Le Fragole
Le Fragole 

 

PESCE

 

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

 

DESIGNED BY:

 

Executive Chef Pastor Sequera

 

Contact Us

 

We are happy to customize your Event and menu with you. Contact us at:

 

305 562 1460

 

Email us: jp@lefragole.com

 

or use our contact form

.

A cause for celebration

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.

 

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