Acanto - Menú completo

Fried calamari shrimp and sardine.

French style tuna tartar.

New York strip steak sliced over Tuscan salad.

Cowboy steak in green peppercorn sauce.

Crab cake roasted pepper culis.

Creamy buffalo mozzarella with roasted tomato over arugula.

Slowly cooked jumbo octopus in extra virgin olive oil served with a vinegar dressing.

Vegetable soup with pesto.

Potato and squash dumpling with pesto and shrimp.

Grilled Mayan shrimp (with heads on) over seasonal vegetables.

Grilled Mediterranean sea bass over seasonal vegetables.

Camaroli rice with crab meat shrimp sun-dried tomato and pesto.

Yellow and green fettuccini with meat sauce and mushrooms.

Hand made pasta with pancetta radicchio and ricotta.

Black tagliolini with half lobster spicy.

Tri-color pasta with mixed seafood.

Potato and squash dumpling in four cheese sauce.

Hand made pasta with pancetta radicchio and ricotta.

Egg ribbon pasta with wild porcini mushroom garlic oil and arugula.

Large rigatoni with roasted eggplant cherry tomato and dry ricotta salata.

Egg ribbon pasta with mild porcini mushroom garlic oil and arugula.

Yellow and green fettuccini with meat sauce and mushrooms.

Large rigatoni with roasted eggplant cherry tomato and dry ricotta salata.

Chilean sea bass wrapped in prosciutto di Parma in a pemot sauce.

Half chicken marinated in rosemary.

Ahi tuna served with caponata.

Endive radicchio and fennel.

Veal scaloppini with artichoke and sundried tomato in a lemon sauce.

Lamb shank braised with farro Greek style.

Sauteed halibut over spinach risotto with fried leeks.

Wild salmon over vegetable in apple mustard sauce.

Red and golden beets goat cheese and basil.

Endive radicchio and fennel.

Tomato arugula avocado and heart of palm.

Watercress orange asparagus and almonds.

Served with a mixed green salad.

Served with french fries.

Served with roasted potatoes.

Grilled baby chicken in orange almond sauce.

New York strip sliced over Tuscan salad.

Ahi tuna served with caponata.

Fish and chips.

Watercress orange asparagus and almonds.

Red and golden beets goat cheese and basil.

Tomato arugula avocado and heart of palm.

Heart of romaine grilled with shrimp and croutons.

White beans and mussels.

White beans and mussels.

Vegetable soup with pesto.

Slowly cooked jumbo octopus in extra virgin olive oil served with a vinegar dressing.

French style tuna tartare.