Chamoy's Restaurant Menu

Chicken chicharron. Acompanado con tostones o Arroz y Habichuela

Stuffed patty with (chicken, beef, cheese).

Stew chicken. Acompanado con Moro O arroz y habichuela

Pork chop. Acompanado con tostones arroz has o Moro

Naranja, chinola y limón.

Salami, queso, pollo, cerdo, tostones, papas. Orejitas

Spaghetti in red sauce.

Stew beef. With rice and beans

Sweet, caramelized ripe plantains, a delightful tropical side dish.

Ham, cheese and egg.

Chicken.Han and cheese. steak

Beef.

Beef or chicken.

Chicken alfredo.

Spaghetti in red sauce.

Shrimp and chicken alfredo.

Salami and eggs.

Cheese and eggs.

With pork sausage.

fried cheese.

With egg.

Pork sausage.

Cheese, sausage and egg.

Mashed green plantains, typically including garlic and butter, served with fried cheese.

Half baked chicken served with a choice of cassava, mashed plantains, green banana, tostones, rice and beans, moro, or sweet plantain.

Stew ribs.

Stew pig's feet.

Stew beef. With rice and beans

Cod fish

Fry fish. With rice and beans or yellow rice

Oven-baked ribs, typically includes a blend of Latin American seasonings.

Sancocho, a traditional Latin American stew, typically includes a hearty mix of meats and a variety of root vegetables, served on Saturdays, Sundays, and Mondays.

Mondongo served on Fridays, Saturdays, Sundays, and Mondays, is a Latin American tripe soup, typically including vegetables like cabbage, carrots, and celery, seasoned with cilantro and garlic.

8 Chicken wings. Lemon pepper, hot, medium, BBQ.

Stuffed patty with (chicken, beef, cheese).

Cassava stuffed with beef.

Dominican quipe.

Shrimp patty.

Mussels with garlic.

Mussels Florentina.

Shrimp soup.

Dominican soup with white rice, sancocho (sat-sun mondays only).

Cooked cow leg (Sunday only).

Dominican style tripe stew soup with whate rice or tostones. saturdays sundays and mondays

Ceasar salad.

Grilled chicken salad.

Seafood salad with lobster.

Seafood salad.

Coditos salad.

Half avocado.

Fresh shrimp, diced tomatoes, onions, cilantro, and avocado slices.

Shrimp rice.

Paella for 2 people

Shrimp rice.

Rice with seafood.

Tender steak and melted cheese in a crispy, golden-brown quesadilla.

3 tacos

Grilled chicken strips topped with sautéed bell peppers, onions, and cherry tomatoes, served with slices of avocado and a side of fried plantains.

Shrimp fajita typically includes sautéed shrimp alongside a mix of bell peppers and onions.

Tender chicken and shrimp served with sautéed bell peppers and onions, accompanied by rice and soft tortillas.

Grilled steak and shrimp served with rice, accompanied by tortillas, often includes roasted red and green peppers and onions.

Tender strips of grilled steak and chicken breast, typically served with bell peppers and onions.

Steak, chicken, and shrimp.

Juicy chicken breast paired with choice of cassava, mashed plantains, green banana, tostones, rice and beans, moro, or sweet plantain.

Grilled chicken breast topped with sautéed onions, bell peppers, and tomatoes, served with crispy fried plantain slices and avocado.

Lemon-marinated chicken breast, served with a choice of cassava, mashed plantains, green banana, tostones, rice and beans, moro, or sweet plantain.

Seared chicken breast, Breton-style. Options include cassava, mashed plantains, green banana, tostones, rice and beans, moro, or sweet plantain.

Stuffed chicken breast with vegetables and cheese.

Breast with mushrooms and cheese.

Stuffed breast with ham and cheese.

Stuffed breast with shrimp.

Chicken chicharron. Acompanado con tostones o Arroz y Habichuela

Fried chicken.

Crispy, seasoned bone-in chicken pieces. Choice of side: cassava, plantains in various styles, rice and beans, or sweet plantain.

Longaniza con mofongo

Boneless chicken chunks, crispy-skinned. Served with choice of side: cassava, mashed plantains, green banana, tostones, arroz y habichuelas (rice and beans), moro, or sweet plantain.

Fried pork. Rice and beans

Chicharron de cerdo , con arroz , o con yuca, o tostones

Smoked pork chop with tostones or rice and beans,

Steak and onion.

Fried beef.

Flank steak. Acompanado con tostones. Pure de papa. Arroz has o moro

T-bone steak served with rice and beans. Choose meat temperature: from medium rare to well done.

Pepper steak. with rice and beans

Oxtail in creole sauce.

Filete de pescado, carne de res, pollo.

Juicy fried beef paired with mashed plantains, garnished with fresh herbs and served with lime wedges.

Fried tilapia.

Lemon fish fillet

Bretona fish filet.

Grilled fillet. Coconut, creole or garlic.

Grilled shrimp. with rice and beans, Yellow rice or tostones

Sauce, lemon, coconut or garlic.

Shrimp cocktail.

Grilled shrimp with green plantains.

Shrimp creole. Coconut, creole or garlic.

Coconut, creole or garlic.

Mix ceviche.

Cod fish creole.

Cod fish creole.

Chef specia salmon camarones con mofongo

Grilled lobster.

Creole lobster.

Filete de pescado, camarones, langosta, mejillones, mariscos mixto acompañado con ensalas Verde.

Hervida.

Golden crispy fries, lightly salted for a perfect crunch.

Boiled and mashed green plantains, typically topped with sautéed onions.

Fried cheese.

Latin-American side dish offering habichuela in three sizes: large, medium, or small.

Fluffy white rice paired with savory, seasoned beans, garnished with fresh cilantro.

A Latin American dish of white rice and black beans cooked together, often seasoned for added flavor.

Moro, Yellow rice

Kid's lunch.

Dominican sausage and green plantain.

Mango puree blended with a hint of honey and ice, offering a refreshing and tropical taste.

Papaya.

Soursop.

A non-alcoholic, carbonated malt beverage originating from Puerto Rico, typically featuring a sweet and rich malt flavor.

Water bottle.

Merengue soda is a carbonated soft drink with a unique flavor inspired by the Dominican Republic's vibrant culture.

Coffee with milk.

Orange, passion fruit and lemon.

Tamarind.

Freshly prepared mango juice, offering a sweet and tropical taste derived from ripe mangos.

Lemon juice.

Pineapple.

Guava.

Soursop.