sal y pimienta kitchen

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining
• To-Go

First Course

Caprese Salad

Fresh Mozzarella, steak tomatoes, basil & calamata olives drizzled w/fresh lemon juice & extra virgen olive oil

Calamari Strips

Fried calamari steak, breaded cut in strips, served w/ jalapeno mayo & spicy ketchup.

Empanadas Argentinas

Choose 2 of any stuffed empanadas, Wagyu ground meat, Chicken, Spinach, Seafood, Cream of Corn, Spinach, Ham & cheese or provolone

Ceviche

Fresh Catch of the day marinated w/lemon juice, shrimp, red onion, avocado.

Red Cabbage & Cashew puree

Roasted red cabbage, served vegan w/cashew spread.

Quinoa Salad

Bolivian Tricolor Quinoa, Avocado, celery, tomato drizzled w/lemon, extra virgin olive oil, salt & pepper.

Second Course

House Salad

Mix greens, Celery, Carrots, Red Onion, Tomatoes, & Creamy Cilantro dressing.

Soup

Poblano Corn Soup

Soup

Quinoa & Vegetable soup

Third Course

Tenderloin a la parrilla

100 % grass fed tenderloin, all natural form Uruguay butterfly from our wood burning grill served w/ tempura shiitake mushrooms, green peppercorn sauce & basmati rice.

Monk Fish

South African Pan seared Monk Fish, served w/sautéed spinach, broccolini & caramelized cherry tomatoes served w/guava sauce.

Lobster Ravioli

Homemade stuffed ravioli pasta, with lobster meat served w/ a saffron & lobster - shrimp white wine sauce.

Pork Pamplona

Berkshire Pork tenderloin butterfly stuffed w/mozzarella, red peppers, olives, wrapped w/pancetta from our woodburning grill, served w/Dijon & honey sauce served w/carnival potatoes.

New York Uruguayan 100% grass fed & natural

All natural & grass fed (Stradivarius) New York steak, marinated w/chimichurri sauce, cooked in our woodburning grill served w/Provençal roasted finger potato.

Matambre a la Pizza

Veal Rose Meat, cooking for 3 hours & finished in our grill seasoned to perfection (Served Napolitana Style) topped w/mozzarella gratin & served w/rusa salad.

Wagyu Ossobuco

Texas RC RANCH Wagyu Ossobuco braised for 3 hours in a Tannat & Pomodoro reduction sauce on a bed of polenta.

Ratatouille Penne Pasta

Roasted vegetables, for 2 hours fresh tomato sauce & penne pasta.

Lamb Ossobuco

Lamb Shank braised for 3 hours in a Tannat & Pomodoro reduction sauce on a bed of polenta.

Veal Marsala

Veal cutlets in a rich & flavorful sauce, made w/Marsala wine sauce, mushrooms & parsley served w/mashed potatoes.

Suprema de Pollo a la plancha & achiote shrimp

All natural chicken breast pan seared served w/achiote shrimp, served w/light Beurre Blanc sauce & sauteed spinach.

Fourth Course

4 Leches

Uruguayan version of the original 3 leches plus dulce de leche

Flan

Soft & Delicate sponge cake make w/milk, caramel & topped w/dulce de leche

Chaja

Our own version of the Uruguayan classic meringue, Chantilly & peachs dessert

Petit dulce de Leche

Our own version w/dulce de leche cheesecake rich and smooth

Chocolate Ganache Cake

Chocolate cake served w/dulce de leche mousse, chocolate ganache w/dulce de leche

Massini

Catalan-Uruguayan dessert, Chantilly cream & Brule Pionono on top.

Figs & Mascarpone

Roasted Figs, served w/ Italian Mascarpone Cheese & pomegranate reduction sauce touch of mint.

Note

Also we do have MORE vegetarian options, gluten free, see more in options in our web page www.salypimientakitchentx.com

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining
• To-Go

First Course

Soup of the day

Ask your served daily changes

Ensalada Mixta

Mix greens, tomatoes, red onions & creamy cilantro dressing.

Shrimp Avocado

Fresh Shrimp salad, served in a avocado shell, celery, capers & drizzled w/fresh lemon juice, extra virgen olive oil & light mayonnaise

Zucchini-Crusted Pizza

Pizza shredded zucchini, parmesan cheese olive oil, basil, thyme, egg & mozarella red radish & tomato

Second Course

Pork Chop

All natural pork chop 7 oz, from our wood burning grill, served w/sweet mashed potatoes.

Pollo a la Parrilla

All natural grilled chicken breast, from our wood burning grill, served w/quinoa salad.

Canelones of Spinach

Homemade stuffed pasta w/spinach, salsa blanc, ricotta cheese & pomodoro sauce.

Ceviche

Catch of the day & shrimp marinated w/jalapeno lemon - ;ime juice (lunch portion)

Liver Steak Churrasquito Style (Encebollado)

All natural & grass fed LIVER (Higado), from Windy Ranch, served w/sauteed onions & quinoa salad.

Penne Pasta

Penne pasta served w/home made pesto sauce (basil, garlic, walnuts, pecorino, extra virgen olive oil, pomodoro sauce & parmeggiano shaves

Note

VEGETARIAN & GULTEEN FREE ITEMS AVAILABLE - HRW Lunch menu from Monday to Saturday from 11 am to 3 pm.

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.