Our Menu
Vegetarian (V), Gluten Free (GF) | *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Compartibles / Shareables
Ceviche de Camaron / Shrimp Ceviche (GF)
$18.00
Travieso's "take" on traditional shrimp ceviche with sustainably raised Pacific lush shrimp combined with house pickled jalapenos and red onions, cucumber, and lime. Served with house made tortilla and plantain chips (Mexico).
Brussels Bravas / Brussel Sprouts (GF)
$14.00
Crispy brussels sprouts tossed in a chorizo garlic aioli sauce and topped with feta and cotija cheese (Caribbean, Mexico).
Pulpo Papa / Octopus & Potato (GF)
$16.00
Paprika braised Spanish octopus with potatoes confit and arugula in a chile-chorizo sauce topped with cilantro aioli drizzle and charred lemon (Spain, Chile, Mexico).
Pao de Queijo / Brazilian Cheese Puffs (GF, V)
$12.00
Bucket of small baked cheese puffs, served with Ancho aioli.
Empanadas
$16.00
Four chef curated Latin American turnovers made with different flours and filled with different savory ingredients and dipping sauces (Latin America) | Vegetarian only available upon request.
Esquites Tartare / Mexican Street Corn* (GF)
$12.00
Travieso's "take" on a traditional mexican street corn with Cotija cheese, Cilantro Aioli, and Ancho Aioli, topped with house pickled red onion and salt-cured egg yolk shavings (Mexico, France)
Chorizo Stuffed Mushroom Caps (GF)
$14.00
Garlic butter and white wine roasted mushroom caps stuffed with chorizo and cheese mixture (Mexico, Italy)
Guacamole y Chicharron GF
$18.00
House guacamole served with pork belly and plantain chips topped with Pico de Gallo (Mexico)
Beef Birria Egg Rolls
$14.00
A Troublemakers' Restaurant Group favorite! Award winning beef birria, seasoned Chihuahua and mozzarella cheese hand rolled in a egg roll wrapper (Mexico, Asia)
Camarones al Ajillo / Shrimp Scampi
$17.00
Pacific Lush Shrimp and Mushrooms sautéed in Garlic Compound Butter served with Crostinis (Italy, Mexico)
Jumbo Lump Crab Cake
$17.00
Latin seasoned claw and lump crab. Breaded and served with Amcho Aioli and Beet Creme Fraiche. (Italy, Mexico)
Ensaladas / Salads
Add Protein to any Salad* : 3 Pacific Lush Shrimp +$8.00 | Antibiotic-free Chicken Breast +$8.00 | 3 oz. Salmon +$10.00 | 4 oz. Beef Tenderloin +$14.00
Poblano Caesar
$13.00
Poblano infused Caesar salad with little gem lettuce, house made roasted poblano and scallion Caesar dressing with notes of lime and parmesan, topped with parmesan tuile and house made crostini (Italy, Mexico).
Calza con Queso / Bleu Cheese Wedge (GF)
$14.00
Travieso's "take" on the traditional supper club bleu cheese wedge. Iceberg wedge with house made cilantro bleu cheese dressing, topped with bleu cheese crumbles. Al Pastor lardons, and blistered cherry tomatoes (Mexico).
Watermelon & Tomato Salad (GF)
$15.00
Heirloom and Cherry Tomatoes, Watermelon, Feta, spiced Balsamic Reduction, Mint
Principales / Mains
Lomo de Cafe / Beef Tenderloin* (GF)
$38.00
6 oz Espresso rubbed Beef Tenderloin on Potato, Parsnip, and Cauliflower puree served with baby Carrots, purple Cauliflower with Espresso Bearnaise Drizzle (Caribbean) GF
Costilla Corta / Beef Short Rib
$34.00
Beef Short Rib braised in red wine reduction served with Cauliflower Parsnip Puree, topped with fried Leeks, and cheddar biscuit (Spain, France, Latin America) Can be made GF upon request
Al Pastor Pork Chop (GF)
$29.00
Al Pastor marined 14 oz Pork Chop served with Argentinian Cilantro rice and Pineapple, Apple, Tajin chutney (Mexico, Dominican Republic) GF
Mole Crusted Pork Tenderloin (GF)*
$29.00
Worked Tenderloin accompanied with grandma's Mole, Argentinian Cilantro rice, seasonal veggies, (Argentina, Italy, Mexico) GF
Tierra y Mar / Surf & Turf* (GF)
$59.00
Travieso's "take" on a deconstructed supper club classic. Beef Tenderloin and Sea Scallops served with Cauliflower, Potato, and Parsnip puree topped with a latin Bernaise Drizzle served with seasonal veggies (France, Mexico) GF
Million Dollar Prime Rib (GF)
$29.00/+
Travieso's "take" on a supper club classic. Slow roasted, served with chorizo oil au jus, cilantro jalapeño creamy horseradish, Queso Funded loaded baked potato. Served in 8 oz. $29.00 | 12 oz $39.00 | 16 oz $52.00 | 24 oz $62.00 (Brazil, Mexico) | GF. Served Saturdays only.
