Turnover with skirt steak and sofrito.

24 piece mild wings with mango-Valentina glaze. Served with blue cheese dressing.

16 pieces of panko stuffed with shrimp, calamari, salmon, cheese and bell peppers.

Shrimp, calamari, and white fish with spicy lime juice, corn, and sweet potato.

Fried catfish, lettuce, tomato, pickles, and tartar sauce on ciabatta bread.

Grilled sirloin, caramelized onions, chimichurri (garlic-herb sauce), and red pepper aioli on ciabatta bread.

Shredded braised beef chuck with tomatoes, onions, bell peppers, olives, onions and red wine.

Chicken with cilantro-beer rice pilaf, peppers, peas, fried plantains, and pico de gallo.

Stir-fried rice with portobello mushrooms, crimini mushrooms, scallions, egg, ginger, sweet plantains, soy sauce, and sesame oil.

Seared salmon with beet puree, garnished with mango glaze.

With chimichurri (garlic-herb sauce).

Grilled Angus skirt with chimichurri (garlic-herb sauce).

Sirloin with tomatoes, onions, and smoky soy sauce. Served with truffle fries.

Chicken with beurre blanc cream sauce.

Stir-fried rice with chicken, scallions, egg, ginger, sweet plantains, soy sauce, and sesame oil.

Chicken thighs in smoked pimenton pilaf rice (w/ bell peppers & peas).

With pickled onion and tartar sauce. Served with lime wedges.

Stir-fried portobello mushrooms & crimini mushrooms with tomatoes, onions, and smoky soy sauce reduction. Served with truffle fries.

Shrimp in smoked pimenton pilaf rice (w/ bell peppers, sweet plantains & peas).

With blanc-cream sauce.

Arugula with guacamole, roasted corn, bell peppers, cherry tomatoes, Oaxaca cheese, and chipotle-passion fruit dressing.

Mixed rice and beans.

Sponge cake soaked in four types of milk.

Caramel custard served with guava sauce, guava, and whipped cream.