Our Menu

Ham filled breaded turnovers served with our house made dill cream sauce.

Cod and potato filled croquettes, served with wasabi aioli, pimenton and tartar sauces.

Tender octopus from La Caruna, Spain served with potatoes, sliced red onion, smoked sweet paprika, olive oil and chimol.

Seared potatoes with Pimenton sauce and dill aioli.

Mussels simmered along olives, capers and asparagus in a Flamenco tomato broth, served with Spanish chorizo.

Two handmade corn cakes stuffed with cheese and Calabazita (zucchini), served with pickled cabbage and creamy cabbage salad.

Beef tenderloin filled corn turnovers served with pickled cabbage.

Thin sliced green plantain chips served with chimol.

Mixed selection of Mediterranean olives in seasoned olive oil.

Traditional Honduran soup made with carrots, cassava root mash and white Conch meat, simmered in coconut milk.

Classic black bean soup with a dollop of cream, minced onions and a dash of cumin.

Fresh cut romaine heart lettuce, house made garlic caesar dressing, cassava croutons, sliced manchego cheese and Anchovies.

Tossed mixed green lettuce, shredded green and red cabbage, fresh avocado and house chimol dressing, finished with a drizzle of sherry wine reduction.

Mixed green lettuce, hearts of palm, orange slices, guava, fresh cheese, chill and a sweet mango passion fruit reduction.

Iceberg lettuce wedge, crumbled bacon, sliced red onion and blue cheese dressing.

Honduran Lobster Tail and Shrimp seared in coconut oil, finished with chimol sauce atop of garlic cassava root machuca.

Seared shrimp in a chimol sauce on top of garlic cassava root machuca.

A savory seafood medley in a light coconut broth, Spanish paprika, garlic and fresh cilantro | * Lobster add-on available.

Tender fillet sautéed in olive oil, capers and chimol sauce. Served with white rice and sweet plantain.

Honduran Lobster Tail and Certified Beef Tenderloin served with cassava root mash and sautéed vegetables.

Certified Beef Tenderloin Filet served with caramelized onions, white rice, refried black beans, shredded cheese, avocado, chimol and sweet plantains.

Thin cut Certified Beef, served with caramelized onions, white rice, black beans and plantains.

Slow roasted Pork marinated in a blend of orange and garlic mojo then finished with fresh rosemary and served with white rice, black beans and sweet plantains.

Seared chicken breast cooked with fresh herbs and topped with caramelized onions. Served with white rice, black beans and plantains.

Shredded chicken mixed with Saffron yellow rice, Spanish olives and mixed vegetables, served with our house Favorita salad and sweet plantains.

Mixed green Favorita salad, garlic cassava machuca, sautéed sweet peppers, onions, mushrooms and asparagus, served with rice, black beans and plantains.

Chef Mayra's famous take on the British Caribbean dessert. Served with a scoop of rum raisin ice cream and warm toffee cream.

Soft vanilla cake soaked in a three milk combination and finished off with a touch of whipped cream and ground cinnamon.

Vanilla caramel custard topped with whipped cream and fresh strawberry.

Rich and delicious chocolate bread pudding, served with a creamy scoop of peanut butter ice cream.

Our version of the rich and soft Spanish custard with vanilla. Finished with caramelized sugar and orange slices.

Rich and creamy cheesecake served with guava puree and guava jelly.

A dozen small cookies filled with Dulce de Leche caramel and topped with powdered sugar.