APPETIZERS

Tiraditos de Guatapana al Estilo Ceviche
My Own Version Guacamole, Choclo and Corn Shells. 

Crispy Apple
Crispy Apple slices, Parmesan Fondue,
Onion-Ginger Confit Topped with Sauteed Shrimp.

Bomba de Berenjena a la Mediterránea
Eggplant Stuffed with  Mozzarella and Capers.

Salchichas y Mostazas de mi Creación
Rabbit & Chablis or Sicilian Sausages with Fennel Seeds,
Three Mustard Creations.

Portobellos y Barbajuan de Salmon
Sauteed in Creamy Balsamic,
Barbajuan Filled with Feta, Salmon & Spinach.

Sartén Don Quijote
Tiger Shrimps and Chorizo Iberico
served with Peperonata.

Pastichio de Queso de Cabra
Stuffed Spinach,  Tomato, Herbs
and Goat Cheese.

Picasso Home Foie Gras (Rougie)
Membrillo Compote & Portugues Toasted Bread
And Truffle Oil Infussion.

Spicy Angus Beef Tenderloin Tartar
Classic Tartar, Spicy Tomato Etouffee
and Quail Eggs.

Samosas de Ropa Vieja de Guinea
Guinea Hen Samosas, Yoghurt Sauce
and Jalapeño Chiles.

Acordeón de Aguacate
Avocado, Onions in Tempura and  Fresh Garden Greens.

Scallops Htipiti
Grilled, Red Pimientos Romesco Style,
Crumbled Feta Cheese and Tomillo Florets.

CARPACCIOS & SOUPS

Carpaccio Angus o Trufa Angus
Certified Angus Beef,  Arugula, Parmesan Shavings and
Toasted pine nuts or with  White Truffle
and Fresh Portobello Mushrooms.

Carpaccio de Atún al Coltello
Not Cooked nor Raw, Tuna Sauce,
Arugula  & Endives With Fresh Lemon Juice.

Carpaccio Atlántico
Atlantic Salmon Filled  with Dijon Mustard,
Capers & Pink Peppercorn in Citronella Sauce.

Sopa de Cebolla
Classic French Onion Soup,
Touch of Port Wine. 

Cappuccino de Jitomate
Cream of Tomato,  Gin, Mushrooms Brunoise,
Onions & Pancetta.

SALADS

Churrasco Grilled Salad
Avocado, Mushroom Fantasy, Quail Eggs,
Roquefort Cheese & Tomato in Ciboulette Essence.

Cesar Salad
Cesar Cardini’s Recipe,
Served with Grilled Spring Chicken or Shrimp

Rugula Roquefort
Arugula, Roquefort Cheese, Pecans, Roasted Piquillos
and Prosciutto and Aged Balsamic.

PASTAS

Carbonara Pat’e Palo
Light Cream, Mushrooms, Pancetta and Onions,
Gratinated with Dutch Gouda Cheese.

Lobster Ravioli
Home Made Ravioli Filled Lobster Mousse,
 Pomodoro & Cream With Shrimp Sauteed in Cognac.

Gnoquis de Yuca
Yuca Dumplings, Creamy Roquefort,
Cumin and Ciboulette.

Tortelloni al Filetto, Cacio y Pepe
Tortelloni Filled with Ricotta, Artichokes,
Tomato Julienne, Pecorino Cheese and Black Pepper.

RISOTTOS

Risotto Nero
Black Calamari Ink, Shrimp Brunoise,
Rock Lobster Tail and Charbroiled  Arugula

Risotto Bavette
Fresh Porcini & Portobello Mushrooms, Zaffron ,
Parmesan Shavings and Prosciutto

Risotto Du Canard
Parmesan, Buttered Pesto,
Crowned with Duck Magret & Vinegar de Jerez

CARNES

Mi Técnica en Dos Cortes
Pork PorterHouse or Magret of Duck
Apricot Puree, Garlic & Romero “Mojo”

Brochetta Pat’e Palo
Prime Tenderloin Skewer, House Italian Sausage,
Porcini Mushroom Sauce and French Fries.

El Asado Del Che y su Chimichurry
 Rib-Eye Steak ,  Iberico Sausage,
House Morcilla and Potato & Cebolleta

Baby Back Ribs Full or Half Slab
Grilled, Wet or  Spicy with French Fries.

Short-Ribs Don Giorgio
Slowly Baked for 12 Hours,
Amatriciana Sauce & Arancino Sicillian Style.

Tournedos Rossini
 Beef Tenderloin, Foie Gras, Porcini Mushroom Sauce,
Truffle Oil on aBed of Crispy Potatoes.

Secreto Angus
Churrasco Prime, Green Peppercorn Sauce,
Potato Batoné and Roasted Cubanelle Pepper.

Cordero  “Il Capo”
French Cut  Lamb Chops on Onion Marmelade, Provolone Fondue;
Served with Fresh spaghetti & Chorizo-Lamb Meatballs.

Sirloin Jack Burger
Charbroiled, Pepper Jack Cheese, Tomato and Lettuce.
Served with Chorizo Casserole and “Huevos al Gusto”.

Pollo a la Brava
Half Chicken  Marinated with Spanish Paprika
on Traditional “Papa Bravas” .

Ossobuco de Chivo
Lamb Ossobuco, Dominican Spices on  Pumpkin Risotto.

Ask for NatureHouse Dish

FROM THE SEA

Purple Passion
Salmon Filet,  Bunuelos filled Shrimp Creole
Gratinated with Bonao Cheese  and Piquillo Pepper Sauce.

Camarones Coco Curry
Shrimp Sauteed on a Creamy  Cocounut Curry  Sauce
Served with Basmati Rice  Crunchy Vegetable.

Mero Oriental
Fresh Seabass on Vegetables
in Organic Cilantro Oil and Soy Sauce.

Langosta Rockefeller
Lobster Served with “Polenta Brava”.

Chili Seabass
Grilled on Black Bean Etouffee and Chili.

Chillo Fusión Dominicano (Only 20 p/day)
Snapper Marinated Creole Style, Charbroiled,
Wrapped in Plantain Leaf, Potato Quipes and “Queso de Hoja”.

DESSERTS