• Smoked Cauliflower


    300g. Chargrilled on mezquite, with Rosemary oil and creamy criollo style dressing.
  • Dante Cheese Au Gratin


    200g. Mix of artisanal cheese with our homemade beef chorizo.
  • Matambrito


    200g. Homemade crunchy strips of beef with lemon vinaigrette dip. A mix between Argentina and Mexico.
  • Grilled Steamed Artichokes


    Baked in puff pastry, aromas of thyme and garlic with cheese dip.
  • Tuétano en cazuelita


    140g. Chargrilled bone marrow, served with chile ancho salsa.
  • Wagyu Carpaccio


  • Grilled Fruit and Vegetable Tostadas


    170g. Chargrilled beets and fruits, guacamole and habanero pepper alioli.
  • Artisan Mexican Cheese and Housemade Bacon Plater


    140g. With bacon compote, handmade smoked bacon slices made by our Chef, and pineapple and rosemary compote.
  • Smoked Burrata


    70g. With heirloom tomato and avocado, chargrilled with a dash of toasted pistachios.
  • Chorizo Plater


    280g. Two homemade sausages without preservatives, choose between Argentinian style, piquin and northeastern oregano, or combined. Artisan sausages made by Chef Dante Ferrero.
  • Grilled Beets


    220g. Topped with goat cream cheese.
  • Monterrey style Barbacoa


    220g. Beef cheek wrapped in maguey leaves, then slow-roasted over coal for 20 hours.
  • Homemade Bacon


    40g. Thin slices of artisan smoked bacon, made by our Chef and to be enjoyed naturally.
  • Lime Matambrito


    200g. Traditional Argentinian preparation of pork skirt steak grilled over hot embers.
  • Fugazzeta


    Artisanal grilled bread on an iron skillet, with melted cheese and grilled onion strips.

Sandwiches & Tacos

  • ‘’The’’ Burger


    250g. Prime ground beef, cherry tomato, avocado, grilled onions, housemade bacon, and house cheese. Served with a fried egg on top.
  • Choripan


    Inspired by this classic Argentinian sandwich with our in-house Chorizo, we decided to add lettuce, tomato, avocado, jalapeño mayonnaise, criolla style sauce and cheese.
  • Tasty Torta


    180g. Brisket sandwich with provolone, pickles, avocado, caramelized onions and our secret cheese sauce. Soft crust or crisp crust, to choice.
  • Wagyu Burger


    250g. With cheddar cheese, truffle, housemade mayonnaise and chives.
  • Mushroom Tacos


    70g. Mix of sautéed mushrooms with 40g bell peppers, poblano chiles, smoked provolone and fresh spinach.
  • Steak Tacos


    120g. Chargrilled beef strips with artisan cheese melt and avocado pureé.
  • Sweetbread Tacos


    180g. Served in flour tortilla, spring onions, avocado puree and lime vinaigrette. Dare to taste!
  • Brisket Tacos


    150g. With a base of mashed potatoes, pickled onions and chili oil.
  • Shrimp tacos


    120g. Chargrilled marinated shrimp with guacamole.
  • Short rib tacos


    150g. Slow roasted short rib, "nopales salad", radish, roasted onion and macha peanut sauce on a "ribbed" nixtamalized corn tortilla.


  • Meat Empanada


    90g. Baked and stuffed with our special mix of ground beef, a delight.
  • Cheese Empanada


    70g. Our cheese mix with a subtle touch of celery, Roquefort and walnut. A favorite.
  • Kid Goat Empanada


    90g. Straight from Monterrey, kid goat completely roasted on coal and then de-boned, with tomato sauce in its juice, all within a unique empanada.
  • Corn Empanada


    70g. Baked with onion sauteéd corn with our cheese mix.


  • Grilled Lettuce Hearts


    With roasted tomatoes, fresh jalapenos and ancho chile dressing.
  • Argentinian


    Heirloom tomatoes, lettuce and red onion, with a traditional argentinian vinaigrette dressing.
  • Green Salad


    Purslane, cherry tomatoes, arugula, baby spinach, goat cheese, diced avocado and chili vinaigrette.
  • Salad with Fruit Touches


    Variety of lettuces, strawberries, grapefruit, grilled asparagus and goat cheese with sesame, cranberries and walnuts.

