1. Food

SHARED PLATES
SMALL PLATES
CHIPS & GUACAMOLE 8
CALAMARI 10 - blue cornmeal, avocado,
chile jam, tomatoes, slaw
BOLIVIAN COSTILLAS 9 - Bolivian pork ribs,
CHURRASCO
OTHER ENTREES
a South American style barbeque originating
from the fireside roasts of the gaúchos of
southern Brazil
MOQUECA 21
Our Churrasco dinners include traditional
baked cheese rolls, a salad, your choice of
meat, sides & sauces
ENCHILADAS 15
TO START
CARNE ASADA 19
dirty hominy, llajwa salsa
MOFONGO 9 - shrimp, twice fried plantain,
sofrito aioli, bacon, fresh cilantro
PORK BELLY & GRILLED PINEAPPLE 9
Latin corn on the cob, Aji mojo, pickled red bell pepper
Aji, (a species of chili pepper traditionally
associated with Peruvian cuisine) celebrates a taste
of the many cultures of Latin America. Come
celebrate and enjoy the spicy and exotic flavors
of our cuisine or enjoy a hand crafted cocktail at
the bar. GRILLED OCTOPUS 7 - crispy potatoes,
YUCCA FRIES 5 - spicy red pepper aioli
add: chicken 2.5, shrimp 4, mahi-mahi 4, steak 4
PESCADO 10 - mahi-mahi, citrus juices
SHRIMP 9 - spiced tomato, lime, avocado
MARKET FISH market price - chef’s daily selection
CEVICHE PLATTER 27 - guests’ choice of 3 ceviche
Tuscan lettuces, charred tomatoes, pepitas,
avocado, red onion, cotija cheese,
cumin & coriander vinaigrette
LATIN CAESAR 11/7
chopped romaine, shaved parmesan, olives, tomato,
croutons, guajillo anchovy dressing
Cup 3.5 Bowl 6
CORN MASA & PORK 7 - asadero cheese, apple,
TORTILLA - chicken, jicama, avocado
Cumin Chipotle Dijon
Citrus Herb Mojo
Charred Pepper Salsa
Tomatillo Horseradish Cream
THE SIDES
choice of 2
LECHON - house smoked suckling pig,
hominy, celery, poblano
Consuming raw or under-cooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of food-borne illness
adobo marinated steak, fundido seco potatoes,
roasted red pepper, green chimichurri
agave chipotle glazed tenderloin, cilantro-garlic farro,
chayote, hogao guiso sauce
MAHI-MAHI 22
stuffed roasted poblano, grilled corn, red quinoa,
Aji valluno sauce
DOMINICAN FRIED CHICKEN 17
half fried chicken, toasted coconut rice,
charred pineapple
MARKET FISH
market price
chef’s daily selection
choice of 2
BEEF 7 - olives, egg, ranchero sauce
All ingredients are not listed on menu; please be specific with
your Server regarding any dietary restrictions.
An 18% gratuity may be added to parties of 6 or more; Split plate fee $3
Half Chicken 23
NY Strip 32
Dry-Aged Sirloin 25
Bacon Wrapped Beef Skewer 26
add shrimp skewer to any above 10
THE SAUCES
SOUPS
EMPANADA PLATTER 13 - guests’ choice of 3 empanada
choice of
black pepper crusted tiger shrimp, Napa cabbage,
mixed greens, sprouts, avocado, onion, corn
Tortilla strips, annatto seed vinaigrette
POBLANO 7 - chilies, asadero cheese
shallot, pickled Anaheim chili, black bean puree
THE MEAT
TIGER SALAD 12/8.5
EMPANADAS
veggie enchiladas, mazina tortillas, beans,
asadero cheese, chile cream, jasmine rice,
guacamole, pico de gallo. add pork 16
PORK TENDERLOIN 19
THE SALAD
SALADS
CASA 9/6
CEVICHE
Housemade Pão de Queijo
with Adobo Agave Glaze
Latin Caesar
garlic chips, celery, smoked paprika
Brazilian seafood stew; clams, shrimp, mussels,
fish, bell peppers, onion, tomatoes, fried kale,
jasmine rice, spiced coconut broth
Cowboy Beans
Fingerling Potatoes
Chayote Squash & Apples
Peruvian Potato & Plantain Mash
Toasted Coconut Rice
Roasted Brussels Sprouts
Winter Squash & Root Vegetables
Looking for more vegetarian options?
Ask to see a Leaf menu.
Our Company and Our Farm
Aji Latin American Restaurant is operated by Three Leaf
Concepts, a local, family owned restaurant group
including The Boulder Dushanbe Teahouse, The
Chautauqua Dining Hall, Leaf Vegetarian Restaurant in
Boulder, The Huckleberry and Zucca Italian Ristorante in
Louisville, and our catering company, Three Leaf Catering.
Our Commitment to fresh, local and organic ingredients
led us to create Three Leaf Farm in Lafayette, CO which
allows us to provide organic, seasonal, freshly harvested
ingredients, and strengthens our commitment to
cultivating a more sustainably focused company. Our
Chefs work directly with our farmer to ensure the highest
quality seasonal ingredients for our guests.