Sal Y Pimienta Kitchen
Sal Y Pimienta Kitchen
Alaskan crab claws served in a lokoto butter sauce and mini yuca arepas.
Smoked dry aged Argentina provolone served with fresh oregano and extra virgin olive oil.
Prime pork lollichop served with spicy mango sauce.
Grilled lamb lollichop served with balsamic reduction and mint jelly.
Fresh flounder and shrimp cured with jalapeno lemon lime citrus juice.
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 calamari cut in strips served with spicy rocoto and tartar sauce.
Veal tongue erved with marinated in Uruguayan vinaigrette.
Atlantic salmon marinated with extra virgen orange olive oil & lemon juice, capers, red onions, with avocado & microgreens.
Served on a bed of mixed greens with portobello mushrooms, parmesan shaves and basil sauce.
Veal flank steak cooked for 3 hours , thin cut & stuffed with spinach, carrots, eggs and spices served with rusa salad.
Stuffed with provolone, queso cremoso and creme fraiche.
Veal sweet bread. Veal sweet bread, grilled in our wood burning grill served with mushrooms, onions and cream sauce.
Topped with capers, hard boiled egg and micro greens served little chill.
Grilled baby veal lollichops served with chimichurri sauce & yuca.
Thin slices of marinated Mediterranean Branzino, yellowfin tuna & atlantic salmon with orange extra virgen olive oil served w/baby arugula, orange & fennel.
Thin slices of marinated Texas Wagyu, served w/ baby arugula, parmeggiano shaves and finished with black truffle shaves & oil.
Fresh mango, red onions and avocado in a mango vinaigrette.
Fresh spinach and baby arugula with bacon, spicy almonds, feta cheese and parmigiano in a raspberry vinaigrette.
Handpicked heart of romaine lettuce with parmesan, croutons and caesar dressing.
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.
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.
Pork medallion breades, served w/cauliflower, french fries & blue cheese sauce.
Fresh flounder fillet perfectly seasoned, with salt, pepper and herbs, dipped in breadcrumbs and eggs. Served with rusa salad and bed of mixed greens.
Chicken milanesa stuffed with red bell peppers, provolone cheese, ham and served with salsa golf and paille potatoes.
Served with rusa salad and steak fried potatoes.
Served with fried slice potatoes, basmati rice and bolivian pico de gallo style sauce and topped with two fried eggs.
Chicken breast all natural dipped in bread crumbs, topped w/corn sauce & fried plantain.
Veal milanese and grass fed served with roasted rosemary 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.
Stuffed homemade pasta with perfectly seasoned grass fed ground meat, parmigiano, salsa blanca and topped with bolognese sauce.
Stuffed homemade pasta with mushrooms, julienne veg, parnegg, salsa blanc and topped with fresh pomodoro sauce. Vegetarian.
Served with fresh ragu of beef short ribs, pomodoro and malbec sauce.
Homemade stuffed ravioli pasta with spinach and ricotta cheese served with fresh pomodoro sauce.
Served with ajillo sauce garlic, peppers, cream and grilled chicken breast.
Homemade potato, style panuelo stuffed with Uruguayan rib eye, served w/sage butter sauce.
Stuffed homemade tortellini pasta with braised short rib and caruso sauce trumpet mushrooms, prosciutto cotto and cream sauce.
Homemade stuffed pasta w/saffron, crab meat & lobster sauce.
Homemade tagliolini, clams, mussels, shrimp, octopus, fresh sliced tomato, parsley, light tomato sauce, extra virgen olive oil.
Homemade tagliolini, parmeggiano & tallegio cheese topped w/black truffle shaves & extra virgen olive oil.
Mediterranean Branzino cooked in salt 35 minutes, served w/fresh lemon, extra virgen olive oil, herbs & grilled vegetables.
Fresh pan seared mahi mahi wrapped in pancetta and served with quinoa and broccolini all in a light roquefort sauce.
Grilled salmon served with salsa criolla and avocado mousse.
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.
Pacific sea bass pan seared topped w/ crab meat & light beurre Roquefort sauce w/ Julianne vegetables.
14 oz Texas Koby shank, braised for 3 hours, in a fresh tomato and malbec sauce served with carnival potatoes.
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 veal shank braised 3 hours in a tannat & pomodoro Sauce, served with polenta.
Seafood arborio italian rice, lobster reduction, octopus, scampi, scallops, mussels, calamari, clams, finished with a white truffle olive oil.
14 Oz lamb shank braised 3 hours in a tannat & pomodoro Sauce, served with polenta.
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.
14 oz. prime pork chop served with mashed potatoes, sauteed mushrooms and fig chutney.
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.
All natural center cut of short ribs from hereford cattle served with grilled vegetables.
10 oz. akaushi flank steak served with our chimichurri and carnival potatoes.
10 oz. all natural inside skirt marinated with chimichurri sauce and served with rusa salad.
Frenched Australian rack of lamb served with carnival potatoes and mint chimichurri texano.
10 oz. all natural brazilian cut from niman ranch served with basmati rice and feijoa.
All natural chicken breast, sauteed vegetables and chimichurri sauce.
Served on top of avocado mousse and topped with salsa criolla.
8 oz. center cut butterfly prime pork tenderloin served with carnival potatoes and chimichurri texano.
Pork tenderloin brochettes, red onion, mango, wrapped with pancetta served with mango chimichurri sauce and saffron basmati rice.
