Jaguar Restaurant

Contact to the merchant for daily selection.

Topped with pico de gallo, sour cream and crispy tortilla.

Iceberg and romaine, black bean vinaigrette with tomato, cilantro, Jalapenos, avocado, peppers, and crispy tortilla.

Boblano peppers avocado corn sherry vinegar grapeseed oil, pumpkin seeds and basil yuzu dressing.

Papaya, pineapple, mango, coconut flakes & cashews with passio fruit dressing.

Kale, romaine, cherry tomatoes, cotija cheese & hazelnuts.

Iceberg lettuce, cabbage, carrots, red pepper, caraway seeds, sesame seeds & chipotle-crab aioli.

Beef tenderloin strips, potatoes, red onion, tomatoes, soy aji amarillo sauce with house rice and topped with quail egg.

Crab meat lime juice shallots and corn, served with aji panca sauce, aji amarillo aioli and salsa criolla.

Fresh seafood, shrimp, calamari, octopus, and mahi-mahi sauteed in butter and garlic. Served with our special house rice and a creamy aji amarillo sauce with hints of pernod, brandy and saffron.

Served over sweet potato, corn, spinach, and hearts of palm with lime butter sauce.

Shrimps and calamari, aji Amarillo sauce with saffron, brandy and Pernod, house white rice.

Stir-fried, Peruvian-Chinese style rice and assorted seasonal veggies.

Pan roasted corvina cilantro both, Bolivian quinoa crab claw meat grilled corn and chilean merken oil.

Served over sweet potato, corn, spinach, and hearts of palm with lime butter sauce.

Chopped flank steak on a cast iron skillet, salsa verde, pico de gallo, sour cream, rice and beans, and fresh hand made tortillas.

Seared fish of the day on a bun with watercress, tomato and guacamole.

Churraasco chimichurri, tomato and watercress on a hoagie brioche.

Topped with chorizo and crushed plantains, served with french fries.

Grilled Mahi-Mahi, slaw, and chipotle aioli.

Crusty bread, marken marinated chicken avocado tomato and spinach.

10 Oz. Served with chimichurri gaucho and your choice of one side.

Served with pico de gallo.

Rubbed with guajillo powder and grilled, served with cilantro pesto and your choice of one side.

12 Oz. Served with chimichurri gaucho and your choice of one side.

Simply grilled and served with jaguar's Asian vinaigrette and your choice of one side.

Served with merken chileno.

Served with aji panca, aji amarillo, chimichurri gaucho, and includes your choice of one side.

Served with chimichurri gaucho.

Taste six 6 different options. Please contact merchant for different options.

Tuna, ginger, soy, jalapenos, shallots, cilantro, lime, grape seed oil, avocado, cucumber and sesame seeds.

White fish, lime, red onion, rocato chile and corn.

White fish, shrimp, calamari, aji amarillo, red onion and corn.

Corvina, red onion, serrano, cilantro, lime and avocado oil.

Aji amarillo, ginger, soy, lime and grapeseed oil, order it with shrimp or calamari.

Corvina, shrimp, calamari, octopus, tomato, lime, orange, onion, cilantro, guajillo, malagueta & avocado.

Tuna, aji amarillo, lime, grape seed oil and salsa criolla.

Tuna, ginger, soy, shallots, jalapenos, cilantro, lime, cucumber, avocado and sesame seeds.

Monday. Flank steak marinated in cuban mojo, fried until the strands begin to separated into crisp tendrils, topped with sour orange garlic mojo, served with tostones and white rice.

Tuesday. Shrimp and octopus arborio rice "tamal style", cooked with aji amarillo and aji panca, drizzled with orange butter sauce and burnt aji mirasol.

Wednesday. A chilean corn tote made with "pino" and chicken, chilean "pino" is a delicious", mixed with chicken and olives.

Thursday. Chuck steak braised for hours in a dark, sweet & savory sauce made with papelon venezuelan dark sugar, red wine, onions, pepper and tomatoes, served with white rice and fried plantains.

Friday. Veal chop pounded thin, breaded with a mix of panko, farofa, and fresh herbs, served with fresh farm salad and parmesan mashed potatoes.

Saturday. This stew-like savory soup is made with fresh corn, quinoa, cashews and plantains, garnished with chifles, seasoned shrimp and avocado.

Sunday. Octopus and shrimp with quinoa cooked with linguica, aji amarillo, aji panca, and pureed white beans served with a tomato and malagueta pepper sauce, finished with coconut milk.