La Casa De Pedro

One liter.

A mix of mussels, shrimp, and white fish cooked in lime juice and finished with mango and jalapeno.

Cooked shrimp marinated in lime juice, onions, diced tomatoes, and cilantro.

Grilled white Venezuelan cheese.

Fried and topped with cilantro sauce.

Shrimp sauteed with garlic, cilantro, and olive oil.

Skirt steak tips marinated with smoked salt and pepper then sauteed with a mix of red onion vinaigrette, sweet cherry tomato, Thai chili, and reduced balsamic vinegar.

Sauteed with red onion, crushed dried jalapeno, cilantro, and balsamic vinegar tossed with a basil chipotle sauce served with flour tortillas.

A mix of fried white fish, shrimp, calamari, and mussels topped with onion vinaigrette, jalapeno, and cilantro finished with a squeeze of lemon and lime.

Sauteed chorizo, jalapeno, and red onion topped with melted cheeses from Mexico and South America, finished with a shot of jalapeno infused tequila.

A country mix olives marinated in rosemary and olive oil topped with manchego cheese and roasted red pepper.

PEI mussels sauteed with diced tomatoes, garlic, onion, white wine, and cilantro with a zest of lime juice.

Calamari fried and served with pedros poblano and jalapeno sauce.

Button mushrooms sauteed with garlic and caramelized onion and sea salt.

Pieces of pork tenderloin that are slightly fried then baked and dressed with salsa picante and a zest of lime juice.

White Venezuelan cheese rolled in puff pastry and lightly fried.

Pie from Spain made of eggs, potatoes, and sauteed onion.

Chicken and pork nachos with chipotle sour cream, pico de gallo, guacamole, black beans, and melted cheese.

Arugula, roasted red peppers, tomatoes, grilled zucchini, yellow squash, and romaine lettuce all tossed in cilantro dressing with basil oil then topped with sesame seeds and avocado.

Roasted pieces of chicken lay upon a bed of romaine lettuce with avocados, red onion, and tomatoes tossed in cilantro dressing.

Sauteed shrimp served on a bed of lettuce, tomato, and avocado topped with Spanish mango and a lemon garlic dressing.

Romaine lettuce, grilled chicken, Cajun peanuts, sunflower seeds, dried cranberries, red onion, and jicama. A root vegetable with the texture of a crisp apple. All tossed with a lemon garlic dressing.

A mixture of greens and Romaine lettuce served with roasted tomato, avocado, and hearts of palm topped with extra virgin olive oil and an aged balsamic vinaigrette.

Chicken and vegetable soup.

Navy bean soup.

Sirloin steak natural Brandt beef sirloin steak with smoked salt and smoked pepper grilled to perfection on a charcoal grill served with chorizo. Served with a tower of yellow and black bean rice, fried yuca, and sweet plantains.

Beef strips. Lean sirloin strips, seasoned, and sauteed with onions. Served with a tower of yellow and black bean rice, fried yuca, and sweet plantains.

Pork chop. A generous portion of boneless center cut pork loin marinated with spices and sauteed with roasted peppers, onions, and white wine. Served with a tower of yellow and black bean rice, fried yuca, and sweet plantains.

Chicken and beef. Chicken tenderloins, sirloin strips, and Spanish sausage sauteed with Spanish spices. Served with a tower of yellow and black bean rice, fried yuca, and sweet plantains.

Beef short ribs. All natural boneless beef short ribs slowly braised in wine with roasted onions, tomatoes, and jalapenos. Served with a tower of yellow and black bean rice, fried yuca, and sweet plantains.

Chicken. Roasted half of a chicken served with a chorizo. Served with a tower of yellow and black bean rice, fried yuca, and sweet plantains.

Skirt steak. A charcoal grilled natural, Brandt skirt steak served with chimichurri. Served with a tower of yellow and black bean rice, fried yuca, and sweet plantains.

Flank. Charcoal grilled all natural Brandt beef flank steak. Served with a Spanish sausage chorizo. Served with a tower of yellow and black bean rice, fried yuca, and sweet plantains.

Pork. Sauteed pork tenderloin medallions served Pedros chipotle sweet basil sauce. Served with a tower of yellow and black bean rice, fried yuca, and sweet plantains.

Flank. Shredded beef slowly simmered in chopped vegetables. Served with white rice, black beans, and fried sweet plantains.

The tenderest part of the pork braised and finished in the oven and then topped with Mexican tomatillo, spicy poblano chile, shitake mushroom, roasted shallots, and a shot of jalapeno tequila. Served with a tower of yellow and black bean rice, fried yuca, and sweet plantains.

Lamb. A charcoal grilled rack of lamb that has been marinated with basil, mint, sun dried tomatoes, roasted peppers, and smoked jalapenos. Served with a tower of yellow and black bean rice, fried yuca, and sweet plantains.

A grilled flour tortilla filled with melted cheese. Served with salsa, guacamole, sour cream, and yuca.

Grilled flour tortilla filled with garlic marinated shrimp and melted cheese. Served with salsa, guacamole, sour cream and yuca.

Sirloin steak grilled then sliced and folded into a flour tortilla with melted cheese. Served with salsa, guacamole, sour cream, and yuca.

Grilled flour tortilla filled with sliced chorizo and melted cheese. Served with salsa, guacamole, sour cream, and yuca.

Pulled chicken, peppers, and onions wrapped in a flour tortilla topped with cheese and a tomatillo cilantro sauce. Served with Salsa, guacamole, sour cream, and yuca.

Tilapia filled soft flour tortilla topped with pico de gallo and spicy cabbage. Served with salsa, guacamole, sour cream, and yuca.

Juicy skirt steak marinated in spicy spices and served with flour tortillas. Served with salsa, guacamole, sour cream, and yuca.

Trout. A filet of trout sauteed with roasted peppers, onions, and garlic. Topped with lightly fried calamari. Served with a tower of yellow and black bean rice, fried yuca, and sweet plantains.

Charcoal grilled filet of salmon served on a bed of black beans and topped with sauteed shrimp, roasted peppers, onion, garlic, cilantro, and white wine sauce. Served with a tower of yellow and black bean rice, fried yuca, and sweet plantains.

A whole haddock fried then finished in the oven, topped with a spicy roasted pepper and onion vinaigrette. Served with a tower of yellow and black bean rice, fried yuca, and sweet plantains.

A cod fillet, sauteed until golden brown in olive oil then finished in the oven topped with sauteed onions, peppers, sugar snap peas, garlic, white wine, and spicy cured olives. Served with a tower of yellow and black bean rice, fried, yuca and sweet plantains.

Shrimp. Jumbo shrimp sauteed with garlic and served in half a coconut shell with orange and coconut sauce. Served with a tower of yellow and black bean rice, fried yuca, and sweet plantains.

Mussels, clams, shrimp, pieces of fish, chicken, and chorizo simmered with saffron rice. Served with sugar snap peas, lightly fried calamari, roasted peppers and onions, olive oil, and a zest of lime juice.

Flan with caramel is available in milk, coconut, or chocolate.

Venezuelan style rice pudding topped with cinnamon.