However, the black beans have a distinct smokey flavor, and unlike refried, pintos or whole navy beans, they are served like soup in a small bowl. However, Versailles' seafood dish served as a disappointing letdown. The swordfish, which at most restaurants is either served as a thick steak or as finely sculptured medallions, is instead filleted, overcooked and burnt around the edges. Devoid of its natural flavors, this particular entree is a chore to swallow. Versailles is more well-known for their chicken entrees.
Most dishes offer a half-roasted chicken either sauteed or covered in a choice of sauces.
The barbecue sauce is sweet but evenly balanced by a slight hint of vinegar. The aroma is a mixture of garlic and lemon. According to the server, the flan is the best choice for dessert. Perhaps, you should heed to his warning because the guava shells with cheese leaves much to be desired. Three bites and the natural flavor of the guava is replaced by the thick, sweet sauce poured on top.