COLD ENTREES |
Tuna Carpaccio |
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Served with Citrus Soy |
Greek Salad |
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Vegetables Coriander Style, Grilled Shrimp,
and Crispy Cheese with Honey Dressing |
Tai Salad |
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Grilled Chicken with Peanut, Mango and Spice |
Asian Salad |
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Lettuce Leaves, Finely Sliced covered
with Vinaigrette of Ginger and Sweed Almonds |
 |
HOT ENTREES |
|
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Onion Soup |
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Au Gratin and Crouton |
Sea Food Mussel |
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With Wine and Shallot |
Epazote Cheese |
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Casserole with two Chili Peppers, Mozzarella and Chihuahua Cheese, accented with Epazote Flower |
Fusion Mushrooms |
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Mixture of Shrimp, Olive Oil, Garlic and Mushrooms Sautee |
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MAIN COURSES |
Talent Shrimps |
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Roast with Lemon, served with Capers and Croutons |
Stuffed Fish |
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Pumpkin Flower with Sea Food Cream Sauce |
Grilled Salmon |
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Served with Fine Herbs and covered with Cream Sauce and Butter over Mashed Potatoes |
Pork Fillet |
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With Guava and Fine Spice Fusion Sauce |
Glase Rips |
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With Chipotle Chili and Honey Sauce |
Caribbean Chicken |
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Stuffed with Wild Fruits and coveredwith Tropical Fruits |
Arrachera Steak |
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With Nopales and Broiled Onion with Corn Smut |
Tamarindo Chicken |
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Breast of Chicken, with Tamarindo and Morel sauce |
Veal Medallions |
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Prepared in its Juice, with Mushrooms and Sauteed with Tequila |
Linguine Fra Diablo |
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With Tomato Sauce and Tree Chili and Shrimps |
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POSTRES |
Chocolate Toser |
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House Made, with Grandmother recipe |
Cheese Cake |
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Covered with Blackberry and Chocolate |
Apple Cinnamon |
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Covered with Vanilla Ice Cream and Nuts |
Creme Brule |
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Flamed |
