Dinner Menu

Steaks

served on Argentina ironwood platter with your choice of one side

NY Steak Sandwich  | 18

open face on baguette topped with bleu cheese and grilled onions

Lamb Porterhouse  | 34

two 7 oz. lamb porterhouse served with proprietary mint jelly

Pepper Steak  | 33

12 oz. boneless NY patted with three-pepper, served with brandy green peppercorn sauce

New York  | 33

12 0z. boneless NY with cumin roasted garlic glaze

"Hot Rock" Filet  | 34

10 oz. filet mignon with proprietary dry rub and cognac sauce

Rib Eye  | 33

16 oz. chipotle rub, habanero barbecue sauce

Cowboy Rib Eye  | 39

20 oz. bone-in rib eye with tomato basil compote and mahon cheese

Latin Steak  | 25

garlic prime flat iron steak, served with avocado salsa and lime

BBQ Ribs  | 25

full rack served with proprietary tequila bbq sauce

Coulotte Steak & Cajun Shrimp  | 25

10 oz. coulotte topped with Cajun shrimp

Sides

Barbacoa Herb Fries

Zucchini Chips with Sprinkled Cheese

Garlic Cheese Bread

Sautéed Asparagus

Jalapeño Green Rice

Sautéed Wild Mushrooms

Sautéed Spinach with Garlic

Pasta with Marinara

Garlic Mashed Potatoes

Onion Rings

Chipotle Grilled Corn on the Cob

Stuffed Baked Potato

Chile Relleno

Four Cheese Serrano Ham Mac & Cheese

your choice 5

Not Steaks

Argentinean Lomo Kabobs  | 20

tenderloin, mushrooms, tomatoes, basted with a smoked chile au jus

"This and That"  | 23

chicken mole (chocolate chile sauce) and pork carnitas tamale with Barbacoa sauce

Chicken Pot Pie  | 16

white meat with fresh vegetable in a rich broth

Mixed Seafood Grille  | 25

marinated shrimp, scallops and fin fish with coconut rice

BBQ Cedar Plank Salmon  | 26

wood infused salmon with caramelized leeks and fennel

"When Pigs Fly"  | 27

double cut pork chop plus chanterelle mushrooms, apples with hibachi cherry wood smoked quail and house made fig jam

Paella  | 22 per person

braised seafood, chorizo, chicken and roasted tomatoes with a saffron rice

Scallops with Tomato Jam  | 27

pan seared served with bacon and three bean sauce

Idaho Trout  | 25

pan seared boneless trout with almond chipotle dust and shrimp citrus compote over chipotle rice

Duck Two Way  | 25

crispy honey roast duck fanned breast and confit of leg and thigh served with cranberry sherry and sweet potato risotto

"Napoleon" of Ahi  | 28

layers of seared ahi with mango & papaya mojo over coconut rice

Enchilada Cordero  | 22

grilled lamb loin and goat cheese enchilada in a spicy tequila bbq sauce

Pasta

BBQ Chicken Pasta  | 20

grilled bbq chicken breast served over bowtie pasta in a sundried tomato tequila sauce

Filet Mignon Tips with Fettuccini  | 23

beef medallions with wild mushrooms, fettuccine and a marsala gorgonzola walnut cream sauce

Cataplana Con Almejas y Chorizo  | 19

linguini pasta with clams and chorizo in a white wine broth

Pasta Primavera  | 18

linguini pasta with artichokes, spinach, sundried tomatoes, mushrooms, roasted garlic and feta cheese in a chipotle cilantro pesto

Salmon Pasta with Cascabel Pesto Sauce  | 22

seared thin sliced salmon over bowtie pasta in a salsa verde

Seafood Pasta  | 23

linguine pasta, prawns, clams, mussels, fresh fish and scallops in a spicy tomato broth