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Specials
SOUP/SALAD
TRADITIONAL GALICIAN SOUP WITH COLLARD GREENS, WHITE BEANS, CHORIZO AND PORK MEAT, POTATOES IN A RICH, SAVORY BROTH
SPRING MIX WITH SMOKED SALMON, AVOCADO, CHERRY TOMATOES, BERRIES, AND NUTS, SERVED WITH A HONEY-GINGER DRESSING.
CHEF PACO'S PICKS
EGG BATTERED CHICKEN BREAST IN WHITE WINE SAUCE, JUMBO BUTTERFLIED SHRIMP, SIDE OF RICE AND SAUTEED VEGGIES
WILD CAUGHT ATLANTIC SALMON FILLET, GRILLED, SERVED SAUTEED VEGETABLES AND GARLIC MASH
CHOICE RIBEYE STEAK, GRILLED, SERVED WITH SAUTEED VEGETABLES AND POTATOES
BROILED NORWEGIAN CODFISH LOIN BROILED WITH PEPPERS AND ONIONS AND ROASTED POTATOES
TAPAS
SPICY FARM CHICKEN DRUM STICKS SERVED WITH OUR BRAVA SAUCE OVER POTATOES
ROASTED BEEF CHUCK TACOS, CHILLI MARINADE PEPPERS AND ONIONS CORN TORTILLAS
PORTUGUESE RAZOR CLAMS, GRILLED WITH MINCED GARLIC AND PARSLEY
NEW ZEALAND BEEF SHORT RIB, MARINATED FOR 48 HOURS IN RED WINE SEARED AND SLOW ROASTED SERVED WITH ROASTED POTATOES
CHILI MARINATED PORK BELLY ROASTED WITH A SPICY HONEY GLAZE
LOBSTER RAVIOLIS IN TOMATO SAUCE
BATTERED FRESH WHITING FILLET SERVED WITH A SALAD SAFRON AIOLI
SIRLOIN STEAK TIPS SAUTEED WITH JUMBO SHRIMP AND PORTOBELLO MUSHROOM TOPPED WITH A JEREZ BRANDY SAUCE
MEDITERRANEAN LARGE SQUID, GRILLED, DRIZZLED WITH OLIVE OIL, FRESH GARLIC, BED OF ROASTED POTATO
