CAMARONES AL AJILLOLangostinos, garlic, white wine, parsley,

cilantro, olive oil 16.50

SHRIMP & TOSTONESBacon wrapped black tiger shrimp, papaya mustard,

tostones, fresh lime and cilantro 18.50

YUCA DE EMMYFried yuca with cilantro sauce 8.50

CANASTA DE CRUJIENTESHomemade plantain and malanga chips 6.50

LA FALDA DE YAYISkirt steak, sautéed with onions, cherry tomato,

jalapeno pepper, and balsamic glaze 14.50

LA PICADA DE FLACO Y NANOChicken, chorizo, cilantro, balsamic reduction 14.50

QUESO DE BUIGriddled venezuelan cheese, olive oil, cilantro,

white truffle honey 8.50

NAVAJAS AL AJILLORazor clams, chile de arbol, garlic, parsley,

white wine, fresh lemon 16.50

CALAMARES REBOSADOS DE BEATRIZ

Fried calamari served with Pedro’s poblano jalapeño sauce 14.50

COSTILLITAS DE LUISSmoked pork short ribs, served with papa criolla, and

passionfruit bbq sauce 14.50

MIS TEQUEÑOS VENEZOLANOSWhite Venezuelan cheese wrapped in puff pastry, fried

and served with a guava lime sauce 13.50

PEDRO’S NACHOSMalanga chips, roasted chicken, pulled pork, black

beans, oaxaca cheese, chipotle sour cream, pico de gallo and guacamole 13.50

MOFONGO DE HECTOR PIÑAMashed green plantain,

fried pork, chicken, shrimp 15.50

MAZORCA DE LILIANARoasted corn, queso fresco, crema colombiana 9.50

PAPAS PICANTES DE GABYPotato wedges, seared and tossed with fresh herbs,

spanish paprika, salsa brava 10.50

CHICHARRONFried pork belly, tostones, and guasacaca 12.50

LAS VIERAS DE YAYISeared scallops, roasted corn and

poblano peppers, roasted pepper puree 17.50

BERENJENAS FRITASFried egg plant, local honey,

goat cheese, balsamic glaze 17.50

PULPO DE DANIELGrilled octopus, baby arugula salad,

cilantro hummus 14.50

YUCA CUBANACuban style soft yuca, garlic,

cilantro, parsley, olive oil 10.50

PAN CON TOMATEGrilled bread, grated tomatoes, basil, olive oil, and

roasted garlic 10.50

EMPANADASChicken | Beef | Cheese | Black Bean & Cheese 5.50

AREPAS Pernil | Queso | Reina Pepiada | Carne Mechada

Domino | Chorizo | Perico1 - 5.50 | 3 - 15.00

Desde Mexico T A C O S

ShrimpBlack beans, corn, arugula, avocado,

Piquillo, and mango sauce 5.50

SteakGrilled flank steak, avocado, pickled cabbage,

arugula, mango, passion fruit sauce 5.50

Pernil al PastorRoasted pork, jalapeño, pineapple, mint, arugula 4.50

FishPanko crusted cod, romain,

aji amarillo, mango sauce 5.50

MushroomWild mushrooms, aji panca, oregano,

potatoes, cilantro 4.50

Q U E S A D I L L A S

Cheese 5.50Oaxaca Cheese, and fresh cilantro

ChickenRoasted chicken, black beans, corn, oaxaca cheese 5.50

ShrimpShrimp, bacon, jalapeño, and oaxaca cheese 6.50

BeefGrilled hangar, chimichurri, avocado, oaxaca cheese 6.50

VegetableBlack beans, roasted corn,

bell peppers, oaxaca cheese 4.50

CubanoPulled pork, pickles, smoked ham,

gruyere cheese, cubano aioli sauce 7.50

CLASSIC*Red peppers, green peppers, onions,

cilantro, lime juice 15.50

RAZOR CLAM CEVICHE*Fresh grapefruit, pink peppercorn,

mint, and olive oil 18.50

FABIAN*Fabian’s Leche de Tigre, cilantro, lime juice 17.50

AJÍ AMARILLO*Yellow Leche de Tigre, red peppers,

cilantro, lime juice 20.50

TUNA*Sesame oil, soy sauce, grape tomato,

avocado, sesame seeds 19.50

BEEF CARPACCIO, PORCINI AND GUAJILLO*

Prime sirloin, avacado, black truffle & citrus vinaigrette 21.50

COSTENO*Octopus, sea bream, bacon bits, crema costeña 21.50

FIRE & ICE LOBSTER CEVICHE*Coconut milk, lime, ginger, cilantro,

chives, and scallions mp

PEDRO’S CEVICHE FLIGHT*Chef ’s ceviche sampler of three 27.50

SALMON TIRADITONorwegian salmon, passion fruit

reduction, avocado, shallots, sesame, and micro arugula 14.50

RAW BAR*Daily Selection of oysters, and clams MP

DE LA CASAMixed greens, roasted corn, black beans,

avocado, lime vinaigrette 12.50

SHRIMP & MANGO SALADBaby arugula, champagne mango, red onion,

spicy orange vinaigrette 18.50

RAQUEL’S BOWLRed quinoa, cilantro hummus, roasted corn, avocado, pickled onions, baby spinach 16.50

