Vero International Cuisine

Sweet and ripe plantain slices dusted with Caribbean spices, fried and served alongside a fresh coconut rum sauce

A grilled flat bread topped with our house hummus, Kalamata olives, artichoke hearts, roasted red peppers, prosciutto, and Asiago cheese.

Fresh bite-size chalupa shells cradle a chopped sesame crusted seared ahi tuna stake topped with house guacamole, crisp micro greens and finished with red Hawaiian Sea Salt

Large tiger shrimps coated with Vero's exclusive cassava leaf and jalapeno pesto, grilled and dusted with Hawaiian sea salt.

Vero's signature wings are lollipopped and marinated in our celebrated signature jerk sauce, smoked and grilled, then glazed with a brown sugar rum sauce

Three large blue star crab cakes are sautéed and placed atop a bed of mixed greens and served with a caper tarragon remoulade.

Citrus marinated tiger shrimp served over a cucumber mango and quinoa salad with a citrus vinaigrette

Your choice of four starters

Our take on a traditional dish of the Ivory Coast. The red snapper is roasted with a blend of signature spices served over cassava and dressed with a tomato and cucumber salad.

Fresh Atlantic salmon and baked with a homemade sweet honey and ginger glaze, served with the starch of the day, and the vegetable du jour.

Lamp chops seasoned with traditional Turkish spices, grilled, then glazed with pomegranate and molasses sauce and served with Israeli couscous and the vegetable du jour.

8oz. Boneless pork rib-eye with an olive couscous, orange carrot puree, Spanish chorizo chips, and a red wine de jeune au jus.

A massive, very juicy, braised pork shank served on a bed of brown rice, citrus glazed green beans and diced apples

10oz maple leaf duck breast marinated in our signature jerk sauce, smoked, grilled, and served atop of a mound of red beans and rice with plantains and the vegetable du jour.

Char-broiled center cut filet served with garlic whipped potatoes, daily vegetable, a homemade steak sauce and veg du jour

Bone-in rib-eye dressed with Argentinian chimichurri, fingerling potatoes and veg du jour

An Indian spiced chicken with a rich curry and cream tomato based sauce served with rice, a dollop of yogurt, and the vegetable du jour.

An airline chicken breast marinated in a Jamiacan coconut curry sauce, sauteed and served on a bed of jasmine rice along with the vegetable du jour.

A half-pound ground Kobe beef patty with a coffee spice rub, char-broiled and topped with munster cheese, bacon, lettuce, tomato, sauteed onions, portabella mushrooms, and our house-made steak sauce.

Breaded, fried, and layered eggplant with a Sicilian marinara, provolone, and parmesan served with angel hair pasta.

A classic West African stew of crab, tiger shrimp, cubes of filet, palm oil, spinach, and served over jasmine rice. A truly unique dish.

Hand made ravioli stuffed with spinach, ricotta, and mushrooms topped with a lush beurre blanc sauce.

Oxtail slowly braised in red wine and herbs, served with the polenta and the vegetable du jour.