Libertango Steakhouse
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our house-made beef sausage crafted from our finest cuts
our premium house-made beef sausage with a hint of crushed chili peppers
house style uncased blood sausage
melted provolone cheese meets fresh-cut cherry tomatoes and crispy golden fried garlic
grilled pork belly adorned with our exclusive house-made guava barbecue sauce
homemade porteño style stuffed beef pastry
baked pastry filled with melted cheese and finely cut onions
house-made beef sausage infused with a dense red wine sauce
beefsteak tomato and anchovies seasoned with balsamic vinegar and pink peppercorn
creamy burrata nestled on a delicate bed of mixed greens, seasoned with olive oil, balsamic reduction, sun-dried tomatoes, and Grill Master’s salt
delightful mix of greens, red onions, glazed almonds, dried cranberries, and creamy goat cheese
crisp lettuce, grated carrots, cherry tomatoes, red onions, and delicate shreds of parmesan
melody of flavors with lettuce, arugula, cherry tomatoes, diced mangoes, and fresco cheese
penne pasta in a house-made creamy four-cheese sauce
wagyu meatballs meet perfectly cook spaghetti in a house sauce made with imported italian tomatoes
fettuccine coated with velvety white sauce topped with jumbo wood-fire-grilled shrimp crowning the dish
intricately marbled American Wagyu New York Strip (16oz)
abundantly marbled American Wagyu Ribeye (16oz)
elegantly marbled American Wagyu Flank Steak (12oz)
premium Coulotte featuring an intact fat cap for heightened flavor (14oz)
premium, lean, and flavorful Tri-tip (14oz)
bone-in gaucho-style Short Ribs: heavily marbled for tantalizing texture (17oz – 20oz)
18oz house-cut American Wagyu Top Sirloin Steak, accompanied by country fries, and bourbon BBQ sauce
10oz porteno style Filet Mignon with sauteed tricolor carrots, mashed potatoes and spicy creamy chimichurri
12oz grilled New Zealand lamb chops served alongside saffron rice and refreshing mint jelly
16oz bone-in grilled American Korobuta pork chop paired with grill-charred salad and our own mango chutney
8oz wood-fire-grilled salmon with sun-dried tomato rice
12oz grilled half chicken, marinated to perfection in a white wine and mustard sauce, accompanied by white rice seasoned with lemon and cilantro
delicately chopped sautéed broccoli on white rice
creamy rice with sun-dried tomatoes
crispy fries meet the aromatic delight of fried garlic and parsley
silky, creamy mashed potatoes
a gourmet twist on a classic favorite smoked cream corn
savory yuca and corn crumble, paired with crispy bacon, red onion and soft scrambled eggs
weekly selection of wood-fire grilled vegetables
exquisite creamy cheese rice with the essence of the Andes
luxurious saffron seasoned rice
Libertango’s original green apple puree
signature sweet potato puree made with Okinawan potatoes
gourmet fries with guava barbecue sauce and melted cheddar cheese
Argentine dulce de leche cookie covered with chocolate
sliced pear soaked in a red wine sauce paired with a scoop of vanilla ice cream
rolled crepe filled with imported Argentine dulce de leche
flambéed, open-faced green apple crepe
stuffed empanada pastry, filled with Guava marmalade and mozzarella. Accompanied by citrus and honey yogurt
add a scoop of vanilla ice cream to any dessert or enjoy it à la carte
our house-made beef sausage crafted from our finest cuts
our premium house-made beef sausage with a hint of crushed chili peppers
house style uncased blood sausage
melted provolone cheese meets fresh-cut cherry tomatoes and crispy golden fried garlic
grilled pork belly adorned with our exclusive house-made guava barbecue sauce
homemade porteño style stuffed beef pastry
baked pastry filled with melted cheese and finely cut onions
house-made beef sausage infused with a dense red wine sauce
beefsteak tomato and anchovies seasoned with balsamic vinegar and pink peppercorn
creamy burrata nestled on a delicate bed of mixed greens, seasoned with olive oil, balsamic reduction, sun-dried tomatoes, and Grill Master’s salt
