Chef Fernando Echeverri

Marinated Mediterranean Olives with Herbs, Garlic and Spices

Pico de Gallo And Chips

Gazpacho Shots

Dalma, stuffed grape leaves, Sprinkled with Pistachios

Corvina Ceviche: With Red Onions, Red peppers, Cucumbers, Cilantro in a Leche de Tigre

Charcuterie and Cheese Platter, with Cured Filet Mignon, Cured Pork Loin, Spanish Chorizo, Serrano Ham, Asorted Cheeses served with Flatbread

Grilled Octopus, with Sauteed Potatoes and Broccoli rabe Salad

Sautéed Shrimp & Scallops: In a Spicy Roasted Pepper & Tomato Sauce

Sauteed Frogs legs, in garlic, lemon, white wine Butter sauce

Mediterranean Salad: Mix Greens, Tomatoes, Red Onions, Cucumbers, Chickpeas, and Feta Cheese, Oregano Vinaigrette

Grilled Skirt Steak: With Cilantro Chimichurre, served with Rice And Charro Beans

Grilled Chicken Breast: in a Spicy Orange sauce served with Mashed Potatoes and roasted vegetables

Roasted Duck: Mango Rum Sauce, served with Wild Rice Stuffing and String Beans

Seafood Paella with Calamari, Scallops, Shrimp, Clams and Mussels, Spanish Saffron Rice

Steak Au Poivre, NY Sirloin Steak with Roasted Herb Potatoes and String Beans

Roasted Alaskan Salmon: Basil Lemon Butter Sauce, Served with Saffron Rice & Snow Peas

Roasted Loin of Lamb: With Rosemary Demi-Glace, Grilled Asparagus and Roasted Herb Potatoes

Chocolate Volcano Cake, With Raspberry Coulis

Coconut Creme Brule

Baked Bananas: With Rum Chocolate Sauce and Vanilla Ice cream

Orange Flan

Marinated Mediterranean Olives with Herbs, Garlic and Spices

Guacamole And Chips

Jicama Romaine Salad: With Red Onions, Grape Tomatoes, Radishes, Roasted Corn, Cilantro Lime Vinaigrette

Sauteed Shrimp: in a Poblano Pepper Green Sauce

Camarones Enchilados: Sauteed Shrimp in a tomato Pepper sauce

Charcuterie and Cheese Platter, with Cured Filet Mignon, Cured Pork Loin, Spanish Chorizo, Serrano Ham, Assorted Cheeses served with Flatbread

Ceviche de Corvina in a Citrus leche de tigre, with Red Onions, Red Peppers, Cucumbers, Cilantro, served with Crispi Plantain Chips

Grill Octopus, with Sauteed potatoes, Mediterranean Salad, Smoke Paprika EVOO Drizzle

Pan Roasted Chicken Breast: Pasilla Pepper Cream Sauce, served with Mexican Rice and Charro Beans

Seafood Paella with Calamari, Scallops, Shrimp, Clams and Mussels, Spanish Saffron Rice

Grilled Mahi-Mahi: With Pineapple Black Bean Salsa, Served with Yellow Rice and String Beans

Grilled Skirt Steak: With Cilantro Chimichurre, served with Roasted Garlic Mash Potatoes and Brussel sprouts

Coconut Flan

Baked Bananas: With Tequila Chocolate Sauce and Vanilla Ice cream

Japanese Cucumber Salad: Rice Vinegar & Sesame Oil

Steamed Gyozos: Filled with Vegatable served with Ponzu dip

Spicy Bean Sprout Salad: With Scallions, Grape Tomatoes, Red Onions & Cilantro, Soy Vinaigrette

Sushi of Tuna & Salmon Roll: With Avocado & Cucumber, Soy Dip and Wasabi

Ebi Chili: Stir Fry Shrimp in a Ginger Garlic Chili sauce

Yakitori: BBQ Chicken Skewers, with Teriyaki Sauce

Sashimi of Mahi-Mahi Garnished with Caviar and Horseradish Aioli

Rice Noodles: With Srimp, Julienne Vegetables in a Ginger Sweet Chili sauce

Red Curry Chicken: Served with Snow Peas and Ginger Rice

Japanese Beef Stir-Fry: With Shiitake Mushrooms, Bok Choy, Red Peppers, Garlic & Ginger served with Rice

