TAPAS

cornmeal fried olives, marconas, espelette

gaucho bread, chimichurri, bonfire salt (v)

EMPANADAS & CEVICHES

lamb tartare, corn, cucumber, lemon crema,

toasted sesame seeds

14

sweet corn empanadas, caramelized onion,

fontina cheese (v)

forest mushrooms, farm egg, aged parmesan,

toasted brioche, caramelized onion
puree, herbs (v)

10

braised brisket empanadas, golden raisins,

olives, cilantro

purple potatoes, caviar, pickled celery, potato

foam, chives, smoked olive oil, bonfire salt (gf)

shrimp ceviche, pickled mango, cucumber,

pink peppercorn

sweet potato ceviche, corn, avocado, aji amarillo,

chili lime syrup (v)

grilled peaches, burrata, marconas,

saba, olive oil (v, gf)

10

grilled octopus, chorizo, fried potatoes,

salsa verde, preserved lemon

12

Netarts oysters, spicy mignonette, cilantro

pesto, cocktail sauce (gf)

3 ea

sauted mussels, chorizo, garlic and cilantro butter, crusty bread

14

FIELD

baby kale salad, spinach, goat cheese,

pickled onions, radishes, warm bacon
vinaigrette

10

candied beets, burnt orange, arugula,

pepitas (v, gf)

9
10

from the grill

LAND

bacon-wrapped duck breast, jalapeno

18

smoked & slow roasted Patagonian pork

15

Cascade Farms 28 day dry aged

ribeye, cilantro butter, 14 oz

38

estancia flank steak, 8 oz

16

chilean pork ribs, lemon honey marmalade

14

chorizo sausage

10

chimichurri burger, bacon, provolone cheese

all items from the grill served with
red chimichurri and ancho aioli

EXECUTIVE CHEF Jaco Smith

SOUS CHEF Raymond Anderson

served family style, entire table to partake

30 per person

CAZUELAS

from the

panzanella salad, radicchio, butter lettuce,

olives, torn bread, grana (v)

WHAT THE CHEF IS EATING

seafood paella, prawns, mussels, calamari, roasted peppers, saffron

18
casarecce, mushrooms, herbs, lemon zest, parmesan (v)
10

from the grill

WATER

yellowtail jack, escabeche butter,

pickled onions, capers, dill

17

tombo tuna, olive gremolata,

pineapple chutney (gf)

18

jumbo shrimp, chili, fennel pollen, garlic

16

on the

SIDE

pan-fried potatoes, roasted garlic aioli, chives

aromatic black lentils, salsa verde (v)

Argentinean cowboy beans, pinto beans,

peppers

snap peas, sea beans, hazelnuts, tarragon

butter (v, gf)

burnt carrots, goat cheese, honey, chives (v, gf)

parmesan herb fries

5
(v) vegetarian, (gf) gluten free

the consumption of raw or undercooked foods such as meat, poultry, fish, shellfish or eggs
may contain harmful bacteria and may cause serious illness

18% gratuity will be added to parties of 6 or more