La Brasa Menu

Chef's choice. Spicy. Flash fried and tossed in sriracha honey-lime vinaigrette, bacon, Parmesan cheese.

Spicy. Braised short ribs glazed with Korean bbq marinade, Asian slaw, kimchi, chipotle mayo. Served in corn tortillas.

Spicy. Gochujang, sesame oil, sweet glaze, sesame seeds, green onions.

Chef's choice. Deconstructed tamales with pulled Peruvian chicken, prosciutto, shallots, jalapeños, aji Verde cream sauce, Parmesan cheese.

Spicy. Wok tossed with kosher salt, white pepper, scallions, jalapeños.

Vegetarian option available. Fresh made guacamole and queso Blanco. Served with tortilla chips.

Deconstructed tamale with sautéed shrimp, shallots, smoked corn, bacon, creamy garlic sauce.

Wok tossed in our Korean bbq sauce.

Vegetarian option available. Pulled peruvian chicken, mixed greens, smoked cherry tomatoes, corn, black beans, avocado, shredded cheddar, tortilla chips, salsa, and chipotle ranch.

Chef's choice. Our delicious twenty spice chicken marinated 24-36 hours. Spit roasted over charcoal to deliver a crisp moist succulent bird second to none. Served with a aji verde (cilantro cream sauce), aji amarillo (Peruvian pepper sauce). Accompanied by two sides.

Chef's choice. Pollo a la brasa, miso glazed Chilean sea bass, Peruvian rib eye. Accompanied by two large sides.

Spicy. Chef's choice. Grilled twelve ounces black Angus rib eye, Parmesan whipped potatoes, fried egg, plantains.

Spicy. Grilled six ounces black Angus flank steak, topped with house made chimichurri sauce, Latin smoked corn, potato medley.

Chef's choice. Spicy. Shiitake mushrooms, spinach, carrots, bean sprouts, kimchi, pickled papaya, green onions, sticky rice, fried egg, miso, gochujang, ssamjang.

Chef's choice. Spicy. Vegetarian option available. Diced filet mignon, smoked cherry tomatoes, onions, red wine vinegar, aji amarillo peppers, au jus, roasted garlic, maggi, potato medley, topped with crispy potato strings. Served with jasmine rice. Accompanied with aji verde.

One fourth pollo a la brasa, grilled four ounces filet with demi-glace, choice of two sides.

Pulled Peruvian chicken, prosciutto, leeks, smoked cherry tomatoes, penne pasta, truffle oil, Parmesan, Japanese bread crumbs.

Chef's Choice. Spicy. Feeds four to six people. One whole pollo a la brasa, sliced flank steak, and grilled smoked sausage topped with grilled onions and red bell peppers, sliced avocados, fried jalapeños, accompanied by grilled naan bread and tortillas, and a variety of sauces. Accompanied by three large sides.

Chef's choice. Spicy. Saku aaa grade tuna, green onions, avocados, roasted garlic, fried onions, jalapeños, Peruvian spiced ponzu plantain chips.

Chef's choice. Saffron infused rice, calamari, mussels, shrimp, clams, tilapia, green onions, red peppers, onions, green peas, Parmesan. Topped with panko bread crumbs.

Chef's choice. Chef Vu's take on Nobu's miso-glazed black cod. Miso-glazed Chilean sea bass, garlic mashed potatoes, asparagus.

Penne pasta, shrimp, mussels, clams, bacon, sofrito sauce, shallots, smoked cherry tomatoes, parmesan cheese.

Asian vinaigrette or chipotle ranch.