Filet of calamari sautéed in a spicy marinara.

Raw beef rolled with cucumbers, parmesan cheese and shoestring potatoes in a spicy truffle vinaigrette.

Baked portobello mushroom layered with tomato, prosciutto, and mozzarella served in a balsamic vinegar reduction.

Salmon sashimi served in a sesame seed oil soy reduction with blended fresh tomato and capers with Marcelo's special sauce blend.

Fresh sashimi grade a tuna served on top of arugula and spinach with sun-dried tomato and goat cheese in a light blueberry dressing.

Baby arugula greens with fresh tom, red onion served with balsamic vinegar and extra virgin olive oil.

Raw salmon, thinly sliced, served with capers, red onions, lemon, and olive oil, and topped with shrimp ceviche.

Spicy thin sliced skirt steak served on top of arugula with caramelized cashews, diced apple and crumbled blue cheese in a sweet-spicy chili sauce.

Sautéed with calamari, scallops, and shrimp in a spicy marinara sauce.

Sautéed with diced chicken breast, sun-dried tomato, capers and mushrooms in an olive oil garlic reduction.

Sautéed with pancetta and caramelized onions in a cream sauce.

Sautéed with fresh eggplant, tomato and buffalo mozzarella in a Pomodoro sauce.

Sea scallops, mushrooms and peas.

Shredded short ribs, fresh spinach, moss, and truffle oil.

Roasted almonds, sweet plantains, and goat cheese.

Breast of chicken lightly breaded served in a lemon white wine sauce with champagne risotto.

Chicken breast, lightly breaded, served with linguine parmesan and topped with melted provolone cheese.

Veal scallopine sautéed in a lemon white wine sauce with truffle mashed potatoes.

Sautéed skirt steak, medallion style, in a blueberry demi-glaze served with mushroom risotto.