Country-style sausage

Mixed sausage with cheese and arugula

Swine tongue

Made of intact, slightly spicy pork shank.

Lamb sausage

For connoisseurs of noble lamb.

Matambrito

Perfect balance between the suculence of the meat and the caramelization of the roasted fat, unparalleled flavor.

Crispy Heart Skewer

Marinated in beer, our little chicken heart is even more insupertable. Breaded with the farofa of the house and roasted in the parrilla.

Provoleta with parsley criolla

That taste of grilled smoked provolone cheese, combined with the freshness of Uruguayan salsa criolla.

Legumes parrilleros

Uma seleção irresistível de abobrinha, berinjela, cenoura, cebola, cogumelos e pimentões tricolores, grelhados na parrilla para realçar todo o sabor e a suculência dos ingredientes.

Potato mayonnaise

Homemade mayonnaise with the seasoning of the house.

Aipim on plate with cheese

Of that yellowing well, which melts in the mouth and with cream topping of melted cheese.

Grammot

A classic of Uruguayan cuisine, it takes baked potatoes, onion, mushroom, cheese, bacon and egg. Finished on the coals.

Extra garlic bread

Roast Dairy

4 Cuts: roasted strips, entrecôte, pork ribs and sausage.accompanied polenta with herbs and parmesan, roasted vegetables (tomatoes, zucchini, eggplant and onion), bread with garlic and chimichurri.

Premium Dairy Roast

4 cuts : Picanha, entrecôte, rib swine and chicken.

Prime Rib

"Prime rib". It is sawn crosswise, following the direction of the rib bones. It is a high quality cut taken between the sixth and twelfth vertebra. Served with bottled butter. Preparation time: 25 to 30 min

Picanha 200 days Las Piedras Feedlot

with 200 days of confinement, it will melt in your mouth.

Entrecôte

The cut that gained the taste of Brazilians and here could not be different.

Picanha

Strip roast

Entrance

Pork ribs

Juicy, marinated and slowly baked for your most pleasure.

Parrillero Fit Chicken

Grilled chicken breast fillet with parrillera flat iron.

Meat involtine with bacon, house potatoes and melted cheese

*No follow-up

Entrecôte in cubes with colorful chillies

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Steak with rennet cheese

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Salmon in butter

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Mayonnaise, roasted onion, farofa and chimichurri.

Mini potato, asparagus, cherry tomatoes, leeks, and finished with house oil