delightful mix of greens, red onions, glazed almonds, dried cranberries, and creamy goat cheese
crisp lettuce, grated carrots, cherry tomatoes, red onions, and delicate shreds of parmesan
melody of flavors with lettuce, arugula, cherry tomatoes, diced mangoes, and fresco cheese
penne pasta in a house-made creamy four-cheese sauce
wagyu meatballs meet perfectly cook spaghetti in a house sauce made with imported italian tomatoes
fettuccine coated with velvety white sauce topped with jumbo wood-fire-grilled shrimp crowning the dish
intricately marbled American Wagyu New York Strip (16oz)
abundantly marbled American Wagyu Ribeye (16oz)
elegantly marbled American Wagyu Flank Steak (12oz)
premium Coulotte featuring an intact fat cap for heightened flavor (14oz)
premium, lean, and flavorful Tri-tip (14oz)
bone-in gaucho-style Short Ribs: heavily marbled for tantalizing texture (17oz – 20oz)
18oz house-cut American Wagyu Top Sirloin Steak, accompanied by country fries, and bourbon BBQ sauce
10oz porteno style Filet Mignon with sauteed tricolor carrots, mashed potatoes and spicy creamy chimichurri
12oz grilled New Zealand lamb chops served alongside saffron rice and refreshing mint jelly
16oz bone-in grilled American Korobuta pork chop paired with grill-charred salad and our own mango chutney
8oz wood-fire-grilled salmon with sun-dried tomato rice
12oz grilled half chicken, marinated to perfection in a white wine and mustard sauce, accompanied by white rice seasoned with lemon and cilantro
delicately chopped sautéed broccoli on white rice
creamy rice with sun-dried tomatoes
crispy fries meet the aromatic delight of fried garlic and parsley
silky, creamy mashed potatoes
a gourmet twist on a classic favorite smoked cream corn
savory yuca and corn crumble, paired with crispy bacon, red onion and soft scrambled eggs
weekly selection of wood-fire grilled vegetables
exquisite creamy cheese rice with the essence of the Andes
luxurious saffron seasoned rice
Libertango’s original green apple puree
signature sweet potato puree made with Okinawan potatoes
gourmet fries with guava barbecue sauce and melted cheddar cheese
Argentine dulce de leche cookie covered with chocolate
sliced pear soaked in a red wine sauce paired with a scoop of vanilla ice cream
rolled crepe filled with imported Argentine dulce de leche
flambéed, open-faced green apple crepe
stuffed empanada pastry, filled with Guava marmalade and mozzarella. Accompanied by citrus and honey yogurt
add a scoop of vanilla ice cream to any dessert or enjoy it à la carte
our house-made beef sausage crafted from our finest cuts
our premium house-made beef sausage with a hint of crushed chili peppers
house style uncased blood sausage
melted provolone cheese meets fresh-cut cherry tomatoes and crispy golden fried garlic
grilled pork belly adorned with our exclusive house-made guava barbecue sauce
homemade porteño style stuffed beef pastry
baked pastry filled with melted cheese and finely cut onions
creamy, fresh burrata made the Libertango way: with sun-dried tomatoes, a sweet balsamic glaze, and our Grill Master's salt
our signature handmade croquetas argentinas, perfectly crisp on the outside with a warm, exceptionally creamy center
ask our servers about the soup of the week
delightful mix of greens, red onions, glazed almonds, dried cranberries, and creamy goat cheese
melody of flavors with lettuce, arugula, cherry tomatoes, diced mangoes, and fresco cheese
penne pasta in a house-made creamy four-cheese sauce
wagyu meatballs meet perfectly cooked spaghetti in a house sauce made with imported italian tomatoes
fettuccine coated with velvety white sauce topped with jumbo wood-fire-grilled shrimp crowning the dish
intricately marbled American Wagyu New York Strip (16oz)
abundantly marbled American Wagyu Ribeye (16oz)
elegantly marbled American Wagyu Flank Steak (12oz)
premium Coulotte featuring an intact fat cap for heightened flavor (14oz)
bone-in gaucho-style Short Ribs: heavily marbled for tantalizing texture (17oz – 20oz)
The ultimate Argentine sharing grill for 3-4, featuring premium picanha, tender lomo, asado de tira, and classic Gaucho sausages
