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Specials
CHEF PACO'S PICKS
20 OZ CHOICE PRIME RIB STEAK GRILLED WITH ROSEMARY BUTTER, SERVED WITH POTATOES
EGG BATTERED CHICKEN BREAST JUMBO SHRIMP GARLIC AND WINE OVER GARLIC MASH AND SAUTEED VEGGIES
WILD CAUGHT ATLANTIC SALMON FILLET, GRILLED, SERVED SAUTEED VEGETABLES AND GARLIC MASH
BROILED NORWEGIAN CODFISH LOIN BROILED WITH PEPPERS AND ONIONS AND ROASTED POTATOES
TAPAS
ROASTED CRISPY PORK BELLY WITH A SPICY HONEY AND PIMENTON GLAZE OVER POTATOES
LITTLE NECK CLAMS COOKED IN A SEAFOOD BROTH TOMATO SAUCE WITH WHITE WINE
ESCARGOT IN A GARLIC BUTTER AND SHERRY SAUCE
SEARED DIVER SCALLOPS ON A BED OF MASH TOPPED WITH A LEMON BUTTER DRIZZLE
NEW ZEALAND 3 BONE BEEF RIB, MARINATED IN FRESH GARLIC SERVED WITH POTATOES
DEEP DOUBLE FRIED BATTERED BONE IN CHICKEN PIECES SERVED OVER POTATOES
MEDITERRANEAN LARGE SQUID, GRILLED, DRIZZLED WITH OLIVE OIL, FRESH GARLIC, BED OF ROASTED POTATO
Shrimp marinated in lime, cilantro and parmesan crispy dumpling shell soy teiryaki glaze
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.
