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Sal y Pimienta Kitchen

South American Cuisine

OPEN TABLE RESERVATION Call us Google Map Book a Reservation

  • VALENTINE’S MENU 2020 Choice of Appetizers or Soup/Salads
  • Sal y Pimienta VALENTINE'S MENU

    Menu Valid from Friday 14th, Saturday 15th & Sunday 16th of February $75 per person
    (3 Course, champagne toast, $10 gift card for your next visit).
  • Uruguayan Empanadas
    Assorted of classic Uruguayan empanadas
  • Jumbo Shrimp
    Jumbo shrimp with pomodoro, white wine & light garlic sauce over light garlic crostini.
  • King Crab Claws
    King crab claws served with lokoto butter jalapeno sauce & mini yuca arepas
  • Prime Pork Lolichop
    Prime pork lolichop wrapped in pancetta served with spicy mango sauce.
  • Lamb Loli Chops
    From our wood-burning grill lamb loli chops served w/balsamic reduction & yuca cake.
  • Sopa de Langosta
    Lobster bisque, served with jumbo lump crab meat & pernod
  • Ensalada de Mango
    Fresh mango, red onion,avocado & mango vinaigrette
  • Ensalada Caprese
    Steak tomato, buffalo mozzarella, avocado & crab meat drizzeled with citrus extra virgin olive oil.

  • SECOND COURSE Choice of Main Course.
  • Bife de Lomo
    From our wood burning all natural (100% grass fed) 8 oz Beef Tenderloin churrasco Style, topped with jumbo lump crab meat & green pepper corn sauce,served with tempura mushrooms & mashed potatoes.
  • Sea Bass
    Wild sea bass filet (Patagonian toot fish), topped with Jumbo lump crab meat, light blue cheese sauce & sautéed spinach.
  • Cordero a la leña
    From our wood-burning grill Australian Lamb Rack with carnival potatoes & mint jelly sauce.
  • Water Buffalo Ossobuco
    Water buffalo front shank cooked from two hours with a reduction of Malbec, fresh herbs & tomato puree, served over polenta.
  • Wagyu Picanha
    From our grill 100% Australian Wagyu juice & lot of flavors, served with wild mashed potatoes.
  • Canelones de Hongos
    Stuffed homemade pasta with mushrooms & Julianne vegetables, fresh Pomodoro sauce, gratin with salsa blanca & parmeggiano cheese.
  • Lamb Ossobuco
    Lamb shank cooked ossobuco style cooked for two hours in a tannat-pomodoro reduction,over a poblano spoon bread puree & red wine-tomato sauce.
  • Rib Eye a la parrilla
    All natural 14oz prime rib eye served with shrimp & crab meat over a light beurre blanc sauce.
  • Prime Pork Chop
    Double bone 14 oz prime pork chop, from our wood-burning grill served with figs sauce, mashed potatoes, sautéed mushrooms & truffle oil.
  • Red Snapper
    All wild Red Snapper pan seared topped with jumbo wild shrimp & light putanesca sauce.
  • Lobster Raviolis
    Homemade lobster raviolis stuffed with lobster & served w/saffron lobster & crab meat sauce.

  • THIRD COURSE Choice of Dessert.
  • 4 Leches
    Uruguayan version of the original 3 leches plus dulce de leche.
  • Chocolate Ganache
    Cake Chocolate ganache cake, rich & velvety with a touch of south American dulce de leche.
  • Dulce de Leche Crème Brulle
    Spanish crema catalana with dulce de leche.
  • Tiramisu
    Our own Homemade version of Italian tiramisu.
  • Chaja
    Homemade Uruguayan style dessert, made with fresh peaches, Chantilly cream & Italian meringue

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increased your risk of foodborne illness.


Yon can Download your Valentine's Menu Here

View in PDF Format

Sal y Pimienta Kitchen

South American Cuisine

OPEN TABLE RESERVATION Call us Google Map Book a Reservation
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