Cacique Restaurant

Homemade chocolate mousse topped with whipped cream and garnished with an edible wild hibiscus flower. Very rich and creamy.

A delicious homemade custard with a hint of coconut. Served with caramel sauce, whipped cream, and an edible wild hibiscus flower.

A handcrafted ball of vanilla ice cream, rolled in a special mixture and fried lightly brown. Served on a fried flour tortilla sprinkled with cinnamon. Topped with caramel sauce.

Fluffy pastries, lightly fried, and topped with pure honey, powdered sugar, and cinnamon. Served with creamy vanilla ice cream.

A moist sponge cake condensed in three sweet milks. Sprinkled in cinnamon and topped with an edible wild hibiscus flower.

A Large moist sponge cake condensed in three milks. (Serves 12-18)

Shrimp, scallops, and tender tails of filet mignon sautéed in olive oil with fresh red onions, tomatoes, bell peppers, jalapeno slices, garlic, and cilantro in a rich Peruvian sauce

Three scallops and three jumbo shrimp topped with parsley and our seafood sauce, paired with two beef tenderloins and our black peppercorn sauce; served with steamed vegetables

Tender tails of filet mignon sautéed in olive oil with fresh red onions, tomatoes, bell peppers, jalapeno slices, garlic, and cilantro in a rich Peruvian sauce

Spanish saffron rice dish cooked in seafood broth and Mediterranean herbs with scallops, calamari, tilapia, shrimp, and a clam

Spanish saffron rice dish cooked in seafood broth and Mediterranean herbs with mussels, scallops, chicken, Spanish sausage, shrimp, and a clam

12oz rib-eye steak grilled and seasoned with Spanish herbs, topped with a brown cabernet sauce and mushrooms; served with steamed vegetables

Half chicken marinated in a Spanish-style sauce, topped with sautéed onions, green peppers and tomatoes; served with steamed vegetables

Half a roasted duck, smothered in our brown cabernet gravy, topped with green olives; served with steamed vegetables

Salmon fillet topped with a light cream sauce made with garlic, Spanish capers, and white wine; served with steamed vegetables

Calamari, mussels, shrimp, and scallops sautéed in olive oil with fresh red onions, tomatoes, bell peppers, jalapeno slices, garlic, and cilantro in a rich Peruvian sauce

Chicken breast stuffed with a mixed vegetable medley topped with a creamy spinach sauce; served with steamed vegetables

Seafood stew of shrimp, scallops, mussels, clams, calamari, tilapia, and half a lobster