Chimichurri Grill Menu

choice of two homemade savory pastry: grass-fed beef, free-range chicken or swiss chard & manchego cheese

ask your server for today’s soup selection

grandma’s frittata:egg, potatoes, sweet vidalia onions & spanish red chorizo

mixed greens, red onion, tomato with extra virgin olive oil & sherry vinegar

two grass fed meat balls served with a spicy marzano tomato sauce 4oz

grilled grass fed skirt steak slices slathered with green chimichurri served over mixed greens, potatoes, string beans in a citrus vinaigrette topped with crispy onions

grilled grass fed filet mignon, pounded thin, topped with chimichurri served with field greens 6oz

grilled free-range chicken breast with fresh herbs served with field greens 6oz.

homemade wide ribbons of pasta with a homemade ragout of rib eye, malbec wine & marzano tomato

grass fed beef patty, topped with lettuce, tomato, served with chimichurri mayonnaise & seasoned french fries 6oz

grilled free-range chicken paillard topped with arugula and tomato with extra virgin olive oil & lemon

ask your server for today’s ravioli selection

crepes filled with mushrooms, spinach and ricotta with tomato & béchamel sauce

crepes filled with free range chicken, vidalia onions, mushrooms with tomato & béchamel sauce

grilled grass fed new york strip steak, served with seasoned french fries 7oz

thin ribbons of pasta with a ragout of free range chicken, peppers & marzano tomato

fish of the day, fresh and sustainable, ask your server for today’s selection

choice of two homemade savory pastries filled with: grass-fed beef, free-range chicken or swiss chard & manchego cheese

spicy mixed olives in extra virgin olive oil infused with hot chili peppers

any combination of three homemade argentine pork sausage, blood sausage or spanish red chorizo

two grilled spicy jumbo prawns served with homemade peach chutney

littleneck clams simmered in white wine with garlic, parsley, shallots & slices of spanish red chorizo

firm polenta, pan fried then baked and topped with argentine blue vein cheese

roasted beets, green apple & goat cheese, drizzled with roasted red pepper coulis & basil oil

grilled octopus finished with extra virgin olive oil & fresh oregano

aged provolone cheese served hot & melted on a cast iron pan

three grass fed meat balls served with a spicy marzano tomato sauce.

grilled spicy calamari served with baby field greens in a citrus vinaigrette drizzled with a balsamic reduction

braised grass fed beef tongue with new potatoes, peas, tomato & basil

mixed greens, baby arugula, red onion, tomato with extra virgin olive oil & sherry vinegar

baby arugula topped with shavings of parmigiano reggiano and extra virgin olive oil

field greens topped with argentine blue vein cheese in a citrus vinaigrette & balsamic reduction

grilled romaine hearts, sautéed onion, crispy bacon with french feta & dill dressing

watercress, tomato, avocado, cilantro and red onions tossed with a squeeze of lime & drop of oil

mom’s ravioli, ask your server about today’s selection

wide ribbons of pasta with a ragout of rib eye, malbec & tomato

crepes filled with chicken, mushrooms and peppers with tomato & béchamel sauce

thin ribbons of pasta with clams, mussels and jumbo prawn in a white wine, shallot & garlic sauce

grilled center cut, beef short ribs, a bit chewy but full of flavor

rib eye steak

veal sweet breads finished with white wine, red roasted pepper, butter, garlic & parsley sauce garnished with crispy potatoes

skirt steak garnished with grilled scallions

filet mignon, pounded thin, topped with chimichurri served with field greens

hanger steak served on a wooden plate with warm chimichurri

new york strip steak

filet mignon served with argentine blue vein cheese sauce

free-range chicken breast seasoned with fresh herbs

berkshire pork strip loin with agave and wild flower glaze

lamb chops served with malbec au-jus

fish of the day, fresh and sustainable

hand-cut french fries seasoned with garlic & parsley

homemade mashed potatoes

roasted garlic mashed potatoes

roasted red potatoes with fresh rosemary

creamed swiss chard

kale sautéed with garlic, extra virgin olive oil and a touch of butter

a mix of sautéed portobello, shiitake, and white mushrooms with garlic & thyme

red vine tomatoes, red onions, fresh oregano & extra virgin olive oil

crispy sweet vidalia onions

"burnt" cauliflower

grilled scallions

lightly sautéed red cabbage, sweet vidalia onions, yellow apples & crispy bacon

selection of five seasonal vegetables