Orinoco Brookline Village Menu

Spanish flatbread, two types:\r\nChampiñones: sautéed oyster & shitake mushrooms with garlic, manchego cheese, arugula, \r\nshaved black truffles, porcini glaze; or Guayaba: guava preserve, goat cheese, arugula, fig glaze.

bacon wrapped, almond-filled dates.

Traditional corn flour turnovers.

queso Paisa wrapped in sweet plantains.

apple cider, slow-steamed, baby-back ribs with guava BBQ, tapas-style.

Roasted butternut squash soup with coconut milk and tajada (no cream).

guayanés cheese wrapped in crisp dough and served with chipotle ketchup.

queso blanco, domino, and mechada empanadas with signature mojo.

venezuelan creamy Guayanés cheese (veg.)

Queso fresco, sweet plantains, guasacaca (veg.).

Edam cheese.

Venezuelan-style stewed shredded beef.

Arepas filled with shredded beef, sweet plantains, black beans, and white cheese, embodying the essence of traditional Latin American flavors.

Venezuelan-style stewed shredded beef with Edam cheese.

mojo marinated pork, Guayanés cheese, tomato.

Venezuelan hand-made cheese.

shredded chicken salad (contains mayo), avocado, and tomato.

plain arepa.

grilled chicken, tomato, red onion and guasacaca.

made with 100% plantain dough and filled with forest mushrooms, piquillo peppers and manchego cheese; with a fresh greens salad tossed with sun-dried tomato vinaigrette. (veg.)

adobo-rubbed high-grade yellow-fin tuna seared and served with arugula sun-dried \r\ntomato vinaigrette salad and toasted pepitas.

Traditional corn pancake with melted queso de mano.

Dry chile-spiced rubbed Pork Loin chop with orange mermelada and french fries.

pistachio-panela-plantain crusted NZ lamb chops with mint mojo, arugula/Cabrales cheese salad.

apple cider juice slow-steamed baby-back ribs with guava BBQ sauce & yuca fries.

Pork/chorizo patty, Manchego cheese, Peruvian criollo salad. rocoto aioli, chipotle ketchup. On a brioche bun with truffle-salted hand cut fries.

shredded beef, white rice, black beans and plantains.

Panela-Rum marinated salmon, cook to order, served over Aji Amarillo creamed quinoa with jicama/arugula salad and broken olive vinaigrette.

grill plate with a seasoned 4oz strip steak, 1/4 marinated chicken, chorizo, guasacaca, and yuca frita with mojo...23 (add cordero chops (2) 10, BBQ ribs (2) 9, fufu 6, truffle fries.

adobo criollo marinated-halved chicken with oregano oil and grilled scallions.

adobo criollo marinated-halved chicken with oregano oil and grilled scallions, with\r\nmalanga gnocchi in a trumpet mushroom cream.

Criollo chicken guiso in a polvorosa (flaky) dough pie, served with spring mix and mango chutney.

Portabella-filled arepa made with sweet roasted corn and anise seeds—with sautéed wild mushrooms, sweet corn and spinach and huitlacoche sauce.

grilled chicken breast, fresh greens salad with red onions, green grapes, tossed in a sherry vinaigrette, topped with toasted almonds.

heart of palm, fresh greens and red onions, tossed in a Cabrales cheese vinaigrette, with bacon wrapped dates.

roasted beets with a fresh green salad, red onions, in a sherry vinaigrette with fresh goat cheese and pine nuts (add chicken 3.00.

Mango chutney combines ripe mangoes, vinegar, and sugar, often enhanced with ginger, garlic, and spices for a sweet and tangy flavor profile.

A tangy and aromatic dip, combining citrus juices with olive oil, garlic, and herbs.

Picante dip is a spicy blend of chiles, tomatoes, onions, and a variety of herbs and spices, creating a robust and tangy accompaniment.

Chimi sauce typically includes a blend of herbs, garlic, and oil, often used as a condiment or marinade.

A rich blend of ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, lemon juice, red onion, garlic, and tomato.

Black beans.

Sliced, seasoned pork sausage with rich, smoky flavors.

Sautéed spinach with mushrooms, garlic and corn.

Plantain puree (contains bacon)

Malanga gnocchi in a trumpet mushroom cream.

Grilled asparagus with chimi sauce.

French fries.

Aji amarillo creamed quinoa.

White rice.

Fried sweet plantains.

Crispy green plantains mini-cakes with sun dried tomato vinaigrette.

Steamed or fried.

Tender pieces of chicken, typically seasoned with Latin American spices and herbs.

Handmade Venezuelan artisan white cheese, known for its soft and elastic texture.

Cabbage salad, typically includes a mix of shredded cabbage dressed with a light vinaigrette and may feature onions and carrots.

Passionfruit babyback ribs and yuca fries with mojo for 4 people.

Shredded beef, rice, sweet plantains and black beans for 2 people.

Shredded beef, rice, sweet plantains and black beans for 4 people.

Pollo Adobo with rice & beans for 2 people.

Pollo Adobo with rice & beans for 4 people.

molten chocolate cake made with 100% Venezuelan dark chocolate.

A juice made from the tropical passion fruit, offering a blend of sweet and tangy flavors.

Iced tea, typically a chilled brew of black or herbal tea, often served without sweeteners.

Traditional corn flour turnovers.

queso Paisa wrapped in sweet plantains.

Roasted butternut squash soup with coconut milk and tajada (no cream).

guayanés cheese wrapped in crisp dough and served with chipotle ketchup.

queso blanco, domino, and mechada empanadas with signature mojo.

black beans (cooked with pork) and Palmizulia cheese.

venezuelan creamy Guayanés cheese (veg.)

