American USDA choice Black Angus beef charbroiled to perfection

Filet Mignon - USDA Prime 8 oz

New York Sirloin - USDA Prime 12 oz

Ribeye Steak - USDA Prime 14 oz

Sirloin - Angus 12 oz

Monday: Flambéed Filet Mignon - With Brandy and red wine, sautéed with our homemade pepper gravy, and served with garlic mashed potatoes and vegetable

Tuesday: Roast Duck – Tender leg and thigh with Port wine sweet onion marmalade and mashed potatoes

Wednesday: Osso Bucco - Bone in pork shank braised in a light gravy. Served with mashed potatoes and grilled eggplant

Thursday and Friday: Prime Rib - Thick cut, served medium rare, with horseradish, baked potato with sour cream and spinach soufflé. While supplies last!

Saturday: Mixed Seafood Platter – Grilled Langostinos, coconut shrimp, bacon wrapped shrimp, grilled fish and panko crusted scallops, served on a bed of seafood saffron rice. Homemade tartar sauce and drawn garlic butter on the side. For two. Price per person

Sunday: All You Can Eat Seafood Pasta Bar - Our Lol-ha Tradition! Includes salad and garlic bread

Every night a different special sauce for the fish of your choice

Orange Roughy, Mahi-Mahi, Grouper or Tilapia

• Ask the waiter for that nights sauce
• Tequila Beurre Blanc - Tequila infused beurre blanc served over a bed of fried migas and topped with spiked pico de gallo and painted with sour cream
• Lime and Coconut - The Yucatecan lime has a unique flavor combined with coconut milk and fresh chopped leak
• Tomatillo, Black Bean and Mango Salsa – this salsa is served room temperature on top of your grilled fish fillet
• Curry Yogurt – made fresh with a hint of ginger and cumin

Lobster Tail - Slow cooked over charcoal, or steamed served with drawn garlic butter, or plain butter.

Lobster al Pesto - Succulent tender medallions served over linguini with a fresh basil pesto.

Shrimp Platter - Breaded, in garlic butter or in plain butter.

Shrimp Wrapped in Bacon - Stuffed with cheddar cheese and grilled.

Shrimp al Ajillo - Grilled with garlic, dried chiles and onions.

Caribbean Shrimp - Marinated in coconut, with a Far East taste of ginger, peanuts and curry. An exotic tasting dish!

Grouper Platter - Breaded, in garlic butter or plain butter. Cooked to your liking.

Grouper Tikin Xik - Marinated in achiote and cooked with tomatoes, onions, and green peppers, in the Yucatecan style.

Grouper Veracruz Style - Baked in an olive, caper and tomato sauce.

Mahi Mahi Platter - Breaded, in garlic butter, or in plain butter.

Mahi Mahi LoI-Ha - Baked in a coconut curry sauce.

Pan Seared Mahi Mahi - With a lemon and caper sauce.

Grilled Ahi Tuna with a Savory Cream Sauce - Sushi grade Ahi tuna seared on the outside with toasted sesame seeds and spices over linguini, and fresh seaweed salad.

Chilean Sea Bass al Cartoccio - Lightly seared and baked then topped with a flavorful sauce made with wine, oregano, basil, capers and tomatoes. An exceptional flavor!

Salmon with Sweet Thai Chile Sauce – Served with a shrimp skewer over soy sesame linguini and pickled ginger.

All flambes cooked at your table. Minimum two persons.

Ranchero Shrimp Flambé - A tomato and onion sauce with tequila

Shrimp Flambe Pilpil - Lots of garlic

Lobster Flambé - Chunks of lobster in a white wine cream sauce

Coconut Curried Chicken - Marinated boneless chicken breast in a fusion of Thai and Indian flavors served over steamed coconut jasmine rice and homemade chutney

Chicken in Mango Sauce - Chicken breast cooked in a sweet mango sauce. Served with garlic mashed potatoes and vegetables

Chicken Poblano – Tender breast stuffed with Poblano pepper, cheese and chorizo, then lighty breaded and topped with walnut cream sauce. (and fresh pomegranate if in season)

Grilled Pork Chops - Marinated with Cuban Spices for juicy tenderness. Served with fried banans and black beans and rice

Grouper in Escabeche - Marinated in a jalapeño, sweet pepper, onion and vinaigrette sauce, shredded and served on a tostada. Authentically Yucatecan!

Chicken in Mole Sauce - Skinless chicken quarter in a delicious blend of of dried chiles, peanuts, chocolate and spices for a unique flavor combination! Corn tortillas on the side

Carne Tampiqueña - Beef tenderloin cut thin, served with beans, guacamole, a quesadilla, chile poblano strips, and fresh tortillas

Pork Poc Chuk - Pork tenderloin seasoned with achiote, grilled and served with longaniza sausage, grilled onion, beans and tortillas

Chile Rellenos - Poblano chile stuffed with cheese, lightly battered. Served with a creamy ranchero tomato sauce

Seafood Stuffed Poblano Peppers - A delicate mix of fish, shrimp and octopus in a white wine cream sauce.