Amy's Wine House

Arranged tray of hard, soft, and bleu cheeses, sliced meats calabrese, capocollo, and prosciutto, nuts, and spreads.

Four shrimp with a traditional cocktail sauce.

Cold cubed potatoes tossed in a creamy garlic sauce.

Cut tomatoes, carrots, corn, cucumber, peppers, black olives, and sliced avocado over a bed of spring mix and herbed dressing.

Mixed green salad, tomatoes, avocado, and sliced granny smith apple drizzled with a red wine reduction or vinaigrette dressing.

Green plantains, fried and flattened into chips served with a garlic dipping sauce.

Yuca potato boiled, lightly fried, thick cut, and served with a creamy red pepper aioli.

Simmered with red pepper, garlic and onion.

Served with a side of creamy red pepper aioli.

Six large shrimp with a crispy coconut coating over a bed of spring mix and fresh chunky mango.

Over 5 oz. of beef tenderloin covered with caramelized onions. Served over rice and garlic sauce.

Three skewers of shrimp sautéed with garlic, basil, lemon, and olive oil, served over mixed greens.

Plated as an entrée, sautéed chicken breast served over rice with a creamy white sauce and chopped green onion.

Garlic sautéed tilapia fillet served on top of rice along side a salad of mixed greens, tomato, avocado, and red wine dressing.

Red onion, mixed cheeses.

Basil, tomato, mozzarella.

Bacon, chicken, mozzarella.