Menu Davie

Flap Meat Steak, cut in small pieces with Blood Sausage, Pork Sausage and Hallaquitas Blancas with Cilantro Aioli and Ketchup on top.

2 Mandocas, 2 Pan de Bono, 2 Empanaditas, 5 Tequeños, 5 Arepitas, and 1/2 serving of Pork Cracklings.

Filled with 1/2 serving of Queso de Mano, Shredded Cheese, and Cream on top.

Colombian-style Fried Plantain Rounds. While still living in Venezuela, one of Francisca’s neighbors, Maria Teresa, gave her a taste of this dish and it became a perfect dish to share with friends at Francisca’s house ever since.

Don Pedro: When Francisca traveled to Bogotá for the first time, she discovered the authentic flavor of the “Pan de Bono Valluno” or “Artisanal bread from El Valle del Cauca” which is known for its subtle baked Cheese flavor.

Don Guille: One evening, when she was in Santo Domingo’s mountain range, a villager named Guille ordered her an appetizer during traditional celebrations. Beefy and crunchy Pork Meat cuts, a traditional Latin American appetizer.

Tía Mica: Thanks to her Aunt Micaela’s Arepas, Francisca developed her love for homemade cooking. She also taught her about cooking with charcoal, which later motivated her to travel to different countries in Latin America to try it even more.

Fried White Corn Cakes with a side of Nata.

La Tía Almida: Her aunt, who was a widow, had to go out to the Mercado Municipal de Barrancas to sell Empanadas in order to provide for her children.

Shredded beef mini empanadas.

Ma’ María: Her grandmother, Ma’ María, used to host a gathering for her grandchildren every Sunday after church, at which she always served homemade Tequeños.

100% Venezuelan-style Cheese sticks, served with Green Sauce.

Ma’ Vieja: While attending La Universidad del Zulia, she normally went to a small food stand located in an area named Tierra Negra, it was called “Casa Vieja” and she developed the habit of going every single Sunday to buy Mandocas, finally falling in love with Zulia’s cuisine.

Corn Pretzels made with White Cheese, unrefined Cane Sugar and Plantains, served with homemade Nata and Cheese.

A thick slice of traditional Venezuelan Cheese grilled on our Grill.

Charcoal-grilled Corn, House Cream, Parmesan Cheese and Powdered Pepper.

Pectoral Meat, Chicken Meat and Roasted Vegetables with 2 Arepas.

Lettuce or Watercress, Caesar Dressing, Parmesan Cheese and Croutons.

Tomato, Heart of Palm, Onion, Avocado and House Dressing

½ Organic Chicken, 16 oz. of Picanha, Pork Sausage, Blood Sausage, Pork Cracklings, Ripe Plantains, and Hallaquitas.

Very tender and soft fish.

Lettuce or Watercress, Caesar Dressing, Parmesan Cheese, Croutons.

Skirt Steak.

Picanha Steak on our Grill, Ripe Plantains, White Rice and Fresh Salad.

Very tender and soft fish, Tostones, White Rice, Coleslaw Salad and Avocado.

Organic Chicken, Ripe Plantains, White Rice and Fresh Salad.

An expression of culinary miscegenation where every ingredient has a harmony and a Venezuelan story to tell.

Shredded beef, white rice, black beans and ripe plantains with shredded cheese on top.

Great exponent of Colombian cuisine, in which you can find all of its flavors in just one dish.

Picanha, pork sausage, ripe plantains, avocado, arepitas, red beans, pork cracklings and white rice with a fried egg on top.

Whole red snapper seasoned and fried to a crispy golden finish, tender and flavorful inside. Served with tostones with shredded cheese and thousand islands sauce on top and coleslaw salad.

Yellow Rice, Cumin Stir-fry, Ripe Plantains, Smoked Ham and Red Beans.

Smoked Pork Chorizo.

White rice, cumin stir-fry, bacon and black beans.

Blood Sausage.

White Corn Flour Tamale.

Crispy yucca sticks.

4 pieces fried chicken with French Fries.

4 oz. of Beef with a slice of American cheese accompanied with French Fries.