La Luna Negra

With tomatoes and cilantro vinaigrette dressing.

A consummate palate teaser with blue cheese, poached pears, strawberries and caramelized walnuts.

Black beans mixed with fresh sweet peppers, corn, celery, hearts of palm, cilantro and lime. Topped with blackened grilled shrimp and drizzled with cilantro vinaigrette.

Thin slices of grilled salmon layered on a crisp, grilled tortilla made with corn meal, vegetables and herbs. Garnished with assorted salsas.

With blue cheese, deviled walnuts and bacon vinaigrette.

Steamed red and green cabbage with pears, grapes, oranges and cracklings, topped with julienne duck.

Tender squash stuffed with rice, fresh herbs, black beans, and bay scallops. Served with shrimp kabob, grilled seasonal vegetables and papaya vinaigrette.

Baby mixed green drizzled with our house special dressing and served with goat cheese toasts, apples and deviled almonds.

Chili peppers fried in lime and sprinkled with basil.

Imported salt-cured cod fillets cooked in lemon, olive oil, garlic and tomatoes.

Calamari stuffed Catalan style. With almonds, bread crumbs, olives and a hint of anchovy. Served with remoulade.

Delicious fried smelts sprinkled with red chilies and parsley.

Chicken and chorizo brochette with sweet peppers, garlic-cumin mayonnaise and caramelized red onion relish.

A disarming wrap of marinated chicken sauteed with baby carrots in a garlic and lime juice sauce. On a bed of baby mixed salad topped with Don Fernando's ultra secret dressing.

Mouthwatering imported Riojano and Chistorra sausage sauteed in their own juices.

Black tiger shrimp sauteed with white wine, tomatoes, Kalamata olives, capers and fresh basil.

Black tiger shrimp sauteed with chocolate and kicked up with a chipotle and white wine sauce.

Butterflied, oven-baked shrimp stuffed with chopped olives, jalapenos, tomatoes and basil.

Baked artichoke stuffed with finely chopped olives, garlic, peppers and homemade bread crumbs, in champagne-butter sauce.

Grilled spicy chicken and provolone sausage, served with couscous cooked in black tea with cranberries and sprinkled with fresh basil.

Beef brochette with cracked peppers corns, horseradish cream and caramelized red onion relish.

Two large sea prawns seasoned and grilled in our blended house spice.

Jumbo scallops wrapped with bacon and leeks, sprinkled with light seasoned breading and baked.

Traditional Spanish quiche filled with spinach, blue cheese, potatoes and onions. Drizzled with champagne-butter sauce.

Herb encrusted pork tenderloins with grilled onions and pomegranate sauce.

Grilled lamb chops served with eggplant, lentil couscous, goat cheese and rosemary jus.

With a hearty combination of shrimp, scallops, grilled chicken and wild rice. Served with romesco sauce.

Lavish puff pastry filled with salmon, spinach, porcini mushrooms and garlic mayonnaise aioli.

Shrimp, crab and cod served with remoulade sauce.

Sauteed mussels in a hot and spicy garlic broth.

Flavorful clams luxuriating in a light broth of white wine, saffron and diced tomatoes.

White wild rice, chicken, tuna, mayonnaise, mushrooms, tomato and red onions, all grilled to scrumptious perfection.

Grilled boneless chicken breast with an almond wine coating. Served with caramelized cranberries.

Robust mushrooms stuffed with spinach, crab, chorizo, artichokes and cheese in garlic-butter sauce.

Sauteed in garlic butter. Served on a bed of seasoned croutons, baked with fresh tomatoes and handmade mozzarella.

Sauteed shrimp luxuriating in a vibrant sauce of sherry and Tabasco. Served with string potatoes in accents of Italian parsley.

Black tiger shrimp wrapped in bacon, skewered and drizzled with blackberry sauce.

Stuffed with imported Serrano ham, manchego cheese, chorizo, red onions and tomatoes.

Our pork ribs dripping with our own barbecue sauce and hints of basil and garlic.

Grilled chicken and jalapeno infused mango sauce.

Fried calamari with our remoulade sauce.

Oven roasted spicy garlic potatoes.

Cured Tyrolese green, black or brown olives.

Luscious brie with a relish of tomato, basil and balsamic vinegar. Served with oregano garlic bread.

Classic seafood salad with squid, scallops and octopus.

Individual wheel of brie baked with toasted slivered almonds. Served with fruit chutney.

A delightfully creamy mixture of artichoke hearts, spinach, sun-dried tomatoes, goat cheese and blue cheese. Dip in with our own paprika toasted bread.

Succulent creamy French blue cheese served with caramelized pears.

Salmon medallions stuffed with salmon mousse and seasoned with capers, fresh dill and lemon.

With our own hand-kneaded mozzarella.

Our version is a refreshing mixture featuring white fish and avocado, steeped in lime juice, red onions and cilantro.

Delicate smoked trout filet served with capers and horseradish dill sauce.

Assorted spinach sausage, Serrano ham and cheese, served with membrillo and fresh fruit.

Ripe red peppers slow-roasted on grill and served Neapolitan style.

Assortment of mushrooms cooked in lemon and pepper corn brine and marinated in extra virgin olive oil and balsamic vinegar. Served with fresh garlic and herbs, onions and dried chili flakes.

A classic ensemble of seasoned, grilled eggplant, sweet peppers, mushrooms, onions and over-dried tomatoes.

Savory tongue simmered slowly in corning brine, dusted with fresh herbs and olives and broiled. Served with olive giardiniera and corn relish.

Black tiger shrimp glistening with lime juice, jalapenos fresh cilantro and red onions. Served with crackers.

With seafood, chicken and chorizo.

With seafood.

With garlic chicken.

Vegetarian.

A positively sinful conspiracy of mussels, squid, shrimp, white fish and clams in spicy tomato broth.

Seasoned beef tenderloin grilled and finished with a blue cheese crust. Served with homemade garlic potato chips.

Chicken breast baked in champagne mushroom sauce and stuffed with garlic spinach and mozzarella. Served with baby grilled vegetables, garlic mashed potatoes and mango chutney.

Delightful Alaskan sea bass in red wine and shallot reduction, served with garlic mashed potatoes and grilled vegetables.

Marinated tender chicken and cherry tomatoes in your choice of Alfredo or diablo sauce.

Salmon filet served atop linguine. With cilantro, spinach and a light sun-dried tomato sauce.

Named after our chef, this lovingly prepared beef tenderloin features cranberry sauce and blackberries. Served with garlic mashed potatoes and sauteed baby vegetables.

Sumptuous leg of lamb with accents of rosemary and tarragon and the robust, zesty flavor of pomegranate sauce. Served with garlic mashed potatoes, sauteed baby vegetables and sun-dried tomatoes.

Juicy baked salmon atop sauteed in lime garlic sauce. Served with mashed potatoes and baby greens.