Vieyras envueltas en panceta wrapped in applewood smoked bacon over corn relish and chipotle aioli.

Provoleta asada with prosciutto ham and sliced tomatoes.

Queso brie en hojaldre. Served with apricot aji molido preserves and honey balsamic reduction.

Calamarettis fritti with cilantro pesto aioli and lemon tomato sauce.

Chorizos argentinos. Served w- marinated roasted red peppers, pickled eggplant and marinated sun-dried tomatoes.

Grape tomatoes, avocado, red onions and cilantro tossed with salt, pepper, cumin, extra-virgin olive oil and lime juice.

Romaine lettuce, tomatoes, onions, avocado, apples and walnuts with red wine and aji molido vinaigrette.

Romaine hearts with garlic croutons, grated reggianito and anchovies.

Ripe tomatoes, house-made mozzarella and fresh basil with a balsamic reduction and extra virgin olive oil.

Chopped romaine lettuce, crispy pancetta, carrots and onions with stilton blue cheese dressing.

Bibb lettuce, strawberries, red onion, roasted pine nuts and stilton blue cheese with a raspberry vinaigrette.

Caprese with simple classic flavors.

Carne. Empanadas are a traditional favorite.

Cebolla y queso offers a taste of cheese at its best.

Pollo with mild imported flavors.

Jamon y queso. A flavor of Argentina.

Empanada del mar. Presents a unique ocean combination.

W- roasted tomatoes and argentinean reggianito cheese in a tarragon butter sauce.

Served over penne rigate pasta w- fresh roma tomatoes in basil lemon butter sauce.

W- peas and pancetta in a roasted garlic cream sauce.

Bife de lomo. W- roasted garlic mashed potatoes and sauteed mushrooms.

Bife de chorizo. W- roasted red potatoes and grilled vegetable skewer.

Bife del gaucho. W- roasted red potatoes and grilled asparagus.

Bife del gaucho. W- roasted red potatoes hash and haricots verts.

Pollo al oreganato rosso. With oregano, aji molido and lemon butter sauce served w- roasted garlic mashed potatoes.

Milanesa de lomo. Served w- roasted garlic mashed potatoes and creamed corn, pickled eggplant and roasted red peppers.

Costillas de cordero. Served w- creamy polenta and port lingonberry sauce and roasted tomato.

Costillas de cerdo. W- roasted garlic mashed potatoes, sauteed apples, walnuts, raisins and mushrooms.

Salmon rosarino. W- a compote of sun-dried tomatoes and capers w- roasted garlic mashed potatoes and grilled asparagus choice of Dijon aioli.

Trout cristina. Finished w- toasted almonds and brown butter sauce, grilled asparagus.

Pescado piropos. W- lobster risotto, julienne vegetables and roasted red pepper sauce.

Langosta mar del plata. W- chipotle compound butter and drawn butter, served w- roasted red pepper risotto and sauteed broccolini.

Served in the traditional style.

Special buenos aires cafe double espresso with side of sugar and hot milk.

A traditional argentinean green tea, with earthy notes and made from the yerba mate shrub.

With dulce de leche.

Piropos signature banana cake layered with whipped cream cheese frosting served with creme anglaise and our house-made raspberry sauce.

Black and golden raisins, dry apricot, creme angleise and dulce de leche.

Layers of white, milk and dark chocolate mousse cake with creme anglaise and dulce de leche.

Chocolate mousse.

Caramel-stuffed churros served with vanilla bean ice cream drizzled with dulce de leche and hot chocolate ganache.

Traditional argentine flan infused with a hint of Madagascar vanilla bean and served with fresh whipped cream.

Bowl of fresh berries served with creme anglaise, vanilla bean ice cream and drizzled with imported argentine dulce de leche.