ENTREES

Gulf Pompano
Artichoke hearts, Spanish capers and wild mushrooms. Citrus Beurre blanc sauce…………… 24

Chilean Sea Bass
Pan roasted . Garlic, olive oil , fine herbs,balsamic glace… 29

North Atlantic Lemon Sole
Jumbo Lump crabmeat. Spinach mascarpone topping, truffle oil , beurre blanc………. 28

Spanish Merluza
Lobster béchamel stuffing. Seafood tarragon bisque sauce……24

Gulf Black Grouper
Sautéed. Tomato concasse , tapenade, garden herbs oil……..25

Grilled Norwegian Salmon
Aromatics, spinach, garbanzos, smoke pimenton , olive oil and garlic…..22

Seafood Paella
Jumbo shrimp, scallops, grouper, calamari, mussels, clams…….24

Paella Campesina
Chicken, chorizo and lima beans……….19

Zarzuela De Mariscos
Jumbo shrimp, scallops, grouper, mussels, clams, crab meat, Seafood Amontillado sherry sauce……28

Center Cut Black Angus Filet Mignon
Brandy reduction, coarse black peppercorn…….29 Chateaubriand tableside for two ……….58

Center Cut Loin Veal Chop
Pan grilled, Marsala deglaze, wild mushrooms, artichoke hearts, cream fraiche…….34

Maple leaf Duck
Pan roasted, blueberries, clementines, cognac sauce..24

Rack Of Lamb
Roasted in Dijon, garlic, fresh, rosemary .Sherry wine demiglaze……..28

Veal Scaloppini
Serrano Ham, Manchego cheese, breaded then pan fried. Brandy, wild mushrooms, open fire roasted peppers. Spagnole sauce…24

Tenderloin Tips
Pan roasted, Cabrales cheese, Piquillo peppers . Sherry reduction, wild mushrooms ….22

Thank you for joining us!

Chef Felix Piedra