Appetizers Cold
Spinach Roll
Ham, bell pepper and olives, rolled in a base of boiled and baked spinach. Served with potatoes in a parsley mayonnaise
Hearts of Palm
Dressed with our golf sauce, vinaigrette or mayonnaise
Matambre Arrollado (Rolled Flank Steak)
Rolled Flank Steak stuffed with spinach, carrots, peas, hard-boiled egg, cheese and spices.
Carpaccios
Veal Alla Parmesana
Thin slices of veal, with shaved Parmesan cheese, capers, onion and watercress, dressed with olive oil, a touch of lemon, salt and pepper.
Tuna (Baja California)
Thin slices of Yellowfin Tuna with soy and citrus sauce.
Salmon (Norway)
Finely sliced, with onion, capers and riced egg, with a touch of olive oil, lemon, salt and pepper.
Octopus (Gulf of Mexico)
In thin layers, with onion, tomato, cuaresmeño pepper and avocado, with a touch of olive oil, lemon, salt and pepper
Hot
Veal Sweetbreads
Boiled in milk and spices, then charcoal-grilled.
Garlic Mushrooms
Whole, smothered in our garlic sauce with guajillo pepper, parsley and a touch of white wine
Fried Calamari (For Two)
Carefully breaded, accompanied with arrabiata sauce and lemon.
Octopus Casserole (For Two)
Cooked in their own juices, with potatoes, onion and olive oiled sweet peppers and olives
Empanadas
Meat
Spiced Meat
Cheese and Corn
Cheese Neapolitan Style
Spinach and Cheese
Fresh Tuna
Sausages
Homemade with our grandfather eduardo's recipe, served with tortillas.
Chorizo Cambalache
With lettuce and tomato salad.
Morcilla
Our own home recipe, made with pork, cambray onions and spices, with lettuce and tomato.
Chistorra
Acompanied with lettuce and tomato salad.
Soups
Soups and Creams
Daily Specials.
Beef Bouillon
Extracted from the juiciest cuts of beef, dressed tableside with olive oil, Sherry and the secret seasoning of the house.
Beef Bouillon Cambalache
Deliciously enriched with shrimp, prepared tableside with olive oil, lemon, Sherry and the final touch of your choice.
Salads Ideal for Sharing
Cambalache
Tender lettuce hearts, spinach, watercress, hearts of palm, mushrooms, alfalfa and bean sprouts, crisp bacon and chopped pecans, with our very own special French dressing
Argentina
Fresh lettuce, tomato, and onion with olive oil, vinegar, salt and freshly ground pepper.
Mixed
Lettuce, watercress, tomato, beetroot, onion and hard-boiled egg, with olive oil, vinegar, salt and pepper.
Watercress
Fresh selected leaves, with treated onion, and a dressing of olive oil, lemon, salt and pepper.
Watercress with Bacon or Roquefort Cheese
Selected leaves, with treated onion, dressed with olive oil, salt and pepper.
Tomato and Onion
Slices of tomato and onion dressed with olive oil, vinegar, salt and pepper.
Waldorf
Small chunks of apple and celery with finely chopped pecans and our light dressing of mayonnaise and cream.
Roquefort
Whole, selected lettuce leaves, bathed in a creamy Roquefort dressing
Caesar
Prepared tableside, with the traditional recipe
Caprese
Slices of tomato and Mozzarella cheese, dressed with basil, olive oil, salt and pepper.
Octopus
Tender octopus cubes with avocado, tomato and onion, dressed with oregano and parsley vinaigrette.
Cheeses
Provoleta
A thick charcoal-grilled slice of Provolone cheese, dressed with olive oil and oregano.
Provoleta Cambalache
A thick charcoal-grilled slice of Provolone cheese, dressed with olive oil and oregano, covered with fresh tomato and anchovies.
Fondues
Three-Cheese Fondue
A combination of cheeses, served with both corn and flour tortillas.
Cheese Fondue with Chorizo or Chistorra
Combination of cheeses, and slices of chorizo or chistorra, served with corn and flour tortillas.
From Our Charcoal Grill
Meats Prime Quality
We import and age our meats under the strictest quality standards. All our cuts are served with sauteed onion and chile.
