Lolinda

Fresh ono fish served in a zesty aji amarillo leche de tigre, complemented by crunchy purple yam chips and golden fried corn.

A delightful mixture of tender ono, shrimp, and squid soaked in citrus leche de tigre, garnished with fried corn and yam crisps.

Hand-cut beef tartare featuring a cured egg, mustard, fresh herb salad, and toasted olive sourdough.

Heirloom tomatoes and sweet stone fruit layered with creamy burrata, grilled bread, and sungold vinaigrette.

Fresh hearts of palm paired with creamy avocado, baby gems, and a refreshing lime dressing.

Crisp asparagus, radish, sugar snap peas, and fennel tossed with hearts of romaine, yogurt dressing, and manchego cheese.

Savory baked empanada filled with ground beef, raisins, egg, potato, olives, and served with chimichurri.

Flaky empanada stuffed with corn, aji amarillo, and provolone cheese, served with lemon aioli.

Spiced chicken and potato filling encased in pastry, served with aji amarillo aioli.

Warm pastry filled with caramelized onions, provolone cheese, and spinach.

Chicken, carrot, peas, tomato, and aji amarillo aioli wrapped in a golden crust.

English peas, caramelized onions, provolone cheese, and mojo verde in a baked empanada.

Warm and fluffy Brazilian-style cheese bread made from yuca flour, queso cotija, and honey butter.

Marinated and grilled oyster mushrooms topped with melted manchego cheese and an egg.

Crispy pork belly served over shaved cabbage, jalapeño, and crispy yuca.

Melted provolone cheese seasoned with fragrant oregano, served with grilled bread.

Yuca-ricotta croquettes served with a flavorful rocoto aioli.

Creamy baked corn pudding topped with honey butter and sea salt.

Seasonal peppers seasoned with salt, lime, and a side of aioli.

Roasted cauliflower topped with olive-pepita tapenade and almonds.

Grilled California artichokes served with lemon aioli.

Potato gnocchi tossed with summer tomato, mushroom, grilled corn, and manchego cheese.

Skuna bay salmon paired with summer squash, cherry tomatoes, spinach, olives, and roasted eggplant.

8oz hanger steak served with herbed french fries and bone marrow peppercorn sauce.

Wild snapper with fava bean puree, asparagus, peas, white beans, and calamari.

Skewered garden vegetables including onion, zucchini, eggplant, and corn.

Skewered chicken with corn, onion, and aji amarillo glaze.

White shrimp skewers served with potatoes and salsa criolla.

Charred and smoky 4oz chorizo sausage link.

Traditional 4oz grilled blood sausage link.

Tender 7oz hanger steak cooked to perfection over an open flame.

Thick-cut 14oz wood-fire grilled pork chop with a caramelized crust.

Authentic 14oz Argentinian New York strip steak served with chimichurri.

Massive 20oz bone-in rib-eye steak with rich marbling, grilled over wood fire.

Enormous 44oz bone-in ribeye served with herb french fries and bone marrow béarnaise sauce for two.

A generous mix of chorizo, morcilla, flap loin, short rib, potatoes, and peppers.

Lobster tail, skirt steak, chorizo, and chicken thigh served with lobster butter, chimichurri, and grilled levain bread.

Smoky charred eggplant, pepper, and onion dressed in sherry vinegar, olive oil, and served with crostini.

Tender Yukon gold creamer potatoes tossed in chimichurri.

Fried yuca wedges served with rocoto aioli and lime.

Grilled broccolini drizzled with pumpkin seed romesco and garlic breadcrumbs.

House-made alfajores, dulce de leche, and a vanilla milkshake with an option to spike with bourbon.

Silky pumpkin flan topped with whipped cream and candied pumpkin seeds.

Caramelized apples and walnuts in a warm rustic pastry, served with vanilla ice cream.