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Las Candelas Bistro and Banquet Hall
Mini-skewers with chef's choice of gherkin, anchovies, pearl onion, shrimp and olive.
Served with apple and honey toasted almonds.
Topped daily with fresh goodies, like pesto and marinated portabello mushrooms or truffle.
Tender marinated beef with duck pate, onions and Merlot in a savory pastry shell.
Spicy, golden fried potatoes with alioli.
Buttery crescents filled with potato, spinach and raisin. Served with Chile-lime dipping sauce.
Marinated Camembert, toasted almonds and spiced olives served with French bread.
Marinated and filled with fennel, sauteed spinach and pine nuts.
Skinless tenderized crispy chicken drumsticks with mint chutney and Chile-lime dipping sauces.
House-made samosas filled with potato and lentils. Served with mint chutney.
Grilled beef with Chile-lime sauce and alioli.
Served with fire-roasted tomato coulis.
Tender sauteed zucchini in a rich vegetable broth with fire-roasted tomatoes on large white beans.
Served with chopped hard boiled egg and French bread.
Mussels steamed in a delicate green peppercorn cream served with french bread.
Crostini with hummus and either grilled sausage or citrus marinated portabello mushroom.
Tender grilled zucchini in a rich vegetable broth with fire-roasted tomatoes on large white beans.
Marinated white beans, spiced olives, olive oil drenched potatoes, marinated artichoke heart, feta cheese and roasted sweet peppers on a bed of baby greens.
Made daily from scratch.
Vegetarian and extra garlicky.
Grilled vegetables with shaved Parmesan in a nest of baby greens.
Ripe tomato, cucumber and spiced olives on a bed of baby greens.
Tender pork medallions sauteed in Camembert sauce. Accompanied by garlicky mashed potatoes and grilled vegetables.
Fresh salmon tenderly wrapped in buttery puff pastry and served with lemon and caper coulis. Accompanied by garlicky mashed potatoes and grilled vegetables.
Vegetables, potatoes, zucchini and sweet potatoes simmered in savory coconut curry and served in a bread bowl. Accompanied by vegetarian samosas.
Rare beef and Parmesan on a bed of arugula.
Bow-tie pasta in garlic cream or house-made fire roasted marinara and tossed with grilled vegetables and pine nuts.
Chicken breast embracing queso freso, cilantro, roasted sweet pepper and bacon with a rich poblano cream. Accompanied by garlicky mashed potatoes and grilled vegetables.
Extra wonderful sauces (mint chutney, alioli and chili-lime).
Menu for Las Candelas Bistro and Banquet Hall provided by Allmenus.com
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