Half chicken marinated in a Spanish-style sauce, topped with sautéed onions, green peppers and tomatoes; served with steamed vegetables

Chicken breast stuffed with a mixed vegetable medley topped with a creamy spinach sauce; served with steamed vegetables

Half a roasted duck, smothered in our brown cabernet gravy, topped with green olives; served with steamed vegetables

Three scallops and three jumbo shrimp topped with parsley and our seafood sauce, paired with two beef tenderloins and our black peppercorn sauce; served with steamed vegetables

Salmon fillet topped with a light cream sauce made with garlic, Spanish capers, and white wine; served with steamed vegetables

Seafood stew of shrimp, scallops, mussels, clams, calamari, tilapia, and half a lobster

12oz rib-eye steak grilled and seasoned with Spanish herbs, topped with a brown cabernet sauce and mushrooms; served with steamed vegetables

Tender tails of filet mignon sautéed in olive oil with fresh red onions, tomatoes, bell peppers, jalapeno slices, garlic, and cilantro in a rich Peruvian sauce

Shrimp, scallops, and tender tails of filet mignon sautéed in olive oil with fresh red onions, tomatoes, bell peppers, jalapeno slices, garlic, and cilantro in a rich Peruvian sauce

Calamari, mussels, shrimp, and scallops sautéed in olive oil with fresh red onions, tomatoes, bell peppers, jalapeno slices, garlic, and cilantro in a rich Peruvian sauce

Spanish saffron rice dish cooked in seafood broth and Mediterranean herbs with mussels, scallops, chicken, Spanish sausage, shrimp, and a clam

Spanish saffron rice dish cooked in seafood broth and Mediterranean herbs with scallops, calamari, tilapia, shrimp, and a clam

A delicious homemade custard with a hint of coconut. Served with caramel sauce, whipped cream, and an edible wild hibiscus flower.

A moist sponge cake condensed in three sweet milks. Sprinkled in cinnamon and topped with an edible wild hibiscus flower.

A handcrafted ball of vanilla ice cream, rolled in a special mixture and fried lightly brown. Served on a fried flour tortilla sprinkled with cinnamon. Topped with caramel sauce.

Homemade chocolate mousse topped with whipped cream and garnished with an edible wild hibiscus flower. Very rich and creamy.

Fluffy pastries, lightly fried, and topped with pure honey, powdered sugar, and cinnamon. Served with creamy vanilla ice cream.

A Large moist sponge cake condensed in three milks. (Serves 12-18)