BARO CGS . 16 3 chip mezcla + guacamole + salsa BARO WEDGE . 18 iceberg lettuce + buttermilk tajin dressing + cotija + chulpes + pomegranate + chili + scallions + chicharrón + cilantro + paprika tajin ENSALADA DE QUINOA . 18 quinoa + yuzu kosho vinaigrette + citrus + avocado + edamame + red cabbage + huacatay tofu + pomegranate + cucumber + cilantro + mint CARPACCIO DE CARNE . 24 beef tenderloin + charred guajillo + kimchi verde + cilantro + jalapeño + cured and confit egg yolks + tapioca chips + chimichurri oil TIRADITO . 23 yellowfin tuna + fermented habanero leche de tigre + finger lime + avocado miso purée + bonito oil + cilantro SCALLOP AGUACHILE . 23 bay scallops + aji amarillo aguachile + pomelo + grapefruit + valencia orange + cucumber + jalapeño + annatto oil + chili + mint GRANDE MAC EMPANADAS . 16 ground beef + lettuce + american cheese + pickles + onions + sesame seeds PAPAS RELLENAS . 16 ground beef + castelvetrano olives + tomato + red and green peppers + pasa de uva doradas + potato + aji amarillo crema PULPO A LA PLANCHA . 26 huacatay marinated octopus + passion fruit & lulo + chili oil + potato + crispy quinoa + cilantro CHORI PAPA . 19 pork chorizo + potato + peppers + onion + chipotle aioli + corn + goat cheese + 6 flour tortillas BLISTERED SHISHITO . 16 yuzu kosho ponzu + sesame CoLd HoT CeViChEs MENU CURATED BY CHEF BRENT MAXWELL CHEF DE CUISINE JUSTIN LEE BUY THE KITCHEN A BEER! $5
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BARO CGS . 1 63 chip mezcla + guacamole + salsa
BARO WEDGE . 1 8iceberg lettuce + buttermilk tajin dressing + cotija + chulpes + pomegranate + chili + scallions + chicharrón + cilantro + paprika tajin
ENSALADA DE QUINOA . 1 8quinoa + yuzu kosho vinaigrette + citrus + avocado + edamame + red cabbage + huacatay tofu + pomegranate + cucumber + cilantro + mint
CARPACCIO DE CARNE . 24beef tenderloin + charred guajillo + kimchi verde + cilantro + jalapeño + cured and confit egg yolks + tapioca chips + chimichurri oil
TIRADITO . 2 3yellowfin tuna + fermented habanero leche de tigre + finger lime + avocado miso purée + bonito oil + cilantro
SCALLOP AGUACHILE . 2 3bay scallops + aji amarillo aguachile + pomelo + grapefruit + valencia orange + cucumber + jalapeño + annatto oil + chili + mint
GRANDE MAC EMPANADAS . 1 6ground beef + lettuce + american cheese + pickles + onions + sesame seeds
PAPAS RELLENAS . 1 6ground beef + castelvetrano olives + tomato + red and green peppers + pasa de uva doradas + potato + aji amarillo crema
PULPO A LA PLANCHA . 2 6huacatay marinated octopus + passion fruit & lulo + chili oil + potato + crispy quinoa + cilantro
CHORI PAPA . 1 9pork chorizo + potato + peppers + onion + chipotle aioli + corn + goat cheese + 6 flour tortillas
BLISTERED SHISHITO . 1 6yuzu kosho ponzu + sesame
C O L D H O T
C E V I C H E S
MENU CURATED BY CHEF BRENT MAXWELL
CHEF DE CUISINE JUSTIN LEE
BUY THE KITCHEN A BEER! $5
RAVIOLI HUITLACOCHE . 29porcini and portabello mushrooms + corn purée +
chipotle beech mushrooms + queso fresco + cotija +
porcini dashi + cilantro
POLLO ASADO . 34half roasted chicken + aji panca + charred scallions + lemon +
chimichurri fingerling potatoes + guava barbeque chicken jus + chili +
cilantro
OG DUCK CHAUFA . 35duck confit + rice + edamame + egg + corn + papi kung fu +
chili + tobiko + cilantro
LOMO SALTADO . 48beef tenderloin + potato pavé + autumn vegetable stir fry + tomato +
soy & ginger jus
PESCADO DEL DIA . MPcatch of the day + tomatillo vinaigrette + salsa criolla +
chayote + lemon
BIG ASS STEAK . MP45 day aged cut + blistered shishito + chimichurri
L A R G E P L AT E S
S I D E SCASAVA FRITA chimi mayo + tajin paprika . 10
PATATA ASADA chimichurri + lemon . 10
ROASTED BRUSSEL SPROUTS aji panca + soy . 12
CHILI CAULINI chipotle crema + chili . 12
vegan available . 25
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