• Pasta

  • Pasta Clams & Linguini

    • 23.50

    Pan-roasted local clams with garlic, white wine & parsley sauce

  • Pasta de Vigo

    • 14.50

    A vegetarian dish with Romano & sun-dried tomatoes, fresh basil, Absolut Vodka, garlic & herbs with chef 's pasta

  • Add:  Shrimp (GF) 10.00 Scallops (3 ) 9.50 (GF Grilled / Not Pan Fried)

  • Beef

  • Filet Mignon (GF)

    • 32.50

    10 oz. Charbroiled filet topped with red wine & mushroom sauce

  • New York Sirloin (GF)

    • 30.50

    14 oz. Charbroiled sirloin topped with roasted garlic & lemon sauce

  • Jefe (served for two) (GF)

    • 42.50

    Sautéed tenderloin tips & served with artichoke hearts & mushrooms in a Rioja wine, Dijon & garlic sauce

  • Rack of Lamb (GF)

    • 32.50

    Char-grilled with Rioja wine, Dijon mustard sauce with artichoke

  • Pork Loin (GF)

    • 22.50

    With a shiitake peppercorn sauce

  • Pork Chops (GF)

    • 21.50

    Char-grilled with roasted garlic & lemon sauce

  • Veal

  • Veal Chop (GF)

    • 33.50

    14 oz. Char-grilled with shiitake peppercorn sauce

  • Coruñesa

    • 23.50

    Veal sautéed with portabella mushrooms & cognac sauce

  • Jerez

    • 25.50

    Veal filets sautéed with asparagus, spinach, imported prosciutto & provolone in a light Jerez sherry sauce

  • Madrid

    • 23.50

    Veal in a light egg batter sautéed in white wine & citrus sauce

  • Chicken

  • Francaise

    • 18.50

    Boneless breast pan-fried in a light egg batter with white wine, butter & lemon

  • Andaluza

    • 23.50

    Breast of chicken stuffed with pine nuts, diced smoked ham, spinach & cheese & topped with fresh cilantro & tomato sauce

  • Arroz Con Pollo (GF)

    • 20.50

    Boneless breast with saffron rice, tomato, mushroom, olives & chorizo

  • Pollo Ajillo (GF)

    • 18.50

    Roasted chicken (bone-in) in garlic, lemon & white wine sauce

  • Parmigiana Chicken

    • 20.50

    Pan-fried breaded cutlet, marinara sauce, topped with provolone cheese