ringlets of calamari lightly dusted with flour, fried until golden brown, dressed with the juice of lemon and lime. served with a warm herbed tomato sauce.

imported spanish manchego, lightly browned on the griddle, served with a fresh salsa verde.

large succulent prawns seasoned with sea salt and crushed red pepper served in a spicy black bean sauce.

penne rigate tossed with a medley of garden vegetables in a spicy tomato coconut milk sauce. topped with grated pecorino cheese, hot chiles and italian parsley.

a mediterranean style charcuterie plate with an assortment of marinades, salumi, imported cheeses and house tapas (tortilla espanola, castelvetranno olives, salchichon madrileno, lomo embuchado, queso iberico, piquillo peppers and queso fresco).

a rich black bean stew prepared with a variety of smoked meats and sausage, served with a traditional plate of rice, fried bananas, farofa, collard greens, oranges slices, and aji of campana.

a healthy chicken and black bean stew, served with a traditional plate of rice, fried bananas, farofa, collard greens, orange slices, and aji of campana.

a healthy stew of black beans, potatoes and carrots topped with green onions and cilantro, served with a traditional plate of rice, fried bananas, farofa, collard greens, orange slices, and aji of campana.

double chicken breasts served in a savory sauce of curry and coconut milk with dende oil, garlic, shallots and chile pequin. finished with fresh coconut meat, in a ring of herbed rice and vegetables.

a rich marriage of jumbo prawns and chicken breast, simmered in a spicy herbed tomato broth, with hints of coconut milk, cayenne pepper, grilled onion and gorgonzola, garnished with green onion, cucumber and italian parsley. served colombian stew style over rice.

a well seasoned dish of chicken breast and jumbo prawns, prepared with a sauce of fresh ginger, malaqueta pepper, juice of lemon and lime, cashews and dende oil. served with a garnish of toasted coconut, rice and vegetables.

large prawns and sea scallops simmered in a sweet hot sauce of fresh-diced tomato, mango, passion fruit, green onion and italian parsley, finished with brazilian chiles. served with herbed rice and vegetables.

an irresistible dish of shrimp, bacalhau and sea scallops, with brazilian dende oil, garlic, shallots, ginger, tomato and coconut milk, served stew style over rice.

an exotic afro-brazilian dish of shrimp and bacalhau, combining the subtle sweet and hot flavors of malaqueta pepper, garlic, tomato, fresh herbs, and shallots in a coconut cream sauce. laced with toasted coconut and served with rice and vegetables.

a delicious combination of shrimp and scallops sauteed with garlic, shallots, coconut milk and the juice of lime. finished with italian parsley, parmegian cheese, white wine and cream. served with rice and vegetables.