Appetizers
| Shrimp Trio; creamy risotto and shrimp croquette, polenta timbale topped with "beurre blanc" shrimp and a petit "mofongo" stuffed with creole shrimp |
$12.00 | |
| Steamed herb black mussels over zucchini pappardelle nest | $12.00 | |
| Curry tempura crab "salmorejo" with coconut vanilla wasabi sauce |
$10.00 | |
| Pan-roasted scallops over prosciutto and shiitake mushrooms citrus fricasse |
$12.00 | |
| Roasted turkey breast and gouda cheese "panino" with warm strawberry and balsamic vinaigrette |
$9.00 | |
| "Yautia" and "chorizo" petit "pastel" | $11.00 | |
| Plantain "pizzeta" with manchego sauce, prosciutto, caramelized onion and spinach |
$10.00 | |
| Pumpkin dumplings over red wine reduction and emmental cheese fondue |
$9.00 |
Chilled Appetizers & Salads
| Tuna carpaccio with tomato and cilantro aioli | $9.00 | |
| Spicy "adobo" shrimp cocktail | $12.00 | |
| Frisse with raspberry vinaigrette and sun dried tomato over parmesan cheese wafer |
$11.00 |
Postre/Dessert
| Sorbet de frambuesa | |
| Raspberry Sorbet | |
Entrée
| Caribbean seafood paella | $24.00 | |
| Crabmeat and pumpkin risotto over red wine reduction | $23.00 | |
| Sautéed shrimps in roasted garlic cream sauce and sweet plantain "carpaccio" |
$23.00 | |
| Sea bass fillet in menier sauce over spinach tagliatelle | $29.00 | |
| Blackened tuna steak in black bean oriental sauce and stir fry pasta |
$23.00 | |
| Scallops and black mussels bisque "asopao" | $23.00 | |
| Deep fried whole red snapper in creole sauce and cassava "mofongo" |
$25.00 | |
| Lobster tail in mustard and mango sauce with provenzal plantain fries |
$35.00 | |
| Filet mignon in burgundy sauce over spinach and roasted garlic root vegetables purée |
$25.00 | |
| Beef tenderloin "encebolla‘o" with "mamposteao" rice | $22 | |
| Lamb chops in soy and rosemary glaze served with almond risotto |
$28.00 | |
| Pork "Lacón" in spinach saffron rice broth | $19.00 | |
| Cornish hen in warm bacon relish over "congri" risotto |
$21.00 |
Vegetarian Menu
| Soups | ||
| Cream of root vegetables | $6.00 | |
| Vegetables chowder | $6.00 | |
| Appetizers | ||
| Chickpea coconut salad | $8.00 | |
| Seasonal vegetables in beer tempura | $10.00 | |
| Ginger and garlic "haricot vert" | $8.00 | |
| Cabbage and walnuts stir-fry | $8.00 | |
| Entree | ||
| Vegetables creole "paella" | $18.00 | |
| Mushrooms and spinach pasta with "salsa cruda" | $18.00 | |
| Almond risotto "verde" | $17.00 | |
| Tagliatelle with zucchini sauce and sun dried tomato | $17.00 | |