Menu – Delicias STK

BETWEEN THE BREAD

All Sandwiches are served with Rustic french fries

BOSTON BUTT MILANESE SANDWICH

Pork shoulder Milanese, cabbage, tonkatsu sauce, on a toasted hero

SHRIMP TEMPURA SANDWICH

Shrimp tempura, arugula, tomato, prosciutto, shaved cantaloupe,spicy sriracha mayo on a homemade brioche roll.

DESSERT

FAMOUS FAMILY RECIPE FLAN

Special homemade Tonka Bean Brazilian Caramel Glaze

CHOCOLATE GNACHE

Paired with homemade chocolate, ice-cream, berry jam

DULCE DE LECHE CREME BRULEE

Chefs Recipe

CHURROS

DINNER

SMALL PLATES

Appetizers

CRISPY BRAZILIAN STYLE PORK BELLY

Extra crispy pork belly, guava ketchup, lime(classic from Minas Gerais)

CARAMELIZED CHICKEN LOLLIPOPS

Fried chicken lolipops caramelized in Brazilian chilipepper topped with cilantro and katsuobushi

FRITADADOMAR

Calamari, shrimp tempura served withachiote and grilled lime aioli

LOADED YUCA FRIES

Fried cheesy yuca fries loaded with shreddedpork ribs spicy kimchi sour cream topped

CRISPY TAPIOCA CUBES

Homemade crispy tapioca cubes with pepper jam

BRAZILIAN EMPANADAS

Smoked mushroom empanadas with onion mollases

CORN ARANCINI

Corn Arancini, stuffed with mushrooms anddry aged cheese served with sage aioli

PORK BELLY BAO BUN

Pork belly Bao Bun topped with spicy srirachaand cilantro mayo

STEAK TARTARE

24 salt cured steak tartare served with arugulaand toasted focaccia

TUNA CUBES WITH PLANTAIN CHIPS

Fresh tuna cubes served with stracciatella cheesebasil olive oil and homemade banana crisp chips

DINNER / CHARCOAL GRILLED

*All Charcoal Grilled dishes are served with Mashed potatoes, Sautéed vegetables, Mushrooms, Broccoli, and Brussel sprouts.

All Grilled STK accompany Bordelaise sauce, Red wine reduction, rosemary, thyme, lemon.

SALMON 160Z

OCTOPUS L60Z

RACK OF LAMB 160Z

PORK CHOPS L60Z

HALF CHICKEN 180Z

DRY-AGED TOMAHAWK STK 440Z

140

28 days | Serves 2

RIBEYE STK 200Z. 60

T-BONE STK 200Z

PICANHA 160Z.

DINNER / SIGNATURE DISHES

FILET MIGNON

Charcoal grilled filet mignon peared with a milkpiro, yuca crumbs and onion glaze

SOUS VIDE CODFISH

Slowly cooked sous vide cod fish with freshvegetables topped with roe sauce and bearnaisefish eggs

TWIN LOBSTER TAILS

Twin lobster tails served with a house-made grainmix, Brazilian cashews, Peruvian parsnip pureewith bisque foam

LUNCH SPECIALS

LINGUINE ALAPESTO

Linguine, pesto, stracciatella cheese and basilco

CONCHIGLIONE DO MAR

Conchiglione in pomodoro sauce, calamari, octopus and shrimp

CHEFS CHICKEN PARM

Panko bread chicken farm served with rustic potatoes and homemade Coleslaw

CHARCOAL GRILLED / CHEF SIGNATURE

OCTOPUS 80Z

All Charcoal Grilled dishes are served withFrench FriesVegetables of the day

SALMON FILET 80Z

GRILLED CHICKEN WITH BONES 16 OZ

RACK OF LAMB 8 OZ

PORK CHOP 10O0Z

BM SHELL STEAK 100Z

PICANHA 80Z

FOR THE KIDS

CHICKEN FINGERS

Fried chicken breast with a choice of french

GRILLED STEAK STRIPS

Grilled picanha strips with a choice of frenchfries, mashed potatoes or rice

LINGUINE ALLA FONDUE

Linguine with cheese fondue sauce

SIGNATURE SIDES

SAUTÉED VEGETABLES

Mushrooms, Broccoli, Brussel sprouts

MATCHA YUCACRUMB

SAUTEED BROCCOLI & GARLIC CONFIT

SWEET CHEERY TOMATO SALAD

MASHED POTATOES

BRAZILIAN CASHEW FRIED RICE

FRIED GARLIC RICE WITH GREEN HERBS

FRENCH FRIES

SALAD

HOUSE CAESAR SALAD

Chopped romaine hearts in homemade caesar dressing. ADD ONS:Grilled Shrimp 7Grilled Chicken 5 Protein may only be added to Caesar Salad

HOUSE BURRATA

Burrata served with basil pesto,organic peeled carrots, radish, confittomatoes dressed with basilico