Chef Specials Tapas

Chicken lemon soup

Chicken and white truffle oil pan fried empanadillas. 

Slow cooked baby back ribs served with risotto.

Tilapia and clams ceviche with avocado.

Bread bowl of mussels with spicy tomato sauce.

Sauteed rainbow trout filet served with almond butter sauce.

Sauteed grouper filet with garlic, potatoes, chorizo, paprika and white wine.

Spring mix with avocado, bacon, goat cheese with our signature house vinaigrette and balsamic glaze.

Chocolate base, chocolate strawberry cand 43 licor sponge cake.

Guava and goat cheese cheesecake.

Creme brulee

Custard