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Seared imported feta cheese topped with fresh figs comfit.
Hand sliced acorn fed lberico ham imported from salamanca, spain.
Gluten free. Oven roasted imported mix olives with laurel and extra virgin olive oil.
Served with light roasted garlic and smoked chili pepper aioli.
Gluten free. Sauteed cauliflower with spanish paprika and sherry wine.
Gluten free. Sauteed organic spinach, shaved garlicand olive oil.
Iberico chorizo from spain with chickpeas, caramelized and roasted peppers.
Imported guindilla peppers light spice in brine.
Gluten free. Braised fresh sardines with shaved garlic and lemon drizzled with extra virgin olive oil.
Gluten free. Served with wild mushroom and black truffle.
Homemade potatoes gnocchi with creamy shitake mushroom sauce drizzled with 36 month old white truffle oil.
Pulled chicken and sofrito or certified angus ground beef pastry turnovers served with light spicy tomato sauce.
Chef's selection of fine cheeses from around the world with prosciutto di parma and accompaniments.
Gluten free. Wrapped drizzled with dried apricots and mustard caramel vinaigrette.
Grilled Italian bread with tomato, garlic-oregano and extra virgin olive oil.
Gluten free. Sauteed calamari on the griddle, olive oil, garlic and light crushed peppers.
Cultivated steamed pei mussels in white wine and tomato sauce with a touch of red hot pepper flakes.
Gluten free. With sea salt and extra virgin olive oil.
Two authentic venezuelan com cakes stuffed with avocado chicken salad or refried black beans and while cheese.
Pickled eggplant, oreganoand basil.
Prosciutto di panna aged 24 months, roasted peppers and fresh mozzarella over sun dried tomato spread crostfnl.
Yellow fin tuna with mango, soy dressingand sesame seed, served with fried wonton chips.
Roasted red bell peppers and anchovies with shaved garlic and extra virgin olive oil.
Gluten free. Fried potatoes served with light spicy parmesan aioli.
Grilled free range grass fed hanger cut with "chimichurri ".
Shaved garlic, a touch of lemon and extra virgin olive oil.
Battered deep fried fresh artichokes with pecorino romano, lemon and basil.
Grilled free range grass fed hanger cut with "chimichurri ".
Cultivated steamed PEI mussels in white wine and tomato sauce with a touch of red hot pepper flakes.
4 chefs selection of fine cheeses from around the world with accompaniments and thin sliced prosciutto di parma.
Grilled Italian bread with tomato, garlic-oregano and extra virgin olive oil.
Mozzarella wrapped in apple wood smoked bacon drizzled with dried apricots and mustard caramel vinaigrette.
Served with wild mushroom and black truffle.
Fried potatoes served with light spicy Parmesan aioli.
Prosciutto di parma aged 24 months, roasted peppers and fresh mozzarella over sun dried tomato spread crostini.
Sauteed cauliflower with Spanish paprika and sherry wine chili pepper aioli.
Seared imported feta cheese topped with fresh figs comfit.
Sauteed calamari on the griddle, olive oil, garlic and light crushed peppers.
Yellow fin tuna with mango, soy dressingand sesame seed, served with fried wonton chips.
Oven roasted imported mix olives with laurel and extra virgin olive oil.
Two authentic Venezuelan mini corn cakes stuffed with avocado chicken salad or refried black beans and white cheese.
With sea salt and extra virgin olive oil.
Served with light roasted garlic and smoked chili pepper aioli.
Pulled chicken and sofrito or certified angus ground beef pastry turnovers served with light spicy tomato sauce.
Hydroponic Boston lettuce, seedless grapes, candied walnuts, goat cheese with lemon-soy vinaigrette.
Organic greens with roasted organic beets, Gorgonzola cheese, candied walnuts, dijon dressing.
With herb croutons and shaved Parmesan cheese.
Organic greens with roasted beers, Gorgonzola cheese, candied walnuts, dijon dressing.
Fresh maine lobster salad with avocado, endivesand heart of palm served with grilled Italian bread.
Romaine lettuce, radicchio endives, tomatoes, olives, fresh imported buffalo mozzarellaand Italian vinaigrette.
Marinated grilled Australian rack of lamb au jus served with scallions mashed potatoes and sauteed green beans.
Gluten free. Grilled 12 oz prime sirloin steak served with tomatoes and avocado salad, fried yuccaand parsley citrus salsa.
Al dente linguini pasta tossed with mussels, clams, calamariand shrimp with light tomato and white wine sauce.
Gluten free. Cavatelli pasta tossed with boneless chicken in hot cherry peppers, white wineand fresh lemon sauce.
Seared maine diver sea scallops over creamy polenta with crispy pancetta served with shaved asparagus and truffle vinaigrette.
Gluten free. Pan roasted crispy skin duck breast served with potato gratin and maple quince sauce.
Pan roasted fontina and spinach stuffed pork chop with polenta squares and roasted grapes sauce.
Traditional Napoletanan eggplant Parmesan.
Marinated grilled half free range chicken served with lemon and rosemary sauce over roasted garlic mashed potatoes sauteed baby carrots and beets.
Pan roasted crispy skin duck breast served with potato gratin and maple quince sauce.
Cavatelli pasta tossed with boneless chicken in hot cherry peppers, white wine and fresh lemon sauce.
Two large filled arepas served with small salad.
Thin sliced iberico ham and manchego cheese on ciabatta bread.
Tomatoes, mozzarella and basil on ciabatta bread.
Grilled chicken, gouda cheese, caramelized onions and chipotle mayonnaise on ciabatta bread.
Prosciutto di parma aged 24 months brie cheese and grilled asparagus.
Vanilla cake soaked in 3 kinds of milk drizzled with caramel.
Covered with chocolate ganache and sprinkled with sea salt served with home made vanilla gelato.
Chocolate chip cookie cup served with vanilla gelato topped with a shot of espresso.
Two scoops of homemade sorbet and gelato served with mini biscotti.
Flour less molten lava cake topped with vanilla ice cream and served with strawberries and fresh whipped cream.
Homemade individual pie served with lime gelato.
With accompaniment.
Grilled chicken breast, romaine lettuce and Caesar dressing.
Chickpeas humus, cucumbers, mixed greens, mozzarella and basil.
Avocado and chicken tossed with mayo, cilantro and scallions.