Menu

APERITIVOS

Camaron  Y  Conchas

Lemon beer shrimp & scallops over a curry corn-potato fritter, spaghetti cucumber, sweet mango-cilantro salsa, micro cilantro. $11.95

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, Vegetable or Carne  Empanadas served with an aji amarillo aioli or panca crème fraiche. $9.95



ENSALADAS

Campesino

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

Fresa

Organic spring mix salad, strawberries, cucumbers, mangos, toasted almonds, ginger-blood orange vinaigrette. $8.95

Espinaca

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

 

ADD

SALMON, SHRIMP OR CHICKEN





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. $24.95

PORCHINI

Porchini-cinnamon crusted halibut served over braised wild mushroom risotto, haricot beans, guajillo butter sauce, garnish fennel-pear slaw. $ 24.95

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 glaze. $24.95

PALMA

Over roasted grouper served over roasted artichoke risotto, zucchini, baby spinach, leeks, shallot, ginger sauce garnish with cucumber salsa.  $23.95

BORREGO

Herb roasted rack of lamb over confit chimichurri baby potatoes, calvados-maple butternut squash, red wine Demi, fried shallots.  $25.95

CEIBA

Pan seared red snapper, braised purple potatoes, brussel sprouts, portobello mushrooms, haricot beans, guajillo butter sauce, pineapple salsa, pickled jalapenos.  $23.95

CONCHAS

Pan seared scallops over Peruan style sweet corn polenta, red Aji, sauteed baby spinach, lemon-caper butter sauce garnish with pineapple salsa . $24.95

PESCADO

Pistachio crusted salmon served over french lentils, squash, zucchini, crimini broth, creme fraiche, fried shallots, truffle oil. $22.95

LECHON

Cilantro-jalapeno marinated pork tenderloin, roasted red pepper gnocchi, swiss shard, zucchini, lemon-cilanro butter sauce, pineapple compote. $22.95

POLLO

 Oven roasted herb crusted chicken breast, sour cream mash potatoes, broccolini, cilantro butter sauce, roasted pepper-artichoke relish. $20.95

VALPARAISO

Prosciutto wrap Alaskan cod served over truffle-yukon potatoes puree, oyster mushrooms, swiss chard, citron-lime sauce garnish with truffles.   $ 23.95

JARDINERO

Confit chimichurri potatoes, calvados-maple butternut squash, haricot beans, brussel sprouts, zucchini, citron butter sauce, 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 Glass of Vino Blanco or $15 a bottle
$3 Glass of Vino Tinto or $15 a bottle
$4 Glass of Sangria
$4 Bottle of Beer

$5 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.
 
Calamares
Yellow cornmeal crusted calamari served with a serrano-cilantro aioli, drizzled with fresh chimichurri, garnished with micro greens.



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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