|
|
|
Antipastos |
| Soft Polenta Served with grilled
Portobello mushroom, in a roasted Garlic extra virgin olive oil |
9 |
| Shrimps Sautéed Shrimp in a
garlic sauce in a demi glace red wine sauce |
10 |
| Calamari a la plancha Grilled
baby squid in a cannellini beans, shallots, bell peppers, flesh
tomatoes Lemon fine herbs vinaigrette |
10 |
| Dry Bay Scallops Risotto Creamy
risotto of dry bay scallops , in a parsley cilantro
fusion and crispy proguto |
10 |
| Calamari Frito Flat fry squid,
served with lemon mustard seeds aioli |
10 |
| Mussels Sautéed Prince Edward
mussels , with fresh tomatoes, fresh garlic, parsley , white wine
and extra virgin olive oil |
8 |
| Spanish Wood Roasted
Piquillo Peppers Stuffed with Valencia salad, chicken shrimps,
saffron rice and saffron aioli , in a touch of balsamic vinegar
reduction |
9 |
| Cannelloni Baked Eggplant
Cannelloni with mozzarella, Oven sun dry tomatoes, in a light Fresh
tomatoes garlic sauce |
8 |
| Crab Cake Baked crab cake,
served with cucumbers, peppers, onions salad, and tartar
sauce |
10 |
| Boquerones Mediterranean fresh
marinated anchovies in extra virgin olive oil, fresh garlic, lime
juice and parley cilantro pesto |
9 |
| Goat Cheese Baked goat cheese
in fresh tomatoes and basil sauce, served with Italian garlic
bread |
8 |
| Carpaccio Thin sliced beef, with
baby arugula salad, drizzle with lemon, extra virgin olive oil and
parmesan chasse |
12 |
|
Salads |
| Salad Organic mixed green salad,
drizzled with aged balsamic vinaigrette |
7 |
| Mozzarella Caprice Home made
Fresh mozzarella, beef steak tomatoes, fresh basil, fresh garlic,
and extra virgin olive oil |
9 |
| Caesar Salad Baby romaine harts,
home made garlic croutons, Caesar dressing and aged Manchego cheese |
8 |
| Chef Daniel’s Salad Endive, baby
arugula, pears, comfit sweet garlic, nuts, in a Mustard dressing and
shaved Parmesan cheese |
10 |
