Join Executive Chef, David Drake, along with his culinary team, for a one-of-a-kind dining experience. Immerse yourself in the vibrant Argentinian culture and traditions – all within the cozy confines of our garden on-site. Enjoy the menu in addition to a variety of Argentinian wines poured throughout the evening.
To Start
Charcuterie Spread
An assortment of cheeses and meats. Dried and fresh fruit, nuts & olives
First Round
Beef Empanadas / Spinach & Ricotta Empanadas - a traditional handheld pastry turnover made by folding flour dough over a savory or sweet filling and then baking it
Choripan (Chorizo Canapés) - a popular South American street food sandwich made with a grilled chorizo sausage placed inside a crusty bread roll
Rabas Mixtas (Fried Calamari) - a popular variation of fried squid found across different Spanish-speaking regions
Provoleta (Grilled Provolone Cheese) - a traditional Argentinian dish made of thick,
melted provolone-style cheese with a crispy exterior and a gooey, stretchy center
Sauces
Salsa Criolla - a fresh, tangy Latin American relish or condiment made primarily with thinly sliced onions, citrus juice or vinegar, and chili peppers
Salsa Verde - a vibrant, tangy green sauce made primarily from tart tomatillos and spicy green chili peppers
Salsa Rosada (golf sauce) - a popular creamy pink condiment made primarily by mixing
mayonnaise, lime juice and ketchup.
Second round
Grilled
Tira de Asado - a traditional Argentine cut of beef short ribs sliced thin and crosswise across the bone
Marinated Skirt Steak – Traditional Argentinian marinades use a simple base of olive oil, red wine vinegar or citrus, minced garlic, and fresh herbs like oregano
Argentinian Sausage – uncured fresh sausage, mild and savory rather than spicy, seasoned with garlic, sweet paprika, oregano, cumin, nutmeg, and a splash of red wine
Marinated Chicken Thigh Skewers - tender pieces of chicken marinated in herbs and spices, grilled, and served with a vibrant chimichurri sauce
Skewers of Pulpo - tender, slow-braised octopus tentacles that are threaded onto skewers with potatoes, heavily brushed with vibrant chimichurri sauce, and flash-grilled over wood This technique yields a distinct smoky, charred exterior while keeping the meat juicy and meltingly tender
Argentinian Roasted Pork Shoulder - Known as bondiola in Argentina, this neck-and-shoulder cut has rich internal fat marbling that keeps the meat moist during high-heat grilling or slow roasting
Sides
Crushed Roasted Marble Potatoes, rosemary & love
Street Corn, slathered with chimichurri and cotija cheese and ciclantro
Tomales – corn flour, wrapped in leaves with a filling of a savory stew of shredded or minced meat and steamed
Red Onions, thick cut, spiced seasonings, skewered & grilled
Seasonal Garden Vegetables - charred fast over wood or charcoal fires during an asado(barbecue) until tender with slight crisp edges and deep smoke flavor
Dessert
Flan Mixto - classic creamy egg custard served with a pool of liquid caramel and a generous side dollop of dulce de leche and whipped cream