Main Courses

MEATS

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Roast Pork Tenderloin. Tender and flavorful with balsamic vinegar and rosemary. Served with baby Potato and corn on the cob.

Oven Roasted Chicken

Oven Roasted Chicken

Oven Roasted Chicken. Marinated organic chicken breast with a white wine herb butter sauce, served with potato purée and sautéed vegetables.

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Lamb’s Ribs. Juicy rack of lamb served with baby potatoes, asparagus, and aioli sauce.

SEAFOOD

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Grilled Octopus. Locally caught octopus served with extra virgin olive oil, salad, and pico de gallo.

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Snapper. Grilled whole snapper seasoned with herbs and garlic. Served with vegetables and rice.

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Fresh Yellow Fin Tuna (8 oz.). Pan seared tuna served with Pangas’ pico de gallo. Served with vegetables and rice.

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Grilled Shrimp Skewer. Grilled on an open fire, draped with a garlic and fresh herbed butter, with wild rice, roasted eggplant, zucchini, and tomato.

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Grilled Lobster (10 oz.). Lobster grilled on an open fire served with melted garlic and herbs butter. Served with vegetables and rice.

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Catch of the day. Fresh Mahi-Mahi or Sea Bass, served over wild rice and julienne vegetables with the preparation of your choice: grilled, blackened or “al ajillo”, with a tropical salsa or creamy lemon sauce

You can add:

Two jumbo shrimps

Pettit lobster tail

Our Menu