Zafra

Norwegian salmon gravlax with mascarpone remoulade and brioche melba

Conch turnovers served with zofrito sauce

Sea scallops cooked in garlic lemon and white wine sauce with fresh herbs

Tender and crispy calamari served with fresh marinara sauce and basil

Arborio risotto with marinated mushrooms

Marinated with lime and lemon juice, fresh mango, garlic, olive oil and cilantro

Your server will describe our chef daily creation

Romaine lettuce, shredded parmesan cheese and croutons

Baby mesclun, cucumber, red onions, sun dried cranberries, blue cheese, julienne tomatoes and toasted walnuts, tossed in a mango and balsamic vinaigrette

Fresh iceberg wedge with julienne tomatoes, carrots and toasted almonds served with blue cheese dressing

Ripe tomatoes and fresh mozzarella with basil, aged balsamic and home-made pesto

Saute in lemon and garlic, served with tostones and puerto rican rice and beans

Slowly roasted chicken seasoned with fresh herbs and local spices

Grilled and glazed double cut pork chop with tamarind and fresh herbs

Served with tamarind glaze over kaffir scented rice and spicy carrot broth

Grilled yellowfin tuna and white tuna escolar over spinach with garlic mashed potatoes and tomato vinaigrette

Saute fettuccini pasta topped with jumbo shrimp in a crab cardinal sauce

Oven baked mahi mahi with spinach, chickpeas and chorizos served with fried plantains

Stuffed with fresh basil, tomatoes, and mozzarella cheese over wild rice pilaf with mushrooms

Pan seared over a tomato crouton served with grilled asparagus and mushrooms topped with a port wine demi glaze

Panko crusted rack of lamb with au jus, garlic mashed potatoes and saute seasonal vegetables

Sauteed farfalle pasta in extra virgin olive oil with chicken, plum tomatoes, kalamata olives, onions, pepper, fresh basil, garlic and shaved parmesan cheese

Served with bottom mushrooms and jalapeno cornbread