SAMPLE MENU

SALADS OAXACAN NIÇOISE SALADS A Oaxaca cheese fondue, served with shrimp A combination of lettuce, tuna, green olives, and caramelized pineapple anchovies, green beans, and lime dressing STUFFED CRÉPES Stuffed with squash and goat cheese; topped WATERCRESSED SALAD with a poblano pepper and corn kernels A delicious combination of watercress with sliced duck breast, bacon, onion, avocado, and PORTOBELLO RATATOUILLE cherry tomatoes; served with a citrus and chili Grilled vegetables slices and goat cheese with a vinaigrette dutch sauce

SHRIMP AND AVOCADO FEUILLE Shrimp topped with avocado and served with blue tortilla. Includes roasted white cheese and S OUPS chopped coriander marinated in avocado oil. BOUILLABAISSE DE MARSELLA TRIPLE TARTAR Traditional seafood soup with epazote (a Tuna, beef and fish tartar scented with oil & Mexican herb) and scented with tequila herbs ONION SOUP CAESAR SALAD With Gruyére cheese over florory feite Cherry tomatoes, green olives and anchovies, crunchy lettuce, covered in a traditional Caesar LIMA BEAN SOUP dressing Lima beans, celery, squash and Macedonia potatoes with chicken broth and quail egg STARTERS BROILED MUSSELS ENTRÉES Potato mussels sautéed in garlic, onion, pepper leaf and white wine; broiled and served in a MORNAY SHRIMP dutch sauce Giant shrimp confit in butter covered with mornay sauce, and served in wild rice, and ESCARGOT vegetables Sautéed in garlic and onion, glazed in a fine peanut cream & a Café de París butter cream

SAMPLE MENU

LAMB CHOPS CHARCUTERIE CARIBBEAN SPECIALTIES Grilled with dijon mustard, served with peppers and a vegetable soufflé TUNABLOCK FISH AU PROVENÇAL Marinated with honey in lemon, topped with a fine caper sauce; and served with a side of rice Grilled fish fillet, crusted with parmesan cheese, and vegetables fine herbs and garlic served with rice and vegetables SALMON WITH GRAPE MARMALADE VEAL LOIN Salmon fillet with a touch of guajillo chili served Veal medallion in apple sauce flavored with with grape marmalade over wild rice and xcatic chili; flanked with mashed sweet potatoes vegetables and vegetables CHICKEN BREAST HOMEMADE RAVIOLI Rouleau grilled chicken with smoked salmon Stuffed with salmon & white wine sauce and cream cheese, topped with a tarragon sauce; and served with a side of mashed CANNELLONI potatoes and vegetables Stuffed with lamb ragout PETIT NEW YORK

240 gms. / 8.4 oz STEAKS

PETIT NEW YORK 240 gms. / 8.4 oz Béarnaise | Mushroom Sauce | Three Pepper Corn Sauce | House Specialty: Molcajete RIB EYE Sauce 240 gms. / 8.4 oz

TOURNEDO ROSSINI

Served with foie-gras and port wine reduction

All of our steaks are served with a , mixed mushrooms and caramelized pearl onion