HALIBUT LOLO: Fresh raspberry, honey lemon with Chambord liquor sauce.
GROUPER SAN ANDRES: Creamy Dijon Mustard with asparagus, dice tomatoes, green onions and bell peppers sauce.
WILD SALMON BELLINI: Champagne, sun dried apricot, peach snaps liquor with a rice wine vinegar sauce.
YELLOW TAIL SNAPPER VODKA EXPLOSION: Sea scallops with a reduction brandy vodka sauce with green onions and bell peppers
SEA BASS SEBASTIAN: Lump Crab meat with black truffle creamy sauce.
ORANGE ROUGH MANGO MOJITO: Plantain crust with reduction of mango in rum and wine sauce
FRESH COD VILLANA: Puree of avocado with lemon juice, olive oil green and red tomatoes coli sauce
MACKEREL ALMONDINA: lemon wine sauce with toasted almond on top.
TROUT YAYA: Passion fruit juice, honey and wine sauce.
HOG SNAPPER CARNAVAL: Mango-papaya chunk in wine lemon sauce
Executive Chef Pastor Sequera
We are happy to customize your Event and menu with you. Contact us at:
305 562 1460
Email us: firstname.lastname@example.org
or use our contact form
Are you looking for stylish ambiance? Or perhaps you had something more creative in mind.
We'll provide you with a custom consultation. All you have to do is contact us.