Our Menu

Served with avocado poblano sauce and Napa Cabbage slaw.

3 mini plantain cups stuffed with napa slaw, grilled shrimp, steak, salmon, and green herb sauce.

Fried yellow plantain finishes on top with a Mediterranean sauce, feta cheese, and fresh parsley.

Grilled octopus drizzled with Mediterranean dressing.

Roast pork, Latin cabbage salad, and green herb sauce.

Grilled Zucchini, served with spicy yogurt sauce and fresh dill.

yellow plantain stuffed with shrimp, Swiss cheese and pineapple sauce on the side

Pork shoulder, roast tomatoes, roast onions, roast garlic, oregano, cumin, chili de Arbol, Ancho de chili, chili de Guajillo, low-carb gluten-free yuca roots and finish with our signature slaw.

Romaine lettuce, tomatoes, cucumbers, avocado, onions, parsley, and lime vinaigrette.

Tomatoes, cucumbers, onions, fresh parsley, olive oil, and feta cheese.

Chopped red cabbage, Napa cabbage, freshly squeezed lime juice, finely chopped tomatoes, olive oil, feta cheese, sliced avocado, and fresh parsley.

Crispy fried chicken thighs, deep in honey siracha sauce, our signature slaw on a brioche bun served with fresh-cut fries.

Slow-roast pork shoulder, low-sodium ham, pickles, Swiss cheese, and mustard aioli sauce on a French roll with fresh-cut fries.

Marinated overnight short rib, served with Asian BBQ sauce, and caramelized onions, our signature slaw on a brioche bun with fresh-cut fries.

3oz skirt streak 3oz NY steak 3oz Rib-Eye, wrapped in American blend cheese caramelized onions, garlic herb sauce on a brioche bun, and served with fresh-cut fries.

Two pork kababs served with cabbage salad and Yuca Arepa.

Marinated with garlic powder, onion powder, salt, black pepper, rosemary, and vegetable oil, served with shepherd salad and fresh-cut fries.

Two sliced pork, one short rib, and one lemon grass pork kabab, served with seasonal vegetables and Phoenix Flame potatoes.

Two chicken thigh skewers seasoned overnight with, garlic, cumin, salt, black pepper, and Mediterranean herbs, served with shepherd salad and fresh-cut fries.

Served with Phoenix Flame potatoes and seasonal vegetables.

Served with seasonal vegetables and Phoenix Flame potatoes.

Marinade skirt steak served with fresh-cut potato and chimichurri sauce on the side.

Sauteed seasonal vegetables with the Mediterranean sauce, on top of yellow plantain, and finish with avocado fennel salad.

Sauteed chicken thighs, fresh squeezed lemon, capers, and heavy whipped cream

potato gnocchi & Mediterranean sausage, spinach, white wine capers sauce

cherry tomatoes, white wine sauce capers, green onions and parsley

Fresh cut fries, fresh squeezed lemon, oregano and fresh parsley

2B size boiled red potatoes, crispy fried and, well seasoned with salt, black pepper, and red wine vinegar.

Fried yellow plantain finish on top with a Mediterranean sauce, feta cheese, and fresh parsley.

Yukon potatoes, butter, milk, salt and black pepper.

Two scoops of ice cream.

poached pear with sweet wine, cinnamon and cover Italian Marange and finish with crushed nuts