Fernando's

Golden roasted flour tortilla filled with cheeses and seasoned crawfish meat. Served with pico de gallo.

Golden baked shrimp - finished in lemon butter and garlic sauce.

Flour pastries stuffed with seasoned beef tenderloin, black beans, cilantro, onions, queso fresco & tomato.

Lemon, lime-marinated redfish mixed with red onion, cilantro & julienne tomato in a citrus sauce with a touch of aji.

A sample of shrimp-Itos, steak empanadas & ceviche.

Shredded yucca - cassava mixed with Latin seasoning & crab meat over black bean sauce Topped with aji salsa.

Crisp fried squid tossed with jalapeno & served with marinara sauce.

Romaine, carrots, Roma tomato and red onion in house dressing.

Romaine, artichoke hearts, hearts of palm, red bell pepper, black beans, Roma tomato, carrots & red onion in a ranch vinaigrette dressing.

Traditional salad. Romaine lettuce, croutons, parmesan cheese.

Romaine's heart topped with bacon bits, tomato, carrots & blue cheese.

Seafood bisque, crab meat, crawfish tails, cream, mixed fresh vegetables cooked in lobster consomme.

Angel hair pasta & crawfish tails in a tomato basil cream sauce.

Angel's hair tossed with fresh tomatoes, black beans, basil, garlic & cilantro topped with marinated grilled chicken breast & finished in a chicken stock sauce.

Penne pasta tossed with clams, mussels, scallops, shrimp, fish & crawfish finished in saffron – tomato lobster sauce.

Penne pasta tossed with beef tips in a mild tomato parmesan cream sauce with a touch of sauteed spinach.

A taste of pasta Michelle, j. null & steak pasta.

Grilled chicken breast, topped with crawfish, cilantro & avocado in a lemon, wine and butter sauce.

8 oz. Grilled center-cut beef tenderloin, drizzled with chimichurri and served with sides of mashed potatoes & asparagus.

6 oz. grilled, thin cut of beef tenderloin basted in chimichurri served with rice or beans & asparagus.

9 oz. char-grilled marinated New York strip topped with mushroom port wine sauce served with mashed potatoes.

Grilled mint rubbed tender lamb chops, hints of blue cheese & a touch of guava. Served with roasted potatoes.

Grilled sirloin topped with onion tomato, jalapeno & cilantro. Served with mashed potato.

Tender flavorful steak dipped in thick batter & fried to a crispy golden brown. Served with penne ala vodka.

Shrimp dipped in seasoned flour and baked to a golden finish. Topped with lemon butter & garlic sauce then served over angel hair pasta.

White filet of imported Ecuadorian fish dipped in an egg wash and sauteed, finished in a lemon saffron Beurre blanc sauce.

Achiote rubbed grilled chicken breast topped with artichokes, tomatoes & cilantro in a wine, lemon & buttercream sauce.

Egg washed chicken breast in a lemon, wine & butter sauce.

Pan-roasted chicken breast sauteed with mushrooms in a marsala wine sauce.

Breaded chicken breast topped with tomato sauce & Italian cheeses.

Flour pastries stuffed with seasoned beef tenderloin, black beans, cilantro, onions, queso, fresco, and tomato.

Lemon, lime marinated red fish mixed with red onion, cilantro, and julienne tomato in a citrus sauce with a touch of aji.

Romaine heart, topped with bacon bits, tomato, carrots, and blue cheese.

Grilled mint rubbed tender lamb chops with hints of blue cheese, and a touch of guava. Served with roasted potatoes.

Yellow saffron rice, mixed with clams, mussels, scallops, shrimp, fish, craw fish, squids, chicken, and Spanish chorizo.

Golden baked shrimp, finished in a lemon butter, and garlic sauce.

Flour pastries stuffed with seasoned beef tenderloin, black beans, cilantro, onions, queso, fresco, and tomato.

Lemon, lime marinated red fish mixed with red onion, cilantro, and julienne tomato in a citrus sauce with a touch of aji.

A sample of shrimp itos, steak empanadas, and ceviche.

Golden roasted flour tortilla filled with cheeses and seasoned crawfish meat. Served with pico de gallo.

Romaine, carrots, roma tomato, and red onion in house dressing.

Romaine, artichoke hearts, hearts of palm, red bell pepper, black beans, roma tomato, carrots, and red onion in a ranch vinaigrette dressing.

Traditional salad, romaine lettuce, croutons, and parmesan cheese.

Romaine heart, topped with bacon bits, tomato, carrots, and blue cheese.

Seafood bisque, crab meat, crawfish tails, cream, and mixed fresh vegetables. Cooked in lobster consomme.

Angel hair tossed with fresh tomatoes, black beans, basil, garlic cilantro topped with marinated grilled chicken breast, and finished in a chicken stock sauce.

Angel hair pasta and crawfish tails in a tomato basil cream sauce.

Penne pasta tossed with beef tips in a mild tomato parmesan cream sauce with a touch of sauteed spinach.

8 oz. Grilled center cut beef tenderloin, and drizzled with chimichurri. Served with sides of mashed potatos and asparagus.

6 oz. Grilled thin cut of beef tenderloin basted in chimichurri and served with asparagus.

9 oz. Char grilled New york strip topped with mushroom port wine sauce. Served with mashed potatos.

Grilled mint rubbed tender lamb chops with hints of blue cheese, and a touch of guava. Served with roasted potatoes.

Shrimp dipped in seasoned flower then baked to a golden finish. Topped with a lemon butter and garlic sauce then served over angel hair pasta.

Our signature fish. White filet of imported Ecuadorian fish dipped in an egg wash and sauteed. Finished in a lemon saffron beurre blanc sauce.

Achiote rubbed grilled chicken breast topped with artichokes, tomato, cilantroin a wine, lemon, and butter cream sauce.

Egg washed chicken breast in a lemon, wine, and butter sauce.

Pan roasted chicken breast, sauteed with mushrooms in a marsala wine sauce.

Grilled chicken breast, topped with crawfish, cilantro a vocadoina lemon, wine, and butter sauce.

Yellow saffron rice, mixed with clams, mussels, scallops, shrimp, fish, craw fish, squids, chicken, and Spanish chorizo.