Big Small Sweet

EVENTS DINNER MENU Mercy Me offers a plated 3-course Sorta South American menu for groups up to 10 guests. For groups larger than 10, dishes are served family style with a choice of two smalls, two bigs, and two SMALL sweets. If you’d prefer a plated dinner for your group over 10, a $15 per guest supplement will be added. Additional choices are $8 per person. Spring Salad GF, VG LOCAL SPICY GREENS, SPRING VEGETABLES, CILANTRO, PISTACHIOS AND WHIPPED LIME CREMA DRESSING Drinks are charged on consumption with the full Mercy Me beverage menu available. Burrata VG SPRING PEA PUREE, BASIL OIL, MINT, BABY GREENS AND GARLIC CROSTINI A private bartender can be arranged for all events Sirloin Skewers GF for $200. OUR VERSION OF ANTICUCHOS - MARINATED BEEF SIRLOIN GRILLED WITH SCALLIONS A cleaning fee of $250 will be assessed to properly Colombian Empanada GF, V disinfect your private room. TWO CORN MASA EMPANADAS FILLED WITH BORONIA AND GREEN AJI SAUCE Audio visual service can be arranged; pricing varies by service requested. BIG Butcher’s Steak GF HANGER STEAK GRILLED WITH SEA SALT, CHIMICHURRI, SALSA PEBRE AND HOT FRIES Banana Leaf Snapper GF STEAMED SNAPPER WRAPPED IN BANANA LEAF WITH CARIBBEAN CURRY SAUCE, COCONUT RICE AND PATACONES Quinoa Tacos GF, V MUSHROOMS, EGGPLANT AND CARROTS WITH CULANTRO BBQ SAUCE IN A CRUNCHY QUINOA TACO SHELL AND PLANTAINS Adobo Roasted Chicken GF SMOKED CHILE ADOBO MARINATED HALF CHICKEN WITH EPAZOTE GRITS AND PICKLED PEPPERS Veal Chop Milanesa BONE-IN VEAL CHOP, POUNDED AND BREADED WITH ARUGULA, CUCUMBERS, RED ONION AND TOMATOES AND LEMON Dry-Aged Steak GF +$15pp GRASS FED APD FARMS BONE-IN STEAK AGED IN HOUSE GRILLED WITH SEA SALT, CHIMICHURRI, SALSA PEBRE AND HOT FRIES Whole Black Bass GF +$10pp WHOLE CRISPY BASS WITH CARIBBEAN CURRY SAUCE, COCONUT RICE AND PATACONES. SERVES 2 TO 4 PEOPLE SWEET Bread Pudding SEA SALT ICE CREAM AND CAJETA CARAMEL Dulce de Flan DULCE DE LECHE FLAN, WHIPPED PASSION FRUIT GANACHE, GOOSEBERRIES AND CITRUS TUILE Brigadiero Truffle Cake SLICE OF DECADENT CHOCOLATE CAKE COASTED IN RICK CHOCOLATE GANACHE WITH COFFEE ICE CREAM AN INGREDIENT YOU DON’T RECOGNIZE? CHECK OUT THE GLOSARIO ON THE BACK CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS GLOSARIO ADOBO a dressing or marinade made with vinegar, spices and chilis. AJI means chile pepper or chile sauce. Anytime you see this, you’re getting a tasty chile sauce - not always spicy. ANTICUCHOS grilled marinated meat on a skewer, historically from the Andes mountains with the most popular version being anticuchos de corazon, or beef heart skewers. BORONIA traditionally from Colombia - our rendition is a blend of ripe plantains, tomatoes, culantro (see below) and eggplant. CULANTRO We swear, we didn’t misspell cilantro. Culantro is an herb native to South America with a robust flavor similar to cilantro but a bit richer. EPAZOTE aromatic Central American herb that we use to flavor our green grits. GUASACACA avocado sauce from Venezuela. If guac and salsa had a baby. GUANABANA also known as soursop this tropical fruit tastes like strawberries mixed with apples and the scents of pineapple and citrus. Look for this on desserts. MALANGA starchy root vegetable commonly used in South American cuisine. We use it like a potato - fried as chips. MILANESA a dish popular in Italy and Argentina - a thinly pounded piece of flavorful meat (our version of veal) breaded and pan fried crispy. PANELA super flavorful brown sugar, from South America, made by evaporating sugar cane juice. PATACONES crunchy plantains - great for sopping up sauces. PAVLOVA a meringue dessert - crispy on the outside and tender on the inside. A simple, sweet base for fruit condiments - black berries in our case. PICADA key to the argentine tradition of aperitivo, a picada is a spread of cured meat, cheeses and other garnishes served with drinks. TORTILLA DE GRASA an Argentine grilled flatbread enriched with a bit of APD farms beef tallow. YUCA a staple root vegetable in many different cultures with a ton of different names - cassava, manioc, yuca, mandioca, aipim, to name a few - we fry yuca into chips..

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