Fish and Seafood

  • Aguachile de la Baja


    120g. Shrimp on a roasted habanero, radish, pinneaple and coriander sprout salsa.
  • Dante Oysters


    Oysters topped with pico de gallo and Clamato. 6 pieces.
  • Smoked Oysters


    Mesquite-smoked Oysters topped with dill butter. 6 pieces.
  • Ceviche


    120g. Daily catch marinated in “tiger´s milk”, a peruvian lime marinade, with coriander, roasted mango, avocado and tomato.
  • Tuna Tostadas


    120g. Blue fin tuna on tortilla toast, with chili oil, ginger agliolio and a touch of spearmint.
  • Grilled Octopus


    200g. On cucumber and tomato carpaccio in a lemon vinaigrette.
  • Grilled Red Snapper “A La Talla”


    250g. Marinated in “axiote” rub (spicy guajillo chile), served with black beans and corn tortilla.
  • Grilled Salmon


    250g. Served with cherry tomatoes and chargrilled onions.
  • Pasta del Mar


    Fresh homemade fettuccine in tomato sauce with shrimp 50g, mussel (3 pieces), octopus and scallops.
  • Fish of the Day

    1.70 per gram

    Chargrilled with lemon chimichurri.
  • Salmon tartare


    Norwegian salmon 120g. with charbroiled watermelon and avocado, crispy tortilla and housemade cilantro ponzu sauce.


  • Meat Broth


    180g. The house´s special recipe.
  • Cauliflower Cream


    260g. Roasted cauliflower soup, homemade bacon and broccoli.
  • Bean Cream


    260g. Black beans with a touch of guajillo chile, avocado, queso fresco and tortilla chip julienne.

Main Course

  • Gnocchis Bolognese


    150g. Homemade fresh potato pasta with our homemade Bolognese sauce, family recipe.
  • House Meatloaf


    130g. Our premium ground beef, stewed with homemade bacon and mushrooms. In an iron skillet, mashed potatoes on top and a dash of cheese sauce. An Argentinian family classic.
  • Napolitan Milanese


    180g. Traditional Argentinian milanese, grilled gratin with ham, pomodoro and provolone cheese, roasted beets and purslane.
  • Baked Potato


    250g. When Chef Dante arrived in Monterrey he met the classic baked potato and today he brings us the his take on it with provolone and parmesan cheese, roasted onions, garlic cream, fresh chives and artisan bacon.
  • Roasted Kid Goat


    Roasted leg of kid goat, creamy rice with red bell pepper and avocado, the influences of Monterrey.
  • 1/2 Char Broiled Farm Chicken


    With fresh herbs served with Dijon mustard.
  • Brisket


    300g. Slow roasted beef (14 hours). “Mole” sauce of vegetables, herbs, chiles and its own juice, sautéed spinach and patipan squash.
  • BrisketCheese


    Two Dante classics: Mac&Cheese 100g and house brisket 100g, combined in a single dish.

Side Dishes

  • Charred Brussel Sprouts


    220g. A favorite, chargrilled brussel sprouts with a touch of olive oil.
  • Baby Roasted Vegetables


    200g. Over soft, mashed charargrilled sweet potato.
  • Smoked Mac&Cheese


    100g. Artisan pasta with our secret cheese blend.
  • Mashed Potatoes


    280g. Grilled gratin, with parmesan cheese and chives.
  • Truffed French Fries


    300g. Our choice potatoes, hand cut and, of course, homemade with love.
  • Mashed Greens


    280g. Chargrilled potato with spinach and chard.
  • Grilled Esquites


    280g. Seasonal cacahuazintle corn, seasonal, fried and smoked on the char griller.


  • With each slice of meat you savor, there are 4 years of people’s hard work and effort. This includes high respect for the cattle. I carefully select the best cuts from the best ranchers. My responsibility is to close this cycle in the best way possible. To achieve this, I steer clear from using any sort of tenderizers, nor flavor enhancers such as MSG. This allows the meat to conserve its natural texture and essence, ensuring each cut arrives to your table at its best.

