Our seasonal menu is prepared local ingredients. South America meets Austin.Presented by Chef Chris Gomez

La PrimaveraEl proposito de nuestra cocina es dar un poquito de lo nuestro.

Our goal is to bring you a little of our food, traditions, 'y un poco de cultura'.We are more than a restaurant, we are a family who is passionate for food, wine and the gatherings that bring people together. We love what we do.

T hank you for the opportunity to share our passion with you.

Buen Provecho!Tapas I small bites

+ EXTRA BREAD 1.5

BREAD SERVICE rustic house-made sourdough batard with Uruguayan EVOO or house-made compound butter 4 (V)

ACEITUNAS house-marinated olives & citrus zest 8 (V/GF)

PROVOLETA traditional Argentine charred provolone topped with herbs & cherry tomato, served in a skillet with bread 9 (V/GF)

MATRIMONIO grilled house-made bratwurst and Argentine blood sausage 10

CAUSA layered tuna salad, aji amarillo mashed potatoes, topped with red bell peppers, shrimp, & sweet potatoe crisp drizzled with huancaina sauce 13 (GF)

CAMARONES shrimp cocktail served with house-made mango cocktail sauce, mango pico and empanada fried chips 16 (GF)

BROCHETAS de POLLO grilled chicken skewers, tropical glaze, mango salsa 9 (GF)

CODORNIZ flash fried quail legs, honey rocoto glaze, peach compote 14 (GF)

ENSALADAS I saladsFRESH & TOSSED WITH HOUSE-MADE DRESSINGS

SMALL 7 LARGE 9

MIXTA organic fresh field greens, tomatoes, grated carrots, red onions, Kalamata olives, hearts of palm, & citrus vinaigrette (V/GF)

CAESAR hearts of romaine, grated Parmesan, garlic croutons, & Caesar dressing

SPINACH organic baby spinach, feta cheese, organic Fuji apples, & spicy house-roasted pecans, with a sweet & tangy balsamic vinaigrette (V/GF)

Añadir I add+ PROSCIUTTO DI PARMA 11 + PORTABELLA 6

+ FREE RANGE CHICKEN BREAST 8

+ WILD CAUGHT SALMON 13 + HOUSE MADE CHORIZO 8

EMPANADAS+ SM CHIMICHURRI .50 + LG CHIMICHURRI 1

LARGE

CARNE PICANTE spicy ground beef, green onions, red bell peppers, raisins, green olives, fresh herbs, & traditional spices 4

CARNE SUAVE mild ground beef, green onions, red bell peppers, raisins, green olives, fresh herbs, & traditional spices 4

POLLO organic & free-range chicken, red bell peppers, green onions, & fresh herbs 4

VERDURA spinach, ricotta, parmesan, onions 4 (V)

ATÚN Albacore tuna, onions, red bell peppers, tomatoes, black & green olives, oregano 4

BEEF CHEEKS braised in Malbec, potatoes, carrots, & onions 4

PLATOS DE LA CASA I entreesLARGE

LARGE

PASTEL DE PAPAS Argentine style “Shepherd’s pie" Certified Angus ground beef, hard boiled eggs, green onions, raisins, green olives, red bell peppers & herbs topped w mashed potatoes; baked until golden 17 (GF)

MILANESA A LA NAPOLITANA two breaded & fried Certified Angus beef cutlets baked with ham, mozzarella, & marinara; served with house fries 21

POLLO AL HORNO marinated organic & free-range chicken breast roasted with fresh herbs & spices; served with mascarpone polenta & wilted Swiss Chard 22 (GF)

MATAMBRE rustic tenderloin roulade, roasted red bell peppers, shitake mushrooms, egg, parsley, and carrots. Served with field greens 33 (GF)

GROUPER 6 oz filet seared over a bed of roasted marble potatoes, grilled asparagus, atop coconut mango sauce and pineapple pico 30 (GF)

Pastas I house-made pastas

GNOCCHI QUARTET pumpkin-cinnamon, sweet potato-chi-potle, 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 19

CANELONES CASEROS two handmade herb crepes filled with spinach, onions, provolone, & mozzarella; finished with béchamel & marinara, topped with shaved Parmesan 18

De La Parrilla I the grill ALL STEAKS ARE CERTIFIED ANGUS BEEF SERVED A LA CARTE WITH OUR

SIGNATURE CHIMICHURRI SAUCE (GF)

*BIFE DE LOMO 6 OZ BEEF TENDERLOIN 26

*PLUMA 10 oz Iberico Pork 30

*BISON RIBEYE 10 oz 36

*PARRILLADA (no substitutions) 50Traditional Argentine mixed grill

morcilla

molleja

churrasquito

matambrito &

salchicha parrillera

+ FREE RANGE CHICKEN BREAST 8 + WILD CAUGHT SALMON 13

+ HOUSE MADE CHORIZO 8

A LA CARTA I A la cart

POLENTA topped with shitake mushrooms & roasted corn in brown butter 8

ROASTED CORN charred white & yellow corn, heirloom cherry tomatoes, edemame, cilantro lime aioli, chive oil, Parmesan, & chilli powder 9

TOSTONES smashed green plaintains, cilantro lime, & garlic aioli 7

HOUSE PAPAS served with Chimi Aioli 5

ASPARAGUS grilled 7

Parties of 6 or more incurr a 20% gratuity. * CONSUMING RAW OR UNCOOKED MEATS, POLUTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORN ILLNESS

Buenos Aires Café

EST. 2005

LOCAL · FRESH · ARGENTINE

K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K K

N

N

N

L

I

I

Li

i

i

i

I

I

I N

N

N

i

L

I

i

i

N

N

N

I L

MEALSHARE BUY ONE GIVE ONE PROGRAM: WE DONATE $1 PER ENTREENCERTIFIED ANGUS BEEF LORGANIC FREE-RANGE CHICKEN iSEASONAL DISH IVEGETARIAN OR CAN BE PREPARED VEGETARIAN (GF) GLUTEN FREE OR CAN BE PREPARED GLUTEN FREE