Orinoco Menu (Update 2025)

Bacon wrapped, almond-filled dates.

Traditional Latin American turnover patties. Choose: cheese, mechada or domino, or verde.

Queso Paisa wrapped in sweet plantains.

Roasted butternut squash soup with coconut milk and tajada (does not contain cream).

Guayanes cheese wrapped in crisp dough and served with chipotle ketchup.

Queso blanco, domino, and mechada empanadas with signature mojo.

Spanish flatbread, two types:Championes: sauted oyster & shitake mushrooms with garlic, Manchego cheese, arugula, shaved black truffles, porcini glaze; or Guayaba: guava preserve, goat cheese, arugula, fig glaze

Apple cider, slow-steamed, baby-back ribs with guava BBQ, tapas-style.

Venezuelas most folkloric dish: shredded beef, white rice, black beans and plantains.

12oz quick-smoked strip-steak churrasco, char-grilled with a panela-red- wine-glaze, arugula blue cheese salad in a balsamic, dry mushroom/cranberry vinaigrette

Adobo-rubbed high grade yellow-fin tuna seared and served with arugula sun-dried tomato vinaigrette salad and toasted pepitas.

Dry chile-spiced rubbed Pork Loin chop with orange mermelada and french fries.

Pistachio-panela-plantain crusted NZ lamb chops with mint mojo, arugula/Cabrales cheese salad.

Apple cider juice, slow-steamed baby-back ribs with guava BBQ sauce & yuca fries.

Pork/chorizo patty, Manchego cheese, Peruvian criollo salad. rocoto aioli, chipotle ketchup. On a brioche bun with truffle-salted hand cut fries.

Panela marinated salmon, cook to order, served over Aji Amarillo creamed quinoa with jicama/arugula salad and broken olive vinaigrette.

Orinocos grill plate with a seasoned 4oz strip steak, 1/4 marinated chicken, grilled chorizo, guasacaca, and yuca frita with signature mojo.

Adobo criollo marinated-halved chicken with oregano oil and grilled scallions.

Adobo criollo marinated-halved chicken with oregano oil and grilled scallions, with malanga gnocchi in a trumpet mushroom cream.

Criollo chicken guiso in a polvorosa (flaky) dough pie, served with spring mix and mango chutney.

Portobello-filled arepa made with sweet roasted corn and anise seedswith sauted wild mushrooms, sweet corn and spinach and huitlacoche sauce.

2 fried eggs served on an open-faced arepa, Edam cheese and bacon/ham, side of yuca fries (Saturday and Sunday only).

Perico (Venezuelan-style scrambled eggs), black beans, carne mechada, plain arepa.

Vegetarian Tortilla (Venezuelan omelette) with 3 eggs, asparagus, spinach, mushrooms, goat cheese, garlic/cilantro mojo, side of yuca fries.

Mix greens, tomato, red onions with sherry vinaigrette. grilled chicken, black beans topped with salty white cheese and avocado.

Mixed greens salad with sherry vinaigrette.

Grilled chicken breast, fresh greens salad with red onions, green grapes, tossed in a sherry vinaigrette, topped with toasted almonds.

Heart of palm, fresh greens and red onions, tossed in a Cabrales cheese vinaigrette, with bacon wrapped dates.

Grilled beef/chicken with onions and red peppers, with a side salad of fresh greens, tomatoes and jicama with a sherry vinaigrette.

Roasted beets and quinoa tossed with mixed greens, red onions, in a sherry vinaigrette, topped with fresh goat cheese and pine nuts (add chicken 3.00).

White rice and black beans.

Black beans contain pork.

White rice.

Sweet plantains.

Crispy green plantains mini-cakes with sun dried tomato vinaigrette.

Steamed or crispy with signature mojo.

Sauted spinach with mushrooms, garlic and corn.

Plantain pure (contains bacon).

Malanga gnocchi in a trumpet mushroom cream.

Grilled asparagus with chimi sauce.

Truffle-salted hand cut fries.

Aji Amarillo creamed quinoa.