Lunch

Appetizers | Soups and Salads | Rice and Pasta | Fish and Seafood | Meat

Welcome to Por Fin Restaurant and Lounge and the tantalizing world of Spanish and Mediterranean cuisine with hints of Italian and French influence. Our ambience is designed to stimulate your senses and tempt your appetite. Our choice of only the finest and freshest ingredients is accented in our authentic, flavorful cuisine. Our passion for food and our exclusive selection of wine is evident from the minute you walk through our doors.

Enjoy an exquisite dining on our lower level, and a comfortable, yet discerning lounge upstairs. We invite you to join us for dinner, a glass of wine, and a perfectly seasoned experience complete with an incredible atmosphere focused on our food, presentation and service.
We know that you will enjoy, so sit back, and say… finally, Por Fin.

Carlos Centurion, Por Fin Founder

Appetizers

BUÑUELOS DE BACALO

Enjoy an authentic Catalonian tapas dish, consisting of Codfish fritters served with a bold Romesco sauce and aioli.

PATATAS BRAVAS

Experience one of the classic Spanish tapas dishes that is served in bars all over Spain. The sauce has a spicy peppers slight touch, hence the name bravas, which means "fierce”. Enjoy the crispy potato wedges with brava sauce and aioli.

BASQUE STYLE CLAMS

Basque cuisine is revered in Spain and around the world. It is famous for its simple, straightforward dishes, which make optimal use of the excellent raw materials nature provides, such as clams. Enjoy these fresh clams sautéed in garlic and parsley sauce.

TUNA TARTARE *

Typically, a Tartare is served as a spread for toast. Enjoy a modern version of it starting with Ahi tuna, avocado, mango, caviar, yogurt, and soy sesame vinaigrette.

FILET MIGNON CARPACCIO

The original carpaccio dates back centuries and was evocative of Carpaccio's paintings. It has since evolved into delicious strips of Filet mignon marinated in Dijon mustard, topped with thin slices of Parmesan cheese, and lemon vinaigrette.

PA AMB TOMAQUET

Pronouced Pan Tumaca, the origin of this dish is disputed, as tomato is relatively new to Catalan cuisine. Widely regarded as the epitome of Catalan cuisine enjoy this modern version served on a bruschetta topped with your choice of Serrano ham or aged Manchego cheese.

With Ham:

With Manchego:

With Ham and Manchego:

COCA DE CAPRESE

Every cheese cognoscenti enjoys mozzarella, a delicacy that has been around since the 12th century. Enjoy this light Catalan style flatbread dish prepared with tomatoes three ways, mozzarella cheese, kalamata olives and pesto on a flat croissant.

EGGS AT POR FIN *

Seafood, rice, wines of great international reputation and the incorporation of eggs into many of their dishes characterize Spain’s excellent gastronomy. Por Fin continues the excellence, serving fried eggs with potato crème, potato crisps, serrano ham and truffle oil.

One Egg:

Two Eggs:

Soup and Salads

SOUP OF THE DAY

Chef's selection

FILET MIGNON SALAD

Filet Mignon, mixed greens, oven roasted eggplant, slices of parmesan cheese, tossed in tomato vinaigrette

CARLO'S SALAD

Romaine lettuce, avocado vinaigrette, shoestring potatoes, toasted almonds crumbles and grilled shrimp

Add Shrimp:

Add Chicken

Add Steak:

TRADITIONAL CAESER SALAD

Homemade Caesar dressing and croutons mixed with romaine lettuce and Parmesan cheese

Add Shrimp:

Add Chicken

Add Steak:

Rice and Pasta

PORCINI RISOTTO

One of the pillars of Milanese cuisine, risotto is a rich and creamy, traditional Italian dish made with a full-flavored rice. Enjoy this arborio rice with caramelized porcini mushrooms, shallots, truffle oil, and Parmesan cheese.

Full Portion

Half Portion

ARROZ NEGRO *

Black rice or arroz negro is popular along the entire Mediterranean coast of Spain. The original recipe is also known as arroz de pobre, or "poor man’s rice", a reflection of its modest ingredients. Its simplicity - flavorful rice with a little squid ink, topped with sautéed calamari makes it a perfect first course.

Full Portion

Half Portion

CATALAN CANNELLONI

Catalonia has absorbed the best of each country and created a culinary art, forming part of the popular wisdom of the region. Cannelloni or Canalons are traditionally served on holidays such as Saint Esteve day. Por Fin serves pork and chicken cannelloni with béchamel, Parmesan cheese, and chicken jus daily.

Full Portion

Half Portion

PEAR FIOCCHI

Viva la dolce pear fiocchi! This Italian innovation consists of sweet pear pasta served with a light honey truffle, topped with crumbled walnuts and Cabrales sauce, a Spanish cheese from the Asturias region with a strong smell and bold flavor.

Full Portion

Half Portion

Fish and Seafood

SEABASS *

Had any Patagonian toothfish lately? Chances are most people would say no. But call it by its common market name, Chilean sea bass, and the answer might be different. Enjoy Por Fin’s pan seared, served with, potato crisps, tomato confit, leek chips, and black olive drizzle.

SCALLOPS

Live scallops can be obtained from fishmongers throughout the year. Enjoy these scallops pan seared and served with sautéed chanterelle mushrooms, cipollini onions, parsnips and asparagus in a pinot noir reduction.

Meat

SHORT RIBS

Tantalize your taste buds with tender braised short ribs, served with potato crisps, potato crème, and melted provolone cheese.

Three medallions:

Two medallions

COLORADO LAMB *

A gourmands delight, seared lamb served with homemade apple compote, countryside chanterelle mushrooms, and caramelized pistachios.

Full Portion

Half Portion

* Signature Dish The consumption of raw or undercooked meat, seafood and eggs increase the risk of food borne illness.
Please notify us of any food allergies.

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Lunch

Appetizers

Soup and Salads

Rice and Pasta

Fish and Seafood

Meat