Menu
Some menu samples
They may change at any time and without notice
Appetizers
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Crisp soft shell crab with roasted peanut & chile salsa and green asparagus - Provolone cheese baked artichoke with grilled sweet peppers and arugula
- Mixed organic greens with avocado and cherry tomatoes, Fine herb vinaigrette and toasted sunflower seeds
- Lebanese salad: baked beet slices & parsley Marinated goat cheese
- Shrimp from San Blas with seaweed salad and roasted vegetable vinaigrette
- Calamari, cilantro-ginger marinated with avocado and smoked Tomato & jalapeno salsa
- Seafood antipasto marinated with olives, fine herbs and spicy vegetable sauce
- Beef Carpaccio with aged balsamic vinegar shaved Parmesan cheese
- Seafood soup with pesto
- Cappelletti in brodo: Country soup with meat ravioli & Provolone cheese
- Artichoke soup with toasted pine nuts and basil
Home made Pasta
- Ricotta spinach ravioli with sun dried tomato coulis
- Papardelle with garlic shrimp, sun ripe tomatoes & basil
- Ravioli Apperti: sautéed shrimp & chunks of fish In a lobster sauce
- Porcini risotto with grilled quail and leeks
Fish & Meat
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Chile roasted red snapper filet over ratatouille, Lime-cilantro sauce - Sea bass with mushroom crust on leaf spinach, and red wine butter
- Spanish shrimp sautéed with garlic, tomato and Brandy, and chili oil , basil polenta
- Grilled salmon with sautéed mango & jalapeno on Mexican vegetables and lime sauce
- Paella a la Pepe y Pepo: vegetable rice, curry shrimp, grilled fish and chicken with a three-chile sauce
- Parmesan baked cauliflower crepes with mushrooms, Roasted vegetables and tomato Provencal
- Grilled chicken breast on papardelle pasta with artichoke vegetables and thyme jus
- Oven roasted rabbit Italian vegetables and garlic-parsley sauce
- Oven braised veal with mushroom ravioli, grilled asparagus And roasted almond sauce
- Grilled Beef tenderloin with Dijon mustard and red wine onions, black pepper sauce
- Rack of lamb and ravioli with lamb ragout, Grilled vegetables and mint sauce