Wrapped in prosciutto, filled with yellow peppers, sundried tomatoes, tarragon, and Argentine chorizo, served in a creamy garlic and parmesan sauce accompanied by pigeon pea risotto and bacon.

Papadelle pasta served with capers, tomatoes, oregano, anchovies in pomodoro sauce and dried chilies.
Chicken – Salmon – Churrasco – Shrimp

Mixed salad with coconut crusted tuna and sunflower seeds. Basil and mint pesto, roasted potato tomatoes, boiled egg, ripe black olives and green beans.

Served with sautéed spinach and celery mash, red wine and rosemary sauce and foigras de canord escalope.

6 oz NY steak and jumbo shrimp served with parmesan risotto, cowboy butter, and a caper and white wine sauce.