Galapagos Bar and Grill Menu

Traditional homemade Ecuadorian corn & Cheese wrapped in corn husk,& slowly steamed

Cheese Empanadas

Crusted plantain topped off with grilled shrimp, galapagos curtido & cilantro aioli.

Tripa mishky is a national dish of the gastronomy of Ecuador, which is traditionally consumed in the Inter-Andean or Sierra region of this country, which consists of cow tripe cooked over coals and seasoned.

veggie dish served with seasonal veggies ,rice,carrot,sweet peas,mushroom,cabagge,yuca & avocado

Seafood broth blended with fresh vegetables & spices, served with tuna, yuca, red onions, fresh cilantro, & tostados.side rice or chifles.

Classic Coastal Ecuadorian Dish, Tilapia & Shrimp, Coconut Sauce, with Rice & green Plantain.(Patacones)

Savory peanut soup flavored with south american spices, served with yuca, green plantain, & fresh cilantro.

Fried trout, rice, beans, avocado, curtido, & French fries.

Shrimp, coconut sauce, with rice, green plantain & avocado.\nCamarones, salsa de coco, con arroz, patacones y aguacate

Classic coastal Ecuadorian dish, tilapia & shrimp calamari & crab legs with rice\n\nClásico plato costero ecuatoriano, tilapia & camarones calamares & patas de cangrejo ,con arroz

Peruvian ceviche is made to order, combining the freshest tilapia with citrus-based marinade in lime juice served with yuca frita, white corn, red onions, & tostado.

Encocado is a traditional dish from the Pacific coast of Ecuador , each country adding its own types of seafood, spices, and vegetables. In Minneapolis,we make Encocado of tilapia, Shrimp, Octupos, Mussels, Clams, Calamari, and Crab legs