Street Corn Risotto
$18.00/+
Creamy Italian-style Risotto, Mexican Street Corn, Ancho Guajillo Aioli, Jalapeno Cilantro Crema l Add Protein: Chicken 18 l Shrimp 24 l Scallops 32
Adobo Chicken GF
$22.00
Quarter Chicken oven roasted in traditional mexican style seasoning and peppers. Bold smoked notes. Served Cilantro Garlic Argentinian Rice. GF
Salmón Ennegrecido / Blackened Salmón (GF)
$36.00
Blackened Salmon filet served on Mushroom Risotto with Chimichurri topped with toasted Pistachios (
Vegetarian Option GF
$26.00
Blackened assorted vegetables served on Travieso's Mushroom Risotto dish. Gf
Camarones al Ajillo / Shrimp Scampi
$32.00
Pacific Lush Shrimp and Mushrooms sautéed in Garlic Compound Butter served with Cilantro Garlic Argentinian rice, pickled Red Onions, and house-made Cheddar Biscuit (Italy, Mexico, Argentina) GF upon request
Fresh Catch of the Day
$29.00
Ask your server to see what kind of mischief we are getting into with our fresh fish selection! (Latin America)
Vieiras Ibéricos / Scallops*
$39.00
Pan seared Scallops, Cauliflower Parsnip puree accompanied with Al Pastor Pork Belly, purple Cauliflower, Watermelon Radish, Beet Creme Fraiche (Puerto Rico, Mexico) GF
Pescado Frito / Fish Fry - Walleye
$22.00
Travieso's introduction of the supper club Friday fish fry. Panko crusted fried walleye. Served with Potato Pancake. Cilantro jalapeño slaw, pickled red onion, Cheddar Biscuit, housemade tarter sauce (Caribbean, Central America) | Served Fridays only.
Pescado Frito / Fish Fry - Cod
$19.00
Travieso's introduction of the supper club Friday fish fry. Central Waters Honey Blonde Ale battered cod. Served with French fries, cilantro jalapeno slaw, pickled red onion, Cheddar Biscuit, housemade tarter sauce (Caribbean, Central America) | Served Fridays only.
Sides
Vegetarian (V), Gluten Free (GF) | *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Cheddar Biscuits
$5.00//+
House-made cheddar biscuits topped with garlic compound butter. Served in 2 or 4 pieces
Street Corn Risotto (GF)
$8.00
Just a side of our award winning Street Corn Risotto. (GF)
Seasonal Veggies
$7.00
A mix of fresh seasonal veggies
Travieso Mushrooms
$10.00
House sautéed Mushrooms topped with Latin spices
Argentinian Rice
$10.00
Cilantro Garlic Argentinian Rice. (GF)
Postres / Desserts
Mousse Flight (GF)
$15.00
White Chocolate Bourbon Bavarian Cream, Mexican Chocolate, and Margarita Panna Cotta (Mexico, Chile) GF
Crema Quemada con Plantano Macho / Plantain Creme Brûlée
$12.00
Sweet plantain creme brûlée with caramelized | Sweet plantain sections (Puerto Rico, France).
Margarita Trifle
$9.00
White cake with Brazilian Lime Icing (Mexico, Brazil)
Bebidas / Beverages
Soda
$3.00
Coke, Diet Coke, Sprite, Lemonade.
