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)
• Gluten Free (GF)

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.

Second Course

House Salad

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

Soup

Carrot & Ginger Soup

Soup

Poblano Corn Soup

Third Course

Tenderloin a la parrilla

100 % grass fed tenderloin, all natural form Uruguay butterfly from our wood burning grill served w/ crab meat & shrimp marinated w/anticucho topped w/beurre blanc sauce.

Sea Bass

Pan seared sea bass, served on a bed of mash poblano corn, with curry-mango sauce.

Lobster Ravioli

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

Wagyu Ossobuco

RC RANCH wagyu ossobuco cooked for 3 hours served w/malbec & tomato reduction sauce on a bed of polenta.

Picanha 10 oz

All natural Niman Ranch cut an different style exclusive for Sal y Pimienta, served w/basmati Rice & black beans.

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

Note

Also we do have vegetarian options, gluten free, see more in options in our web page www.salypimientakitchen.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)
• Gluten Free (GF)

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.

Pasta al Pesto & Pomodoro

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.