    Beef cuts sections

    Doneness levels

    BLUE, sealed keeping an intense red color.

    MEDIUM RARE,it's a midpoint between BLUE and MEDIUM.

    MEDIUM, cooking that conserves the center of the meat red.

    MEDIUM WELL, level in which the color red practically disappears, conserving an intense pink.

    WELL DONE, only Dante´s Rib and Brisket, due to their slow cooking process.

Classic Cuts

  • New York


    - Comes from section - 3 -
    500g. This cut comes from the loin and is comprised from the same muscle as the Rib Eye, without the cap.

    DANTE recommends its doneness at Medium or Medium well.
  • Flat iron


    - Comes from section - 5 -
    250g. A well-kept secret cut from the shoulder, the second softest and most flavorful cut. Served with cherry tomatoes.

    DANTE recommends its doneness at Medium
  • Fillet


    - Comes from section - 8 -
    230g. Our softest and leanest cut, topped with truffled butter.

    DANTE recommends its doneness at Rare or Medium
  • Tri-Tip

    1.55 per gram

    - Comes from section - 10 -
    Typical Argentinian cut also known as Tri-tip. lt is characterized by its amazing flavor, not our softest cut.

    DANTE recommends its doneness at Medium
  • Asado de tira

    1.52 per gram

    - Comes from section - 2 -
    The classic Argentinian rib cut for flavor enthusiasts.

    DANTE recommends its doneness at Medium or Well cooked
  • Dante’s Rib


    - Comes from section - 2 -
    900g. Beef Short Rib, served with our homemade barbecue sauce.
  • “Vaca vieja”


    350g. Cut of older grazing beef, specifically selected and fed, and matured by our Chef. Deep flavors, more natural texture and fat.

Prime slection

  • rib eye

    1,893 / 2,905

    - Comes from section - 1 -
    650g. / 900g. Cut from the rib section of the beef, characterized by its marbling and tenderness, made up of two muscles which are the eye and the cap, it's external fat provides flavor and personality.

    DANTE recommends its doneness at Medium
  • rib eye cap


    - Comes from section - 1 -
    350g. This cut is the cover of the eye of the Rib Eye.

    DANTE recommends its doneness Medium or Medium Well.
  • rib eye fillet


    - Comes from section - 1 -
    400g. This cut is the eye of the Rib Eye removing the cap that covers it.

    DANTE recommends its doneness at Blue or Medium Rare.
  • Kansas Steak


    800g. American bone-in New York, Prime quality.

    DANTE recommends its doneness at Medium.

⬩ Wagyu ⬩

Meat coming from this type of cattle, because of its genetics, is predisposed to have intense marbling and a high percentage of oily unsaturated fats. Japan is the original birthplace to Wagyu Cattle, the source of our GRADE A5 Wagyu (the highest grade). Each cut comes with a certificate, which can trace the beef back to its origin, and includes all the information behind its production.

DANTE always recommends its doneness at Blue or Medium
  • New York 1,900

    - Comes from section - 3 -
  • Rib eye fillet 1,900

    - Comes from section - 3 -
  • rib eye cap 1,900

    - Comes from section - 3 -

⋄⋄⋄ Dry Aged Beef ⋄⋄⋄

Dry aged beef is obtained by subjecting cuts of beef to a perfectly controlled temperature and humidity process for a specific time determined by our chef. Thereby, we accomplish tastes, aromas and textures which delight meat enthusiasts.

  • New York 350g

    45 days 1,435
    60 days 1,595
  • rib eye 350g

    45 days 1,517
    60 days 1,805
  • Fillet 350g

    45 days 1,705


Due to our close relationship with our purveyors, we occasionally have select breeds of cattle, carefully and specially selected cuts; exclusive to our restaurant. (Subject to availability)

All of our dishes are homemade with the highest hygiene standards. Weights may vary depending on the type of preparation or cooking method. The consumption of lightly cooked or raw foods is the responsibility of the customer. Prices are quoted in National Currency and include tax.