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Starters

  • Smoked Cauliflower

    290

    300g. Chargrilled on mezquite, a hint of rosemary and creamy criollo style dressing.

  • Dante Cheese Au Gratin

    375

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

  • Cheese Au Gratin with Grilled Mushroom

    325

    200g. Artisanal cheese blend, grilled portobello mushrooms and wild mushrooms, roasted red pepper, and old-fashioned mustard dressing.

  • Matambrito

    385

    200g. Crunchy beef strips with lemon vinaigrette. A mix between Argentina and Mexico.

  • Grilled Steamed Artichokes

    395

    230g. Baked in puff pastry, aromas of thyme and garlic with cheese dip.

  • Tuétano en cazuelita

    565

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

  • Grilled Fruit and Vegetable Tostadas

    217

    170g. Chargrilled beets and fruits, guacamole and habanero pepper alioli.

  • Artisan Mexican Cheese and Housemade Bacon Plater

    317

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

  • Smoked Burrata

    445

    110g. With heirloom tomatoes and avocado, grilled over fire with a touch of balsamic di Modena and toasted pistachios.

  • Chorizo Plater

    395

    280g. Two homemade, preservative-free sausages, handcrafted by Chef Dante Ferrero. Choose between Argentine-style with a traditional flavor or Northeastern-style with piquín chili and regional oregano. You can also order them combined.

  • Grilled Beets

    285

    220g. Topped with goat cream cheese.

  • Monterrey style Barbacoa

    445

    220g. Slowly grilled over coals for 12 hours, wrapped in maguey leaves, and served with freshly made tortillas.

  • Homemade Bacon

    195

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

  • Lime Matambrito

    395

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

  • Fugazzeta

    275

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

  • Sweetbread Casserole

    395

    200g. Grilled sweetbreads, a touch of lemon vinaigrette, and handmade tortillas.

Sandwiches & Tacos

  • ‘’The’’ Burger

    459

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

  • Choripan

    315

    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

    395

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

  • Wagyu Burger

    545

    250g. With cheddar cheese, fresh truffle, housemade mayonnaise and chives.

  • Mushroom Tacos

    245

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

  • Steak Tacos

    485

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

  • Brisket Tacos

    345

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

  • Shrimp tacos

    355

    120g. Chargrilled marinated shrimp with guacamole.

  • Short rib tacos

    495

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

Empanadas

  • Meat Empanada

    135

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

  • Cheese Empanada

    125

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

  • Kid Goat Empanada

    365

    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

    125

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

Salads

  • Grilled Lettuce Hearts

    265

    With roasted tomatoes, fresh jalapenos and ancho chile dressing.

  • Argentinian

    245

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

  • Green Salad

    295

    Purslane, cherry tomatoes, arugula, baby spinach, goat cheese, diced avocado and chili vinaigrette.

  • Salad with Fruit Touches

    325

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

Fish and Seafood

  • Aguachile de la Baja

    395

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

  • Dante Oysters

    395

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

  • Smoked Oysters

    495

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

  • Ceviche

    485

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

  • Tuna Tostadas

    485

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

  • Grilled Octopus

    795

    200g. On cucumber and tomato carpaccio in a chili vinaigrette.

  • Grilled Fish

    590

    250g. Three preparation options: a la talla; with chimichurri; or with salt, pepper, and olive oil. Served with black beans and corn tortillas.

  • Grilled Salmon

    635

    250g. Served with cherry tomatoes and chargrilled onions.

  • Fetuccini Marinera

    495

    Fresh homemade fettuccine in tomato sauce with shrimp 50g and octopus. Slightly spicy with citrus notes.

Soups

  • Meat Broth

    235

    180g. The house´s special recipe.

  • Cauliflower Cream

    225

    260g. Roasted cauliflower soup, homemade bacon and broccoli.

