Spanish, CL Recommends, Menu, Catering, Private room, Take out
nicaraguan bbq'd pulled pork, layered between sweet corn-cheese cakes with serrano tomato salsa
coconut shrimp bisque topped with golden fried coconut rock shrimp and wesh
artichoke salad of tangerine lime vinaigrette, marinated avocados, and fresh hearts of palm over field greens
char-grilled 12-ounce ribeye marinated in chimichurri sauce, topped with salsa fries chiles over yuca steak fries
amber seared jumbo seascallops over coconut rice, black bears, and sweet plantains with mango-mojo
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