Asadero Prime Ballard

House-made guacamole with house-made tostadas

Fire roasted jalapenos filled with cream cheese and bacon

One fire roasted extra-long bone marrow canoe with cotija cheese, served with crostinis

Sourdough bread cut in half with puerto beans and asadero cheese, finished in our wood fire oven

Melted asadero cheese, topped with chorizo, and served with tostadas & tortillas

Whole beans, carne asada, bacon, charred onions, jalapenos and tomatillo salsa, served soup style

Spring mix with wagyu Vacio steak, cotija cheese, cucumbers, tomatoes, onion, almonds, sesame seeds, orange slices, and cilantro citrus vinaigrette

Spring mix, sliced tomatoes, shaved red onion with house made cilantro-citrus vinaigrette

Baked potato with bacon, four-cheese blend, sour cream, and wagyu carne asada

Wood-fired roasted vegetables

Generations old recipe: creamy rice dish cooked with crema and fire roasted poblano peppers

Fire roasted poblano peppers with corn and cream sauce

Baked potato with cream cheese, asadero cheese, bacon, crema, and green onion

Roasted cauliflower finished in a habanero-truffle cream sauce

Confit of piquillo peppers, the ideal companion for steaks

Prime tenderloin braised in chile Colorado sauce, served with rice and refried beans

Wagyu beef tongue simmered in house made tomatillo salsa, served with Arroz de la Abuela and refried beans

4 American cross Wagyu bavette cut

Two full thin sliced USDA Prime ribeye steaks in taco format with cheese crust, sliced avocado, cotija cheese, molcajete salsa in handmade tortillas

Macrina baguette, USDA Prime ribeye, beans, anaheim pepper, asadero cheese

Argentina inspired torta, vacio steak, chimichurri sauce, spring mix in a Macrina baguette

8oz patty of house ground wagyu beef, bacon, cheddar cheese on a challah bun

Organic chicken breast in house pineapple marinade with pico de gallo and beans

Premium salmon with marbling, finished in Josper oven, served with fire-roasted vegetables and salad

3 seasoned, grilled rockfish tacos with melted asadero cheese, red cabbage slaw and house-made crema

3 shrimp tacos in chef Arturo's chile marinade with melted cheese, red cabbage slaw and chipotle aioli

18oz bone-in luxury angus ribeye (MS 5+)

30oz, dry-aged barley fed Australian Angus bone-in NY strip

38oz, dry-aged T-bone with an extra large filet, 100% Australian angus, barley fed beef

16oz carne asada platter, Wagyu chuck eye ultra-grade thin cut, and chorizo; original creation of Asadero Steakhouse

Miyazaki or Kagoshima prefecture

Miyazaki prefecture

16oz luxury wagyu from the finest producers in Australia

16oz Australian wagyu NY strip, served on a sizzling hot stone

8oz ultra-grade Australian wagyu tenderloin, served on a hot sizzling stone

10oz, intensely marbled, served on a hot sizzling stone

14oz bavette cut, thick and incredibly tender; Argentinians introduced this cut to Mexican steakhouses, served on a sizzling hot stone

9oz American wagyu medallions served with grilled onion, Anaheim chile relleno and refried beans on a hot sizzling stone

Wagyu carne asada, pineapple chicken, chorizo, 12 corn tortillas, four salsa varieties

One pound wagyu carne asada, 12 flour tortillas, two salsas, grilled onions, cabbage, lime, radish

Prime ribeye, NY strip, wagyu vacio, 24 tortillas, three salsas, garnishes