A magnificent feast for 3-4, starring American Wagyu steaks Ribeye, NY Strip, Flank and our family-recipe marinated chicken
Fire-grilled 10oz Porteño style Filet Mignon bedded on our mashed potatoes, with sauteed tricolor carrots, and finished with a bold, spicy chimichurri cream
Tender, chargrilled 12oz New Zealand lamb chops served over aromatic saffron rice with a refreshing mint jelly
A 16oz Kurobuta pork chop, its rich, fire-grilled flavor perfectly balanced by our signature green apple puree
A vibrant 8oz salmon filet, kissed by wood smoke and paired with our flavorful sun-dried tomato rice
Chargrilled 12oz half chicken, deeply flavored from a white wine-mustard marinade and balanced by a zesty citrus-cilantro rice
delicately chopped sautéed broccoli on white rice
creamy rice with sun-dried tomatoes
crispy fries meet the aromatic delight of fried garlic and parsley
silky, creamy mashed potatoes
a gourmet twist on a classic favorite smoked cream corn
savory yuca and corn crumble, paired with crispy bacon, red onion and soft scrambled eggs
weekly selection of wood-fire grilled vegetables
Libertango’s original signature green apple puree
exquisite creamy cheese rice with the essence of the Andes
luxurious saffron seasoned rice
exquisite sweet potato puree made with purple Okinawan potatoes
gourmet fries with guava barbecue sauce and melted cheddar cheese
Malbec (Mendoza)
Red Blend (Salta)
Doña Angeles Vineyard Malbec (Mendoza)
Viña Cobos Cabernet (Mendoza)
Grand Reserve Red Blend (Mendoza)
Catena Zapata Malbec (Mendoza)
Malbec Reserva (Mendoza)
Malbec (Mendoza)
Malbec (Mendoza)
Baron Philippe de Rothschild (Napa Valley, California)
Cabernet (Napa/Sonoma, California)
Dairyman Vineyard Pinot Noir (Russian River Valley, Sonoma, California)
Cabernet Sauvignon (Washington)
Pinot Noir (Oregon)
Zinfandel (Lodi, California)
Canoe Ridge Vineyards Cabernet (Horse Heaven Hills, Washington)
Merlot (Washington)
Santa Maria La Nave (Etna, Italy)
Barolo (Piemonte, Italy)
Prats Symington (Douro, Portugal)
Anciano (Rioja, Spain)
Cabernet/Bordeaux Blend (Maipo Valley)
Single Vineyard Tannat (Maldonado)
Carménère (Apalta Valley)
Viña Errazuriz- Carménère- (Aconcagua)
Carménère Reserva (Cachapoal Valley)
Syrah (Central Valley)
Grand Selection Sauvignon Blanc (Rapel Valley, Chile)
Sauvignon Blanc (Casablanca Valley)
Chardonnay (Napa, California)
Rosé de Malbec (Luján de Cuyo, Argentina)
Pinot Grigio (Veneto, Italy)
Torrontés (Salta, Argentina)
Moscato (Provincia di Pavia, Italy)
Sauvignon Blanc (Mendoza, Argentina)
Vinho Verde Blend (Douro, Portugal)
Champagne (Champagne, France)
Champagne (Champagne, France)
Blanc de Noirs (America)
Prosecco (Veneto, Italy)
Cabernet Sauvignon (Healdsburg, California)
Rosé (Marlborough, New Zealand)
Sauvignon Blanc (Marlborough, New Zealand)
Cedar smoked glass with perfect Chicago style old fashion
Rye whisky, fernet branca, simple syrup and bitters
Classic Negroni w/ splash of Fernet Branca
Pisco, lime, lemon, egg white and cane sugar syrup
Tequila Blanco, mezcal, orange liqueur, citrus and agave
Your choice of Aperol, Campari, Saint Germain or Limoncello, and prosecco
Bourbon, sweet vermouth, aromatic bitters and a Luxardo cherry
Homemade fruit salad recipe with red wine and white rum
Premium Cachaça with lime, sugar, soda water berries
Cachaça with lime, sugar soda water
Cachaça with lime, sugar, soda water passion fruit
Cachaça spirit with lime, sugar, soda water strawberry
Ocean Aged Bourbon
Japanese Whisky
Chiles with pineapple made into a spicy, sweet, and citrusy drink
Lime, mint, ginger beer, sprite
Berry spritzer with grapefruit
A fresh twist on Tiger’s Blood
our house-made beef sausage crafted from our finest cuts
our premium house-made beef sausage with a hint of crushed chili peppers
house style uncased blood sausage
melted provolone cheese meets fresh-cut cherry tomatoes and crispy golden fried garlic
grilled pork belly adorned with our exclusive house-made guava barbecue sauce
homemade porteño style stuffed beef pastry
baked pastry filled with melted cheese and finely cut onions
