Sal Y Pimienta Kitchen

Sliced veal covered with a creamy mayonnaise sauce that has been mixed with tuna, topped with capers, hard-boiled egg, and microgreens. Served little chill.

(3 pc.) Grilled baby veal lolichops served with chimichurris sauce and yucca.

Yellowfin tuna tartare served with soy, miso, ginger and finished with avocado mousse.

Atlantic salmon marinated with extra virgin orange olive oil, capers, red onions, lemon juice, avocado, and microgreens.

(3 pc.) Pork lollichop. Prime pork loli chop wrapped in bacon served with spicy mango sauce.

Veal flank steak cooked for (3) hours, thin cut and stuffed with spinach, carrots, eggs, and spices. Served with rusa salad.

(3 pc.) Grilled lamb lolichops served with balsamic reduction and chimichurri.

A fresh mix of cold meats and cheeses from Argentina, Italy, and Spain.

Smoked dry-aged Argentina provolone served with fresh oregano and extra virgin olive oil.

(2) Empanadas. Spinach, cream of corn, provolone. Your choice of (2) proteins.

Alaskan crab claws served in a lokoto butter sauce and mini yuca arepas.

Fresh catch of the day, shrimp, red onions, avocado cured with jalapeño lemon-lime citrus juice.

Thin slices of smoked raw tenderloin served on a bed of mixed greens with portobello mushrooms, Parmesan shaves, and basil sauce.

Fresh calamari cut in strips served with red aji and jalapeño mayo sauce.

Sliced veal covered with a creamy mayonnaise sauce that has been mixed with tuna, topped with capers, hard-boiled egg, and microgreens. Served little chill.

Veal sweetbread, grilled in our wood-burning grill served with mushrooms, onions, and cream sauce.

Stuffed with provolone, queso cremoso, and crème fraiche.

Veal flank steak cooked for (3) hours, thin cut & stuffed with spinach, carrots, eggs, and spices. Served with rusa salad.

Thin slices of smoked raw tenderloin served on a bed of mixed greens with portobello mushrooms, Parmesan shaves, and basil sauce.

Fresh Atlantic salmon tartar drizzled with orange extra virgin olive oil, capers, and red onions. Served with avocado in a bed of carpaccio of Pepino.

(4 pc.) Tiger prawns. Served with light puttanesca sauce and buffalo mozzarella.

Veal tongue slowly cooked for (3) hours and marinated in Uruguayan vinaigrette.

Shrimp, calamari, octopus, drizzled with mango vinaigrette, sundried tomato, mixed green, and avocado.

Mix greens, tomatoes, and onion. Your choice of dressing.

Authentic buffalo mozzarella with fresh tomato slices, olives, sun-dried tomatoes, basil, and extra virgin olive oil. Topped with crabmeat.

Handpicked heart of romaine lettuce with Parmesan and croutons in a Caesar dressing.

Fresh mango, red onions, and avocado in a mango vinaigrette.

Fresh spinach, baby arugula with bacon, spicy almonds, feta cheese, and Parmigiano in a raspberry vinaigrette.

Creamy potato soup with leeks, onions, poblano pepper, and aji Amarillo. Finished with crab meat and balsamic reduction.

Homemade stuffed pasta with main lobster. Served with saffron, crab meat, and lobster sauce.

Stuffed homemade tortellini pasta with braised short rib and Caruso sauce. (trumpet mushrooms, prosciutto Cotto, and cream sauce)

Angel hair pasta served with ajillo sauce (garlic, peppers, cream) and grilled chicken breast.

Homemade stuffed ravioli pasta with spinach, and ricotta cheese. Served with fresh Pomodoro sauce.

Homemade pappardelle pasta, cooked al dente served with a fresh ragu of beef short ribs, Pomodoro, and malbec sauce.

Stuffed homemade pasta with mushrooms, julienne vegetables, Parmigiano, and salsa blanc. Topped with fresh Pomodoro sauce.

Stuffed homemade pasta with perfectly seasoned grass-fed ground meat, Parmigiano, and salsa Blanca. Topped with bolognese sauce.

Thin slices of Uruguayan grass fed tenderloin perfectly seasoned, with ham, pancetta, provolone cheese, sautéed mushrooms, caramelized onions, pickles, red bell peppers, and olives. Served with rusa salad and mixed greens in a vinaigrette dressing.

Veal Milanesa (grass-fed) served with roasted rosemary potatoes.

Texas water buffalo, free-range, grass-fed all-natural dipped in bread crumbs and eggs. Served with watercress, the heart of palm, and red radish and lemon vinaigrette.

Bolivian style miles. Thin sliced of crusted meat with bread crumbs. Served with fried sliced potatoes, basmati rice, and Bolivian pico de gallo style sauce. Topped with (2) fried eggs.

Classic Milanese topped with Jamon Cotto, mozzarella, and tomato sauce. Served with rusa salad and steak fried potatoes. Your choice of protein.

Chicken Milanese stuffed with red bell peppers, provolone cheese, and ham. served with salsa golf and paillé potatoes.

