Cuban-style beef turnovers served with garlic aioli and a tomato and cilantro sauce.
Marinated and deep-fried calamari served with lemon butter sauce, capers, green onions and diced tomatoes.
Cuban-style chicken turnovers served with garlic aioli and a tomato and cilantro sauce.
Spanish chorizo and fresh mushrooms sautéed with olive oil and minced garlic and flambéed with sherry wine.
Homemade ham and chicken croquettes. Served with garlic aioli sauce.
Tenderloin tips of beef sautéed with garlic, onions, mushrooms and peppers in a rioja wine sauce.
Sautéed shrimp with fresh garlic, olive oil, white wine, lemon juice, crushed red peppers and fresh parsley.
Spanish chorizo, shrimp, calamari, scallops and mushrooms. Grilled and seasoned with garlic lemon sauce.
One beef empanada and one chicken empanada.
Seasoned mashed potatoes generously stuffed with flavorful ground beef, breaded and lightly fried. Served with garlic aioli sauce.
Baked goat cheese and fresh tomatoes served over tomato basil sauce, drizzled with olive oil infused with basil. GF
Fresh mushrooms sautéed in extra virgin olive oil, garlic, lemon juice, white wine, red pepper flakes and parsley.
Homemade traditional savory Cuban corn tamale topped with pork meat, sautéed onions and mojo sauce. GF
Combination of roasted leg of pork, caramelized onions, fried yuca “Cassava” and green plantain toston. Laced with mojo sauce. GF
Seasoned chicken and mushrooms sautéed in extra virgin olive oil, minced garlic, diced peppers and fresh parsley with a touch of white wine.
Portobello mushrooms, fresh tomatoes, zucchini, carrots, artichoke hearts, roasted peppers, asparagus tips and basil sautéed in extra virgin olive oil and fresh herbs. GF
Traditional Spanish potato and onion omelet. Served with olives, red peppers and garlic aioli sauce. GF\n
Fried yuca stick (cassava) with garlic aioli dipping sauce.
Tender meaty lamb shank slowly braised in a rich merlot wine sauce and vegetable mirepoix. Served with white rice, black beans and sweet plantains.\n
Flavorful and juicy skirt steak seasoned and grilled. Served with chimichurri sauce, rosemary roasted potatoes, fresh vegetables and sweet plantains.
Flavorful and juicy skirt steak seasoned and grilled. Served with chimichurri sauce, rosemary roasted potatoes, fresh vegetables and sweet plantains.
Roasted pork leg marinated with zesty mojo de ajo sauce. Served with moro rice, yuca and sweet plantains. GF
Thin cutlet of choice top round seasoned and quickly grilled. Topped with grilled onions. Served with white rice, black beans and sweet plantains.
A cuban tradition of thinly shredded seasoned beef with red wine, tomato sauce, bell peppers and green olives: served with white rice, sweet plantains and black beans.
Traditional Cuban dish of saffron rice and chicken. Served with sweet plantains. GF
Semi-boneless half duck roasted until golden brown, laced with Grand Marnier orange sauce and served with white rice and sweet plantains. GF
Tender chicken breast seasoned with fresh herbs, dipped in egg batter, parmesan cheese and white wine. Pan-seared golden brown and laced with lemon sauce and lemon zest. Served with white rice and sweet plantains.
Chicken and shrimp sautéed with zucchini in a fresh basil tomato sauce with a touch of cream, au gratin with Parmesan cheese. Served with white rice and sweet plantains.
Chicken sautéed in spicy Creole sauce, mushrooms, onions, peppers and Spanish white wine. Served with white rice and sweet plantains.
Traditional Cuban dish of saffron rice with sautéed onions, peppers, artichokes, mushrooms, tomatoes, carrots, asparagus tips, and zucchini. Served with sweet plantains.
Spicy Creole sauce made with Spanish white wine, sautéed with mushrooms, onions, peppers, artichokes, tomatoes, carrot, zucchini, and peas. Served with white rice and sweet plantains.
Heart of romaine lettuce, garlic croutons and parmesan cheese, topped with a creamy caesar dressing. GF
Fresh north atlantic salmon seasoned with herbs and grilled. Served with chopped greens, tomatoes, green olives, red peppers and bermuda onions. Tossed with balsamic vinaigrette dressing.
Marinated grilled chicken breast, field greens, tomatoes, bell peppers and red onions. Tossed with citrus dressing. GF
Fresh avocado, lettuce, tomatoes and red onions. Tossed with balsamic vinaigrette dressing.
Skirt steak, swiss cheese, grilled onions, mayo, lettuce and tomatoes, pressed on Cuban bread.
Marinated roasted pork leg, swiss cheese, pickles, grilled onions, lite mustard and mayo, pressed on Cuban bread.\n
Pork, ham, swiss cheese, pickles, lite mustard and mayo, pressed on Cuban bread.
Marinated chicken breast, swiss cheese, grilled onions, pickles, lite mustard and mayo, pressed on Cuban bread.\n
Grilled marinated Portobello mushrooms with goat cheese, roasted peppers, lettuce and tomatoes, pressed on Cuban bread.
Grilled fresh Atlantic salmon, spring mix, roma tomatoes and Bermuda onions laced with Chimichurri sauce, pressed on Cuban bread.
Jumbo shrimp sautéed with extra virgin olive oil, minced garlic, white wine, lemon juice, red pepper flakes, asparagus tips and parsley, Served with white rice and sweet plantains.
Lobster tails sautéed with extra virgin olive oil, minced garlic, white wine, lemon juice, asparagus tips and parsley. Served with white rice and sweet plantains.
Fresh North Atlantic salmon seasoned and grilled, topped with sautéed baby spinach and laced with wine lemon sauce. Served with white rice and sweet plantains. GF
Pan-seared rainbow trout, sautéed artichoke hearts, tomatoes, red peppers and capers laced with Muga white wine sauce. Served with white rice and sweet plantains.
Shrimp, scallops, calamari and mussels sautéed with onions, peppers and mushrooms. Flambéed with Spanish brandy and simmered in a zesty tomato broth. Served with white rice and sweet plantains.
Fried yuca stick (cassava) with garlic aioli dipping sauce.
Housemade Lobster bisque
Housemade black bean soup. GF
Traditional Cuban dish of saffron rice with sautéed onions, peppers, artichokes, mushrooms, tomatoes, carrots, asparagus tips, and zucchini. Served with sweet plantains.
Spicy Creole sauce made with Spanish white wine, sautéed with mushrooms, onions, peppers, artichokes, tomatoes, carrot, zucchini, and peas. Served with white rice and sweet plantains.
