Charcuterie
Exploration of three selections of meats and cheeses from around the world with aji amarillo mustard, red onion marmalade, seasonal fruit jam, seasonal fruit, Castelvetrano olives, Spanish almonds, spiced pecans, French baguette, crostini, and market select crackers.

Seacuterie
House-crafted charcuterie from the sea featuring “Chorizo del Mar,” truffled Maine lobster pâté, smoked Faroe Island salmon rillettes, molasses infused whole grain mustard, heirloom tomato salsa criolla, aji amarillo aioli, furikake, cucumber crema, baguette, and crostini.

Plato de Pato
Chef’s classic interpretation of charcuterie featuring Maple Leaf Farms duck artisan foie gras mousseline, juniper infused duck confit rillettes, red oak smoked duck prosciutto, red onion marmalade, dried cherry gastrique, truffle mushroom duxelles, baguette, and crostini.

Foie Gras French Toast
Pan seared foie gras with chapa seared French toast, Madagascar vanilla bean shallot jam, truffle mushroom Madeira jus, and dried cherries.

Provoleta
Parrilla grilled provolone with chimichurri and pickled vegetables.

Sesame Ginger Beef Tips
Seared beef medallions with miso butter emulsion, citrus chili sesame ginger glaze, pickled Fresnos, and cilantro.

“Chorizo” Del Mar
House-made lobster and shrimp sausage with shallot sherry butter emulsion, heirloom tomato salsa criolla, and crisp calamari tentacles.

Smoked Salmon
Served chilled; hot-smoked Faroe Island salmon with whole grain mustard molasses glaze, cucumber crema, furikake, and toast points.

Signature Focaccia
Baked fresh daily with cultured European butter and house-smoked sea salt.

House Salad
Artisanal spring mix, baby bell peppers, cucumbers, onions, tomatoes, smoked focaccia croutons, and house Dijon vinaigrette.

Caesar Salad
Romaine lettuce hearts with parmesan, smoked focaccia croutons, and boquerones Caesar dressing.

Roasted Beet & Goat Cheese Salad
Golden beets with cinnamon, cumin, and coriander spiced pecans, goat cheese crumbles, red onion, dried cherries, arugula, and white balsamic basil vinaigrette.

Served with seasonal vegetables. (Unless paired with an Ultimate Enhancement, see below)

Porterhouse
Fire-grilled porterhouse combining filet mignon and New York strip joined by the T-bone, served uncut to retain juices and flavor.

NY Strip
Butchered in-house from the short loin, a tender cut with bold beef flavor and rich marbling, served with fat cap for maximum flavor.

Hanger
Known as the butcher’s cut with intense, bold beef flavor.

Flat Iron
Chef’s favorite underrated cut butchered from the top blade of the shoulder, prized for its marbling and tenderness.

Chef’s Choice Cut
Ask about the weekly rotating selection.

Signature Enhancements

• Chimichurri

• Duck Fat Confit Garlic

• Datil BBQ Beef Jus

Premium Enhancements

• Foie Gras
  Pan seared foie gras.

• Maine Lobster Tail
  Signature spiced, broiled 7 oz Maine lobster tail.

Ultimate Enhancements

• Asado Magnifico

  Pan Seared Foie Gras ~ Signature Spiced, Broiled 7oz Maine Lobster ~ Pan Seared Gnocchi ~ Truffled Champagne Tarragon Cream ~ Madeira Mushroom Jus

• Pommes Frites Au Poivre

  Creamy Bourbon Peppercorn Sauce ~ Hand-cut House Frites ~ Datil Aioli

Asado Trio
Parrilla grilled picanha, ember roasted signature spiced chicken thigh, and house-made Malbec infused chorizo with chimichurri, roasted potatoes, and seasonal vegetables.

Braised Short Ribs
Braised bone-in short ribs with Yukon Gold potato mousseline, fried cipollini onion, datil BBQ jus, and roasted seasonal vegetables.

Lobster Gnocchi
Broiled Maine lobster tail with pan seared potato gnocchi, haricot verts, champagne tarragon shallot cream, and truffle oil.

Asado Vegetable Plate
Chef’s selection of parrilla grilled and roasted vegetables with smoked tomatoes, roasted garlic hummus, grilled focaccia, house vinaigrette, and alfalfa sprouts.

Faroe Island Salmon Almondine
Parrilla grilled salmon with Yukon Gold potato mousseline, haricot verts, toasted almonds, melted tomatoes, and citrus shallot thyme brown butter.

To maintain our live-fire cooking style and preserve the authenticity of the Asado experience, we only offer these signature entrées for pre-ordering. These meals are prepared hours in advance and cooked low and slow, the only way to achieve the smoky, rich, bold flavors that develop over a longer grilling time. Please inquire about how you can order ahead for your next reservation.

Must be ordered by 10am the day of reservation.

Bronzino
Crispy skin Mediterranean sea bass filet with melted leeks, prosciutto wrapped artichokes, grilled red potatoes, charred lemon, and salsa criolla.

Tomahawk
40 oz USDA Chairman’s Reserve tomahawk steak, open-fire roasted and reverse seared with confit cipollini onion, garlic chips, fried herbs, and seasonal vegetables.

Asado Spaghetti Squash
Ember roasted spaghetti squash with charred Vidalia onions, parrilla grilled broccolini, crisp papas bravas, datil pepper aioli, blistered peppers, and chimichurri.

Iberico Pork Milanese
Focaccia-crusted pork scaloppine with Malbec infused chorizo ragu, handmade pan-seared gnocchi, aged parmesan, bitter greens, and Castelvetrano olives.

Kahlúa Mousse Cake
Espresso chocolate mousse, gluten-free chocolate cake, salted dulce de leche, cocoa nibs, and Kahlúa.

Key Lime Pie
Graham cracker crust with Madagascar vanilla bean crème anglaise.

Taste for Two
Chef’s assortment of three desserts.

Citrus Olive Oil Cake
Heaven’s Door private barrel infused olive oil cake with Madagascar vanilla bean diplomat cream, charred pineapple, and dirty cherries.

Baked Brie
Pastry wrapped brie with seasonal fruit compote, spiced pecans, dried cherry gastrique, cranberry pumpkin crisps, baked à la minute.

Chef’s Special
This week’s rotating dessert selection.