Sweet Devil Moon

sliced sweet plantains lightly fried, served with jalapeno cilantro pesto

red wine poached pear and balsamic vinagret reduction

fried tofu over a spring mix with sliced tomatoes and a lemon-peppercorn dressing

potatoes over green leaf lettuce with aji amarillo cheese sauce

three smoked salmon prosciutto tacos with a honey-mustard mango aji amarillo sauce and balsamic glaze

1/2 chicken breast over cilantro mashed potatoes with green beans and roasted chicken stock

mix of organic greens tossed in our cilantro lime vinaigrette with tomatoes onion cucumber

roasted garlic, cilantro lime juice and spices served with grilled flour tortilla wedges and cucumber salad

fried yuca sticks served with jalapeno and cilantro pesto sauce and aji amarillo cheese sauce

pico de gallo beurre black and devil moon sauce

skewered chicken marinated in adobo and served with roasted raspberry chipotle compote

made with fresh mango and spicy pico de gallo

Peruvian style skewers marinated in adobo and served with chimichurri salsa

half avocado filled with Peruvian style chicken salad

pork skewers marinated in adobo and served with mango ginger habanero sauce

breaded tilapia in a corn tortilla with pico de gallo and chipotle devil sauce

chicken yuca cakes over spring mix and goy glaze

seared tilapia with tomato, red onion red pepper, and cilantro sauce over rice noodles

thinly sliced tilapia in a cure of fresh lime juice slice red onions served atop Romaine spears

choice of steak or chicken in a stir - fry of onion tomato and French fries, add rice for only $2.00

pan seared New York strip steak, lightly drizzled with chimichurri salsa

toasted bread with mozzarella cheese, herb cream cheese and fried yuca with cranberry chipotle jelly

med mussels, cooked in a butter, ginger, lemongrass siracha hoisonsauce and soy sauce broth

large gulf shrimp pan seared in amarillo garlic sauce served with rustic bread wedges and charred green onions

plump mussels steamed in a bath a Mexican tequila sauce

garlic toast topped with wood smoked salmon and onion and caper relish

Peruvian style seafood paella

seared diver scallop with a tropical sauce and a poblano pesto sauce

lamb served in a white wine caramel sauce with raisins, apricots, pecans, and pistachios topped with a balsamic cafe glaze

garlic toast topped with proscuitto Roma tomato mozzarella and balsamic vinegar reduction

traditional tilapia ceviche served with three boiled spicy shrimp and tortilla chips

chicken and rice infused in a cilantro broth, served with pico de gallo

lightly fried mashed yuca, rounded and stuffed with sauteed chicken raisins and onions

sliced of beef with celery carrots red bell pepper and hoisonsauce over rice noodles