Cold Appetizers Hot Appetizer

Cold Appetizers “Matang” – Avocado stuffed with shrimp, celery and bell peppers “Los Bucaneros”- Shrimp cocktail “La Vela” – y pescado) Seafood ceviche to choose: green or red sauce (Calamari, clam scallop, shrimp, and fish) “El Timonel” – Delicious tuna and hog fish carpaccio “La Cofia” - Tuna tartare seasoned with home dressing “Estribor” - Beef carpaccio Hot Appetizer “La Galerna” Deep fried pastry stuffed with shrimp, Portobello mushroom and tomato concassé “El Sextante” Stuffed crab “Lorenzillos” “El Amarre” Breaded oysters “Ostiones Rockefeller” The traditional “Oysters Rockefeller “ “El Pirata” Broiled sea scallop over tortilla chips and guacamole. Highly recommended! “El Botín” Breaded soft Shell crab 1 “Los Grilletes” Pan-fried crab cakes served with blackberry sauce, golden almonds and rum raisins Soups “Salvatore” Lorenzillo´s signature Lobster soup Mexican style “El Caribeño” Seafood soup with calamari, shrimp, clam scallops, mussels, fish, clam and crab meat “Isla Mujeres” Lobster bisque “La Escotilla” Mexican style crab soup “Huracán Gilberto” Cream of corn and crab “Trafalgar” Onion soup au gratin “La Brisa” Cream of potato Salads “Claraboya” Caesar Cardini´s original Caesar salad recipe prepared table side Breaded crusty fried chicken. Spectacular! With fresh shrimp “Proa” Mixed green salad “Mar de los Sargazos” Spinach salad with creamy and goat cheese topped with mustard dressing “El Timón” Fresh tuna served over a tomato, watercress and spinach salad seasoned with balsamic-lemon vinaigrette dressing 2 “Calypso” Sesame-crusted caramelized-shrimp, lettuce, spinach, avocado and watercress salad, balsamic-soy vinaigrette Fish The best fillet of Caribbean grouper prepared to taste Plancha – Broiled Parrilla – Grilled Veracruzana – Green olives, tomato Estilo “Sol” – Sol Style (lightly battered and capers and bell pepper sauce pan fried) Empanizado - Breaded Meunière - Meunière Al ajillo – Mild roasted ajillo chilli peppers Al mojo de ajo – With garlic-butter sauce Cajún - Cajun En salsa diabla – Diabla (spicy chili pepper) Salseado al vino blanco y cilantro – White wine and cilantro sauce “El Mastelero” Whole deep-fried or grilled fish according to season: sea bass, hog fish or grouper Selection of fish exclusively imported for Lorenzillo´s “Henry Morgan” Broiled yellow fin tuna steak served with cognac and pepper sauce “Simbad” Broiled Chilean Sea Bass served on a bed of wild rice with Chardonnay, shallots, onion vinegar and warm butter sauce “Rosa de los vientos” Grilled salmon steak on a bed of vegetables with Chardonnay sauce perfumed with lobster bisque Seafood combinations “El cofre del tesoro” Fillet of grouper stuffed with lobster, shrimp and mushrooms topped with Béarnaise sauce “Lorenzillo’s” Black Angus filet mignon and shrimp brochette “Regatas” Fillet of grouper with shrimp and mild-roasted ajillo chili pepper “Chinchorro” Chili poblano stuffed with seafood 3 “Conchas Shariff” Seafood combination served with hollandaise and marinara sauce “Andrea Doria” Sea scallop and shrimp with tomato concassé in reduction of white wine and garlic “Los Arrastres” Fried seafood (Shrimp, lobster and fish served with flour tortillas) “Lepanto” Shrimp and lobster tail, grilled or broiled “El Temporal” Seafood and rice “Tumbada” style (with calamari, shrimp, clam scallops, mussels, fish, clam and crab meat) Lobster tail Lorenzillo´s most famous recipes Langosta a la Plancha – Broiled lobster Langosta al cilantro – Lobster with cilantro sauce Langosta a la Parrilla – Grilled lobster Langosta marinera – Marina lobster Langosta al vapor – Steam lobster Langosta a la vinagreta de ajo y chile guajillo – Garlic and chili pepper vinaigrette lobster Langosta Cajún – Cajun lobster Langosta Meunière – Lobster Meunière Langosta empanizada y frita – Langosta con rajas de chile poblano al gratín Breaded and deep fried lobster – Lobster with poblano chili pepper au gratin Langosta al Roquefort – Roquefort Langosta al mojo de ajo – Lobster with garlic lobster butter sauce Langosta al vino blanco y apio – White Langosta al ajillo – Lobster with wine and celery lobster mild-roasted ajillo chile pepper and garlic Langosta Thermidor – Lobster Thermidor Langosta a la Diabla – Spicy chipotle chili pepper sauce lobster Langosta al Coco – Lobster with coconut Langosta estilo maya, al achiote – Lobster Milk sauce “achiote” Mayan style Langosta a la Ciruela y tamarindo al Langosta 3 Carabelas (Poblano, ajillo y chipotle – With a spicy chipotle, plum and chipotle) – 3 “Carabelas” Lobster with Poblano, tamarind sauce ajillo and chipotle chile peppers sauce “La Brújula” Lobster jumbo taco served with rice, beans, guacamole and spicy Serrano chili peppers Shrimps 4 Shrimp Scampi with lobster cream sauce flamed with Chardonnay and brandy Coconut-crusted and deep-fried shrimp Grilled shrimp “Angeles a Caballo”, stuffed with cheese and wrapped in bacon Shrimp with green bell pepper, garlic sauce and habanero chili pepper Flash fried won ton crusted shrimp served with a spicy chipotle plum and tamarind sauce Shrimp prepared to taste Parrilla – Grilled Plancha - Broiled Empanizado – Breaded Capeados - Battered Meunière - Meunière Al ajillo - mild-roasted ajillo chile pepper Cajún - Cajun Al mojo de ajo – With garlic butter sauce Salseado al vino blanco y cilantro En salsa diabla – Diabla (spicy chilli With White wine and cilantro sauce pepper sauce) Con salsa de ciruela y tamarindo al chipotle- With a spicy chipotle, plum and tamarind sauce Seafood and pasta “El Capitán” Linguini marinara with squid, clam scallops, mussels, shrimp, fish and clams “La Barca” Fettucini with lobster and shrimp in tomato concassé and smoked salmon “El Alcazar” Black mussels and squid linguini with White wine, lemon sauce, olive oil and fresh Tomato, lightly spicy Carnes y Aves – Meat and Poultry “Agramont” Chicken breast parmesan “Huracán Wilma Large chicken breast stuffed with savory creamed spinach, goat cheese and crisp bacon, encrusted with crumbs and fried “Jean Lafitte” 5 Grilled filet mignon of Angus beef “Barlovento” Angus Rib eye steak 6 .

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