Specials
SOUP/SALAD
Traditional calician cabbage, white bean and pork sou
Seafood bisque
In-house smoked salmon silver, mango chunks, avocado slices, spring arugula mix, shallots, cherry tomatoes, nuts and berries, honey ginger dressing
CHEF PACO'S PICKS
New zealand beef short rib, marinated for 48 hours in wines, herbs and vegetables, seared and slow roasted
Egg battered chicken breast in white wine sauce, jumbo butterflied shrimp, side of rice and sauteed veggies
Black Angus broiled shell steak, sliced, served with sauteed portobello mushrooms in a brandy sauce
Broiled Norwegian codfish loin broiled with pepper and onions
Wild caught atlantic salmon fillet, grilled, served roasted vegetables and garlic mash
TAPAS
In-house cured pork chorizo, grilled served with a fried egg on top over potatoes
Bacon wrapped pork filet mignon in garlic sauce
Little neck clams stuffed with caramelized onions sauteed serrano ham and chorizo topped with pancetta and broiled
Shrimp marinated in lime, cilantro and parmesan, crispy dumping shell, soy teriyaki glaze
Fillet of sole stuffed with crabmeat and shrimp topped with a lemon butter sauce on a bed of garlic mash
Chicken breast stuffed with serrano ham, manchego cheese, and parmesan, topped with a mushroom gravy and served with spanish cut chips
Grilled top sirloin steak
Large squid, grilled, drizzled with olive oil, fresh garlic and parsley, bed of roasted potato