Menu
First Course
Caprese Salad (Vegetarian)
Bocconcini mozzarella, cherry tomatoes, avocado, calamata olives, sundried tomato, drizzeled w/extra virgen olive oil and herbs.
Empanadas Uruguayas (Vegan & Vegetarian option)
Classic South American empanadas, (choose 2 flavors), Wagyu, spinach, cream of corn, chicken, provolone & onions, paella or matambre served w/creamy cilantro dressing.
Calamari Strip
Fried & Breaded calamari steak, served w/jalapeno mayo & spicy cocktail sauce.
Ceviche
Catch of the day, marinated w/lemon-lime juice, shrimp, avocado & red onions.
Shrimp Avocado
Shrimp marinated w/lemon juicy, celery, avocado and home made mayo, served in w Avocado shell.
Croquettes (Vegetarian)
Croquettes (Petit Rolls of bechamel & white truffle, breaded and fried, served with white truffle gulf sauce.
Ensalada Mixta (Vegetarian) and ask for Vegan option
Mix greens, tomatoes, red onions, carrots served w/creamy cilantro dressing.
Poblano Corn Soup (Vegetarian)
Pure of Poblano corn, served w/ roasted corn
Second Course
Tenderloin Butterfly
8 oz, Butterfly 100% tenderloin from Uruguay, Grass fed, marinated w/chimichurri sauce & served w/mashed potatoes.
Monk Fish
Pan seared South African Monk Fish, served w/sauteed, broccolini & onions, saffron rice and served w/guava sauce
Lobster Ravioli
Home made stuffed, ravioli pasta, w/lobster meat, served w/saffron & lobster shrimp white wine sauce.
Wagyu Ossobuco
RC Ranch, wagyu ossobuco, cooked for 3 hours served w/malbec & tomato reduction sauce, served o an bed of polenta.
New York (Uruguayan)
Uruguayan grass fed striploin, form our cooked in our wood burning grill, marinated with chimichurri sauce served w/ mash potatoes and ratatouille roasted vegetables.
Rib Eye (Uruguayan)
Ojo de Bife from Uruguay, cooked in our wood burning grill, served w/mash potatoes and ratatouille roasted vegetables.
Pork Pamplona
Berkshire pork tenderloin stuffed w/mozzarella, red pepper, olives, wrapped in pancetta from our wood burning grill, served w/dijon mustard & honey sauce, served w/carnival potatoes.
Penne Pasta Ratatouille (Vegan)
Penne pasta served w/roasted vegetables for 2 hours and home made tomato sauce.
Beef Marsala
Grass fed Uruguayan beef cutlets in a rich & flavorful Marsala wine reduction sauce, mushrooms & parsley, served w/mashed potatoes.
Matambre a la Pizza
Veal rose meat cooked for 3 hours & finished in our grill, seasoned to perfection (Napolitana Style) topped w/mozzarella gratin & served w/rusa salad.
Flautas (Vegan options) or Beef, Mash potatoes, Chicken,
Mini Flautas home made assorted of flavors (ask your server) topped w/sour cream, red radish, avocado mousse in a bed of lettuce. Marinated w/chimichurri sauce.
Third Course
4 Leches
Uruguayan version of the original 3 leches plus dulce de leche.
Flan
Soft & delicate sponge cake w/milk, caramel & topped w/dulce de leche
Chaja
Our own version of the Uruguayan Classic Italian Meringue, Chantilly & Peaches.
Petit Dulce de Leche
Our own version w/dulce de leche cheesecake rich & smooth.
Chocolate Ganache Cake
Chocolate cake served w/dulce de leche mousse, chocolate ganache w/dulce de leche.
Figs & Mascarpone
Roasted figs served w/Italian mascarpone cheese & pomegranate sauce & touch of mint
First Course
Soup of the Day (V & V)
Ask your server daily changes.
Ensalada Mixta (V & V option ask your server).
Mixed greens, tomatoes, red onions, carrots & creamy cilantro dressing.
Zucchini-Crusted Pizza (Vegetarian)
Pizza w/shredded zucchini, parmesan cheese, olive oil, basil, thyme, egg, mozzarella, red radish & tomato sauce.
Pasqualini Tart (Vegetarian)
Italian Style Spinach Tart, w/free range egg inside & homemade puff pastry.
Shrimp Avocado Salad
Shrimp, served in a avocado, celery, capers & drizzled w/fresh lemon juice an extra Virgen olive oil.
Second Course
Pork Chop
All natural 7oz pork chop, from our wood burning grill, served w/mashed potatoes.
Pollo a la parrilla
All natural chicken breast, from our wood burning grill, served w/quinoa salad.
Canelones of Spinach (V & V option)
Homemade stuffed pasta w/spinach, salsa blanca (bechamel), ricotta cheese & pomodoro sauce.
Liver Steak Churrasquito Style (Encebollado)
All natural & grass-fed LIVER (higado), from Windy Ranch, served w/sauteed onions and saffron rice.
Ratatouille w/penne pasta (V & V)
Penne pasta w/slowly cooked roasted vegetables for 2 hours & fresh pomodoro sauce.
Pork Churrasquito
Pork tenderloin butterfly, marinated chimichurri sauce served w/mashed potatoes & roasted vegetables.
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Plan Your Visit
Houston Restaurant Weeks runs August 1 - September 1, 2025.
Please contact the restaurant directly for availability and reservations.
Reservations
WHEN YOU MAKE THE RESERVATION PLEASE LET THE RESTAURANT KNOW THAT YOU ARE USING HRW MENU. THANK YOU
Restaurant Information
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