Takeout Dinner Menu

Pink Gulf shrimp wrapped with bacon, grilled and topped with Monterey Jack cheese. Served with tostones.

Mero marinated in fresh lemon juice with red onions, cilantro & a mild Peruvian red peppers. Served with sweet potato and white corn.

When in season. The original Mexican guacamole, prepared with freshly chopped avocado, onions, tomatoes, cilantro, and lime juice. Served with fresh tortilla chips.

House speciality cheese and bean dip.

Grilled cheese flour tortilla. Choice of chicken or beef. Served with lettuce, pico de gallo, & sour cream.

Tender chicken breast sautéed with mushrooms in a savoring marsella wine sauce.

Tender chicken breast marinated, topped with sautéed bell peppers, onions, tomatoes, and cilantro.

Boneless chicken tenderloin sautéed with shrimp & mushrooms in a delicious brandy & lobster bisque sauce. Can be served over pasta.

Tender chicken breast lightly breaded in Cuban bread crumbs.

Grilled chicken breast with feta cheese, artichoke hearts, sun-dried tomatoes, and fresh basil leaves with a lemon butter-white wine reduction.

Authentic Cuban style roast pork marinated with mojo and topped with grilled onions.

Palomilla Steak lightly breaded in Cuban bread crumbs.

Colombian favorite with white rice, red beans, steak, sweet plantains, avocado, arepa, chorizo (sausage),

Marinated Top Sirloin cut very thin, & quickly grilled with onions.

Shredded beef in a light tomato Cuban Creole sauce with onion & peppers.

Charbroiled skirt steak served with our delicious chimi-churry sauce and "yuca frita" (cassava).

Tender mero fillet, sautéed with fresh shrimp, mushrooms, red roasted peppers, in a white wine sauce with a touch of fresh parsley.

Mero, breadedwith cuban bread crumbs, grilled and topped with a lemon butter sauce.

Pink Gulf shrimp sautéed with virgin olive oil, fresh garlic & wine. Can be served over pasta.

Lightly seasoned mero fillet, grilled & topped with a delicious creamy butter sauce and fresh mushrooms.

Our version features Gulf shrimp, clams, mussels, mero, calamari, chicken and lean pork cooked with yellow rice, pure olive oil, green peppers, Spanish onions, ripe tomatoes, garlic, spices and splashed with white wine. Served with salad and toasted Cuban bread.

Sponge cake covered with three milks

A dome of dark chocolate ganache conceals layers of white & dark chocolate mousse mingle between layers of chocolate cake.

Traditional Spanish egg custard topped with caramel sauce.