Menu

APERITIVOS

Camaron Caribe

Beer battered Shrimp over a curry corn-potato fritter drizzled with cilantro aioli, pickled red onion and garnished with micro cilantro. $9.95

Guacamole

Fresh avocado, yellow and red tomatoes, red onion, roasted tomato salsa, micro cilantro, served with homemade tortilla chips. $9.95

Platanitos

A choice of thin slices of fried green plantains or Tostones, twice fried plantains served with a classic Puerto Rican sauce and avocado mojo sauce. $8.95

Ceviche

A traditional South American ceviche of fish, shrimp and scallops, in a cilantro-aji amarillo sauce topped with pickled red onions. $11.95

Calamares

Yellow cornmeal crusted calamari served with a serrano-cilantro aioli, drizzled with fresh chimichurri, garnished with micro beets.  $10.95

Empanadas

A choice of Seafood or Vegetable Chilean style Empanadas served with an aji amarillo aioli or panca crème fraiche. $9.95

ENSALDAS

Campesino

Yellow and Red vine ripe tomatoes, seared panela cheese, micro greens, cilantro infused oil, and tamarind-balsamic reduction.  $8.95

Peras

Roasted pears, roasted beets, butter leaf lettuce, brie cheese tossed in a  Cava-citron vinegar. $8.95

Espinaca

Baby organic spinach, shaved apples, fennel, goat cheese tossed in a honey-ginger  dressing. $ 8.95



PLATOS FUERTES

BIFE DE CHORIZO

Argentine style grass-fed steak topped with gorgonzola, served with garlic herb fries, sautéed artichokes, asparagus and red peppers, drizzled with chimichurri. $23.95

CAMARONES

Shrimp consommé, pimenton sautéed shrimp, braised potatoes, lemon asparagus tips, white maiz crusted shrimp heads garnished with shaved fennel.  $22.95

CARNE A LA BRAVA 

Pimenton crusted beef medallions served with a duo bell pepper risotto,braised potatoes, asparagus, spicy andouille sausage served with a Rioja Demi glace. $22.95

PALMA

Pistachio-maiz crusted grouper, mascarpone polenta, sautéed spinach, tomato-ancho sauce garnished with cucumber-pineapple salsa. $21.95

VIÑA

Prosciutto wrap Chilean sea bass, leek-parsnip puree, caramelized brussels sprouts, espuma de vanilla garnished with pear compote & asparagus tips .$ 23.95

PATO

Seared duck breast, cauliflower-potato puree, caramelized brussels sprouts, pomegranate gastrique garnished with fennel compote. $22.95

CONCHAS

Pan seared scallops over fideos negros, lemon garlic cream sauce, sauteed leeks & spinach garnished with espuma de pimenton. $22.95

PESCADO

Oven roasted salmon served over a housemade lobster-crab stuffed ravioli, tomato- basil creme fraiche, sautéed shallots-spinach garnished with fennel-citron slaw. $21.95

LECHON

Seared pork tenderloin, potato gnocchi, sautéed asparagus-leeks, drizzled with a carrot-truffle sauce garnished with roasted artichokes. $20.95

POLLO

Oven roasted chicken breast, ancho chili polenta, roasted baby carrots, parsnips drizzled with a porcini cream sauce garnish with caramelized onions. $18.95

BORREGO

Peruvian style maiz crusted rack of lamb, root vegetable risotto, 20 year old porto reduction garnished with crispy shallots. $ 23.95

JARDINERO

Mushroom-asparagus risotto, grilled vegetables, mascarpone polenta served with guajillo butter sauce garnish with fried shallots. $17.95


Chef's note...
As always, we are committed to bringing to your table our own, continually expanding version of a new and delicious South American fusion cuisine.  In doing so, we are looking more and more to a seasonal approach to our menu with ingredients sourced locally, sustainably harvested and raised ethically.

Thanks, and buen provecho!


Happy Hour



Happy Hour

Sunday thru Friday 3 to 5 p.m.

$3.00 Glass of Vino Blanco or $15 a bottle
$3.00 Glass of Vino Tinto or $15 a bottle
$4.00 Glass of Sangria

$5.00 APPETIZERS

Guacamole
Fresh avocado, yellow and red tomatoes, red onion,
roasted tomato salsa, micro cilantro, served with
homemade tortilla chips.

Empanadas
Chilean style Empanadas,
A choice of seafood or Vegetable empanadas,
served with a aji amarillo aioli, or panca creme fraiche.

Camaron de Caribe
Beer Battered shrimp served over a curry corn-potato fritter, with a cilantro aioli, pickled red onion, and micro cilantro.



1/2 Price
Bottles of Wine
Sunday & Monday
Nights!

Meet the Chef

Click here to learn more about Hector Ruiz, owner and head Chef at Cafe Ena and El Meson.

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