Although several dishes – sopa de res (oxtail soup with vegetables), quesadillas and fajitas, for example, bear the Latin stamp, the menu is wider ranging. Pastas have an Italian accent, and steak takes a classy port wine sauce.
Selections are the same at lunch and dinner, with commensurate savings at lunch. Seafood occupies a prominent place among the appetizers; flounder, shrimp and scallop ceviche marinated in lemon juice, shrimp cocktail, fried calamari and camarones al ajillo. Judging by the handling of the shrimp in our entrees, this shrimp in garlic butter should be a good bet.For a land-based treat, the chicken quesadilla is outstanding. Delicious tomato bisque, the soup of the day, offers a surprise; pieces of chicken at the bottom of the bowl. Warm, crispy mini-baguettes arrive in a covered basket.