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Chef Q&A: Sous Chef Omar Monzon of Sand Bar

The Sand Bar's signature Hail Caesar! salad with blackened fresh catch includes fish fillet blackened (or grilled, lemon pepper, Cajun) served on freshly chopped Romaine tossed with Parmesan cheese, croutons and Caesar dressing, served with garlic bread.

Jenine Ouillette/Special to the Eagle

The Sand Bar's signature Hail Caesar! salad with blackened fresh catch includes fish fillet blackened (or grilled, lemon pepper, Cajun) served on freshly chopped Romaine tossed with Parmesan cheese, croutons and Caesar dressing, served with garlic bread.

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  • The Sand Bar's popular daily special dinner, Grilled Pork Chops platter, includes two pork rib chops, grilled to order and served with choice of potato or rice, sautéed julienned vegetables and a side of savory sauce.
  • The Sand Bar's signature Hail Caesar! salad with blackened fresh catch includes fish fillet blackened (or grilled, lemon pepper, Cajun) served on freshly chopped Romaine tossed with Parmesan cheese, croutons and Caesar dressing, served with garlic bread.
  • Sand Bar Sous Chef Omar Monzon's signature special Seafood Diablo includes succulent shrimp and a shellfish mélange sautéed with spicy tomato sauce and served atop a mound of al dente Linguini Pasta and served with savory garlic bread.
  • What Made the Sand Bar Famous popular Philly Chicken Sub sandwich includes, chopped white meat chicken, mushroom, onion and green peppers with melted American cheese on a sub roll served with fries or pasta salad and coleslaw.
  • The Sand Bar is famous for its award-winning wings: Pictured, an order of 20 Hot wings (also available in mild, killer hot, BBQ or teriyaki orders of 10, 50, and 100) served with traditional celery sticks and creamy blue cheese dipping sauce.
  • Sand Bar's Sous Chef Omar Monzon is pictured with his signature Seafood Diablo platter, including succulent shrimp and a shellfish mélange sautéed with spicy tomato sauce and served on a bed of al dente linguini pasta with garlic bread.

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