MARCH 5th - $39
Three Cheese Meat Lasagna
A local favorite meat lasagna. Accompanied with garlic bread, Chef garden salad with Malbec vinaigrette dressing.
MARCH 12th - $59
Salmon and Chicken Dinner
A combination of Salmon Roulette with caper and dill cream sauce and breast of chicken with cabernet mushroom sauce. Accompanied with Greek style rice and grilled vegetables.
MARCH 19th - $39
“Ropa Vieja” Shepherd's Pie
Cassava root mash stuffed with Cuban style shredded meat. Accompanied with dinner rolls and Chef garden salad with guava vinaigrette dressing.
MARCH 26th - $45
Mozzarella Stuffed Meatloaf
Stuffed with fresh mozzarella and topped with country style homemade ketchup. Accompanied with roasted potato mash and classic Caesar salad.
FOR MORE DETAILS, CLICK HERE.
Cut-off date to order is the Thursday prior to pick-up day by 2 p.m.
Pick-up at the Borinquen Bar & Patio from 3 p.m. to 6 p.m.
Deliveries available to the Visitor Control Center (VCC) if access to the base is not possible.
787-707-3516/3515/3535 or text 787-600-3198.
Join us this week for lunch. See the specials HERE.
See our menu HERE from Wednesday, March 3 until Saturday, March 6.
MARCH 5th - $39
Three Cheese Meat Lasagna
A local favorite meat lasagna. Accompanied with garlic bread, Chef garden salad with Malbec vinaigrette dressing.
MARCH 12th - $59
Salmon and Chicken Dinner
A combination of Salmon Roulette with caper and dill cream sauce and breast of chicken with cabernet mushroom sauce. Accompanied with Greek style rice and grilled vegetables.
MARCH 19th - $39
“Ropa Vieja” Shepherd's Pie
Cassava root mash stuffed with Cuban style shredded meat. Accompanied with dinner rolls and Chef garden salad with guava vinaigrette dressing.
MARCH 26th - $45
Mozzarella Stuffed Meatloaf
Stuffed with fresh mozzarella and topped with country style homemade ketchup. Accompanied with roasted potato mash and classic Caesar salad.
FOR MORE DETAILS, CLICK HERE.
Cut-off date to order is the Thursday prior to pick-up day by 2 p.m.
Pick-up at the Borinquen Bar & Patio from 3 p.m. to 6 p.m.
Deliveries available to the Visitor Control Center (VCC) if access to the base is not possible.
787-707-3516/3515/3535 or text 787-600-3198.
Join us this week for lunch. See the specials HERE.
See our menu HERE from Wednesday, March 3 until Saturday, March 6.
MARCH 5th - $39
Three Cheese Meat Lasagna
A local favorite meat lasagna. Accompanied with garlic bread, Chef garden salad with Malbec vinaigrette dressing.
MARCH 12th - $59
Salmon and Chicken Dinner
A combination of Salmon Roulette with caper and dill cream sauce and breast of chicken with cabernet mushroom sauce. Accompanied with Greek style rice and grilled vegetables.
MARCH 19th - $39
“Ropa Vieja” Shepherd's Pie
Cassava root mash stuffed with Cuban style shredded meat. Accompanied with dinner rolls and Chef garden salad with guava vinaigrette dressing.
MARCH 26th - $45
Mozzarella Stuffed Meatloaf
Stuffed with fresh mozzarella and topped with country style homemade ketchup. Accompanied with roasted potato mash and classic Caesar salad.
FOR MORE DETAILS, CLICK HERE.
Cut-off date to order is the Thursday prior to pick-up day by 2 p.m.
Pick-up at the Borinquen Bar & Patio from 3 p.m. to 6 p.m.
Deliveries available to the Visitor Control Center (VCC) if access to the base is not possible.
787-707-3516/3515/3535 or text 787-600-3198.
Join us this week for lunch. See the specials HERE.
See our menu HERE from Wednesday, March 3 until Saturday, March 6.
See our menu HERE from Wednesday, March 3 until Saturday, March 6.
MARCH 12th - $59
Salmon and Chicken Dinner
A combination of Salmon Roulette with caper and dill cream sauce and breast of chicken with cabernet mushroom sauce. Accompanied with Greek style rice and grilled vegetables.
MARCH 19th - $39
“Ropa Vieja” Shepherd's Pie
Cassava root mash stuffed with Cuban style shredded meat. Accompanied with dinner rolls and Chef garden salad with guava vinaigrette dressing.
MARCH 26th - $45
Mozzarella Stuffed Meatloaf
Stuffed with fresh mozzarella and topped with country style homemade ketchup. Accompanied with roasted potato mash and classic Caesar salad.
FOR MORE DETAILS, CLICK HERE.
Cut-off date to order is the Thursday prior to pick-up day by 2 p.m.
Pick-up at the Borinquen Bar & Patio from 3 p.m. to 6 p.m.
Deliveries available to the Visitor Control Center (VCC) if access to the base is not possible.
787-707-3516/3515/3535 or text 787-600-3198.
MARCH 12th - $59
Salmon and Chicken Dinner
A combination of Salmon Roulette with caper and dill cream sauce and breast of chicken with cabernet mushroom sauce. Accompanied with Greek style rice and grilled vegetables.
MARCH 19th - $39
“Ropa Vieja” Shepherd's Pie
Cassava root mash stuffed with Cuban style shredded meat. Accompanied with dinner rolls and Chef garden salad with guava vinaigrette dressing.
MARCH 26th - $45
Mozzarella Stuffed Meatloaf
Stuffed with fresh mozzarella and topped with country style homemade ketchup. Accompanied with roasted potato mash and classic Caesar salad.
FOR MORE DETAILS, CLICK HERE.
Cut-off date to order is the Thursday prior to pick-up day by 2 p.m.
Pick-up at the Borinquen Bar & Patio from 3 p.m. to 6 p.m.
Deliveries available to the Visitor Control Center (VCC) if access to the base is not possible.
787-707-3516/3515/3535 or text 787-600-3198.
