Sunday Dinner Menu

Chimichurri Shrimp
Grilled Argentinian red shrimp with datil aioli, chimichurri, and focaccia.

Signature Smoked Chicken Wings
Asado Life signature smoked wings with apple agrodulce and gorgonzola aioli.

Asado Vegetable Plate
Parrilla grilled and roasted vegetables with smoked tomatoes, roasted garlic hummus, grilled focaccia, and alfalfa sprouts.

Plancha Artichokes
Plancha seared baby artichokes with prosciutto, chimichurri marinated manchego, and pickled vegetables.

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

Datil Beans & Rice
Datil pepper black beans with jasmine rice, cotija cheese, cilantro, and sweety drop peppers.

Soup du Jour
Ask your server about the soup of the day.

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.

Steak & Gorgonzola
Parrilla grilled steak with grilled onions, gorgonzola aioli, arugula, smoked tomato and datil pepper agrodolce on a baguette. Served with fries.

Leña Cuban
Asado roasted mojo pork shoulder, dry cured chorizo, honey smoked ham, dill pickles, Dijon mustard aioli, and Swiss cheese on a Cuban roll. Served with datil beans and rice.

French Dip
House-made roast beef with rosemary thyme jus, datil pepper aioli, and provolone cheese on a baguette. Served with fries.

Americano Burger
Vermont white cheddar, baby artisanal lettuce, sliced tomato, red onion, and Dijon aioli on a brioche bun. Served with fries.

Gaucho Burger
Vermont white cheddar, fried Vidalia onions, smoked tomato and datil pepper agrodolce, arugula, and aji amarillo aioli on a brioche bun. Served with fries.

Asado Bowl
Datil pepper black beans, jasmine rice, cotija, heirloom tomato criolla, white corn tortilla crisp, and micro cilantro.

Bowl Add-Ons

• Grilled Steak

• Grilled Shrimp

• Grilled Chicken Thigh

• Grilled Zucchini

Lobster Gnocchi
Broiled 7 oz Maine lobster tail with house-made pan seared potato gnocchi, haricot verts, champagne tarragon shallot cream, and truffle oil.

Potato & Cheese Ravioli with Chorizo Ragù
House-made double cheese potato ravioli with Malbec infused chorizo ragù, chimichurri, and dried chorizo tuile.

Pork Pernil
Slow roasted pork shoulder with chorizo chapa rice and salsa criolla.

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

Grilled Steak & Poblano Pepper
Tempura battered four cheese stuffed poblano pepper with datil pepper black beans, jasmine rice, parrilla grilled steak, and chimichurri.

Fish & Chips
Tempura battered cod with citrus chili aioli and fries.

Served with seasonal vegetables.

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.

Porterhouse
Fire-grilled porterhouse combining filet mignon and New York strip, served uncut to allow juices to settle.

Hanger
The butcher’s cut known for its intense and bold beef flavor.

Flat Iron
Chef’s favorite underrated cut with rich 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

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

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.

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.

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.

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

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