Our baby veal chops are back as a special, they are rubbed with fresh herbs, garlic, then drizzled with 100% extra virgin olive oil, sprinkled with salt and fresh ground pepper and go on our hot grill until medium rare, i prefer them at that temperature.

We top them with a creamy sauce made with  shitake, white champignon and portabella mushrooms, thyme and chardonnay… the tender, sweet taste of the veal contrast well with the subtle earthy taste of the mushrooms.

Come and taste this spring treat paired with a glass of our Argentine Trumpeter Pinot Noir from Rutini. We suspect you will be in taste bud heaven!

Veal  36.  Pinot Noir  9.

Buen Provecho!

Chef Carlos and Alicia

Few soups are as inviting on a hot summer day as a chilled gazpacho. Our idea of improving upon an already refreshing combination of local fresh spring vegetables is to first hand mince all the vegetables rather than using the food processor, it becomes a labor of love since it takes us hours to do so, but all the effort surrenders a crunchy texture that delights the palette. The added attraction is topping it off with a scoop our black raspberry sorbet which contrasts the spiciness in the marzano tomato base and leaves you cool and refreshed. $12.

Buen Provecho!

Chef Carlos and Alicia

For some reason everyone is afraid to grill octopus. Yet, it’s not overly difficult. There is a fine line between cooking and overcooking, but with the tiniest bit of care your “pulpo” won’t become a rubbery mess. It’s an ideal addition to our appetizer spring and summer menu and can be order staring this coming weekend. The addition of a lemon wedge when we serve it  just compliments the fresh oregano, sea salt and extra virgin olive oil which we rub on just before it hits our hot grill, though not essential, it adds a unique, slightly sweet and tart accent to the charred octopus. $18.

Buen Provecho!

Chef Carlos  and Alicia

Buen Provecho!

Chef Carlos and Alicia

A leaner choice. Because grass-fed cattle are typically leaner than cattle that are fed grain, almost all cuts have less fat than grain-finished beef.

A better fat ratio. Meat from animals that spend their entire lives grazing has a more favorable ratio of omega-3 (good fat), to omega-6 fatty acids (bad fat).

Starts with nature. For beef cattle, grazing provides the most natural diet. Their digestive systems readily convert grasses, legumes and herbaceous plants into protein. Providing us with delicious tasting beef cuts that are actually good for you.

A great value, just shop around at your better supermarket and see what the price per pound for grass fed beef  is… and you will agree, our pricing is great and a very good deal.

10 oz. Filet Mignon  $36.     12oz. New York Strip $ 32.    16 oz. Boneless Rib Eye  $42.

14 oz. Grilled Short Ribs $28.   10 oz. Skirt Steak  $24.    10 oz. Hanger Steak  $24.

So call us make a reservation, we would love to serve you and your guests delicious grass fed steaks!

212 586 86 55

Buen Provecho!

Chef Carlos and Alicia.

On the coast down in the province of Rio Negro there is a little town in a cove named San Antonio de Este, beautiful white sand beaches and crystal clear cold ocean waters that offer plenty of the seas delicious treasures, you can find giant oysters, conch, mussels and large clams, langoustines that the locals prepare for you, right on the beach over a charcoal grill.

The langoustines were my favorite, simply grilled after being drizzled with a buttery mixture of fresh parsley, crushed garlic, lemon juice and crushed red pepper… I got both a fork and a cracker so I could decipher it into pieces and suck out all the fantastic, sweet and delectable meat and flavors of this juicy shell fish. Lovely.

There are now being served as a special appetizer, before we put them in our spring and summer menu… come and try them, pair them with a glass of our Sauvignon Blanc for a tasty and delicious treat from the sea.

Langoustines 28.  Glass of Toso Sauvignon Blanc  9.

Buen Provecho!

Chef Carlos and Alicia

From a collaboration of Baron Rothschild in France and Catena From Argentina comes this richly delicious 100% Malbec called Aruma, grown at high altitude with silky-sweet, jammy black fruit and a very rich creamy finish. This is a great example of pure Malbec which has become the signature grape of Argentina. “ARUMA” means “night” in the language of the Quechua, the native Indian population of the Mendoza region. The name suggests the deep darkness of the nights in the Andes and the very pure mountain air.

It pairs perfectly with grilled meats, so  just order our 100%  grass fed Black Angus 16 ounce boneless Rib Eye and a side of our grilled asparagus… and you will taken to the the heavens!

Aruma Malbec   Glass 12.   Rib Eye 42.   Grilled Asparagus 12.

Buen Provecho!

Chef Carlos and Alicia

We grill the rack smothered with fresh herbs, sea salt and olive oil until medium rare and crispy all around, then slice it into double bone chops and finish them by topping them off with fresh morell and chantarelle mushrooms, shallots, creme fraiche, tarragon and chive sauce…sinfully delicious!
Enjoy!
Chef Carlos and Alicia

 
Yes, we also serve great seafood, try our baked octopus, red potatoes and smoky spanish paprika in an iron casserole, or our red roasted peppers filled with fresh cod and potatoes that is served chilled, or our Patagonic style fish soup made with chunks of fresh cod, clams and mussels in a light tomato, leek and fennel broth, or our mediterranean sea bass (branzino), goes on the grill, de-boned with fresh herbs and olive oil, squeeze the grilled lemons over it for a great savory treat and last but not least try our Hog Island grilled oysters…you won’t regret it and you will be back for more.

Buen Provecho!
Chef Carlos and Alicia

For many people, myself included, a grass -fed bife de chorizo is the steak they could order day in, day out, and never get sick of. It’s exactly what a steak should be: big; juicy; with some tasty exterior fat; literally dripping with flavor; great texture; and cut at 12 ounces, it’s the perfect size to have, order it medium rare along with an order of crispy hand-cut  seasoned fries and you’ll have a traditional argentine meal. $32.

Enjoy!

Chef Carlos and Alicia