PAELLAS

PAELLA VALENCIANA
A SECRET RECIPE HANDED DOWN FROM FATHER TO SON- A SPECIAL BLEND OF FRESH SHRIMP, CLAMS, MUSSELS, AND CALAMARI MIXED WITH CHORIZO AND CHICKEN SERVED WITH VEGETABLES IN A SAFFRON-SCENTED RICE

PAELLA DE MARISCOS
SPAIN"S CULINARY CLASSIC-A TRADITIONAL SHELLFISH AND SAFFRON RICE DISH WITH JUMBO SHRIMP,SCALLOPS,CLAMS,CALAMARI ,MUSSELS AND VEGETABLES

PAELLA CON CARNE
VEAL,PEPPERS,TOMATOES,ONIONS AND HEREBS BRAISED IN A SAFFRON -SCENTED RICE

PAELLA VEGETARIANA
AN ARRAY OF SEASONAL SAUTEED VEGETABLES SIMMERED IN A SAFFRON SCENTED-RICE


PASTAS

CAVATELLI AL RAGU
ROASTED SHORT RIBS BRAISED IN RED WINE AND SERVED WITH FRESH VEGETABLES AMD HERBS THEN DRIZZLED WITH WHITE TRUFFLE OIL

PUMPKIN RAVIOLI
HOMEMADE FRESH PUMPKIN-STUFFED RAVIOLI SIMMERED IN AN AUTUMN SPICED CREAM SAUCE

GNOCCHI ITALIANO
SWEET ITALIAN SAUSAGE,BROCCOLI RABE AND CHERRY TOMATOES SAUTEED IN A ROASTED GARLIC WINE SAUCE
CHEESE RAVIOLI
HOMEMADE CHEESE-STUFFED RAVIOLI SIMMERED IN A SAFFRON SCENTED LEMON CREAM SAUCE WITH SUN DRIED TOMATOES AND SWEET PEAS

LINGUINI WITH SHRIMP
JUMBO SHRIMP SAUTEED WITH FRESH TOMATOES,PORTOBELLO MUSHROOMS,SUN DRIED TOMATOES AND BABY SPINACH IN A WHITE WINE AU JUS SAUCE


ENTREES

SEA SCALLOPS SALAD
LIGHTLY SEASONED PAN-SEARED LARGE SEA SCALLOPS SERVED OVER A BED OF ROMAINE AND BABY FIELD GREENS TOSSED IN A LEMONCELLO VINAIGRETTE WITH FRESH TOMATOES,OLIVES AND WALNUTS

RISOTTO VENETTO
A TRADITIONAL VENETIAN RISOTTO WITH PORCINI AND WILD MUSHROOMS DRIZZLED LIGHTLY WITH WHITE TRUFFLE OIL

RISOTTO CON GAMBERI
SAUTEED JUMBO SHRIMP SERVED OVER A CREAMY LEMON ZEST RISOTTO

TRUCHA AL LIMON
FRESH GRILLED MARINATED BUTTERFLY TROUT DRIZZLED WITH LEMONCELLO SAUCE

SALMON DULCE
FRESH SALMON FILET PAN SEARED AND SERVED WITH BRANDY APRICOT CHUTNEY

ENTRECOTE EUROPA
12 OZ NY STRIP,GRILLED TO PERFECTION AND SERVE WITH A LIGHT HORSERADISH CREME FRAICHE

SOLOMILLO TORERO
BEST CUT OF ANGUS BEEF- 8 OZ FILET MIGNON TOPPED WITH PEPPERCORN AND RAISIN BRANDY DEMI-GLAZE OR ADD GRILLED SHRIMP

RACK OF LAMB
TENDER BABY RACK OF LAMB ENCRUSTED WITH SPINACH AND PINE NUTS DRIZZLED WITH A MINTED PEA SAUCE

COSTILLAS
PORK SHORT RIBS BRAISED IN HOME MADE BARBECUE SAUCE SERVED WITH SPICED CARROT SALAD

POLLO TOSTADO
A BONELESS,SKINLESS CHICKEN BREAST MARINATED WITH HERBS,GARLIC AND LEMON-ROASTED UNTIL GLAZED TO PERFECTION

VEAL MILANESE
PAN-SEARED BREADED SCALOPPINI OF VELA TOP ROUND SERVED OVER A CITRUS BABY ARUGULA SALAD AND DRIZZLED WITH LEMONCELLO DRESSING

LOMO DE CERDO
PORK TENDERLOIN ROASTED IN THE OVEN WITH A MUSTARD PARSLEY GLAZE

MARISCADA VERDE
A SATISFYING BLEND OF JUMBO SHRIMP,SCALLOPS,CALAMARI,CLAMS AND MUSSELS SIMMERED IN A LIGHT WHITE WINE PARSLEY BROTH,TOPPED WITH GARLIC CROSTINI