Menu (Subject to Availability)

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Empanadas are deep-fried or baked, then filled with a sweet or savory stuffing. These empanadas are filled with stewed and spiced ground beef, chicken, cheese and/or vegetables, with the markings on the pastry fold identifying the treasures hidden inside. 

A green salsa made of finely chopped parsley, oregano, onion, garlic, chilli pepper flakes, olive oil and a touch of acid, such as lemon or vinegar, chimichurri is the country’s go-to condiment.. This tangy, garlic-style salsa is sometimes used as a marinade, though most often it’s found blanketing grilled meats and heaps of other savory foods throughout the country. Homemade by Carolina. 

Choripán is the ultimate Argentinean street food. Made with pork and beef chorizo cooked over charcoal or wood flames, the sausage is grilled, then butterflied down the centre, topped with chimichurri and served between slices of crusty bread. Depending on the province, caramelized onions, green peppers and other condiments. Another gaucho tradition, the choripán has experienced a rural-to-urban shift that has placed it firmly on the country’s culinary map.bout this item

Our take on the grilled cheese! Provoleta is the country’s variant on provolone. Pungent, sharp, sliced discs of the cheese are topped with chili flakes and herbs, like oregano, then grilled. The nearly melted cheese is served crisp and slightly caramelized on the outside, gooey and smokey on the interior. Top it off with a drizzle of olive oil or a spoonful of chimichurri.

Dessert empanadas are commonly packed with quince jam, sweet potato paste or dulce de leche and sprinkled with cinnamon, sugar or sweet raisins and more.