes, buffalo Mozzarella, crisped onions, balsamic glaze.
Caesar : Whole romaine leaves, grated Parmigiano, focaccia croutons
Mixed Greens (Mixta) : Mixed lettuces, hearts of palm, garbanzo beans, red
onions, cucumbers, tomatoes, Manchego cheese, and balsamic vinaigrette.
Wedge (Pedazo) : Iceberg, blue cheese dressing, applewood bacon, tomatoes
Spinach (Espinaca) : Spinach salad with caramelized pistachio, orange segments, buttermilk dressing, topped with goat cheese sorbet.
Baby Kale: Julienne carrots, roasted peanuts, Granny Smith apple, dry cranberries, tossed in a spicy peanut vinaigrette dressing.

* GLUTEN FREE