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Aperitivos |
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Chiripiones (Calamares) y Camarones al Ajillo |
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Chiripiones (Baby Calamari) and Shrimp in Garlic Marinade |
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Crema de Auyama |
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Cream of Tropical Squash |
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Ensalada Taina, |
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Lechuga inportada y frutas Tropicales y Berro, Mango y Palmito |
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en una vinagreta de Ron Balsamico |
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Taina Salad, Mixed Green y Fruit Tropical Salad with Avocado,
Watercess, Mango, |
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Hearts of Palm with a Rum Balsamic Vinaigrette. |
Entradas |
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Tornedos a la Bearnaise |
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Tiernas Ruedas del Corazon del Filete de Res Salteadas en
Mantequilla |
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y servidas acompanada de salsa Bearnaise |
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Torneados With Bearnaise Sauce, Tender Filets cut from the Heart
of the beef |
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Tenderloin, Sauteed with Bearnaise Sauce |
Chillo en Salsa de Coco |
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Filete de Chillo Escalfado en vino blanco, servido |
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acompanado de aterciopelada Salsa de Coco Criolla |
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Red Snapper in Coconut
Sauce, Filet of Red Snapper Poached in White Wine, |
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served with a tradicional local coconut sauce |
Filete a la Mostaza Dijon |
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La cola del filete Ahogada en Mostaza de Dijon |
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al Vino Blanco. Salteado en Mantequilla y Lonjeada, servida
Flameada en Cognac y |
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acompanada de Salsa Bearnaise |
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Prime Fillet with With Dijon Mustard, the Tail of the filet
Smothered in White Wine |
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Dijon Mustard, Sauteed in served Sliced, Flambees in Cognac and
served with |
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Bearnaise Sauce |
Filete de Salmon |
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en salsa de Pimientos Rojos Asados al Carbon |
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Grillet Salmon Fillets, in a charbroilet Red Bell Pepper Cream
sauce |
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Rollos de Pollo Rellenos de Hongos,Prociutto, Mozarrella y
Almendras |
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servido acompanado de Pasta Multicolor y Ligera Picante Salsa |
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de Pimientos Rojos Asados. |
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Roulade of chicken Stuffed With, Mushrooms, Prosciutto, Mozarella |
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and Almonds, served over multicolor Pasta and a lightly Piquant
sauce. |
