Pastry dough filled with filet mignon and spices, served with a roasted tomato salsa, garnished with pico de gallo.

Pastry dough filled with chicken, roasted onions, mushrooms and peppers, served with a smoked onion barbeque aioli.

Smoked ham stuffing, spinach and fresh herbed bread crumbs.

Pan fried calamari rings served with a house blend of mild and hot peppers and a sherry horseradish cocktail sauce.

A white bean, avocado, shallot, cilantroand lime salsa. Served with house baked pita.

Stuffed with deep sea scallop, shrimp and crab, topped with red onions, chives and sherry cream sauce.

Shrimp sauteed in garlic, extra virgin olive oil and spices.

Pastry dough filled with shrimp and roasted vegetables, served with a ginger papaya aioli.

Olive oil and smoked paprika.

Organic mixed greens, baby spinach, roasted walnuts, dried figs and Gorgonzola cheese, tossed with an extra virgin olive oil and aged balsamic vinaigrette.

Black beans, smoked ham and fresh basil.

Hydroponic Boston lettuce with grilled red onions, roasted pimentosand shaved Gorgonzola cheese, tossed with a citrus and olive oil dressing.

Organic mixed greens.

Combination of pan seared ground veal, Angus beef and pork tenderloin, carrots, onions and fresh tomato in a light sherry wine cream sauce over chef's pasta.

Fusilli tossed with Romano and sun-dried tomatoes, fresh basil, grappa and garlic herbs.

Rigatoni and a blend of mushrooms tossed in a light sherry cream sauce garnished with Parmesan cheese.

Boneless chicken breast stuffed with a lobster, shrimp, hamand castilian cheese bread stuffing, topped with cognac mushroom sauce and served with chef's risotto.

Free range chicken tenders and jumbo shrimp prepared in a wild mushroom tio pepe sherry and herb cream sauce.

Chicken cutlets sauteed in a sherry brandy sauce with fresh asparagus, spinach, imported jamon serrano, topped with smoked provolone cheese and served over mashed potatoes.

Lightly battered breast of chicken, pan seared in lemon, sherry, chives, capersand green wine sauce.

Chicken tenderloins with saffron rice, tomato, mushrooms and chorizo.

Chicken breast sauteed in a light sherry and brandy sauce, topped with fresh tomatoand gorgonzola cheese, served over sauteed spinach and sliced sweet and quonset view farms potatoes.

Marinated in fresh dill, turmeric and olive oil.

Provimi veal cutlets sauteed in a light egg batter with a white wine and citrus sauce.

Bone-in strauss farms provimi veal chop stuffed with lobster, crab, smoked hamand castilian cheese, topped with a roasted mushroom malaga wine sauce.

Tenderloin tip medallions sauteed in an artichoke heart, wild mushroom (cremini, shiitake, portabella) rioja wine and Dijon mustard sauce.

Provimi veal cutlets sauteed in a sherry brandy sauce with fresh asparagus, spinach, imported jamon serrano, topped with smoked provolone cheese.

Provimi veal cutlets sauteed with portabella mushrooms and cognac sauce.

2 jumbo shrimp, clams, mussels, calamari, wild baby shrimp and sea scallops in a garlic, parsley, white wine clam broth with chef's pasta.

Baked stuffed with shrimp, sea scallopsand crabmeat, topped with a lemon, sherry white wine reduction, served with chef's risotto and garnished with an organic chiffon spinach.

Seasoned chips made with local quonset view farm potatoes.

Organic baby spinach sauteed with extra virgin olive oil, garlic, raisinsand pine kernels.

Our original Spanish style caramel custard with a hint of liquor.