Venezuelan pancakes made with corn filled with ham and Venezuelan cheese.

Traditional shredded beef, chorizo, black beans, sweet plantains, a plain arepa, and Perico.

Sautéed tomato, onion, and chipotle with scrambled eggs in a flour. Tortilla served with plantains, avocado sauce, and black beans.

A flour tortilla topped with a black bean served with over-easy fried eggs topped with chipotle sour cream, slice of avocado, and Mexican cheese.

Delicious egg omelet stuffed with a mix of gourmet cheeses. Served with home fries and toast.

A mix of mussels, shrimp, and Whitefish cooked in lime juice. Finished with mango and jalapeño. Delicious!

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

Traditional grilled white Venezuelan cheese.

“The beauty of all roots”, fried and topped with our delicious cilantro sauce.

Fried ripe plantains or crispy fried green plantains.

Shrimp sautéed with garlic, cilantro, and olive oil.

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

Sautéed with red onion, crushed dried jalapeño, 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, jalapeño, and cilantro finished with a squeeze of fresh lemon and lime.

Sautéed chorizo, jalapeño, and red onion topped with melted cheeses from Mexico and South America. Finished with a shot of our jalapeño infused tequila.

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

P.E.I. Mussels, sautéed with diced tomatoes, garlic, onion, white wine, and cilantro with a zest of lime juice.

Fresh calamari fried and served with Pedro’s Poblano and jalapeño sauce.

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

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

The most popular hors-d'oeuvre in Venezuela! White Venezuelan cheese hand rolled in puff pastry and lightly fried.

A traditional pie from Spain made of eggs, potatoes, and sautéed onion.

Pedro’s famous chicken and pork nachos with chipotle sour cream, pico de gallo, guacamole, black beans, and melted cheese.

Two traditional corn dough filled with your choice of protein.

Venezuela’s everyday bread grilled corn cakes filled with your choice of filling.

Carmen’s Pedro’s sisters favorite! Sirloin tips, onions, cheese, and Pedro’s secret home-made sauce. Served with french fries.

A Cuban sandwich made with ham, roasted pork, cheese, and cilantro dressing. Served with french fries.

Marinated grilled chicken breast, melted Venezuelan cheese, and cilantro dressing. Served with french fries.

Assorted vegetables of the day, arugula, melted cheese, roasted peppers, and cilantro dressing. Served with french fries.

A generous portion of roasted pork served with cilantro dressing. Served with french fries.

A grilled juicy steak marinated in our secret Spanish marinade. Served with yuca, plantains, and black bean rice.

A typical Venezuelan dish of shredded beef, white rice, sweet plantains, and black beans.

The best-roasted chicken in the state! Served with yuca, plantains, and black bean rice.

A chicken breast sautéed then dressed with apricot, mango sauce, yuca, plantains, and black bean rice.

A fresh sautéed filet of cod, topped with roasted tomatoes, onion, and garlic sauce. Served with black bean rice yucca and plantains.

A well-marinated and juicy lean Angus ground beef burger topped with American cheese. Pedro’s Favorite Lunch! Served with lettuce, tomato, onion, and Pedro’s sauce with a side of french fries.

A Spicy-marinated and juicy lean Angus ground beef burger topped with American, Monterey jack, bacon, and caramelized onions. Served with lettuce, tomato, onion, and Pedro’s sauce with a side of fries.

A deliciously marinated bone-in pork chop topped with peppers and onions. Served with yuca, plantains, and black bean rice.

A fresh sautéed filet of tilapia. Dressed with our orange ginger sauce then finished with roasted peppers and onions. Served with yuca, plantains, and black bean rice.

A grilled flour tortilla filled with melted cheese and your choice of filling.

Sirloin steak grilled then sliced and folded into a flour tortilla with melted cheese.

Grilled flour tortilla filled with sliced chorizo and melted cheese.

Pulled chicken, peppers, and onions wrapped in a flour tortilla topped with cheese and a tomatillo cilantro sauce.

100% natural Brandt beef; (no antibiotics or growth hormones), sirloin steak with smoked salt and smoked pepper grilled to perfection on a charcoal grill served with chorizo. Served with yellow and black bean rice, fried yuca, and sweet plantains.

Lean sirloin strips, deliciously seasoned, and sautéed with onions. Served with yellow and black bean rice, fried yuca, and sweet plantains.

A generous portion of boneless center-cut pork loin, marinated with Pedro’s simple spices, sautéed with roasted peppers, onions, and white wine. Served with yellow and black bean rice, fried yuca, and sweet plantains.

Chicken tenderloins, sirloin strips, and Spanish sausage. Served with yellow and black bean rice, fried yuca, and sweet plantains.

All-natural boneless beef short ribs slowly braised in wine with roasted onions, tomatoes, and jalapeños. Served with yellow and black bean rice, fried yuca, and sweet plantains.

Victoria’s favorite (Pedro’s niece)! A tasteful roasted half of a chicken served with a chorizo (Spanish sausage). It’s delicious! Served with yellow and black bean rice, fried yuca, and sweet plantains.

A charcoal grilled 100% natural, Brandt skirt steak served with Chimichurri. Served with yellow and black bean rice, fried yuca, and sweet plantains.

Pedro’s traditional birthday dish! The unforgettable taste of a charcoal grilled, 100% all-natural Brandt beef flank steak. Served with a Spanish sausage (chorizo). Served with yellow and black bean rice, fried yuca, and sweet plantains.

Sautéed pork tenderloin medallions served Pedro’s chipotle sweet basil sauce. Served with yellow and black bean rice, fried yuca, and sweet plantains.

The most traditional Venezuelan dish! Shredded beef slowly simmered in very fine chopped vegetables.

Pedro’s new nephew, Pork Osso Bucco. The tenders part of the pork (shank) braised and finished in the oven then topped with Mexican tomatillo, spicy Poblano Chile, shitake mushroom, roasted shallots, and a shot of jalapeño tequila. Served with yellow and black bean rice, fried yuca, and sweet plantains.

A charcoal grilled rack of lamb that has been marinating for 24 hours with basil, mint, sun-dried tomatoes, roasted peppers, and smoked jalapeños. Served with yellow and black bean rice, fried yuca, and sweet plantains.

A fresh filet of trout sautéed with roasted peppers, onions, and fresh garlic. Topped with lightly fried calamari, it’s a dish named after the famous Venezuelan baseball player, Andrés Galarraga. Served with 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 sautéed shrimp, roasted peppers, onion, garlic, cilantro, and white wine sauce. Served with 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 yellow and black bean rice, fried yuca, and sweet plantains.

A fresh cod fillet, sautéed until golden brown in olive oil then finished in the oven topped with sautéed onions, peppers, sugar snap peas, garlic, white wine, and spicy cured olives. Named after another famous baseball player, Ozzie Guillen. Served with yellow and black bean rice, fried yuca, and sweet plantains.

Jumbo shrimp sautéed with garlic and served in half a coconut shell with our delicious orange and coconut sauce. Served with 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.