Carnivale Chicago

16 oz. prime ribeye steak, char-grilled to perfection, served with chimichurri sauce, roasted plantains, and a black bean and corn relish. A robust and flavorful experience.

Pan-seared Atlantic salmon with mango-passion fruit salsa, coconut rice, and a drizzle of chili-lime glaze. A vibrant and refreshing dance of flavors.

Fluffy quinoa with roasted sweet potatoes, black beans, corn, red onion, cilantro, and a zesty lime vinaigrette. A light yet satisfying vegetarian delight.

Slow-roasted pork shoulder marinated in mojo criollo, served with yuca con mojo and crispy fried plantain chips. A taste of Cuban comfort.

A rich and fragrant Brazilian-style coconut seafood stew with tender chicken, bell peppers, onions, and dendê oil, served with white rice. A taste of the tropics.

Sesame-crusted ahi tuna, seared rare, with a ginger-soy glaze, pickled daikon, and a avocado-wasabi cream. A delicate balance of oceanic and earthy notes.

Crispy pastry pockets filled with savory seasoned ground beef, olives, and hard-boiled egg, served with a spicy aji amarillo dipping sauce. A classic South American starter.