be the first to leave a review...
Saffron rice with Ecuadorian shrimps, calamari, mussels, chicken and chorizo.
Suckling pig roasted for 24 hours, served with plantain puree, and casamiento.
Grilled filet mignon with a potato grattan, grilled asparagus finished w/ cabernet sauvignon reduction
Atlantic salmon crusted with yucca, served with braised squash, tomato vinaigrette, finished with cilantro buerre blanc.
Guava glazed duck magred with roasted corn and yucca parmentier, finished with citric juices.
Served with haricot verts (green beans), carrots, mushrooms and braising jus.
Pistachio pesto marinade lamb chops served with grilled vegetables, risotto and coconut lemongrass sauce.
Ecuadorian shrimps with fresh tomatoes, Serrano ham, and spinach served in a light rioja sauce.
Mix greens, roasted pistachios, red grapes, tomatoes tossed w/ mustard vinaigrette.
Blackened Skirt Steak, served over Hearts of Romaine lettuces, parmesan cheese, fresh croutons and home made Caesar dressing.
Grilled seafood salad with butter lettuce, avocado and lemon mustard vinaigrette.
Baby Back Ribs served with onion rings, dressed with a Pasilla honey BBQ sauce.
Turnovers stuffed with slow roasted pork, ham & ementhal cheese, drizzled with a house honey mustard relish.
Salmon tartar served with mango salad.
Skirt steak skewers with grilled asparagus served on chimichurry sauce.
Yucca croquettes with emmenthal cheese, topped with mascarpone cilantro sauce.
Mushroom in garlic sauce with manchego cheese bread
Camembert, P’Tit Basque and Manchego cheeses, Serrano ham, fruits & roasted almonds.
Porcini and Portobello mushroom pizette with gouda cheese and truffle oil.
Slow roasted vegetable pizette and montcheuré cheese.
Please confirm that this restaurant at this location is permanently closed...
You must login or signup to leave a review.