Esperanto - East Village

Homemade tri-color corn tortilla chips served with pico de gallo and guacamole.

Farofa dipped and served with our homemade salsa raja.

Plantain-crusted warmed goat cheese medallions on a bed of sautéed leeks, topped with pico de gallo and a side of cilantro pesto.

Fried potato and codfish cakes, served with a side of our chipotle mayo.

Three file-wrapped empanadas. Choice of beef, shrimp or vegetable filling. Served with a side of adobo sauce.

Mussels roasted in a half shell. Baked with garlic, paprika, butter, and parmesan cheese.

Grilled octopus and warm Yukon gold potatoes with red onions, capers, and parsley, tossed in red wine, jalapeño, and citrus dressing.

Onions, tomato, palmito, orange segments, cashews.

Diced mango, avocado, toasted almonds, and shaved parmesan. Topped with house dressing.

Avocado, palmitos, mint, red onions and clementine segments, in a cilantro-citrus dressing.

Tomatoes, red onions, cilantro and scallions soaked in a citrus marinade. Served with homemade plantain chips. 

Diced mango, avocado, and scallions soaked in a citrus marinade. Served with homemade plantain chips.

Corn, peppers, and onions soaked in a citrus marinade. Served with homemade plantain chips.

Try them all. Served with homemade plantain chips.

A Brazilian stew made of coconut milk, ginger, cashews, tomatoes, and peppers. Choice of snapper shrimp or a combination of the two. served with a side of white rice.

Pan-seared chicken with a cumin-coriander adobo sauce, topped with jalapeño buttered corn and a side of cilantro rice.

Pan seared-market fish topped with a cachaca cream sauce, served with a side of mashed potatoes and sautéed kale.

House-ground grass-fed beef, pickled onion and chipotle mayo on a toasted brioche bun with hand-cut fries.

Penne tossed in a mild, medium or spicy salsa Roja, topped with sliced peppers, onion, and parmesan cheese.

Grilled salmon fillet, topped with our homemade mango salsa, side of sautéed kale and white rice.

Grass-fed marinated hanger steak, with rice, beans and chimichurri sauce.

Rice, black beans, guacamole and pico de gallo, with choice of one carb and or one vegetable.

Pan-seared pork tenderloin marinated in passion fruit. Served with sweet mashed potato and sautéed spinach.

Guacamole, beans, chipotle sour cream, queso fresco, and coleslaw.

Chicken, steak or chorizo.

Fresh coconut and tres-leche Caribbean custard, topped with caramel drizzle and powdered sugar.

Fried eggs on top of a crispy corn tortilla, fresh pico de gallo and black beans. Served with mixed greens and home fries.

Poached eggs on a toasted English muffin served with Brazilian ham and Esperanto signature chipotle hollandaise sauce. Served with mixed greens and home fries.

Sautéed kale, potato shrimp pie, and poached eggs, topped with a traditional hollandaise sauce. Served with mixed greens and home fries.

Sliced hanger steak, toasted English muffin, and eggs any style. Served with mixed greens and home fries.

Eggs scrambled with black beans, green peppers, Monterey cheese, onions and a side of sour cream. Served with mixed greens and home fries.

Monterey cheese, beans, tomato and salsa roja in a flour tortilla. Served with mixed greens and home fries.

Goat cheese, kale, onions, and roasted peppers. Served with mixed greens and home fries.

Monterey cheese, roasted red peppers, onions, and chorizo. Served with mixed greens and home fries.

Battered banana bread topped with seasonal fruit and powdered sugar. Please contact the merchant for ice cream flavor selection.

Blended strawberry, bananas and coconut milk, topped with granola and seasonal fruit.

Topped with lettuce, tomato, onion and served with hand-cut french fries and a side of chipotle mayo.

Belgian style waffle served with eggs any style and grilled chorizo.

Diced mango, avocado, toasted almonds and shaved parmesan with our house dressing.

Crispy corn tortillas, tomatillo sauce, sour cream, parmesan cheese and topped with two fried eggs.

Fresh coconut and tres-leche Caribbean custard, topped with caramel and powdered sugar.

Light and airy whipped cream and fresh passion fruit.

Grass-fed marinated hanger steak, with rice, beans & chimichurri sauce

Mussels roasted in a half shell, baked with garlic, paprika, butter, and parmesan cheese.

Plantain, crusted, warmed goat cheese, medallions on a bed of sauteed leeks, topped with Pico de Gallo and a side of cilntro pesto.

Three filo wrapped empanadas. Served with adobo sauce and your choice of filling.

Fried potato and codfish cakes, served with a side of signature chipotle mayo.

Grilled octopus and warm Yukon gold potatoes with red onions, capers, and parsley tossed in a red wine, jalapeno, and citrus dressing.

Mussels roasted in a half shell, baked with garlic, paprika, butter, and parmesan cheese.

Plantain, crusted, warmed goat cheese, medallions on a bed of sauteed leeks, topped with Pico de Gallo and a side of cilntro pesto.

Farofa dipped and served with a side of homemade salsa roja.

Three filo wrapped empanadas. Served with adobo sauce and your choice of filling.

Homemade tri color corn tortilla chips served with pico de gallo and guacamole.

Fried potato and codfish cakes, served with a side of signature chipotle mayo.

Thinly sliced apples, walnuts, avocado, bacon bits, citrus dressing

Chayote, avocado, hearts of palm, mint, red onions, and clementine segments in a cilantro citrus dressing.

Diced mango, avocado, toasted almonds, shaved parmesan, house dressing

Corn, peppers, onions, and citrus marinade.

Grass-fed marinated hanger steak, with rice, beans & chimichurri sauce

Grilled pork chop on a bed of garlic mashed potatoes, served with a side of smoky bbq sauce and roasted corn topped with jalapeño butter.

Brazilian stew made of coconut milk, ginger, and cashews. Served with a side of white rice and choice of protein.

Pan seared market fish topped with a cachaca cream sauce. Served with a side of mashed potato and sauteed spinach.

Grilled salmon fillet topped with our homemade mango salsa. Side of sauteed kale and white rice.

Pan seared chicken with a cumin coriander adobo sauce topped with jalapeno buttered corn and side of cilantro rice.

Rice, black beans, guacamole, and pico de gallo.

House ground grass fed beef, pickled onion, and spicy mayo on a toasted brioche bun with hand cut fries.

Guacamole, beans, tomatillo sauce, queso fresco and spinach

Lettuce, tomato, onion, French fries, and mixed greens salad.

Poached eggs on a toasted English muffin. Served with Brazilian ham, Esperantos signature hollandaise sauce, home fries, and mixed greens salad.

Poached eggs on top of a potato shrimp pie, spiced kale & topped with traditional hollandaise sauce. Served with home fries and mixed greens salad.

Monterrey cheese, peppers, onion, and chorizo in an egg omelet. Served with home fries and mixed greens salad.

Goat cheese, kale, onions, and roasted peppers in an egg omelet. Served with home fries and mixed greens salad.

Ciabatta bread topped with bananas, walnuts & brown sugar

Monterrey cheese, beans, tomato, and salsa roja in a flour tortilla. Served with home fries and mixed greens salad.

Fried egg on top of a crispy corn tortilla, pico de gallo, and black beans. Served with home fries and mixed greens salad.

Blended strawberry, bananas and coconut milk, topped with granola & seasonal fruit

Eggs any style with a toasted English muffin, home fries, and small salad. Served with home fries and mixed greens salad.

Belgian style waffle served with eggs any style and grilled chorizo

Fresh coconut and tres-leche Caribbean custard, topped with a caramel drizzle & powdered sugar.