A premium experience combining Dominican rum tasting, shareable bites, and an Aurora cigar in Pat’e Palo’s Captain’s Lounge, featuring air conditioning and views of Plaza España and the Alcázar de Colón.

Rum & Smoke at the Captain’s Lounge

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Fried chicken fingers, roasted tomato curry, over steamed rice, topped with almonds, one side

In a bowl, combine flour, salt, black pepper, and garlic powder. In another bowl, beat the eggs. Set up a breading station with the bowls of flour, eggs, and bread crumbs.

Prepare the Chicken

Dip each chicken strip first into the flour, then into the eggs, and finally coat with the bread crumbs. Place on a plate.

Bread the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken strips in batches until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.

Fry the Chicken

Preheat the oven to 200°C (400°F). Cut the tomatoes in half and place them on a baking sheet. Roast in the oven for 25-30 minutes until soft and slightly charred.

Roast the Tomatoes

In a pot, heat a little oil over medium heat and sauté chopped onion, minced garlic, and ginger until translucent.

Prepare the Curry Base

Add the roasted tomatoes to the pot, along with the curry powder, coconut milk, and salt. Simmer for 15 minutes. Blend if desired for a smoother texture.

Combine Ingredients

Stir in chopped fresh cilantro before serving.

Finish the Curry

Rinse the rice under cold water until the water runs clear.

Rinse the Rice

In a pot, combine rice, water, and salt. Bring to a boil, reduce to low heat, cover, and simmer for 15-20 minutes, or until the water is absorbed. Fluff with a fork.

Cook the Rice

In a bowl, combine mixed greens, drizzle with olive oil and lemon juice, and toss to coat.

Prepare the Salad

Serve the fried chicken fingers over the steamed rice, topped with roasted tomato curry, sliced almonds, and the mixed green salad on the side.

Serve

chicken breast strips

all-purpose flour

eggs

bread crumbs

salt

black pepper

garlic powder

vegetable oil

ripe tomatoes

onion

garlic cloves

ginger

curry powder

coconut milk

fresh cilantro

long-grain rice

water

sliced almonds

mixed green salad

olive oil

lemon juice