house-made beef sausage infused with a dense red wine sauce
beefsteak tomato and anchovies seasoned with balsamic vinegar and pink peppercorn
creamy burrata nestled on a delicate bed of mixed greens, seasoned with olive oil, balsamic reduction, sun-dried tomatoes, and Grill Master’s salt
delightful mix of greens, red onions, glazed almonds, dried cranberries, and creamy goat cheese
crisp lettuce, grated carrots, cherry tomatoes, red onions, and delicate shreds of parmesan
melody of flavors with lettuce, arugula, cherry tomatoes, diced mangoes, and fresco cheese
penne pasta in a house-made creamy four-cheese sauce
wagyu meatballs meet perfectly cook spaghetti in a house sauce made with imported italian tomatoes
fettuccine coated with velvety white sauce topped with jumbo wood-fire-grilled shrimp crowning the dish
intricately marbled American Wagyu New York Strip (16oz)
abundantly marbled American Wagyu Ribeye (16oz)
elegantly marbled American Wagyu Flank Steak (12oz)
premium Coulotte featuring an intact fat cap for heightened flavor (14oz)
premium, lean, and flavorful Tri-tip (14oz)
bone-in gaucho-style Short Ribs: heavily marbled for tantalizing texture (17oz – 20oz)
18oz house-cut American Wagyu Top Sirloin Steak, accompanied by country fries, and bourbon BBQ sauce
10oz porteno style Filet Mignon with sauteed tricolor carrots, mashed potatoes and spicy creamy chimichurri
12oz grilled New Zealand lamb chops served alongside saffron rice and refreshing mint jelly
16oz bone-in grilled American Korobuta pork chop paired with grill-charred salad and our own mango chutney
8oz wood-fire-grilled salmon with sun-dried tomato rice
12oz grilled half chicken, marinated to perfection in a white wine and mustard sauce, accompanied by white rice seasoned with lemon and cilantro
delicately chopped sautéed broccoli on white rice
creamy rice with sun-dried tomatoes
crispy fries meet the aromatic delight of fried garlic and parsley
silky, creamy mashed potatoes
a gourmet twist on a classic favorite smoked cream corn
savory yuca and corn crumble, paired with crispy bacon, red onion and soft scrambled eggs
weekly selection of wood-fire grilled vegetables
exquisite creamy cheese rice with the essence of the Andes
luxurious saffron seasoned rice
Libertango’s original green apple puree
signature sweet potato puree made with Okinawan potatoes
gourmet fries with guava barbecue sauce and melted cheddar cheese
Argentine dulce de leche cookie covered with chocolate
sliced pear soaked in a red wine sauce paired with a scoop of vanilla ice cream
rolled crepe filled with imported Argentine dulce de leche
flambéed, open-faced green apple crepe
stuffed empanada pastry, filled with Guava marmalade and mozzarella. Accompanied by citrus and honey yogurt
add a scoop of vanilla ice cream to any dessert or enjoy it à la carte
our house-made beef sausage crafted from our finest cuts
our premium house-made beef sausage with a hint of crushed chili peppers
house style uncased blood sausage
melted provolone cheese meets fresh-cut cherry tomatoes and crispy golden fried garlic
grilled pork belly adorned with our exclusive house-made guava barbecue sauce
homemade porteño style stuffed beef pastry
baked pastry filled with melted cheese and finely cut onions
creamy, fresh burrata made the Libertango way: with sun-dried tomatoes, a sweet balsamic glaze, and our Grill Master's salt
our signature handmade croquetas argentinas, perfectly crisp on the outside with a warm, exceptionally creamy center
ask our servers about the soup of the week
delightful mix of greens, red onions, glazed almonds, dried cranberries, and creamy goat cheese
melody of flavors with lettuce, arugula, cherry tomatoes, diced mangoes, and fresco cheese
penne pasta in a house-made creamy four-cheese sauce
wagyu meatballs meet perfectly cooked spaghetti in a house sauce made with imported italian tomatoes
fettuccine coated with velvety white sauce topped with jumbo wood-fire-grilled shrimp crowning the dish
intricately marbled American Wagyu New York Strip (16oz)