Sauteed liver churrasquito style butterfly served w/caramelized onions, quinoa & arugula salad & green pepper corn sauce ( 100% grass fed & natural from Windy Ranch)
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.
Served in a lokoto butter sauce and mini yuca arepas.
Smoked dry aged argentina provolone served with fresh oregano and extra virgin olive oil.
Prime pork lollichop served with spicy mango sauce.
Grilled lamb lollipops served with balsamic reduction and mint jelly.
Fresh flounder and shrimp cooked with jalapenos and lemon lime juice.
Yellowfin tuna tartare served with soy, miso, ginger and finished with avocado mousse.
Fresh mix of cold meats and cheeses from argentina, Italy and spain.
Fresh calamari cut in strips served with spicy rocoto and tartar sauce.
Veal tongue slowly cooked for 3 hours and marinated in Uruguayan vinaigrette.
Thin slices of smoked raw tenderloin served on a bed of mixed greens with portobello mushrooms, parmesan shaves and basil sauce.
Veal flank steak cooked for 3 hours, cut very thin and stuffed with spinach, carrots, eggs and spices served with rusa salad.
Fresh mango, red onions and avocado in a mango vinaigrette.
Handpicked heart of romaine lettuce with parmesan, croutons and caesar dressing.
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.
Creamy potato soup with leeks, onions, and poblano pepper, aji amarillo and finished with crab meat and balsamic reduction.
Eggplant, zucchini, yellow squash, red bell pepper, tomato, onions, portabella mushrooms and pesto sauce. Vegetarian.
All natural chicken breast cut in slices with lettuce, tomato, onions, yellow aji sauce and mayo.
Salmon fillet, lettuce, tomato, cucumbers, onions and cilantro sauce.
Served with steak potatoes in a bun.
Argentinean sausage in a bun served with chimichurri, lettuce, tomato and chimichurri.
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.
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.
Served with quinoa and broccolini all in a light roquefort sauce.
Grilled salmon served with salsa criolla and avocado mousse.
Fresh pan seared rainbow trout from Idaho in a lemon caper sauce and served with quinoa salad.
Pan seared Patagonian toothfish, served w/sauteed Julianne vegetables & beurre blanc sauce.
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.
6 oz. center cut tenderloin steak butterfly served with grilled vegetables.
10 oz. prime pork chop served with mash potatoes, sauteed mushrooms and chutney of fig.
8 oz. all natural bife de chorizo from niman ranch served with mushrooms and asparagus.
All natural center cut of short ribs from Hereford cattle served with potatoes terrine.
8 oz. akaushi flank steak served with our chimichurri and carnival potatoes.
8 oz. all natural inside skirt marinated with chimichurri sauce and served with rusa salad.
7 oz. all natural Brazilian cut from niman ranch served with basmati rice and feijoa.
Grass fed tenderloin tips topped with popcorn mushrooms and green peppercorn sauce.
All natural chicken breast served with sauteed vegetables and chimichurri sauce.
All natural chicken breast served on top of avocado mousse and topped with salsa criolla.
Center cut butterfly prime pork tenderloin served with carnival potatoes and chimichurri texano.
Grass fed tenderloin tips topped w/crab meat, jumbo shrimp(2), beurre blanc sauce & Rosemary potatoes.
Pan seared chicken breast served with steam vegetables & a touch of chimichurri. Total calories 360K.
Served with perfectly seasoned grass fed ground meat, parmigiano, salsa blanca and topped with bolognese sauce.
Served with stuffed homemade pasta with mushrooms, julienne vegetables, parmigiano, salsa blanca and topped with fresh pomodoro sauce.
Spinach stuffed homemade pasta served with fresh pomodoro sauce.
Angel hair pasta, served with ajillo sauce garlic, peppers, cream and grilled chicken breast.
Rigattoni pasta, served with pesto sauce (basil, walnuts, pecorino cheese, garlic & extra virgin olive oil) tossed with fresh pomodoro sauce, mushrooms & parmeggiano shaves.
Our classic milanesa topped with jamon cocido, mozzarella, tomato sauce and served with rusa salad and steak fried potatoes.
Milanesa de pollo, all natural chicken breast butterfly milanesa style, served with mashed potatoes and brocollini.
Wagyu milanesa from Texas served with spicy chiles & cebollas, mashed potatoes.
Uruguayan version of vanilla sweetened egg custard with caramel and dulce de leche topping.
Delicate rice pudding with a dash of cinnamon and sugar topped with dulce de leche.
Macedonia of seasonal fruit.
Chocolate cake served with chocolate mousse, chocolate truffle and orange reduction.
Uruguayan version of original tres leches.
Dulce de leche cream custard with brulee caramel on top.
Served with dulce de leche.
Homemade Italian sorbet.
Slices of cheese and a slices of quince preserve and sweet potato candy (dulce de membrillo).
Homemade smooth and rich dulce de leche cheesecake, served with dulce de leche sauce.
Our own version of the classic Uruguayan dessert "Chaja" fresh peach, chantilly cream & italian meringue.
Chocolate & dulce de leche souffle, topped w/vanilla ice cream.
Drizzled w/caramel & Irish cream sauce topped w/dulce de leche ice cream.
Bronzino and lamb shank
Shrimp, avocado salad was very good.
Patio
Signature cocktails
La Paz room
food
Petite Dulce de Leche Cheesecake
Flan
food
LUNCH MENU AVAILABLE EVERY DAY from 11 am to 4 pm part 2
interior
steak, food
dessert, food
interior
Steak selection board.
interior
drink
pizza, food
cake
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