Leña Brava

Restaurant, 900 W Randolph St, Chicago, IL

VeganScore 30

Menu

Mains

• Steak & Frites — Skirt steak, baja chimichurri, chipotle aioli
• Lamb Chops — Charred lemon, olive oil, citrus chile dressing
• Striped Bass & Frites — Wood-grilled, green mojo, chipotle aioli
• Enchiladas — Poblano mole, crushed peanuts, pinto beans, choice of chicken or mushrooms
• Pork Carnitas Sandwich — Chihuahua cheese, habanero pickled onions, salsa verde mayo, cabbage, avocado on pan de campo
• Mushroom Sandwich — Goat cheese, roasted eggplant, cucumber, chimichurri, arugula on pan de campo
• Ribeye Steak Sandwich — Chihuahua cheese, poblano and güero pepper, habanero pickled onions
• Leña Burger — Grilled beef patty, caramelized onions, swiss cheese, salsa macha aioli, brioche bun
• Coal-Fired Tacos Gobernador — Lobster, shrimp, Chihuahua cheese, Oaxacan pasilla butter, avocado-habanero salsa, flour tortillas
• Bone-In Pork Chop — Smoked mojo de ajo, sour-orange broth, achiote, charred shishito chiles
• Roasted Chicken — Half Amish chicken, jalapeño crema
• Camarones a la Diabla — One pound wood-roasted shrimp, Nayarit sauce, arbol chile, coal-fired pan de campo
• Braised Short Rib — Cauliflower mash, red chile salsa
• Oven-Roasted Cauliflower — Brown butter lemon, salsa macha, toasted almonds, chives
• Baja Mariscada — Fire-roasted shrimp, P.E.I. mussels, half Maine lobster, smoked chile-lemon butter, lemongrass infused white wine, lime zest, herbs
• Striped Bass — Wood-grilled with Four Rivers Farms garlic scapes and summer squash, choice of red adobo, green mojo, or charred lemon and Baja olive oil
• Baja Parrillada — Prime skirt steak, adobo bone-in pork chop, garlic chicken skewers, roasted potatoes, bacon, crema, rapini, shishitos
• 32oz Wagyu Tomahawk — Roasted bone marrow, Yucatan style wood roasted onion, cashew salsa macha, pasilla salsa borracha

Starters

• Guacamole — Mashed avocados, roasted tomatillo, serrano, salsa macha Vegan
• Salad Bowl — Roasted chickpeas, cherry tomatoes, sikil-pak, cucumber, arugula, avocado, roasted butternut Vegan
• Chilled Oysters — Six pieces with hot sauce and lime
• Wood Oven Empanadas — Cochinita pibil, habanero crema
• Salsa Macha Ceviche — Sea bass, cucumber, avocado, orange, sesame
• Tuna Crudo — Truffle ponzu, avocado mash, crispy noodles, sesame, cilantro micro greens
• Grilled Octopus — Avocado tzatziki, fingerling potatoes, Baja olive oil, capers
• Roasted Butternut Cream Soup — Roasted celery root, salsa macha, apple
• Smoked Beets — Goat cheese mousse, salsa macha, tlayudas
• Caesar Salad — Classic Tijuana style
• Tijuana Caesar Salad — Romaine hearts, croutons, toasted pumpkin seeds, egg, parmesan cheese, chives
• Wood-Roasted Oysters — Smoked chile-lemon butter

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