Buenos Aires Café East 6th

House-marinated olives & citrus zest. (GF)

House-made bread served with Uruguayan EVOO or homemade compound butter

Tossed with fresh garlic, parsley served with chimi aioli. (GF)

Grilled sausage wheel served with chimichurri sauce. Imported from Argentina.

Chef Reina's house-made bratwurst & Argentine black sausage

Serves 2 to 4. Argentine sausages + charcuterie board. Salchicha parrillera, house-made bratwurst, morcilla, grilled onions, prosciutto, 2 kinds of cheese, house olives, bread, organic field greens.

Served with sautéed mushrooms, & balsamic reduction.

Freshly made every day. Served with toasted bread.

Organic field greens, shredded carrots, cherry tomatoes, red onions, Kalamata olives, hearts of palm with lemon vinaigrette.

Hearts of romaine, grated Parmesan, garlic croutons & Caesar dressing.

Organic baby spinach, feta cheese, organic Fuji apples, spicy house-roasted pecans with a sweet & tangy balsamic vinaigrette

Today's soup with your choice of salad.

House-made pizza with marinara, mozzarella, tomatoes, and basil.

8 oz. Ground in house certified Angus beef, tomato jam, red onions, shaved romaine, and pepperoncini. Served on a toasted challah bun with chimi aioli.

Chef Reina's house-made bratwurst, chimichurri sauce, served with fries or your choice of salad.

Our signature sandwich, Certified Angus Beef tenderloin, chimichurri sauce, served with fries or your choice of salad

two breaded & fried Certified Angus Beef cutlets, tomato, lettuce, mayonnaise served with fries OR your choice of salad add cheese .50 add make napolitana 4

fresh mozzarella, tomatoes, arugula, basil pesto sauce (V) served with fries OR your choice of salad

Two breaded & fried Certified Angus Beef cutlets baked with ham, mozzarella, & marinara; served with Yukon mashed potatoes.

Marinated organic & free-range chicken breast roasted with fresh herbs & spices; served with mascarpone polenta & wilted organic spinach. GF

Two handmade herb crepes filled with spinach, onions, provolone, & mozzarella; finished with béchamel & marinara, topped with shaved Parmesan

Pumpkin-cinnamon, sweet potato-chipotle, cilantro-jalapeno & potato-herb gnocchi tossed with roasted red peppers, artichoke hearts, mushrooms, haricots verts, Parmesan, finished with crema & house-made parsley, red pepper, & balsamic reductions.

Argentine-style "Shepherd’s pie” Certified Angus ground beef, hard-boiled eggs, green onions, raisins, green olives, red bell peppers & herbs topped with mashed potatoes; baked until golden. (GF)

Traditional Latin-America tres leches sponge cake with our signature fourth distinct Argentine touch.

Two handmade sweet crepes rolled with dulce de leche, burnt sugar on top.

Corn starch cookie filled with dulce de leche & rolled in coconut flakes

Weekly cheese cake

Flourless chocolate torte layered with chocolate and dulce de leche ganache, strawberry mousse, and finished with strawberry balsamic reduction (GF)

Chef Reina's recipe of traditional lemon pie with fresh lemon zest

1 oz

2 oz

D R Y C H I M I mix instructions: MAKES 3 CUPS In a bowl add 2 TBSP salt 1 Cup white wine vinegar Rest 5 minutes 2 Cups canola oil

Chef Reina's recipe of traditional lemon pie with fresh lemon zest.

Dark chocolate crust, white chocolate ganache, covered in fresh raspberries.

Classic pastafrola (quince pie), with imported quince from Argentina.