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