Top Sirloin Center Cut
14 oz/400 g
Top Sirloin Cambalache (For Two)
28 oz/800 g
Short Ribs
20 oz/550 g. In four thin strips
Rib Eye
14 oz/400 g
Rib Eye Cambalache (For Two)
28 oz/800 g
New York Steak
14 oz/400 g
Tender Skirt Steak
14 oz/400 g
Tender Skirt Steak Cambalache (For Two)
28 oz/800 g
Tenderloin Steak
7 oz/200 g, 14 oz/400 g
Tenderloin Cambalache (For Two)
28 oz/800 g
Tenderloin Brochett
18 oz/500 g. Chunks of tenderloin with bacon, sweet pepper and onion.
Flap Steak
10 oz/300 g, 21 oz/600 g
Mixed Grill Cambalache
A selection of chorizo sausage, morcilla, sweetbreads, flap steak, short ribs, tender skirt steak and tenderloin brochette. (For three or four)
Cambalache Burger
10 oz/300 g. With lettuce, tomato and caramelized onion. Accompanied with fried potatoes.
Fish & Seafood
Served with olive oil grilled tomatoes, onions and red peppers.
Tuna Steak (Baja California)
10 oz/300 g. A thick cut of charcoal-grilled Yellowfin Tuna, served with vegetables.
Salmon (Norway)
10 oz/300 g. Pink Salmon, in a butter-lemon sauce, salt and black pepper.
Whole Whitefish Cambalache
For One. Catch of the day. With salt, pepper citrus juices and annatto.
Grilled Octopus (Gulf of Mexico)
For Two. Seared in a touch of olive oil, with sea salt and fresh pepper
Chicken
Boneless half chicken on the grill, tender and juicy.
Grilled Chicken
Grilled, totally au naturel. Served with lettuce and tomato.
Chicken Cambalache
With our delicious reduction of lemon, butter and a touch of Whisky. Served with lettuce and tomato.
Chicken Don Ignacio
Grilled, in a mushroom and pineapple sauce, with new potatoes and sweet peppers.
Pasta
All freshly homemade.
Fresh tomato Capellini
Thin pasta in natural tomato and basil.
Spaghetti Cambalache
In a butter sauce with fresh mushrooms, bacon and parsley.
Mixed Cannelloni
Filled with meat and vegetables, half smothered with tomato sauce and half with Béchamel sauce.
Fettuccine Bolognese
With a seasoned tomato and meat sauce.
Ravioli
Spinach and chicken in Neapolitan sauce.
Milanese
Tender and golden brown, served with fried potatoes.
Tenderloin
Breaded with parsley and Parmesan cheese.
Neapolitan Tenderloin
Bathed in tomato sauce and covered with ham and melted cheese
Chicken
Tender chicken breast, breaded with parsley and Parmesan cheese.
Neapolitan Chicken
Bathed in tomato sauce, covered with ham and melted cheese
From Our Wood-Fired Grill
Meats are threaded on skewers, and grilled over a banked fire for four hours. We blend several kinds of wood to provide a special flavor, and slow roast to achieve typical argentine flavor for you to enjoy.
To Share
Short Ribs Cambalache
Center rib cut.
Suckling Pig
Export quality. Au naturel or with Chimichurri sauce.
Lamb
From New Zealand; juicy and tender, salt-marinated.
Special Side Orders - To Share
Soufflé Potatoes (Our Specialty)
Served in a fried potato basket.
Baked Potato
Dressed with your choice of: With cream, crisp bacon, chives and fresh pepper. With extra virgin olive oil, salt and black pepper. With butter, salt and freshly ground pepper.
Fried Potatoes
Crisp and golden; mounded on a nest of waffled potatoes.
Mashed Potatoes
Enriched with butter and milk, seasoned with nutmeg, salt and pepper.
Creamed Spinach
Steamed, then sautéed in butter and cream, with a touch of Parmesan cheese.
Pickled Peppers
Roasted and macerated in olive oil, vinegar, red pepper ground, onion, bay leaves and a touch of garlic
Grilled Vegetables
Charcoal-grilled zucchini, eggplant, sweet peppers, white asparagus, tomato, onion and mushrooms with a touch of olive oil.