Organic Agua Frescas
$5.00
Choice of: Hibiscus Strawberry Dragon Fruit, Orange Mandarin Cardamon Clementine, or Sweetened Black Tea.
Vennture Brew Co. Guatemalan Coffee
$5.00
Compartibles / Shareables
Ceviche de Camarón / Shrimp Ceviche (GF)
Travieso's "take" on Traditional Shrimp Ceviche with Sustainably Raised Pacific Lush Shrimp combined with House Pickled Jalapeños and Red Onions, Cucumber, and Lime. Served with House Made Tortilla Chips (Mexico)
Ceviche de Vegetales/Green Ceviche with Cucumber (GF)
A refreshing vegan ceviche with fresh cucumber, pineapple, watermelon, house pickled green mango and assorted vegetables. Served with house made tortilla chips (peru)
Empanadas
Chef curated latin american turnovers made with different flours and filled with different savory ingredients and dipping sauces (Latin America)
Carpaccio de Lomo / Beef Tenderloin Carpaccio*
Thinly sliced rare beef tenderloin on a bed of assorted greens combined with Brussel sprouts, house pickled assorted vegetables, topped with cilantro infused olive oil and served with assorted house made crostini (Brazil, Spain, Italy)
Brussels Bravas / Brave Brussel Sprouts (GF)
Crispy brussels sprouts tossed in a chorizo garlic aioli sauce and topped with feta and cotija cheese (Caribbean: Mexico)
Pimientos Y Soya / Pork Belly and Peppers
Pork belly and blistered shishito pepper skewers in ginger hoisin sauce (Peru, Asia)
Ensaladas / Salads
Poblano Caesar
Poblano infused Caesar salad with little gem lettuce, house made roasted poblano and scallion Caesar dressing with notes of lime and parmesan, topped with parmesan tuile and house made crostini (Italy, Mexico)
Ensalada de Sandia / Watermelon House Salad
Chef's Special Salad of Arugula with Pressed Watermelon. Celery, House Pickled Mango and Red Onion topped with Pistachios and House Made Tajin Vinaigrette (Spain, France)
Postres / Desserts
Pastel de Chocolate / Flourless Chocolate Cake (GF)
Troublemakers' signature flourless chocolate cake with chocolate canache and citrus guava drizzle (Cuba, Mexico, Brazil)
Churro Cheesecake
Principales / Mains
Lomo de Cafe / Beef Tenderloin* (GF)
Beef tenderloin on green plantain and corn puree served with baby carrots, crispy brussel sprouts with espresso béarnaise drizzle (Caribbean)
Costilla Corta / Beef Short Rib (GF)
Beef short rib braised in red wine marinade with black garlic glaze served with cauliflower leek puree, topped with fried leeks(Spain, France, Latin America)
Salmón Ennegrecido / Blackened Salmón (GF)
Blackened salmon served on black garlic risotto with tomato escabeche (vinegar and spice marinade) topped with toasted pistachios and cilantro infused olive oil (Peru, Mexico, Philippines, Italy) . Tree Nut
Camarón / Shrimp
Sustainably raised Pacific lush shrimp grilled in a tamarind fruit glaze served with jalapeño cream corn and cilantro slaw topped with charred house pickled red onion (Caribbean, Costa Rica, Mexico) Shrimp. Dairy.
Pierce / Pork (GF)
Travieso's version of mofongo. Carnitas braised pork served on smashed green plantain mofongo with salsa criolla (Puerto Rico, Dominican Republic)
Porchetta al Revés/Pork Tenderloin (GF)
Al pastor marinated pork tenderloin accompanied with pork belly lardons, Mexican chorizo, cinnamon parsnip puree, lime zest and cilantro chimichurri (Argentina, Italy. Mexico)
Pescado Platija / Flounder Fish
Flounder filet braised in tangy mango glaze served with potatoes confit and sautéed green beans, topped with cilantro infused olive oil (Argentina, Uruguay) Seafood. Dairy.
Bebidas / Beverages
Soda
Coke, Diet Coke, Sprite. Fanta Orange and Lemonade