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Cooking Techniques |
Casablanca’s
chefs take special care to prepare each dish, each cut of
meat individually and distinctly seasoned. Most of
Casablanca’s meat is imported from Argentina, to give you a
truly authentic Argentinean dining experience.
One very popular specialty, the Mix Grill, is for two people
or more. Various cuts of beef, pork, chicken and sausages
are served on a table side grill, and comes with special
sauces, rice, French fries, salad and vegetables. Most of
our guests find that it is so much food that they have to
take some home for snacking later.
Other popular grilled selections include:
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Baby Back Ribs
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Churrasco
Angosto (Sirloin Steak)
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Churrasco de
Costilla (T-Bone Casablanca)
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Churrasco del
Centro (Traditional Argentinean Ribeye)
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Filet Mignon
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Land & Sea
(Filet Mignon with Jumbo Shrimps in Green Sauce)
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Lomito de
Cerdo (Pork Tenderloin)
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Pampa Beef
(Prime Rib Steak)
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Asado de Tira
(Short Rib Beef)
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Chorizo y
Morcilla (Argentinean Sausages)
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Lomo a la
Pimienta (Filet Mignon with Black Pepper and Red
Wine) Sauce, served with gratinče potatoes)
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Pinchos
(Chicken or Beef Tenderloin Sate )
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Pollo al Carbon (Charcoil-Broiled Half Chicken)
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