Fresh flounder fillet perfectly seasoned with salt, pepper, herbs, dipped in bread crumbs, and eggs. Served with rusa salad and bed of mixed greens.

(14 oz.) All-natural lamb shank braised for (3) hours in a Tannat and Pomodoro sauce. Served with polenta.

Seafood casserole, lobster reduction, scampi, scallops, mussels, calamari, clams, catch of the day (fish), and more. Served with quinoa and saffron rice.

Pork filet mignon stuffed with a tomatillo-cilantro tamal. Served with jumbo lump crab meat, jumbo shrimp, avocado, and light beurre blanc sauce.

Niman ranch. Short ribs ossobuco style braised for (3) hours in a fresh tomato and Malbec reduction sauce. Served with carnival potatoes.

Rose ranch. (14 oz.) Grass-fed water buffalo shank braised for (3) hours fresh tomato and malbec sauce. Served with carnival potatoes.

Pork tenderloin brochettes, red onion, and mango wrapped with pancetta. Served with mango chimichurri sauce and saffron basmati rice.

(8 oz.) Center cut butterfly prime pork tenderloin served with carnival potatoes and chimichurri texano.

All-natural chicken breast served on top of avocado mousse and topped with salsa Criolla.

All-natural chicken breast, sautéed vegetables, and chimichurri sauce.

(10 oz.) All-natural Brazilian cut from Niman ranch served with basmati rice and feijoa.

Frenched CAPRA Texas rack of lamb served with carnival potatoes and mint chimichurri texano.

(10 oz.) All-natural inside skirt marinated with chimichurri sauce. Served with rusa salad.

(10 oz.) Akaushi flank steak served with our chimichurri and carnival potatoes.

All-natural center cut of short ribs from Hereford cattle served with grilled vegetables.

(8 oz.) Butterfly grass-fed tenderloin tips, (2 oz.) crabmeat, beurre blanc sauce, and shrimp marinated with anticucho sauce. Served with rustic mashed potatoes.

(14 oz.) Prime pork chop served with mashed potatoes, sautéed mushrooms, and fig chutney.

Filet Mignon. (8 oz.) All natural grass fed center cut tenderloin from uruguay served with grilled vegetables.

All-natural meats including the inside skirt, Denver cut (wagyu zabuton) steak, lamb chops, short ribs, chicken breast, Argentinean sausage, blood sausage, and sweet bread. Served with rusa salad and steak fries. *For (2) persons.

Mediterranean branzino cooked in salt for (35) minutes. Served with fresh lemon, extra virgen olive oil, herbs, and grilled vegetables. *Per person.

Pan-seared red snapper in corn. Served with habanero beurre blanc, shrimp, and lump crab meat.

Jumbo sea scallops, jumbo shrimp, swordfish, and vegetables. Served with champagne pesto creamy sauce.

Grilled salmon served with salsa criolla and avocado mousse.

Fresh pan-seared mahi-mahi wrapped in pancetta. Served with quinoa and broccolini all in a light Roquefort sauce.

Pacific sea bass pan-seared topped with crab meat, light beurre Roquefort sauce, and Julianne vegetables.

Your choice of style.

Uruguayan dessert chaja fresh peach, cream of milk, and Italian meringue .

Homemade smooth and rich dulce de leche cheesecake. served with dulce de leche sauce.

El rio de la plata slices of cheese and slices of quince preserve and sweet potato candy.

Homemade Italian sorbette.

Dulce de leche cream custard with blue caramel on top.

Uruguayan version of original tres leches.

Chocolate ganache cake, rich, and velvety. Served with a touch of South America.

Macedonia of seasonal fruit.

Delicate rice pudding with a dash of cinnamon and sugar topped with dulce de leche.

Uruguayan version of vanilla sweetened egg custard with caramel and dulce de leche topping.

Sliced veal covered with a creamy mayonnaise sauce that has been mixed with tuna, topped with capers, hard-boiled egg, and microgreens. Served little chill.

Veal flank steak cooked for (3) hours, thin cut and stuffed with spinach, carrots, eggs, and spices. Served with rusa salad.

Thin slices of smoked raw tenderloin served on a bed of mixed greens with portobello mushrooms, Parmesan shaves, and basil sauce.

Atlantic salmon marinated with extra virgin orange olive oil, capers, red onions, lemon juice, avocado, and microgreens.

Veal tongue slowly cooked for (3) hours and marinated in Uruguayan vinaigrette.

Fresh calamari cut in strips served with spicy rocoto and tartar sauce.

A fresh mix of cold meats and cheeses from Argentina, Italy, and Spain.

Yellowfin tuna tartare served with soy, miso, ginger, and finished with avocado mousse.

Fresh flounder and shrimp cooked with Jalapeño lemon-lime juice.

Grilled lamb lolichops served with balsamic reduction and mint jelly.

Prime pork lolichop served with spicy mango sauce.

Smoked dry-aged Argentina provolone served with fresh oregano and extra virgin olive oil.

Spinach and cream of corn. Your choice of (2) Protein.

Fresh seafood shrimp, calamari, octopus, drizzled with mango vinaigrette, orange virgin olive oil. Served with avocado and mixed green.

