Room Service Restaurant & Lounge

�Defining the Key to Service�

"Redifining The Key of Success"

Large Plates

BIRD'S NEST 27

PLANTAIN BASKET SERVED IN A TAMARIND SAUCE TOPPED WITH
AVOCADO AND MANGO PICO DE GALLO
STUFFED WITH SKIRT STEAK. CHICKEN OR SHRIMP

RICOTTA CHICKEN BREAST 25

CHICKEN BREAST STUFFED WITH RICOTTA CHEESE. SMOKED HAM,
FRESH HERBS WRAPPED IN BACON, LEMON WINE SAUCE
SERVED WITH ROASTED VEGETABLES AND POTATOES

LAMB LOLLIPOPS 29

MARINATED LAMB SERVED WITH FESTIVE ROASTED POTATOES AND BABY
ARUGULA AND MINT DEMI GLAZE

CHICKEN AND WAFFLES 18

HOUSE WAFFLES SERVED WITH FRENCH ED
FRIED CHICKEN SERVED WITH MAPLE SYRUP

ULTIMATE CLUB 16

FRESH SLICED TURKEY BREAST. BACON. TOASTED PROSCIUTTO. AVOCADO.
CHIPOTLE MAYO AND PROVOLONE CHEESE WITH SEASONED FRIES

GRILLED SALMON 25

MARINATED AND GRILLED TO PERFECTION SERVED WITH
ASPARAGUS AND TRUFFLE MASHED POTATOES IN
A CREAMY LEMON WHITE WINE SAUCE

FILET MIGNON 39

8 OZ. HERB MARINATED FILLET GRILLED AND SERVED
WITH ROASTED POTATOES. GRILLED VEGGIES,
TOPPED WITH A WILD MUSHROOM DEMI-GLAZE

VOLCANO SKIRT STEAK 36

12 OZ. MARINATED SKIRT STEAK OVER SWEET MASHED POTATOES
TOPPED WITH BOURBON BBQ5AUCE AND CRJSPY ONIONS

PENTHOUSE PENNE 12

PENNE PASTA IN A HOMEMADE ALFREDO SAUCE
ADD CHICKEN 15
ADD SHRIMP 18

PRESIDENTIAL PAELLA SUITE FOR 2

SHRIMP. CALAMARI. OCTOPUS. CONCH. SCALLOPS. RED SNAPPER.
MUSSELS. CLAMS, AND YELLOW RICE
49



SKIRT STEAK. VEAL. PORK. CHICKEN. SAUSAGE AND YELLOW RICE
39