Maryland original recipe.
Spinach gomae, sugar snap peas, dashi nage, roasted red peppers in a lime butter sauce.
Filled with spinach and topped with provolone cheese in a sun-dried tomato balsamic vinegar.
(2 per serving). Argentinian-style sausages.
Baked and grilled Argentinian provolone topped with prosciutto and garnished with eggplant and roasted peppers.
Squid, shrimpsand scallops fried in canola oil.
(2 per serving) green plantains with risotto saffron and pan seared tuna medallion.
Thin slices of raw beef tenderloin served with a light mustard lemon sauce and topped with fresh Parmesan cheese.
Thin slices of wild salmon garnished with a fresh arugula salad in a lemon oil dressing.
Peruvian-style.
Jumbo shrimp served with horseradish cocktail sauce.
Freshly grounded tuna with sesame seeds tossed in olive oil and lemon.
(2 per serving) homemade Argenti9 turnovers.
Baked and grilled Argentine provolone topped with prosciutto and garnished with eggplant and roasted peppers.
Fried calamari.
Thin slices of raw beef tenderloin served with a light mustard lemon sauce and topped with fresh parmesan cheese.
Thin slices of wild salmon garnished with a fresh arugula salad in a lemon oil dressing.
Peruvian-style.
Baby mixed greens, diced tomatoes, arugula and hearts of palms tossed in our house Italian vinaigrette.
Original recipe.
Slices of imported bufala mozzarella with beefsteak tomatoes and fresh basil.
Baby mixed greens, diced tomatoes, arugula and hearts of palms tossed in our house Italian vinaigrette.
Original recipe.
Dried cranberries and clementine segments with cranberry vinaigrette.
Arugula, endive, nuts, raisins with mango vinaigrette.
Slices of imported bufala mozzarella with beefsteak tomatoes and fresh basil.
Arugula skirt steak salad with caramelized pears, pecansand gorgonzola.
Romaine lettuce, tomatoes, onion, boiled eggs topped with Turkey breast in balsamic orange vinaigrette.
Jamon iberico y queso manchego.
(4 per serving) codfish croquettes.
Grilled Spanish sausage links.
Shrimp sauteed in a garlic and virgin olive oil sauce.
Grilled shrimp.
Sheep's milk cheese, aged 3 months, with guava marmalade.
Fresh anchovies in a vinegar sauce.
Grilled octopus in virgin olive oil, garlic, paprika sauce.
Jamon iberico y queso manchego.
Grilled Spanish sausage links.
Mushroom, roasted pepper in vodka pink sauce.
Sauteed shrimp, calamari, spinach, mushrooms agilio e olio.
Sauteed fresh seafood in white clam sauce.
Shrimp and asparagus cooked in saffron.
4 cheeses risotto with black beans, sweet plantain topped with marinated fried pork.
Salmon, asparagus, roasted peppers cooked in champagne.
Italian Arborio rice with chicken and asparagus in saffron.
Half moon pasta filled with crab meat in a creamy lobster sauce.
Seafood freshly sauteed in our Neapolitan sauce.
Mixture of fresh seafood in tomato basil.
Diced beef tenderloin and porcini mushrooms in red wine.
Shrimps and asparagus cooked in saffron.
Filled with pork and sweet plantains topped with black bean puree sauce.
Marinated pork masitas over black bean and sweet plantain risotto.
Served with shrimps, fresh clams, roasted garlic, sun-dried tomatoes and artichokes in white clam sauce.
Half moon pasta filled with crab meat in a creamy lobster sauce.
With filleto pomodoro sauce.
Filled with chicken in alfredo or pink cream sauce.
Filled with pork and sweet plantains topped with black bean puree sauce.
Beef lasagna with mozzarella cheese, bechamel, parmesan and pink sauce.
Filled with beef in alfredo or pink cream sauce.
Stuffed with vegetables in an orange glaze sauce.
Caramelized with black sugar in a balsamic honey sauce.
Grilled tender chicken breast (piccata or marsala).
Grilled and topped with sauteed mushrooms and sun dried tomatoes in balsamic glaze.
Chicken breast sauteed with capers in white wine lemon sauce.
Caramelized with black sugar in an orange-glaze sauce.
Grilled center-cut tenderloin.
Grilled prime angus top-sirloin steak.
Grilled prime angus Argentinian cut entraña.
Sauteed with capers in a white wine lemon sauce.
Grilled topped with sauteed mushrooms and sun dried tomatoes in balsamic glaze.
Grilled prime angus Argentine cut entratia.
7 Ounces Grilled center-cut tenderloin.
Filled with crab meat in a creamy lobster sauce.
Sauteed with fish pears in a white zinfandel sauce.
Topped with prosciutto and provolone cheese in a demi-glaze sauce.
Baby veal shank cooked in vegetable ragu sauce with risotto saffron milanese.
Topped with our tangy coca cola® mint sauce.
Center-cut filet mignon filled with goat cheese and roasted peppers topped with roasted garlic, rosemaryand a brandy red wine sauce.