FOR THE TABLE

LG’S AREPA BASKET GUACAMOLE WILD MUSHROOM TOSTADA Lorena Garcias select arepas Hass avocado, cilantro, chile, served roasted wild mushroom, served with nata butter | 10 with crispy tortillas, assorted arepas & whipped queso fresco, salsa verde, plantain chips | 16 shaved radish, epazote | 14 belly 5 | shrimp ceviche 7

SALADS

KALE & LIME SALAD CHICA SALAD ROMAINE & WATERCRESS SALAD green apples, cranberries, pumpkin seeds, roasted corn, black beans, tomato, croutons, parmesan cheese, cilantro croutons, citrus yogurt dressing | 16 bell pepper, Oaxaca cheese, tortilla goddess dressing | 16 strips, chipotle vinaigrette | 16

START YOUR MEAL

CLASSIC PERUVIAN CEVICHE* GRILLED EMPANADAS NEGRO AREPAS market fish, sweet potato, red onion, beef, sweet plantains, black beans, house-made anise & piloncillo arepas Fresno chile | 17 queso fresco, Brazilian pico, topped with braised short rib | 12 ají panca emulsion | 14 MEXICAN SHRIMP CEVICHE CHICKEN “CHICHARRONES” tomato, jalapeño, red onion, GRILLED PERUVIAN OCTOPUS fried chicken, pickled Fresno avocado | 19 blistered Padrón peppers, chilies, fresh horseradish crema | 16 crispy quinoa, ají amarillo sauce | 22 VEGETABLE FRITO SHRIMP TACOS farmers market vegetables, CARNE ASADA TACOS habanero aioli, mango salsa | 19 chipotle aioli | 12 adobo marinated steak, salsa verde, POTATO & CHEESE EMPANADAS house pickled Fresno chiles | 21 avocado crema, corn poblano pico | 14

By Executive Chef Lorena Garcia @CHICARESTAURANTS a 50 Eggs Hospitality Group Concept

DINNER_05.11.21 CHICA CLASSICS Entreés From The Plancha &

HALF ROTISSERIE CHICKEN VENEZUELAN BEEF SHORT-RIB chimichurri, roasted cauliflower with chicken & beef , grilled sweet black-eyed peas, epazote oil, mojo rojo | 28 peppers, variety of dipping sauces | 34 pickled onions | 34

SLOW-ROASTED LATIN QUINOA & LENTILS CHICKEN ENCHILADA grilled shrimp, beluga lentils, queso fresco, PORCHETTA roasted guajillo sauce, cotija cheese | 30 spiced plantains, pickled onions, fire-roasted corn & poblano pico | 28 pork jus | 35 SAUTE MEXICAN PRAWNS GRILLED QUESADILLA guajillo, cilantro rice, grilled mushroom, Oaxaca cheese, GRILLED SALMON* guacamole, salsa | 21 roasted seasonal squash, baby corn, pan butter sauce | 32 roasted garlic, shallots, rocoto pepper sauce | 32

CHURRASCARIA Char-Grilled Steaks & Sides

8oz BEEF TENDERLOIN 14oz 25 DAY DRY-AGED RIBEYE 12oz HANGER STEAK confit piquillo pepper, choclo, blistered Padrón peppers, blistered tomato & onions, roasted onions | 45 roasted potato, chimichurri | 68 wedge potatoes | 46

SIDES all | 10

CHICA RICE & BEANS GRILLED SWEET CORN ELOTE SLOW-ROASTED SWEET POTATO sofrito & black beans chipotle, cotija cheese tamarind, pumpkin seeds

GRILLED CAULIFLOWER SWEET PLANTAINS CRISPY BRUSSELS SPROUTS lemon, oregano, mint pickled onions sweet chili sauce, lemon zest

*For your convenience a discretionary 18% gratuity has been added on your final check for the service staff. If you would like to change the amount of the gratuity prior to paying your bill ask for a manager to accommodate your request.

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry, or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

DINNER_05.11.21