Queso fresco, sweet plantains, guasacaca (veg.).

Edam cheese.

Venezuelan-style stewed shredded beef.

Cornmeal arepa filled with shredded beef, black beans, sweet plantain, and white cheese.

Venezuelan-style stewed shredded beef with Edam cheese.

mojo marinated pork, Guayanés cheese, tomato.

Venezuelan hand-made cheese.

shredded chicken salad (contains mayo), avocado, and tomato.

plain arepa.

grilled chicken, tomato, red onion and guasacaca.

Grilled chicken, red peppers and onion.

Grilled steak, red peppers and onion.

molten chocolate cake made with 100% Venezuelan dark chocolate.

made with 100% plantain dough and filled with forest mushrooms, piquillo peppers and manchego cheese; with a fresh greens salad tossed with sun-dried tomato vinaigrette. (veg.)

shredded beef, white rice, black beans and plantains.

Criollo chicken guiso in a polvorosa (flaky) dough pie, served with spring mix and mango chutney.

Portabella-filled arepa made with sweet roasted corn and anise seeds—with sautéed wild mushrooms, sweet corn and spinach and huitlacoche sauce.

Grilled steak with sautéed onions and red pepper.

Slow-cooked, boneless passion-fruit barbeque baby-back ribs, with pickled onions and vinegar coleslaw.

Pressed, slow-cooked pork sandwich with pickled onions, ham, swiss cheese, salsa rosa and mustard.

Grilled chicken and steak, sautéed onions and red pepper.

Marinated, grilled chicken, onions, red pepper, and salsa rosa.

Mixed greens salad with sherry vinaigrette.

grilled chicken breast, fresh greens salad with red onions, green grapes, tossed in a sherry vinaigrette, topped with toasted almonds.

heart of palm, fresh greens and red onions, tossed in a Cabrales cheese vinaigrette, with bacon wrapped dates.

Grilled beef or chicken with onions and red peppers, with a side salad of fresh greens, tomatoes and jicama with a sherry vinaigrette.

Roasted beets and quinoa tossed with mixed greens, red onions, in a sherry vinaigrette, topped with fresh goat cheese and pine nuts (add chicken 3.00).

A sweet and tangy blend of mango, vinegar, and sugar, typically includes spices like ginger and cinnamon.

A tangy and refreshing dip made with citrus, olive oil, and garlic, embodying the essence of Latin American flavors.

A spicy dip made with a blend of chiles, vinegar, and salt, often including tomatoes, garlic, onions, and a variety of herbs or spices.

White rice.

Fried sweet plantains.

Crispy green plantains mini-cakes with sun dried tomato vinaigrette.

Steamed or fried.

A naturally sweet and tangy passion fruit juice, commonly enjoyed for its refreshing qualities.

Freshly brewed tea, served chilled, offering a refreshing taste.

Traditional corn flour turnovers.

queso Paisa wrapped in sweet plantains.

Roasted butternut squash soup with coconut milk and tajada (no cream).

guayanés cheese wrapped in crisp dough and served with chipotle ketchup.

queso blanco, domino, and mechada empanadas with signature mojo.

black beans (cooked with pork) and Palmizulia cheese.

venezuelan creamy Guayanés cheese (veg.)

Queso fresco, sweet plantains, guasacaca (veg.).

Edam cheese.

Perico (scrambled eggs) scrambled eggs and chorizo.

Venezuelan-style stewed shredded beef.

Arepa pabellón typically includes a cornmeal shell filled with shredded beef, black beans, sweet plantains, and white cheese.

Venezuelan-style stewed shredded beef with Edam cheese.

shredded chicken salad (contains mayo), avocado, and tomato.

plain arepa.

molten chocolate cake made with 100% Venezuelan dark chocolate.

made with 100% plantain dough and filled with forest mushrooms, piquillo peppers and manchego cheese; with a fresh greens salad tossed with sun-dried tomato vinaigrette. (veg.)

Venezuela’s traditional Christmas dish combines a rich filling of chicken, pork, olives and vegetables, with aromatic spices, all wrapped in banana leaves. Served with traditional chicken salad and Pan de Jamon.

2 fried eggs served on an open-faced arepa, Edam cheese and bacon/ham, \r\nside of yuca fries (Saturday and Sunday only).

shredded beef, white rice, black beans and plantains.

Perico (Venezuelan scrambled eggs), black beans, mechada, plain arepa

Vegetarian Tortilla (Venezuelan omelette) with 3 eggs, asparagus, spinach, mushrooms, goat cheese, garlic/cilantro mojo, side of yuca fries.

Pressed, slow-cooked pork sandwich with pickled onions, ham, swiss cheese, salsa rosa and mustard.

grilled chicken breast, fresh greens salad with red onions, green grapes, tossed in a sherry vinaigrette, topped with toasted almonds.

heart of palm, fresh greens and red onions, tossed in a Cabrales cheese vinaigrette, with bacon wrapped dates.

Roasted beets and quinoa tossed with mixed greens, red onions, in a sherry vinaigrette, topped with fresh goat cheese and pine nuts (add chicken 3.00).

A sweet and tangy condiment made with diced mango, typically includes spices and sugar to enhance the flavors.

A tangy and refreshing dip made with citrus, olive oil, and garlic, typically served as a complement to various dishes.

A spicy blend of chiles, vinegar, and salt, typically includes tomatoes, garlic, onions, and a mix of herbs or spices.

Black beans (contain pork) and rice.

Sliced, seasoned pork sausage with a smoky, slightly spicy flavor.

Fried sweet plantains.

Crispy green plantains mini-cakes with sun dried tomato vinaigrette.

Steamed or fried.