Agua azul de Venezuela
A combination of mussels, shrimp, and calamari sauteed with yellow peppers, spicy jalapenos, cilantro, onions, and garlic in olive oil (served chilled)
Queso blanco a la plancha
Grilled white Venezuelan cheese
Empanadas
Corn turnovers filled with your choice of chicken, beef, cheese, fish or black bean & cheese
Ceviche
Shrimp marinated in fresh lime juice, onions, diced tomatoes and cilantro
Yuca Frita
“The beauty of all roots”, it is fried and dressed with cilantro sauce
Camarones al ajillo
Shrimp sauteed with garlic, cilantro, white wine and olive oil
Mejillones de Pedro
Mussels sauteed with diced tomatoes, garlic, onion, white wine, lime juice and cilantro
Calamares a la Pedro
Fresh calamari fried then topped with Pedro’s poblano chili sauce and jalapeno
Baby Andres
Sauteed button mushrooms with garlic and caramelized onions
Pedro’s old times with Vargas
Pieces of pork tenderloin slightly fried then baked and tossed with lime and hot sauce.
TequeÁos
The most popular in Venezuela!Sticks of white Venezuelan cheese hand rolled in puff pastry
Tortilla espaÁola
A Spanish pie made of eggs, potatoes and sauteed onions
Mondongo
Tripe strips slowly simmered with chorizo, tomatoes, and chick peas
Lengua
tongue simmered with onions, peppers and tomatoes and served with a roasted peppers
Arepas
Grilled corn cakes, Venezuela’s everyday bread filled with your choice of:
- “Carne mechada” – Shredded beef
- “Carne mechada con queso” – Shredded beef with cheese
- “Reina pepiada” – Chicken and avocados
- “Queso blanco” – White cheese
- “Pernil” – Roasted pork
- “Atun” – Fresh tuna
Sopa ~ Soup
Sopa de Mama;
Chicken and vegetable soup. Just like she made it.
Sopa de frijoles blancos
Navy bean soup
Sancocho de pollo
A hearty traditional chicken soup with assorted roots and vegetables (served only on Saturday sand Sundays)
Sancocho de pescado
A latin soup with assorted roots and vegetables (served only on Saturdays and Sundays)
Ensaladas ~ Salads
La de Raquel
Roasted chicken pieces, avocados ,tomatoes on romaine lettuce with cilantro dressing
La Verde
Romaine lettuce, arugula, basil, avocado, grilled zucchini with cilantro dressing and roasted sesame seeds
De Camarones
Sautéed shrimp on a bed of romaine lettuce, avocado and mango
with lemon garlic dressing
De los Roques
Romaine lettuce, arugula, red onion, grilled chicken, Cajun peanuts
Vida Loca
A combination of Parma prochutto, sopresatta, manchebo cheese, served on a bed of mesclumene
Papa
Pungent watercress with plump tomatoes and avocado dressed with white balsamic vinegar and olive oil
Yayi
Arugula, red onions, tomatoes and fabas beans topped dressed with reduced sweet balsamic vinegar $8.50
and extra virgin olive oil!
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Quesadilla
Grilled four tortilla wrapped with your choice of chicken, roasted pork, grilled vegetables. Grilled flour tortilla wrapped with your choice of chicken, roasted pork, grilled vegetables, black beans, white cheeseblack beans and white cheese
*Quesadilla de Camarones
Grilled flour tortilla wrapped with sauteed shrimp and garlic and white cheese
*Quesadilla de Carne Asada
Grilled sirloin steak delicately wrapped with a warm flour tortilla and white cheese
*Quesadilla con chorizo
Grilled four tortilla filled with sliced chorizo and white melted cheese
*Only quesadillas topped with salsa, guacamole & sour cream
Carnes ~ Meat
*Churrasco a la Parrilla
12 oz. 100% natural (no preservatives or artificial ingredients) sirloin steak grilled to perfection on a charcoal grill Pedro guarantees it's the most tender and delicious steak in Boston. Served with a chorizo (Spanish pork sausage)
*Carnitas Encebolladas
Lean sirloin strips, deliciously seasoned with salt and pepper and sautéed with onions
*Chuleta de Pedro
A generous portion of boneless center cut pork loin marinated with Pedro's simple spices. Salt, pepper, and garlic. Sautéed with roasted peppers, onions and white wine
*Parrillada Caraquena
A mix of chicken tenderloins, sirloin strips and chorizo sautéed with Spanish spices
Shugis Pollo Asado
Pedros niece Victoria's favorite. A tasteful roasted half of a chicken. It's delicious! Served with a chorizo (Spanish pork sausage)
*Veal Simon Diaz
Tender veal medallions sautéed with garlic mushrooms, Spanish olives, capers and lemon juice
*Cumpleao de Pedro
Known as Pedro's Birthday dish the unforgettable taste of a marinated 100% natural $19.99 (no preservatives or artificial ingredients) flank steak gilled on a charcoal grill. Served with Spanish chorizo.
*Llanos Venezolanos
Pork tenderloin baked and topped with pedro's chipotle basil sauce
Pabellon Criollo
Shredded beef slowly simmered with vegetables typical Venezuelan dish. Served with rice, fried plantains and black beans.
*Cordero
A rack of lamb marinated for two day's in Pedro's homemade marinate, made with basil, cilantro, roasted peppers, and smoked jalapeÁos Grilled on our new charcoal grill
Pescado ~ Fish
*Trucha Galarraga
10oz. fillet of trout sautéed with roasted peppers, onions and fresh garlic topped with lightly fried calamari. Named after the famous Venezuelan baseball player, Andres Galarrago
*Salmon Ruben Blades
Grilled in our charcoal grilled 8oz. salmon filet on bed of black beans finished with a shrimp, Roasted peppers, onion, garlic and chopped cilantro white wine sauce
*Leda's Pargo
Mama's favorite dish. Whole red snapper lightly fried & finished in the oven (seasonal) tossed with onions and balsamic vinegar
*Swordfish Tips
Sautéed swordfish tips in a creamy sun dried tomato red and yellow pepper sauce served on a pineapple shell with creamy
*Bacalao a la Ozzy Gillen
A good portion of fresh cod loin fillet sautéed golden brown in olive oil, garlic,, white wine and spicy cured olives, then topped with sautéed onions, peppers, and sugar snap peas
* Kristofer's Camarones Tropicales
Shrimps sautéed with garlic and served on a half coconut shell with orange and coconut sauce.
*San Martin
Scalloops, swordfish, shrimp with shell marinated overnight in caper garlic and lime. Skewered through a Rosemary stick and cooked on a charcoal grill
All entrees above are served with black bean rice, yellow rice, fried yucca & sweet plantains except pabellon criollo (No Substitutions).
La Paella de Pedro
Unique full taste and deep flavor, a mix of mussels, clams, shrimp, $26.00 pieces of fish, chicken and chorizo simmered with saffron rice, roasted peppers onions sugar snap peas then topped with slightly fried squid, extra virgin olive oil and fresh squeezed lime.
*These items may be served raw or uncooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
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