Appetizers

Avocado with shrimp

Half an avocado stuffed with shrimp and mayonaise salad.

Spicy calamari al ajillo

Calamari rings and guajillo chile sautéed in olive oil and finely cut garlic.

Scallops in white wine

Tender Scallops sautéed with olive oil, garlic and finely cut onions, with a dash of white wine.

Mushroom & shrimp au gratin

The perfect marriage of Land and Sea.

Shrimp Cocktail

Giant Shrimp sided by the traditional Cocktail Sauce.

Oysters Rockefeller

The traditional oysters on their shell covered with sautéed spinch and special sauce.

Smoked salmon

Freshly slices salmon with finely cut capers, onions and boiled egg.

Scargott Bourguinonne

Snails in their Conch topped with Bourgiononne butter and sealed with fresh bread crumbs.

Salads

Roquefort salad for two

A combination of fresh lettuce and tomatoe with a creamy roquefort sauce.

Caesar salad for two

House specialty. The original recipe of Cesar Cardini. prepared at your table by our waiters.

With Cajun shrimps

With broiled chicken breast

Grilled vegetable platter

Fresh vegetables seasoned with olive oil and cooked directly on the grill.

Salad bar

Soups

Soup of the day

Delicately prepared by the chef

Onion soup au gratin

The traditional french soup

Boullabaise

Seafood cazuelette perfumed with Pernod.

From our Grill

Rib Eye

350 gr.
Cut of beef selected exclusively for Pepes Grill.
Acompained by baked potatoe and an exquisite combination of vegetables prepared home style.

Rack of lamb

350 gr.
Tender Rack of imported lamb prepared Pepe’s Style

Roast prime rib of beef

600 gr.
Selected exclusively for Pepes Grill. Deliciously seasoned and roasted in its juices, acompained by baked potatoe, exquisite combination of vegetables prepared home style, and horseradish sauce

Chateaubriand

500 gr.
Generous portion of fine filet , accompanied by baked potatoe and an exquisite combination of vegetables prepared home style.

New york

350 gr.
Cut of beef selected exclusively for Pepes Grill. Acompained by baked potatoe and an exquisite combination of vegetables prepared home style.

Filet Mignon

250 gr.
Juicy filet center accompanied by baked potatoe and an exquisite combination of vegetables prepared home style.

Term medium

It is the ideal term. The cut doesn‘t lose it‘s juiceness. It is marked on the grill, leaving a small red center. The juices remain at a very desirable level.

Medio Rojo medium rare

The outer layer is sealed, leaving the center red or almost raw, but with a temperature of 60 °C. in it‘s interior. It has light brown color on the rims and red at the center. Highly recommended, the steak has a lot of juicenessThe steak mantains all its juices.

Red or english.

The cut is sealed on both sides at a high flame, leaving the outter layer well done and the center raw, even cold. The temperature reaches 55 °C. This is one of the favorite terms among connaiseurs. The steak mantains all its juices.

Medium Well

The meat begins to lose its moisture and therefore its flavor. The center of the cut turns light brown. The outer layer is completely cooked reaching a temperature of 71° C.

Well Done

The least recommended term. The meat looses up to 35% of its moisture making it though, even if it is of excellent quality. The cut takes on a brown color with practically no juice. It reaches a temperature of 77 ° C.

All cuts at pepe‘s are of the best quality available on the market. Every cut is put through a strict quality control that ensures you receive the best steak at your table. Any cut that doesn‘t reach the required quality will be inmediately dismissed. Therefore, we apologize if we are not able to serve you the steak you desire.

Fish and Seafoods

Seabass palancar

Sauteed in pistachio butter served over a bed of vegetables.

Seafood kebab

Our freshest seafood on a suculent kebab

Shrimp platter

Grilled, with garlic butter, breaded or blackened.

Caribbean king crab Market Price

In season.

Seabass steak

A suculent fish on the grill.

Grilled Lobster Market Price

Cooked to perfection

Lobster Thermidor Market Price

Classic recipe made with our caribbean lobster.

Lobster parisien Market Price

Steamed Lobster medallions and fresh sparragus bathed in a walnut dressing.

Special seafood platter

Catch of the day marinated in garlic and cooked on the grill.

Grilled salmon

From the icy rivers to our Caribbean grill.

*All raw products consumed under the clients responsability.

Pastas

Alfredo with shrimp

Homemade Alfredo sauce with exquisite shrimp.

Primavera

Delicious pasta combined with fresh vegetables sautéed in extra virgin olive oil.

Marinera

Exquisite combination of fresh seafood sautéed with tomato, olive oil, spices and white wine.

Bolognese

Traditional bolognese sauce prepared with USDA choice beef.

Flamed Specialties

Shrimp jovial

Giant shrimp sauteed with butter and garlic. Bathed in orange and lime juice, flambeed with brandy.

Shrimp Bahamas

Giant shrimp sauteed with banana and pineapple in a curry sauce.

Lobster Jovial market price

Giant lobster tail sauteed with butter and garlic. Bathed in orange and lime juice, flambeed with brandy.

Fillet Mignon

Five types of sauce to choose from: Black pepper, mustard, Roctquefort, Singapur or mushrooms.

Steak Tártara *

Selected Angus beef minced upon request marinated with egg yolk, lime juice and spices.