Pineapple Ginger Creme Brulle

Japanese Cheese Cake

Marinated Mediterranean Olives with Peperoncino, Herbs, Garlic and Spices

Bruschetta: With Fresh Tomatoes, Olives, Garlic, Basil, Xvirgen Olive Oil

Caprese: Tomatoes, Fresh Mozzarella and Basil X Virgen Olive Oil

Sauteed Shrimp: In a Pesto sauce

Chicken Spiedini, Grilled Chicken Skewers with a garlic Drizzle

Charcuterie Platter: with Italian Cheeses, Bresaola, Coppa, Salami, Prosciutto Ham, served with Flatbread

Stuffed Mushrooms: With Coppa or Seafood topped with melted Cheese

Pan Roasted Salmon, Basil Lemon Butter Sauce, Saffron Rice, Vegetables

Cheese Tortellini, Roasted Tomatoes Cream Sauce, Pancetta, Mushrooms, Roasted Garlic & Basil

Chicken Francese: In a Lemon White Wine Sauce, served with Pasta and Grilled Zucchini

Braciole: With salami, Provolone Cheese, spinach, pine nuts and raisins, in a roasted Tomato Sauce, served with Pasta and Grilled Zucchini

Eggplant Milanese, with Linguini Pomodoro and grilled Zucchini

Grilled Steak Pizzaiola: 14oz. NY sirloin, grilled topped with a tomato, Olives Caper sauce, with pasta and Broccoli

Linguini Fruti de Mare: Calamari, Scallops, Shrimp, Clams and Mussels, in a light fresh tomato, garlic, Basil white wine butter sauce

Chocolate Volcano Cake, With Raspberry Coulis

Panna Cotta: With Fresh Berries

Fresh Berries with Sabayon Sauce

Duck Pate, with Orange Confit

Classical French Steak Tartare, Filet Mignon, Toast Points

Sauteed Shrimp in a Brandy Crabmeat Cream Sauce

Baked Brie and Walnuts, served with Toasted Baguette

Endive Salad: With Grape Tomatoes, Radichio, Radishes Walnut Vinaigrete

Sauteed Frogs legs, in garlic, lemon, white wine Butter sauce

Coq au Vin, Chicken cooked in Red Wine and vegetables, served with Mashed Potatoes

Steak au Poivre, Pan Roasted NY Strip Loin, with a Brandy Pepper Demi-Glace, Served with String beans and Au Gratin Potatoes

Roasted Duck: Orange Sauce, with Wild Rice and String Beans

Pan Roasted Salmon, Basil Butter Sauce, Cream lentils, Arugula Salad

Orange Creme Brulee

Chocolate Volcano Cake, With French Vanilla Ice Cream

Marinated Mediterranean Olives with Herbs, Garlic and Spices

Dalma, stuffed grape leaves, Sprinkled with Pistachios

Baba Ghanoush With Pita Bread

Spinach Cous-Cous Salad With Grape Tomatoes, Red Onions, Roasted Peppers, Dry Figs, Orange Vinaigrete

Grilled Vegetables, Zucchini, Mushroom, Eggplant, Roasted Peppers, Grilled Onions, served with Tzatziki sauce

Sautéed Shrimp in a Roasted Tomato Cherry Sauce

Grilled Salmon, Basil Butter Sauce, Jasmine Rice, Vegetables

Roasted Leg of Lamb, Mint Demi-Glace Sauce, with Roasted Potatoes and Vegetables

Beef Souvlaki: Grilled skewers, served with rice and mixed greens salad

Seafood Paella with Calamari, Scallops, Shrimp, Clams and Mussels, Spanish Saffron Rice

Chicken Tagine, Served with Saffron Rice and Cauliflower Fricassee

Orange Creme Brulee

Karithopita: A rich dark walnut spicy cake