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French Onion Soup
Cream of Tomato Basil
House favorite, a creamy soup with the flavors of tomato and basil.
Cuban Black Bean Soup
Served with a scoop of mojo made of green pepper, onion, garlic and olive oil.
New England Style Clam Chowder
A rich creamy soup with minced clams, onion, bacon and diced potato.
Juicy seasoned ground beef with onion, garlic, olives and raisins stuffed in a pastry turnover, served with a tangy Chimichurri sauce on the side.
A marinated then grilled giant fresh Portobello mushroom cap topped with a medley of rice, Cheddar cheese, spinach, basil pesto & roasted pine nuts.
A Peruvian style citrusy-spicy shrimp cocktail. Served in a fresh sauce made of tomato, onions, Jalapeño peppers, lime juice and lemon juice.
Maine Crab Cakes
Two pan-seared fresh Maine crab cakes, lightly breaded, seasoned and served with a roasted red pepper puree.
Queso Fresco with Guava
White cheese squares, breaded then fried and served over a sweet and tart Guava sauce.
Braised Fennell with Lobster
Onions, tomato, green olives, capers, fresh fennell and lobster finished with Sherry wine.
Crisp Romaine lettuce tossed with Caesar dressing, topped with croutons and freshly grated Parmesan cheese.
With Grilled, Cajun or Teriyaki chicken. 13
With marinated grilled Flank steak or seasoned shrimp. 15
A delightful blend of greens, caramelized peanuts, sweet dried apple slices and Maple balsamic vinaigrette topped with goat cheese.
Grilled Avocado Salad
Half an avocado grilled with garlic aioli served on a bed of greens with fresh mango, shredded carrots and Maple balsamic vinaigrette.
Grilled Salsiccia over Fettuccini
Grilled Italian sausage in a tomato cream sauce with mushrooms, peas and roasted red peppers. Served over imported Italian fettuccine.
Breaded veal cutlets pan-seared golden brown finished with a lemon-butter sauce. Served with potato and vegetable of the day.
Two pan-seared golden brown cashew coated breasts of chicken accompanied by a sweet and savory apricot sauce. Served with potato and vege- table of the day.
Argentinean Style Steak
A seasoned, slowly char grilled, 12oz. center cut New York sirloin with a tangy chimichurri sauce consisting of chopped red peppers, garlic, parsley, scallions, olive oil & balsamic vinegar. Served with potato and vegetable of the day.
Fungi alla Pizzaioli
A selection of Button mushrooms, Porto bella mushrooms, oregano, parsley, olive oil, fmozzarella cheese, tomato, garlic and Parmesan cheese. Served over imported Italian fettuccini.
Gaucho Style Rack of Lamb
A frenched baby rack of lamb marinated in a North Argentinean chimichuri with Malbec wine, grilled & finished with a delicate mint sauce. Served with potato and vegetable of the day.
Grilled Bavette Steak
Marinated, grilled, tender Flank steak, served with a creamy white wine, shallot, butter and Dijon mustard reduction sauce. Served with potato and vegetable of the day.
Duck with Raspberry Mojo
Pan-seared duck breast finished with a Raspberry Mojo made with scallions, shallots and cranberry juice. Served with rice and the vegetable of the day.
A seafood rice dish from Spain prepared with chicken, pork, chorizo (Spanish sausage), scallops, shrimp and mussels. All cooked together on a imported paella pan to create an authentic and unforgettable taste and experience. (Allow extra time for this dish).
Tropical Grilled Salmon
Afresh grilledsalmonfilettoppedwithapineapple, mango and rum salsa. Served with rice and the vegetable of the day.
Shrimp Piccata with Coconut
Sautéed shrimp served with a reduction sauce made of coconut milk, lemon juice, hot pepper sauce, garlic and parsley. Served over rice and with the vegetable of the day.
Cuban Scallops Creole
Fresh scallops sautéed with tomato, onion, chile peppers, olive oil, red and green pepper, cilantro, garlic and white wine. Served with rice and the vegetable of the day.
Seafood-Pesto with Mushrooms
Lobster, shrimp, scallops, portobello mushrooms and roasted red peppers sautéed with a pesto cream sauce. Served over imported Italian fettuccine.