PARGO ASADO SOBRE MOFONGITO : seared red snapper over mofongito with roasted garlic sauce topped with a field greens bouquet	22
SALMON A LA PARRILLA : grilled salmon filet over chayote salad with a tamarind ginger sauce	19
CAMARONES AL AJILLO : shrimp sauteed in garlic, lemon and white wine, sprinkled with culantro, served with vegetable saffron rice	22
CAMARONES BORACHOS : rum glazed grilled jumbo shrimp over boniato puree with tropical rum vinaigrette	23
MARISCOS AL AJILLO : grilled scallops, mussels, clams and calamari in a roasted garlic, saffron and white wine reduction	21