Hi-Life Caf紬ホゥ - Ft Lauderdale, FL

yellow squash stuffed with jumbo lump crab meat and roasted with blackwheel parmesan cheese.

jumbo shrimp in a spicy garlic oil. a spanish favorite!

fresh jalapeno peppers stuffed with shrimp and cheese, wrapped in bacon, then grilled. very hot

crispy, marinated beef tenderloin grilled to medium, skewered with seedless cucumber and served with a peanut/tamarind sauce.

pecan and corn encrusted scallops baked in a casserole to a golden brown.

fresh calamari sauteed in a garlic fricassee

velvety bisque served with mini potato pancakes topped with sour cream

a mesclun mix of fresh baby greens, tossed with chef carlos' famous balsamic vinaigrette

two herb crusted medallions of goat cheese, pan seared, baked and served with a hi-life mix.

chef carlos own version of the classic chilled potato & leek soup.

a traditional caesar with lots of garlic prepared to order and topped with a garlic crouton

individual leaves topped with bleu cheese, chopped pecans and tomatoes, drizzled with a champagne vinaigrette.

chef carlos' signature salmon filet is pan seared, then baked and topped with a light dijon sauce. served over sauteed spinach and roasted bliss potatoes

a hi-life favorite! skinless, boneless chicken breast is battered, then flash fried. served with mashed potatoes, squash and topped with cream gravy.

two large, moist, meaty crab cakes over a light mustard ponzu sauce with a hint of raspberry. served with white & wild rice and green beans.

boneless short ribs preparded in a red zinfandel wine reduction, served over mashed potatoes with baby carrots in a port wine reduction.

seared jumbo scallops are served with a ginger accented sweet potato mash and grilled asparagus then finished with an orange glaze.

this moist, meaty fish is crusted in cashew & coconut, sauteed and served over a melange of bliss potatoes, grape tomatoes, cilantro, scallions & ginger with a spicy red curry sauce on the side.

grilled catch of the day served over a melange of roasted and grilled red potatoes, asparagus, grape tomatoes, green beans, kalamata olives and capers.

one half of a semi-boneless duckling roasted, then grilled and topped with a merlot and port wine sauce. served with white & wild rice and baby carrots

cumin dusted pork tenderloin is oven baked, sliced and topped with a golden mustard & white wine sauce. served with haricot verts and mashed potatoes.

angel hair pasta tossed with sundried tomatoes and shiitake mushrooms in light, fresh basil sauce.

penne pasta tossed with spicy italian sausages and green peas in a tomato and cream sauce.

delicate purses stuffed with creamy goat cheese and roast hazelnut in a mushroom madeira wine sauce with a hint of brie cheese.

a spicy bolognese made with ground filet and ny strip over angelhair pasta. finished with blackwheel parmesan cheese

capellini pasta tossed with melt-in-your-mouth baby clams, chorizo sausage, white wine and basil.

with fresh vanilla ice cream.