Mix greens, tomatoes, and onion. Your choice of dressing.

Authentic buffalo mozzarella with fresh tomato slices, olives, sun-dried tomatoes, basil, and extra virgin olive oil. Topped with crabmeat.

Handpicked heart of romaine lettuce with Parmesan and croutons in a Caesar dressing.

Fresh mango, red onions, and avocado in a mango vinaigrette.

Chef's special.

Creamy potato soup with leeks, onions, poblano pepper, and aji Amarillo. Finished with crab meat and balsamic reduction.

Argentinean sausage in a bun served with chimichurri, lettuce, and tomato. Served in focaccia bread. Your choice of side.

Thin slices of grass-fed steak seasoned salt, pepper, herbs, dipped in bread crumbs and eggs. Served with steak potatoes in focaccia bread. Your choice of side.

Salmon fillet, lettuce, tomato, cucumber, onion, and cilantro sauce. Served in focaccia bread. Your choice of side.

All-natural chicken breast cut in slices with lettuce, tomato, onion, yellow aji sauce, and mayo. Served in focaccia bread. Your choice of side.

Grilled eggplant, zucchini, yellow squash, red bell pepper, tomato, onion, portabella mushroom, and pesto sauce. Served in focaccia bread. Your choice of side.

Thin slices of Uruguayan grass-fed tenderloin seasoned ham, pancetta, provolone cheese, sautéed mushroom, caramelized onion, pickles, red bell pepper, olive, and hard-boiled egg mayo. Served with steak fried potatoes. Served in focaccia bread. Your choice of side.

Rigatoni pasta served with pesto sauce tossed with fresh Pomodoro sauce, mushroom, and Parmigiano shaves.

Stuffed homemade tortellini pasta with braised short rib and Caruso sauce.

Homemade stuffed ravioli pasta with spinach, and ricotta cheese. Served with fresh Pomodoro sauce.

Angel hair pasta served with ajillo sauce (garlic, peppers, cream) and grilled chicken breast.

Spinach stuffed with homemade pasta served with Blanca and fresh pomodoro sauce.

Stuffed homemade pasta with mushrooms, julienne vegetables, Parmigiano, and salsa blanc. Topped with fresh Pomodoro sauce.

Stuffed homemade pasta with perfectly seasoned grass-fed ground meat, Parmigiano, and salsa Blanca. Topped with bolognese sauce.

Pomodoro sauce, mozzarella, tomato slices, avocado slices, and basil.

Pork carnitas cooked for (3) hours marinated. Served with onion, cilantro, and mozzarella finished with chimichurri sauce.

Pizza dove topped with caramelized onion, mozzarella, and oregano.

Italian bresaola thin slices served with arugula, shaves of Parmigiano and white truffle oil, mozzarella, and fresh tomato sauce.

Wild mushroom topped with mild provolone, mozzarella, tomato sauce, artichokes, sun-dried tomato, and red pepper all in escabeche style.

Grass-fed tenderloin, provolone, and chimichurri sauce.

Center cut butterfly prime pork tenderloin served with carnival potatoes and chimichurri texano.

All-natural chicken breast served on top of avocado mousse and topped with salsa Criolla.

All-natural chicken breast served with quinoa salad and chimichurri sauce.

Grass-fed tenderloin tips topped with popcorn mushroom and green peppercorn sauce.

(7 oz.) All-natural Brazilian cut from Niman ranch served with basmati rice and feijoa.

(10 oz.) All-natural inside skirt marinated with chimichurri sauce. Served with rusa salad.

(8 oz.) Akaushi flank steak served with our chimichurri and carnival potatoes.

An all-natural center cut of short ribs from Hereford cattle served with grilled vegetables and olive oil.

(8 oz.) All-natural bife de chorizo from Niman ranch. Served with grilled vegetables and olive oil.

(10 oz.) Prime pork chop served with mashed potatoes, sautéed mushrooms, and chutney of fig.

(6 oz.) Center cut tenderloin steak butterfly served with grilled vegetables.

All-natural meats inside skirt, grilled chicken breast, flank steak, Argentinean sausage, and short ribs.

Milanesa de Pollo all-natural chicken breast butterfly Milanese style. Served with mashed potato and broccolini.

Classic Milanese topped with Jamon Cotto, mozzarella, and tomato sauce. Served with rusa salad and steak fried potatoes. Your choice of protein.

Veal Milanesa served with roasted rosemary potatoes.

Fresh flounder fillet seasoned dipped in bread crumbs and eggs. Your choice of side.

Thin slices of grass-fed NY seasoned with salt, pepper, and herb dipped in bread crumbs and eggs. Your choice of side.

Fresh pan-seared rainbow trout from Idaho in a lemon caper sauce and served with quinoa salad.

Authentic buffalo mozzarella with fresh tomato slices, olive, sun-dried tomato, basil, and extra virgin olive oil. Topped with crabmeat.

Grilled salmon served with salsa criolla and avocado mousse.

Fresh pan-seared mahi-mahi wrapped in pancetta. Served with quinoa and broccolini all in a light Roquefort sauce.

Your choice of dressing.

Your choice of appetizer, entrée, and dessert.