| Grouper a la Rusa |
$26.00 |
Fresh gulf grouper lightly breaded and grilled, topped with chopped egg and parsley |
| Pompano Papillote |
$25.00 |
Fresh gulf pompano prepared with seafood stuffing and baked in parchment paper |
| Salmon Mediterranean |
$23.00 |
Grilled and served over toasted couscous with a caper basil butter sauce |
| Filet Mignon |
$30.00 |
Eight ounces, wrapped in bacon |
| Roasted Rack of Lamb |
$30.00 |
Baked , seasoned Australian Lamb, served with chipotle honey demi glace |
| Chicken a la Pepin |
$21.00 |
Boneless breast of chicken stuffed with ham and Swiss cheese, over a creamy mushroom sauce |
| New York Strip |
$29.00 |
Twelve ounces, served with shoestring onion rings |
| Shrimp Suprema |
$23.00 |
Jumbo shrimp wrapped in bacon |
| Red Snapper a la Vasca |
$27.00 |
Fresh Red Snapper filet baked in bechamel sauce with clams & shrimp |
| Cheese Pate |
|
Creamy goat cheese, sun-dried tomatoes & pesto Served with Cuban bread toast points |
| Duo of Grilled Petite Filet Mignon and Salmon Mediterranean |
$45.00 |
with a lemon caper sauce |
| New York Strip Steak |
$38.00 |
Twelve ounces, served with shoestring Onion rings |
| Filet Mignon |
$39.00 |
Eight ounces, wrapped in bacon Served with shoestring onion rings |
| Red Snapper a la Vasca |
$35.00 |
Fresh Red Snapper filet baked in Bechamel sauce with clams & shrimp |
| Chicken Pepin |
$30.00 |
Boneless breast of chicken stuffed with ham and swiss cheese over a creamy mushroom sauce |
| Chicken Alaina |
$30.00 |
Seared chicken breast with pepper herb goat cheese over tomato mushroom ragout |
| Salmon Mediterranean |
$32.00 |
Grilled and served over toasted couscous with a lemon caper sauce |
