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Specials
SOUP/SALAD
ARGENTINIAN PRAWN BROTH VEGETABLE REDUCTION
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
NEW ZEALAND BEEF SHORT RIB MARINATED IN RED WINE AND HERBS FOR 48 HOURS, SEARED AND SLOW ROASTED WITH POTATOES
BLACK ANGUS BROILED NY STRIP HOME MADE CHIMMICHURRI ACCOMPANIED BY GARLIC MASH AND SAUTEED SEASONAL VEGETABLES
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
TAPAS
SPANIS TRADITIONAL POTATO SALAD WITH TUNA AND STEAMED SHRIMP HOME MADE MAYO
ROASTED PIQUILLO PEPPERS STUFFED WITH ARGENTINIAN PRAWN MEAT AND SPANISH AND CHEESE BLEND SEAFOOD SAUCE
LEAN GROUND TURKEY BURGER, AMERICAN CHEESE AIOLI BRIOCHE BUN
BERKSHIRE BONE IN PORK CHOP GRILLED WITH PEPPERS AND ONIONS AND A LIGHT WHITE WINE AND TOMATO SAUCE
SPANISH PIMENTON MARINATED CHICKEN THIGHS SAUTEED WITH JUMBO SHRIMP OVER POTATOES
SPANISH OCTOPUS AND CREAMY BECHAMEL CROQUETTES SAFFRON AIOLI
NEW ZEALAND SELECT TOP SIRLOIN STEAKS, GRILLED SERVED WITH POTATOES
IN-HOUSE CURED CHORIZO AND MASH CROQUETTES
MEDITERRANEAN LARGE SQUID, GRILLED, DRIZZLED WITH OLIVE OIL, FRESH GARLIC, BED OF ROASTED POTATO