abundantly marbled American Wagyu Ribeye (16oz)
elegantly marbled American Wagyu Flank Steak (12oz)
premium Coulotte featuring an intact fat cap for heightened flavor (14oz)
bone-in gaucho-style Short Ribs: heavily marbled for tantalizing texture (17oz – 20oz)
The ultimate Argentine sharing grill for 3-4, featuring premium picanha, tender lomo, asado de tira, and classic Gaucho sausages
A magnificent feast for 3-4, starring American Wagyu steaks Ribeye, NY Strip, Flank and our family-recipe marinated chicken
Fire-grilled 10oz Porteño style Filet Mignon bedded on our mashed potatoes, with sauteed tricolor carrots, and finished with a bold, spicy chimichurri cream
Tender, chargrilled 12oz New Zealand lamb chops served over aromatic saffron rice with a refreshing mint jelly
A 16oz Kurobuta pork chop, its rich, fire-grilled flavor perfectly balanced by our signature green apple puree
A vibrant 8oz salmon filet, kissed by wood smoke and paired with our flavorful sun-dried tomato rice
Chargrilled 12oz half chicken, deeply flavored from a white wine-mustard marinade and balanced by a zesty citrus-cilantro rice
delicately chopped sautéed broccoli on white rice
creamy rice with sun-dried tomatoes
crispy fries meet the aromatic delight of fried garlic and parsley
silky, creamy mashed potatoes
a gourmet twist on a classic favorite smoked cream corn
savory yuca and corn crumble, paired with crispy bacon, red onion and soft scrambled eggs
weekly selection of wood-fire grilled vegetables
Libertango’s original signature green apple puree
exquisite creamy cheese rice with the essence of the Andes
luxurious saffron seasoned rice
exquisite sweet potato puree made with purple Okinawan potatoes
gourmet fries with guava barbecue sauce and melted cheddar cheese
Malbec (Mendoza)
Red Blend (Salta)
Doña Angeles Vineyard Malbec (Mendoza)
Viña Cobos Cabernet (Mendoza)
Grand Reserve Red Blend (Mendoza)
Catena Zapata Malbec (Mendoza)
Malbec Reserva (Mendoza)
Malbec (Mendoza)
Malbec (Mendoza)
Baron Philippe de Rothschild (Napa Valley, California)
Cabernet (Napa/Sonoma, California)
Dairyman Vineyard Pinot Noir (Russian River Valley, Sonoma, California)
Cabernet Sauvignon (Washington)
Pinot Noir (Oregon)
Zinfandel (Lodi, California)
Canoe Ridge Vineyards Cabernet (Horse Heaven Hills, Washington)
Merlot (Washington)
Santa Maria La Nave (Etna, Italy)
Barolo (Piemonte, Italy)
Prats & Symington (Douro, Portugal)
Anciano (Rioja, Spain)
Cabernet/Bordeaux Blend (Maipo Valley)
Single Vineyard Tannat (Maldonado)
Carménère (Apalta Valley)
Viña Errazuriz- Carménère- (Aconcagua)
Carménère Reserva (Cachapoal Valley)
Syrah (Central Valley)
Grand Selection Sauvignon Blanc (Rapel Valley, Chile)
Sauvignon Blanc (Casablanca Valley)
Chardonnay (Napa, California)
Rosé de Malbec (Luján de Cuyo, Argentina)
Pinot Grigio (Veneto, Italy)
Torrontés (Salta, Argentina)
Moscato (Provincia di Pavia, Italy)
Sauvignon Blanc (Mendoza, Argentina)
Vinho Verde Blend (Douro, Portugal)
Champagne (Champagne, France)
Champagne (Champagne, France)
Blanc de Noirs (America)
Prosecco (Veneto, Italy)
Cabernet Sauvignon (Healdsburg, California)
Rosé (Marlborough, New Zealand)
Sauvignon Blanc (Marlborough, New Zealand)
Cedar smoked glass with perfect Chicago style old fashion
Rye whisky, fernet branca, simple syrup and bitters
Classic Negroni w/ splash of Fernet Branca
Pisco, lime, lemon, egg white and cane sugar syrup
Tequila Blanco, mezcal, orange liqueur, citrus and agave
Your choice of Aperol, Campari, Saint Germain or Limoncello, and prosecco
Bourbon, sweet vermouth, aromatic bitters and a Luxardo cherry
Homemade fruit salad recipe with red wine and white rum
Premium Cachaça with lime, sugar, soda water & berries
Cachaça with lime, sugar & soda water
Cachaça with lime, sugar, soda water & passion fruit
Cachaça spirit with lime, sugar, soda water & strawberry
Ocean Aged Bourbon
Japanese Whisky
Chiles with pineapple made into a spicy, sweet, and citrusy drink
Lime, mint, ginger beer, sprite
Berry spritzer with grapefruit
A fresh twist on Tiger’s Blood
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