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Appetizers
Bomba de Mejillones Stuffed,
spicy, deep-fried muscles in a hot tomato sauce. Entrees Pimientos
al Piquillo Sweet, slightly
piquant red peppers originated form the Ebro River Valley in Northern
Spain. We prepare it in our own way with our authentic crabmeat, shrimp,
and scallop stuffing, glazed with a light shrimp flavored tomato sauce.
Fillet of Salmon with Broccoli and
Scallops
A fresh filet of salmon simmered in a
light creamy sauce with broccoli and scallops.
Stuffed Filet of Flounder Three
pieces of fresh filet of flounder rolled and filled with a crabmeat,
shrimp, and scallop stuffing in a lemon butter sauce. Red
Snapper Filet A fresh red
snapper, skinless and boneless, filet grilled with porta-bella mushroom,
shrimp, and rosemary tomato sauce placed on a bed of rice. Arroz
Negro A Black Paella which
comes with artichoke hearts, green peas, ring of calamari, shrimp and
scallops cooked with Valencia rice.
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