  • Bean Cream

    185

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

Main Course

  • Gnocchis Bolognese

    395

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

  • House Meatloaf

    385

    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

    595

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

  • Baked Potato

    275

    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.

  • 1/2 Char Broiled Farm Chicken

    745

    With fresh herbs served with Dijon mustard.

  • Brisket

    650

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

  • BrisketCheese

    395

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

  • Fettuccine Wagyu Ragù

    435

    Handcrafted fettuccine with Wagyu beef ragù 150g and house pomodoro sauce.

Side Dishes

  • Charred Brussel Sprouts

    215

    220g. A favorite, chargrilled brussel sprouts with a touch of olive oil.

  • Baby Roasted Vegetables

    315

    200g. Over soft, mashed charargrilled sweet potato.

  • Smoked Mac&Cheese

    295

    100g. Artisan pasta with our secret cheese blend.

  • Mashed Potatoes

    225

    280g. Grilled gratin, with parmesan cheese and chives.

  • Mashed Sweet Potatoes

    195

    280g. Our recipe with roasted sweet potatoes, a house secret.

  • Carrot Purée

    235

    280g. Braised carrots, a version you must try.

  • Cauliflower Purée

    195

    280g. The best of our traditional chargrilled cauliflower, turned into a creamy purée.

  • Truffed French Fries

    245

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

  • Grilled Esquites

    225

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

Meat

  • 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

  • Flat Iron

    695

    - 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

    1,150

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

    DANTE recommends its doneness at Rare or Medium

  • Rib Eye

    2,250 / 3,100

    - Comes from section - 1 -
    ‍
    650g / 900g. A cut characterized by its marbling and tenderness, composed of two muscles that form the eye and the cap, with external fat that adds flavor and personality.

    DANTE recommends its doneness at Medium

  • Rib Eye Cap

    2,050

    - Comes from section - 1 -
    ‍
    350g. This cut is the one that covers the Eye of Rib Eye.

    DANTE recommends its doneness Medium or Medium Well.

  • Rib Eye Fillet

    2,100

    - 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.

  • Tri-Tip

    1.75 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

    1.65 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

    1.75 per gram

    - Comes from section - 2 -
    ‍
    Beef Short Rib, our best kept secret.

  • “Vaca Vieja”

    1,650

    450g. Cut of older grazing beef, specifically selected and fed, and matured by our Chef. Deep flavors, more natural texture and fat.

  • Bife de Chorizo

    1,250

    - Comes from section - 3 -
    ‍
    450g. The name given to the New York steak on the Argentine grill, and today more than ever, best appreciated since its arrival in Mexico after 25 years of absence. A new option with the characteristics of the Argentine countryside.

    DANTE recommends its doneness at Blue or Medium

Prime Selection

PRIME is the highest level of marbling, placing each of our cuts in the top 1.5% of USDA selection.

  • New York

    1,875

    - 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.

⬩ 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 2,650

    - Comes from section - 3 -
    ‍
    200g.

  • Rib Eye Fillet 2,895

    - Comes from section - 3 -
    ‍
    200g.

  • Rib Eye Cap 2,750

    - Comes from section - 3 -
    ‍
    200g.

  • Mexican Wagyu Picanha 1,450

    - Comes from section - 4 -
    ‍
    400g. A great option of Wagyu Cross, a cross with Angus and Mexican production.

  • Mexican Wagyu Flank Steak 995

    - Comes from section - 7 -
    ‍
    300g. Ideal for meat lovers who appreciate great flavor over tenderness.

⋄⋄⋄ 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.

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  • New York 350g

    45 days 1,650

  • Rib Eye 350g

    45 days 1,750

  • Fillet 350g

    45 days 1,950

  • New York 350g

    60 days 1,850

  • Rib Eye 350g

    60 days 1,950

PLEASE INQUIRE ABOUT OUR SPECIALS

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)

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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.

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  • Dante Ferrero's Favourites
  • Vegetarian
  • Vegan