Beso Menu

originally from tijuana, mexico this romaine salad is tossed with red chili caesar dressing.

plum tomatoes, tossed with basil, mint and purple onion dressed with spanish sherry vinegar and extra virgin olive oil.

fresh arugula, thin shaved red onions, sliced mangos and jamon serrano tossed with oregano dressing and thin shaved manchego cheese.

baby spinach, onions strawberries with cobrales bleu cheese crumbles and served with pomegranate dressing.

spring lamb chops grilled and laced with smoked chili vinaigrette.

large shrimp wrapped in plantain, stuffed with mahon cheese, fried and served with mango sauce.

lobster meat rolled inside a flour tortilla with arugula, onion, tomato and melted manchego cheese.

roasted exotic mushrooms, cobrales cheese, rolled in herb tortilla, fried and served with chipotle infused mayo.

whole ripe plantain stuffed with shredded chicken topped with chipotle sour cream.

enough said.

with crabmeat and chipotle spice.

grilled baby lamb chops, shrimp, scallops and calamari tossed in a lemon ð rosemary vinaigrette.

sliced medallion of beef served with melted cobrales bleu cheese.

chicken wings dressed with cholula sauce.

skewered pork tenderloin with caramelized onions, melted manchego and served with porcini mushroom sauce.

calamari dusted with cornmeal, fried and served with lemon basil mayonnaise aioli.

shrimp sautted with golden sherry wine, minced garlic, lemon juice and spanish smoked paprika.

grilled baby back ribs basted with mango ð ginger bbq sauce.

grilled portobella mushroom layered tomatoes, onion, basil and melted tetilla cheese dressed with balsamic glaze.

choice of chorizo, or grilled cilantro chicken with scallion, tomatoes served with sour cream and avocado salsa.

pan seared chicken served with cream of wild mushroom with melted parmesan cheese.

grilled bacon, manchego cheese and olive tapenade, topped with romaine pico de gallo over grilled flat bread.

exotic little neck clams slowly simmered in garlic, spanish wine and lobster broth.

prince edwards island mussels sautted with garlic, tomato spanish brandy and coconut milk served with grilled bread.

grilled beef medallions with grilled eggplant and kalamata olive tampanade.

guajillo crusted tuna seared and thin sliced served with sun dried tomato salsa and drizzled with soy sauce.

garlic infused shredded pork served over crostini bread with melted mahon cheese and avocado pico de gallo.

roasted corn crab cake served with horseradish aioli.

coconut crusted shrimp shallow fried and served with mango mojo dip.

fried goat cheese served with honey ð lemon sauce and purple onions infused with sweet red wine reduction.

seared scallops wrapped with honey bacon served with balsamic herb topping.

grilled spanish chorizo served on a skewer with bell pepper tomato and onion with melted tetilla cheese.

seared tuna steak topped with sliced mango, capers, onions and fresh mint in a citrus chipolte soy sauce. accompanied by seafood risotto.

skirt steak marinated in sherry wine with herbs, and garlic and laced with ginger-mojito sauce, fried plantains and cubano salad.

baked pork shank with onions, celery topped with thin sliced fried onions. accompanied by dirty mashed potatoes.

mussels, shrimp, clams scallops and calamari grilled brazilian lobster tail and chorizo slowly simmered in spanish bomba rice with lobster broth infused with mancha saffron.

sautted chicken cutlets with tomatoes, onions, white wine and porcini mushroom broth. accompanied by saffron rice.

large shrimp sautted with jamon serrano diced red onions, chopped garlic and spanish wine served with bomba rice.

smoked chili and honey glazed duck breast, oven roasted sliced and served over spinach pasta, with a cream sauce of roasted garlic.

pork tenderloin rolled with palcio ham, broccoli rabe,onion and mahon cheese. served with with red chili sauce and accompanied by dirty mashed potatoes.

grilled veal chop served in demi - glaze sauce served with rice and beans.

frenched chicken breast stuffed with spanish chorizo, roasted garlic chips sautted spinach caramelized onions and cobrales cheese oven roasted and served with au jus of sherry wine and accompanied by saffron rice.

mussels, shrimp, clams, scallops and calamari sautted with avocado cream sauce of purple onions, garlic, basil, tequila and lime juice and served over penne pasta.

sautted green zucchini, yellow squash with garlic, and spanish wine.

fresh spinach, sautted with chick peas, caramelized onions, garlic and cava champagne.

sweet ripe plantains shallow fried.

bomba saffron rice with manchego cheese.

bomba saffron rice with manchego cheese, shrimp, scallops, calamari and green peas.