Sal Y Pimienta Kitchen - Meniu complet

Served with fried slice potatoes, basmati rice and bolivian pico de gallo style sauce and topped with two fried eggs.

Topped with capers, hard boiled egg and micro greens served little chill.

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

Served on a bed of mixed greens with portobello mushrooms, parmesan shaves and basil sauce.

Grilled lamb lollichop served with balsamic reduction and mint jelly.

Prime pork lollichop served with spicy mango sauce.

Thin slices of marinated Mediterranean Branzino, yellowfin tuna atlantic salmon with orange extra virgen olive oil served w/baby arugula, orange fennel.

Stuffed with provolone, queso cremoso and creme fraiche.

Grilled baby veal lollichops served with chimichurri sauce yuca.

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

Thin slices of marinated Texas Wagyu, served w/ baby arugula, parmeggiano shaves and finished with black truffle shaves oil.

Grilled lamb lollipops served with balsamic reduction and mint jelly.

Served in a lokoto butter sauce and mini yuca arepas.

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

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

Prime pork lollichop served with spicy mango sauce.

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

Fresh mix of cold meats and cheeses from argentina, Italy and spain.

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

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

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

Handpicked heart of romaine lettuce with parmesan, croutons and caesar dressing.

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

Shrimp, calamari, octopus, drizzled w/mango vinaigrette, sundried tomatoes, mix green avocado.

Handpicked heart of romaine lettuce with parmesan, croutons and caesar dressing.

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

Authentic buffalo mozzarella with fresh tomato slices, olives, sun dried tomatoes, basil and extra virgin olive oil and topped with crab meat.

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

Veal tongue erved with marinated in Uruguayan vinaigrette.

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

14 Oz lamb shank braised 3 hours in a tannat pomodoro Sauce, served with polenta.

Fresh flounder and shrimp cooked with jalapenos and lemon lime juice.

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

Stuffed homemade pasta with mushrooms, julienne veg, parnegg, salsa blanc and topped with fresh pomodoro sauce. Vegetarian.

Served with ajillo sauce garlic, peppers, cream and grilled chicken breast.

Stuffed homemade tortellini pasta with braised short rib and caruso sauce trumpet mushrooms, prosciutto cotto and cream sauce.

Stuffed homemade pasta with perfectly seasoned grass fed ground meat, parmigiano, salsa blanca and topped with bolognese sauce.

Homemade potato, style panuelo stuffed with Uruguayan rib eye, served w/sage butter sauce.

Homemade stuffed ravioli pasta with spinach and ricotta cheese served with fresh pomodoro sauce.

Homemade tagliolini, clams, mussels, shrimp, octopus, fresh sliced tomato, parsley, light tomato sauce, extra virgen olive oil.

Served with fresh ragu of beef short ribs, pomodoro and malbec sauce.

Homemade tagliolini, parmeggiano tallegio cheese topped w/black truffle shaves extra virgen olive oil.

8 oz. Butterfly grass fed (from Uruguay) tenderloin tips, 2 Oz. crab meat, beurre blanc sauce shrimp marinated w/ anticucho sauce served w/ rustic mashed potatoes.

8 oz. center cut butterfly prime pork tenderloin served with carnival potatoes and chimichurri texano.

10 oz. akaushi flank steak served with our chimichurri and carnival potatoes.

Served on top of avocado mousse and topped with salsa criolla.

For two people. All natural meats including inside skirt, Denver cut, Wagyu Zabuton) steak, lamb chops, short ribs, chicken breast, Argentinean sauce, blood sausage, sweet bread served w/ rusa salad steak fries.

8 oz. all natural grass fed center cut tenderloin from Uruguay served with grilled vegetables.

All natural chicken breast pan seared, served w/crab meat, a light beurre blanc sauce and sauteed spinach.

Heart Brand 100% Texas Akaushi 10 Oz. from our wood burning grill served w/ chimichurri sauce and sauteed spinach.

Sauteed liver churrasquito style butterfly served w/caramelized onions, quinoa arugula salad green pepper corn sauce 100% grass fed natural from Windy Ranch)

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

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

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

Fresh flounder and shrimp cured with jalapeno lemon lime citrus juice.

Fresh pan seared mahi mahi wrapped in pancetta and served with quinoa and broccolini all in a light roquefort sauce.

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

Pork medallion breades, served w/cauliflower, french fries blue cheese sauce.

Homemade stuffed pasta w/saffron, crab meat lobster sauce.

Grilled salmon served with salsa criolla and avocado mousse.

Chicken breast all natural dipped in bread crumbs, topped w/corn sauce fried plantain.

Veal milanese and grass fed served with roasted rosemary potatoes.

10 oz. all natural inside skirt marinated with chimichurri sauce and served with rusa salad.

Served with rusa salad and steak fried potatoes.

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

Served with quinoa and broccolini all in a light roquefort sauce.

Mediterranean Branzino cooked in salt 35 minutes, served w/fresh lemon, extra virgen olive oil, herbs grilled vegetables.

Grilled salmon served with salsa criolla and avocado mousse.

Mix greens, tomatoes and onions.

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

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

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

Pan seared red snapper incrusted in corn served w/habanero beurre blanc, shrimp lump crab meat.

Niman ranch. Short ribs “osso buco” style, braised for 3 hours, in a fresh tomato and malbec reduction sauce served with carnival potatoes.

14 oz Texas Koby shank, braised for 3 hours, in a fresh tomato and malbec sauce served with carnival potatoes.

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

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

Authentic buffalo mozzarella with fresh tomato slices, olives, sun dried tomatoes, basil and extra virgin olive oil and topped with crab meat.

Mix greens, tomatoes and onions.

Salmon fillet, lettuce, tomato, cucumbers, onions and cilantro sauce.

All natural chicken breast cut in slices with lettuce, tomato, onions, yellow aji sauce and mayo.

Eggplant, zucchini, yellow squash, red bell pepper, tomato, onions, portabella mushrooms and pesto sauce. Vegetarian.

Argentinean sausage in a bun served with chimichurri, lettuce, tomato and chimichurri.

Served with steak potatoes in a bun.

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

Thin slices of Uruguayan grass fed tenderloin perfectly seasoned, ham, pancetta, provolone cheese, sauteed mushrooms, caramelized onions, pickles, red bell peppers, olives, mayo and served with steak fried potatoes.

Pan seared Patagonian toothfish, served w/sauteed Julianne vegetables beurre blanc sauce.

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

Authentic buffalo mozzarella with fresh tomato slices, olives sun dried tomatoes, basil, and extra virgen olive oil and topped with crab meat.

Served with house salad. All natural meats, inside skirt, grilled chicken breast, flank steak, Argentinian sausage and short ribs.

All natural chicken breast, sauteed vegetables and chimichurri sauce.

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

10 oz. all natural brazilian cut from niman ranch served with basmati rice and feijoa.

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

14 Oz veal shank braised 3 hours in a tannat pomodoro Sauce, served with polenta.

14 oz. prime pork chop served with mashed potatoes, sauteed mushrooms and fig chutney.

Pacific sea bass pan seared topped w/ crab meat light beurre Roquefort sauce w/ Julianne vegetables.

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