Fernandos Restaurant

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

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.

Shredded yucca (cassava) mixed with latin seasoning and crab meat over black bean sauce topped with aji salsa.

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

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

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

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

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

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

Grilled Sirloin topped with onion tomato, jalapeno and cilantro. Served with Mashed Potato.

Tender flavorful steak dipped in thick batter and 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 and garlic sauce then served over angel hair pasta.

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

Achiote rubbed grilled chicken breast topped with artichokes, tomatoes and cilantro in a wine, lemon and butter cream sauce.

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

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

Breaded chicken breast topped with tomato sauce and Italian cheeses.

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

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

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

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

A taste of pasta michelle, j. null and steak pasta.

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, Parmesan Cheese.

Romaine Heart, topped with Bacon Bits, Tomato, Carrots and Blue Cheese.

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