MENU
This is our Classic Dinner Menu. Our menu varies between seasons and locations.
Appetizers & Small Plates
Empanadas
Our famous empanadas come in four flavors: beef, chicken, spinach & ricotta, and ham & cheese
Chorizos
Renzo’s Sausages, all made in house. Your choice of Classic, Spicy, Salchiche, Morcilla (blood sausage), and Chistorra
Charcuterie Board
Seasonal cheeses, cold cuts, cold cuts, fruits and preserves
Ceviche
Fresh Atlantic Corvina, Argentine Red Srhimp, and Octopus. Cooked in “Leche de Tigre” lemon and lime. Dressed with red onions and cilantro
Cachapa
Pancake of sweet corn, seared and folded with savory queso blanco
Medallions
Beef tenderloin tips, pan-seared with a Fines herbs compound butter, served on top of french fries
Cod Croquettes
“Croquetas de Bacalao”. Classic Spanish fish fritters with codfish and bechamel
Gambas
Red Argentine Shrimp, pan-seared with butter, garlic and parsley, finished with a cognac flambé
Provoleta
Grilled Provolone Curd. An argentine favorites, served with Uruguayan Adobo
Tiradito
Ahi Tuna crudo, served in a Peruvian Nikkei of lemon juice, tamari and toasted sesame oil
Tequeños
Puff-fried pastries filled with queso blanco and served with garlic aioli
Matambre
House cold-cut. Slice charcuterie roulade of beef flank, carrots and hard-boiled eggs. Seasoned with oregano and paprika, and served with a chilled Rusa potato salad
Beef Carpaccio
Thinly sliced beef crudo, served with and arugula salad, and garlic aioli
Pulpo
Grilled Octopus leg seasoned with Spanish EVOO and smoked paprika, served atop Tostones and Salsa Verde
Pork Belly
4 oz. grilled then pan-glazed in a Malbec wine reduction, topped with Hazelnuts
Mollejas
Veal Sweetbreads, grilled then pan-glazed in a Malbec wine reduction, topped with Hazelnuts
The Grill
Dry-Aged Steaks
New York Strip
16 oz. Cut
Porterhouse
32 oz. Cut. Strip and Filet
Bone-in Ribeye
24 oz. cut
Tomahawk
48 oz. cut
Wagyu Beef
Skirt Steak
12 oz. Signature Cut
New York Strip
14 oz. Grade 8-9
Sirloin
8 oz. Filet, Trimmed
Parrilla
24 oz Sampler
Classic Grilled Cuts
New York Strip
14 oz. Prime
Entraña
12 oz. Skirt Steak
Chicken
Chicken breast or leg & thigh, basted in Chimichurri
Filet Mignon
7 oz. Prime
Picanha
12 oz. Top-Sirloin with Fat
Lamb Chops
10 oz. Bone-in French chops
Ribeye
16 oz. Angus
Short-Ribs
12 oz. Served well-done. An Argentine classic
Pork Chops
12 oz. Center Cut, basted in chimichurri
Grilled Specialties
Milanesa
Family favorite. 12 oz. lean top-round sliced thin, egg-battered then breaded and fried to a golden crisp
Classic Napolitana
Pamplona
Chicken breast butterflied and rolled. Filled with garlic confit, Ricotta cheese, and fresh spinach
Grilled Cordon-Bleu
Chicken breast butterflied and rolled. Filled with smoked ham, swiss cheese, and roasted red peppers
Seasonal Offerings
Octopus Carpaccio
Razor-thin sliced octopus, seasoned with Spanish EVOO and salt flakes, toped with arugula, cherri tomato confit, and dehydrated Kalamata olives
Argentine “Vacio”
12 oz. Marbled Flank Steak, butterflied and grilled “al punto” chef’s temperature
Braised Short-Ribs
Angus beef chuck ribs. Braised overnight in Uruguayan Tannat red wine
Parrilla
Our famous grilled samplers, served on our tableside grills
Renzo’s Parrilla
Degustation of “Picanha” Top Sirloin, Skirtsteak, New York Strip, Short-Ribs, Chorizo, Chicken and Pork Chop
“Solo Carne” All Beef
32 oz. Degustation of “Picanha” Top Sirloin, Skirtsteak, New York Strip, and Short-Ribs
Seafood Parrilla
32 oz. Degustation of Seasonal Fish, Octopus, Shellfish, and Red Argentine Shrimp
Seafood
Black Grouper
10 oz. Broiled with garlic and pepper. Served with a Champagne sauce
Chilean Sea Bass
7 oz. Poached in butter and then grilled
Atlantic Salmon
10 oz. Grilled and glazed with honey maple and tamari
Red Snapper
10 oz. Pan-fried with butter, lemon, garlic and white wine
Corvina Fish Fry
10 oz. Battered and fried, seasoned with garlic and parsley
Paella
Serves two People. Saffron rice with a medley of mussels, scallops, shrimp, calamari and octopus
Caribbean Lobster Tail
8-10 oz. Grilled and broiled. Topped with Ajillo compound butter
Pasta
Fra Diavolo
Lobster Ravioli in tomato cream sauce, topped with Red Argentine shrimp, and 4 oz. grilled Langoustine
Gnocchi
Potato pasta knots served with our Grandmother’s tomato sauce, topped with a Mozzarella gratineé
Ravioli
Your choice of Raviolo- Spinach & Ricotta, or Four-Cheese. Served with a white Parmesan cream
Linguine Bolognese
Linguine served with the classic Bologna sauce- Tomato and onion, house-ground sirloin and white wine
Sandwiches
The Mighty Chivito
Grilled sirloin steak topped with smoked, Swiss cheese, bacon, fried eggs, green olives, roasted red peppers and garlic aioli
Minute Ribeye
Prime ribeye steak and melted Provoleta cheese, lettuce, tomato and mayonnaise
Steak Burger
12 oz. House-ground sirloin, Swiss cheese, bacon, lettuce, tomatoes, and garlic aioli
Salads
Caesar
Romaine lettuce mixed with seasonal bitter greens, house-made anchovy dressing. Topped with shaved parmesan, bacon and Renzo’s croutons
Capresara
Avocado and Buffalo Mozzarella over tomato slices. Topped with arugula, balsamic glaze and fresh basil
Palmitos
Romaine lettuce and cherry tomatoes tossed in Renzo’s vinaigrette. Lightly pickled hearts of palms, Kalamata olives and avocado.
Bianca
Mixed spring greens & fresh spinach tossed in a cranberry vinaigrette. Topped with Feta cheese crumbles, walnuts and cranberry raisins
Renzo’s Steak Salad
Mixed spring greens, tossed in Renzo’s vinaigrette. Topped with 8 oz. of Top-Sirloin, bacon, and sliced boiled eggs.
Desserts
We craft each dessert in-house using the finest ingredients and careful attention to detail, ensuring consistent quality and fresh, authentic flavors in every creation.
Wines
At Renzo’s our wine is carefully curated to offer an exceptional selection of New World wines from the Americas.