SOPA DE MAMÁMama Leda’s recipe of chicken

and vegetable soup 7

SOPA DEL DIASoup of the day

CEVICHE

ENSALADAS

SOPAS

TAPAS

STEAK SALAD*Grilled flank steak, baby arugula, avocado, blue cheese,

red onion, truffle-lime vinaigrette 19.50

KALE SALADCurly kale, shaved fennel, red quinoa, grapefruit,

cilantro, chickpeas, lemon vinaigrette 16.50

GRILLED RIBEYE FILET*Broccolini, shitake mushrooms,

soy-arequipe sauce 37.50

LA FLACA*Charcoal grilled skirt steak,

rocoto butter, and truffle fries 33.50

RAQUELITA*Banana leaf wrapped trout, chili jam, citrus salad, and arroz chaufa 27.50

SALMON SAN JUDAS*Grilled Scottish salmon, quinoa, cilantro and

cilantro-lime hummus 27.50

TIERRA Y MAR DE LARRY*Grilled flank steak, black tiger shrimp, tostones,

white rice, black beans 41.50

CUMPLEAÑOS DE PEDRO*Charcoal grilled prime NY strip,

smoked salt, grilled chorizo, chimmi-churri, served with yuca cubana 52

POLLO DE VICTORIAMurray’s All Natural Charcoal Rotisserie Chicken, cilantro sauce, grilled chorizo, and sweet plantains

½ Chicken 18.50 | Full 32

PABELLON CRIOLLOThe most traditional Venezuelan dish. Carne

mechada, white rice, black beans, tajadas 21.50add fried egg 1.50

LA PAELLA DE PEDROMussels, clams, langostinos, squid, chorizo, and

chicken, slowly simmered in lobster saffron broth. Please allow 30 minutes for preparation 43.50

PARGO DE LEDAWhole red snapper, spicy roasted pepper and

onion vinaigrette, tostones, coconut rice. Served Grilled or Fried MP

LA PAELLA CAMPESINAchicken, chorizo, bomba rice,

spanish pimenton, and saffron. Please allow 30 minutes for preparation 31.50

DINNER ENTRÉES

PEDRO’S CLASSICSThese are the dishes that helped

me get to where I am today.

BLACK BEANS 3.50

WHITE RICE 2.50

PAPA CRIOLLA 5.50

GRILLED AREPA 2.50

ARROZ CON COCO 3.50

TOSTONES 5.50

TRUFFLE FRIES 5.50

SWEET PLANTAINS 5.50

SEASONAL VEGETABLES 5.50

BAGUETTE & BUTTER 5.50

SIDESJAMONES Y EMBUTIDOS

JAMÓN SERRANO 10

LOMO DE BELLOTA 10

CHORIZO DE BELLOTA 10

TABLA DE PEDRO 35A sampling of our three hams, fresh melon,

grilled country bread, roasted tomatoes, and olives

TABLAS

PARILLADAS

JAMÓN IBÉRICO DE BELLOTA 21.50

Jamón Ibérico is the ultimate cured ham, with a decadently rich nutty flavor that evokes the countryside of Spain. Ibérico ham comes from an ancient breed of pig found only on the Iberian Peninsula and

are known as ‘Pata Negra.’ This exceptional ham is cured for up to four years, resulting in an intense flavor with an unparalleled note of sweetness. Pedro is proud to offer

Jamón Ibérico de Bellota, a free-range, acorn-fed version of the ham recognized as

the finest ham in the world!

*Consumption of raw or undercooked seafood, poultry, eggs or meat may increase your risk of food borne illness, especially if you have certain medical conditions. Please advise your server at the time of order if anyone in your party has a food allergy.

Served with chimichurri, guasacaca sauce, yucca frita, fresh lime, and queso costeño

In our country Venezuela, Parrilladas are prepared for reunions or any event that involves sharing with family and friends. It is all about the commonality of a dish that inspires all to sit and share around the dinner table. Parrilladas

are a reason to gather, or rather, gatherings are a reason for Parrilladas. Indistinctively, they represent happy times. This symbolic dish is prepared with cuts of meat that create a feast of flavors and aromas infused by its juices and seasonings

when in contact with the charcoal. The chorizo and sausages are its companions in the grill, and the experience can’t be called authentic Venezuelan without the yuca and the arepitas dressed with guasacaca... an ingredient that, well,

merits its own article.

CHOOSE 3 FROM THE FOLLOWING

Served with fried Yuca, guasacaca, venezuelan Cheese

GRILLED SKIRT*

CHICHARRON CON CARNE*

PERNIL*

CHARCOAL ROASTED CHICKEN*

CHORIZO*

GRILLED CHICKEN BREAST*49.50

Enjoy it the way Pedro does, with a side of yuca cubana 5