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

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Abita Amber Braised Swiss Chard, Sweet Potato, Lentil Pure, and a Blanton’s Caramel Sauce

Rinse and cook the lentils in a pot with water until tender, about 20-25 minutes. Drain and blend until smooth. Season with salt and set aside.

Prepare the Lentil Puree

Peel and chop sweet potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain, mash, and add salt and pepper to taste.

Cook the Sweet Potatoes

In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Add Swiss chard and sauté until wilted. Season with salt and pepper.

Braised Swiss Chard

Season pork chops with salt and pepper. In a pan over medium-high heat, sear pork chops on both sides until golden brown and cooked through, about 4-5 minutes per side.

Prepare the Pork Chops

In a saucepan, combine brown sugar and Blanton's Bourbon. Cook over medium heat until the sugar dissolves and the mixture thickens, about 5-7 minutes.

Make the Caramel Sauce

On each plate, create a base of lentil puree, top with sweet potato mash, and place the pork chop on top. Add braised Swiss chard on the side and drizzle with caramel sauce.

Plate the Dish

Pork Chops

Swiss Chard

Sweet Potatoes

Lentils

Blanton's Bourbon

Brown Sugar

Olive Oil

Salt

Black Pepper

Garlic

Onion

PORK CHOP A LA CONTI

Pan fried filet of trout served with rosemary roasted new potatoes and steamed asparagus. Finished with almonds.

Trout Amondine

Indulge in our rich and velvety creamed spinach, where tender spinach leaves are enveloped in a luscious blend of creamy béchamel and a hint of nutmeg. This classic side dish is elevated with a sprinkle of Parmesan cheese, creating a perfect balance of flavors that will delight your palate. A must-try for any vegetable lover!

Creamed Spinach

Cerezas oscuras dulces flameadas con coñac al lado de su mesa y servidas sobre un helado cremoso.

CEREZAS FLAMEADAS

Pato a la Naranja

Filetto di manzo alla griglia is a grilled beef tenderloin dish, typically seasoned and seared to a preferred doneness. This dish is often served with a rich Bearnaise sauce and a variety of grilled vegetables, showcasing an Italian-French cooking style that emphasizes quality ingredients and careful preparation. Here's how to make it at home.

Filetto di manzo alla griglia

Indulge in our Grits & Grillades, a comforting Southern classic that features tender, slow-cooked beef smothered in a rich, savory gravy, served over a bed of creamy, buttery grits. This hearty dish is a perfect harmony of flavors and textures, promising a satisfying meal that warms the soul. Perfect for breakfast, brunch, or any time you crave a taste of the South!

Grits & Grillades

Make PORK CHOP A LA CONTI Recipe in just 1h . Abita Amber Braised Swiss Chard, Sweet Potato, Lentil Pure, and a Blanton’s Caramel Sauce

Pork Chop A La Conti Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions