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Home , Milanesa, South American cuisine

EVENTS DINNER MENU

Mercy Me offers a plated 3- 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 GF, VG LOCAL SPICY GREENS, SPRING , 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 - MARINATED SIRLOIN GRILLED WITH SCALLIONS A cleaning fee of $250 will be assessed to properly Colombian GF, V disinfect your private room. TWO CORN MASA FILLED WITH BORONIA AND GREEN AJI Audio visual service can be arranged; pricing varies by service requested. BIG

Butcher’s Steak GF HANGER STEAK GRILLED WITH SEA SALT, CHIMICHURRI, PEBRE AND HOT FRIES

Banana Leaf Snapper GF STEAMED SNAPPER WRAPPED IN BANANA LEAF WITH CARIBBEAN SAUCE, COCONUT AND PATACONES

Quinoa GF, V MUSHROOMS, EGGPLANT AND CARROTS WITH CULANTRO BBQ SAUCE IN A CRUNCHY QUINOA SHELL AND PLANTAINS

Adobo Roasted Chicken GF SMOKED MARINATED HALF CHICKEN WITH EPAZOTE GRITS AND PICKLED PEPPERS

Veal Chop BONE-IN 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 , POULTRY, , SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS GLOSARIO

ADOBO a dressing or marinade made with vinegar, 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 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 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 commonly used in South American . We use it like a - fried as chips.

MILANESA a dish popular in Italy and - 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 .

PAVLOVA a meringue dessert - crispy on the outside and tender on the inside. A simple, sweet base for fruit - black berries in our case.

PICADA key to the argentine tradition of aperitivo, a picada is a spread of cured meat, 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 - , manioc, yuca, mandioca, aipim, to name a few - we fry yuca into chips.