Matador style handmade turnovers stuffed with beef and potatoes, severed with an avocado and picante sauce.

Baby shrimp marinated in our special tomato sauce.

A sweet plantain stuffed with chicken and melted quezo fresco and tops with creama fresca.

Fried squid paired with our fresh plum tomato sauce.

Sauteed Colombian chorizo with onions served with a cornmeal flatbread.

Potato and serrano ham béchamel fritters served with a plum tomato sauce.

Panko and fresh herbs clams with a lemon white wine sauce.

Matador style shredded chicken served with plantain chips, guacamole, and sour cream.

Chicken, peppers, onions, and cheese in a flour tortilla, served with guacamole and sour cream.

Pastry stuffed with baby shrimp and crab meat in a cream lobster sauce.

Matador style corn tortilla topped with refried beans, ground beef, and melted queso fresco, served with guacamole and sour cream.

Mussels sauteed in a garlic sauce.

Mixed greens, cucumber, onions, and avocado in a light homemade vinaigrette.

Romaine lettuce, Parmesan cheese homemade Caesar dressing, and croutons.

Chicken Soup.

Chicken soup served with a side of rice.

Creamy shellfish broth with baby shrimp.

Creamy shellfish broth with baby shrimp served with a side of rice.

Clams, mussels, calamari, salmon, chorizo, shrimp and chicken all cooked together with saffron rice.

Tilapia sautéed in a garlic sauce.

Oven poached grouper filet with baby shrimp in a light green sauce.

Oven-roasted butterfly salmon topped with a tomato, onion, and lime sauce.

Four jumbo shrimps stuffed with queso fresco and wrapped in serrano ham served with a side of dijon sauce.

Five jumbo shrimps sautéed in a chipotle cream sauce.

Five jumbo shrimps sautéed in a garlic sauce.

Mussels, clams, calamari, shrimp, and salmon in a fresh plum tomato sauce over pasta.

Seafood blend of calamari, clams, mussels, salmon, and shrimp in a light pink cream sauce with a side of rice.

Sautéed chicken breast in a lemon white wine sauce.

Sautéed chicken breast in a light pink sauce with sliced avocado.

Spanish dish blend of shredded chicken and saffron rice served with platano, red beans, and avocado.

Grilled chicken breast over a bed of seasonal grilled vegetables

Fried thin breaded chicken breast topped with bruschetta and queso fresco.

Our traditional grilled chicken on the bone tossed in a lemon demi-glaze sauce.

Two jumbo shrimps and chicken breast sautéed in a lemon white wine sauce.

Sautéed chicken breast in a wild mushroom sauce and melted mozzarella cheese.

Grilled top sirloin cut served with pico de gallo.

Grilled skirt steak smothered in sautéed Spanish onions

Shredded flank steak sauteed in a sofrito served with black beans, white rice , avocado, and a sweet plantain

16 oz. New York herb-rubbed strip steak topped with pico de gallo.

A traditional Latin dish; Grilled top sirloin steak served with a fried egg, avocado, chorizo, sweet plantain, rice, and beans.

Pan-seared boneless pork chop sautéed in onions and a light brown sauce.

All in one; two jumbo shrimps in a garlic sauce, 12 oz. shell steak, and grilled chicken breast.

Steak, chicken, and shrimp with peppers and onions, served with three flour tortillas, sour cream, guacamole, rice, and beans.

Choice of chicken, beef, or shrimp. Three corn tortilla enchiladas served with guacamole, sour cream, rice, and beans.

Grilled skirt steak with a chicken enchilada served with chopped lettuce, tomatoes, rice, and beans.

Three (chicken or steak) corn tortilla tacos topped with cilantro, onions, Spanish coleslaw, served with rice and beans.