These succulent ribs are first rubbed slightly with rock salt, which creates a seasoned crust. The costela is then grilled for several hours to bring forward its natural flavors.
Cordeiro / Lamb
For lamb lovers or those curious to taste it for the first time, our gaucho chefs serve the cordeiro as prime lamb steak, succulent lamb chops or a tender leg of lamb.
Mango Chilean Sea Bass
This brazilian take on a south american classic is served with our fresh, homemade mango relish and malagueta pepper sauce atop delicious asparagus spears.
Seasonal Autumn Lentil Soup (GF)
French green lentils, carrots, onions and celery simmered with tomatoes, garlic and spinach. Vegetarian
Tres Leches Cake
Rich cake soaked in three types of milk then topped with vanilla mousse and salted caramel dulce de leite.
