매니즈 우드 그릴

Lobster chunks smothered in garlic butter and havarti cheese gratine.

Prosciutto manchego cheese in a smoked paprika sriracha aioli.

Grilled octapus served over a bed of garbanzo with Spanish sausage and smoked paprika.

Deep fried bites of cod fish and spices and topped with a fresh tartar sauce.

Fried zucchini, calamari and shrimps with a fresh homemade tomato sauce.

Thinly sliced filet with marinated mushrooms parmesan cheese topped with lemon juice and olive oil.

Homemade mozzarella filled with prosciutto, roasted peppers basil, topped with EVOO Tomato vinaigrette.

WAGYU New york strip 14 oz. Marbled 8-9.

Bone in Ribeye Steak 18 oz.

Filet mignon 8 Oz, Cooked to perfection, topped with truffle pate and Manny’s signature green peppercorn brandy cream sauce.

Filet Mignon angus choice 8 oz.

New York Strip 14 oz.

Skirt Steak (Churrasco) 12 oz.

Grilled lamb chops topped with a red wine, mint reduction.

8 oz. Filet on the grill with a 5 oz. lobster tail in a bearnaise sauce.

Cooked with three different kinds of wine and served over a bed of saffron risotto.

Veal chop on the grill served over a truffle mushroom risotto.

Sirloin Steak (Picaña - Punta trasera).

Chicken sauteed in a light lemon butter white wine sauce with roasted red peppers and capers.

Breaded chicken breast topped with tomato sauce and parmesan cheese.

Sautee in a Madeira wine sauce topped with provolone cheese.

Sautee in a lemon butter white wine sauce.

Stuffed Lobster tail with Scallops Shrimp in a Creamy Bechamel Sauce. Top with Puff Pastry.

Butterfly branzino seared and topped with toasted almonds in a white wine reduction sauce.

Fresh Corvina Sauteed with fresh Oregano in a white wine reduction Sauce.

Baked chilean sea bass topped with toasted almonds in a white wine reduction sauce.

Ravioli Stuff lobster meat, sauteed with Sherry wine sauce.

Tri color lettuce, pears, goat cheese, Walnuts in a Honey mustard dressings.