Restaurant Week Menus
  March 2015

LUNCH

Restaurant Week  Menu

Appetizers

Choice of 1

Ropa Arepa

Ropa Vieja over a Corn Arepa with a dollop of Sour Cream.

Caribbean Salad

Organic Mixed Greens, Pineapple, Mango, Tomatoes, Red Pepper 
and Cucumber served with a light Guava Raspberry Dressing.

Seafood Chowder

Cup of our creamy house made chowder, with Shrimp, Scallops, Clam and Potato.



 

Entrée

Choice of 1

 Fricasee de Pollo

Shredded Beer Braised Chicken Breast in a Curry seasoned stew
with Carrots, Peas, Peppers and Potato. 
Served with Yellow Rice and Tostones.

Lechon Asado

Our Specialty! Succulent Slow Roasted Pork topped with Sauteed Onions. 
Served with White Rce, Black Beans and Maduros.

Coconut Crusted Tilapia

Coconut Panko breaded Tilapia Filet topped with Pineapple - Mango Salsa. 
Served with Yellow Rice and Black Beans.

 

 

Dessert

Choice of 1

Classic Flan

 Traditional custard Flan, topped with Whipped Cream.

RumChata Bread Pudding

  Bread Pudding made with RumChata and Myers Dark Rum. 
Topped with Whipped Cream.


NO SUBSTITUTIONS - $15 PLATE SHATING FEE

 

 

 

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