| Pear Salad |
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Frissee, arugula, endive, red onion, walnuts, blue cheese, and port dressing |
| Artichoke Salad |
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With soft lettuce, oven dried tomatoes, red onions, Manchego cheese, and a citrus vinaigrette |
| Frissee Salad |
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Frissee lettuce tossed with orange, goat cheese, almonds and sherry vinaigrette |
| Caesar Salad |
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Hearts of Romaine tossed with fresh Caesar dressing, anchovies, and garlic croutons |
| Crispy Duck Salad |
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Crispy duck and arugula mixed with a honey soy dressing |
| Ensalada de Filete |
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Sauteed beef tenderloin strips on a bed of frissee lettuce topped with blue cheese crumbles, and almonds, tossed in a sherry vinaigrette |
| Ensalada de Camarones |
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Sauteed shrimp on a bed of soft lettuce with a citrus vinaigrette |
| Ensalada de Pollo |
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Grilled breast of chicken, sliced, on a bed of romaine lettuce with caesar |
| Ensalada de Calamari |
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Crispy fried calamari, on a bed of red oak lettuce and arugula, topped with shaved manchego cheese, and finished with a champagne vinaigrette |
| Sopa Azteca |
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Spicy tomato soup with diced grilled chicken, Monterey Jack cheese, avocado, and crispy tortilla strips garnished with sour cream, and cilantro |
| Sopa del Dia |
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Soup of the day |
| Camarones |
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Sauteed shrimp in creamy tomato sauce with spaghetti |
| Chicken Alfredo |
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Sauteed chicken breast with penne pasta in alfredo sauce |
| Sausage and Zuccini |
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Grilled Italian sausage and zuccini with penne pasta in creamy tomato sauce |
| Vegetarian Marinara |
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Vegetable marinara with capers and olives over spaghetti |
| Grilled Salmon |
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With green beans, zuccini, spinach, olives, and tomato relish |
| Grilled Chicken Sandwich |
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Grilled breast of chicken with blue cheese lettuce, tomato, and mayonnaise |
| Gourmet Club Sandwich |
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Shaved turkey, smoked applewood bacon, lettuce, tomato, mayonnaise, and Mozzarella cheese |
| Ranazul Burger |
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Juicy angus ground beef cooked to order with cheddar cheese, lettuce, tomato, and mayonnaise on a toasted potato roll. Add bacon, extra cheese, avocado, sauteed mushrooms, sauteed onions, each |
| Vegetarian Sandwich |
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Oven dried tomato, chevre spread, portobello mushroom, lettuce, and grilled onion |
| Pescado Sandwich |
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Crispy fried tilapia, romaine lettuce, and tartar sauce |
| Ceviche |
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Shrimp, scallops and calamari in fresh lime juice with tomato, avocado, and cilantro served with tortilla chips |
| Mixed Olives |
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Marinated kalamata, and manzanilla olives |
| Salmon Avocado Sushi |
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Sliced salmon with chinese mustard seasoned avocado on a bed of seaweed salad |
| Tuna Tartare |
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Fresh Ahi tuna mixed with scallions in a chili, soy, and sesame spiced dressing |
| Quesos Artesenales |
|
Chefs selection of fine cheeses and accompaniments |
| Salmon Medallion |
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Cashew encrusted salmon medallion with pineapple, zucchini, arugula salad, and orange butter sauce |
| Tilapia Veracruz |
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Sauteed Tilapia served with tomato, olive, and caper white wine sauce with asparagus rice |
| Pork Tenderloin |
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With haricot vert, corn, and carrot raqgout, and prosciutto butter sauce |
| Quesadillas Poblanas |
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Filled with a mix of chicken, poblano chilies, and Monterey Jack cheese served with guacamole and sour cream |
| Fritto Mixto |
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Mix of crispy fried shrimp and calamari served with tartar sauce, and salsa de habanero |
| Steamed Mussels |
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Steamed mussels in white wine with garlic, onions, and butter au jus |
| Potatoes Gratin |
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Cubed potatoes in a creamy truffle sauce topped with Parmesean cheese |
| Espinacas Catalan |
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Sauteed spinach with almonds, raisins, and apples |
| Patatas Bravas |
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Cubed, fried potatoes with garlic aioli, and salsa de habanero |
| Fried Oysters |
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With a corn, and red pepper ragout, and a red pepper remoulade sauce |
| Grilled Artichokes |
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With proscuitto, mozzarella, and tomato vinaigrette |
| Tomato Basil Flatbread |
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Black olive tapenade, tomato, and basil topped with fresh melted Mozzarella cheese |
| Bruschetta Rojo |
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Tomato basil bruschetta topped, and toasted with Gorgonzola cheese |
| Edamame |
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Whole soy bean pods, steamed, and lightly salted |
| Pan del Dia |
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Fresh bread, and garlic olive oil |
| Peruvian Chicken |
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Grilled chicken breast marinated in peruvian spices, grilled yukon gold potatoes, and wilted spinach with dijon mustard sauce |
| Lamb Chops |
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Served with grilled purple potatoes, garlic aioli, and red wine reduction |
| Petit Fillet |
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On wilted spinach, potato, and portabello mushroom with red wine reduction |
