Buena Vista Restaurant & Bar Menu

Comes with Peruvian rocoto and yellow pepper in tiger milk.

Served with shrimp, mussels, calamari, octopus, and fish cured in Caribbean citrus.

Over green salad.

Served with artisanal manchego cheese with marinated asparagus.

Over frisee lettuce and roasted red potato sprinkled with magic Jerez.

Served with guacamole, pico de gallo and sour cream.

Served with fra diavolo sauce and green lime.

In roasted garlic and white wine, sprinkled with guindilla peppers.

Filled with crab meat in a shrimp saffron sauce splashed with albarino wine.

Over roasted red potato with artisanal magic jerez.

Filled with shredded oxtail served with roasted piquillo pepper muselin.

Sushi tuna brosquette over diced sweet plantain, sprinkled with ginger melaza glaze.

Comes with goat cheese and pressed wild berries over micro-organic greens.

Comes with organic lettuce, red onion remoulade, julienned asparagus and tropical citrus foam sprinkled with manchego cheese.

Comes with julienned vegetable marinated with jerez vinegar.

Over romaine lettuce with white balsamic dressing.

Linguine with clams, mussel, and calamari in a tomato wine sauce.

Prepared with calamari, mussels, scallops, clams, shrimp, salmon in a lobster brandy sauce.

Sauteed in garlic, white wine, and saffron sauce.

Served In a mildly spicy creole sauce.

Rice mixed with diced vegetables.

Splashed with albarino wine.

Sauteed with rice, shrimp, calamri, scallop, calms, mussles, chicken, chorizo, peppers, and lima beans, in a azafran broth.

Served with caribbean mojo sauce (guasacaca). and yellow rice.

Served with tostones and caribbean mojo (guasacaca).

Served over sweet plantain and spinach ratatouille in Tinto fino a 25-year aged port reduction.

Over scalloped ovened potatoes and spinach served with green apple radish aujus.

Served with green apple organic lingonberry topping.

Comes with yellow rice peppers and onions in a demi glaze sauce.

Tostones.

Served with either strawberry or vanilla ice cream.