ENTREES

  • Puerco a la Gitana

    pan roasted pork tenderloin topped with port wine mustard cream sauce

  • Vaca a la Parrilla

    marinated 16oz. t-bone steak & shrimp grilled & topped with garlic sauce reduction

  • Bife con Cebolla

    grilled filet mignon smothered with butter & sauteed onions

  • Passion Espanola

    center cut pork chop topped with sautéed spanish onions & tomatillos

  • Skirt Steak

    grilled skirt steak topped with sautéed onions; served with sweet plantains, rice & beans and a chimichurri spicy sauce

  • Filet al Cabrales

    grilled filet mignon topped with cabrales cheese cream sauce

  • Costillas de Cordero

    16oz. pan roasted bread crumbed rack of lamb with port wine mustard cream sauce

  • Olé Olé Chicken

    chicken breast stuffed with manchego cheese & garlic spinach

  • Pollo Ala Sevillana

    sauteed chicken breast in an orange and Spanish olive sauce

  • Sea Bass ~ Chef’s ”Best Seller” ~

    seared sea bass topped with Spanish pesto sauce, bread crumbs and guacamole

  • Sea Bass en Salsa ole Pinones

    seared sea bass in a mild pine nut sauce

  • Atlantic Passions

    grilled, farm-raised salmon filet topped with portobello mushroom and scallions

  • Camarao in garlic Sauce

    fresh 16/20 size shrimp in garlic sauce served over Spanish rice

  • Paella Valenciana

    fresh seafood, chicken, Spanish sausage & Spanish rice combination

  • Paella Marinara

    fresh seafood & Spanish rice combination

  • Mariscada en Rojo or Salsa Verde

    fresh seafood combination in red or green sauce

  • Ropa Vieja

    shredded beef served with rice, black beans & sweet plantains

  • Zarsuela

    fresh cod fish and seafood combination stew in red sauce, finished with a touch of cream