Brazilian Fried Calamari

Blazing Peppers – Cilantro – Garlic Sofrito

Crab Cakes

Jumbo lump crabmeat with a roasted shallot tomato vinaigrette and grilled asparagus

Balsamic Glazed Scallops

Pan seared sea scallops – Balsamic reduction – Sautéed baby spinach with slivers of ham

Crispy Coconut Calamari

Golden brown and tossed in a lemon coconut dressing

Sesame Ginger Popcorn Shrimp

Crispy baby shrimp with red peppers, ginger and scallions

Beef Empanadas

Baked turnovers stuffed with beef, seasoned with Argentinean herbs & spices. Served with tomato-jalapeno salsa

Latin Style Baby Back Ribs

Slowly roasted and basted with habanero spiked BBQ sauce Served with jicama slaw

Mojo Chicken Quesadilla

With house guacamole and lime sour cream

Steamed Prince Edward Island Mussels

Choice of tomato laurel broth or white wine and leeks

Angry Shrimp Cocktail

With a fiery horseradish ketchup

Seared Sashimi Tuna*

Sliced rare yellow fin tuna, encrusted with black and white sesame seeds, served with wasabi, pickled ginger and sweet soy

Fried Oysters

Delicately fried select oysters with a scallion leek dipping sauce

NF Sampler

Coconut calamari, popcorn shrimp and fried oysters, served with a variety of special sauces

Naked Clam Chowder

Light chowder with red bliss potatoes, Ipswich clams and light cream

Black Bean Soup

Served with lime sour cream and garnished with red onion and cilantro

Big Latino Salad

Greens with avocado, papaya, and jicama tossed with a lemon coconut dressing

Caesar Salad

Traditional Caesar with shaved Parmigiano cheese & homemade garlic croutons

Grilled Chicken Caesar

Grilled Scampi Caesar

Side House or Chopped

Crispy Calamari Salad

Fried calamari with mixed greens, tomatoes, diced oranges and bananas tossed with an orange-sesame vinaigrette

Citrus Chicken Chopped

Grilled chicken tossed with romaine lettuce, radicchio, tomatoes, chickpeas, cucumbers and goat cheese, in a poppy seed vinaigrette

Grilled Tuna Salad

Yellow Fin Tuna steak over a bed of grilled vegetables and greens, tossed in a lemon vinaigrette

Salmon Salad

Grilled fillet of salmon over a bed of seasonal greens with shaved red onion, diced orange, and a lemon vinaigrette

Grilled Seafood Salad

Shrimp, scallops and calamari with lemon vinaigrette, tomato-basil relish and grilled crostini

Blackened Scallops Salad

Mesclun greens, poppy seed dressing and fresh strawberries. Sprinkled with goat cheese and toasted almonds

Roasted Garlic Red Bliss Mashed Potatoes

Sautéed Golden “Maduros” Plantains

Steamed Rice with Caramelized Onions & Garlic

Crispy Potato Fries

Orange Scented Black Beans and Brazilian Rice

Grilled Asparagus

Grilled String Beans

Chino Latino Vegetables

Mashed Sweet Potatoes with Bananas

Coconut Rice

Chicken Milanesa

Chicken cutlet with red peppers, Swiss cheese and tomato vinaigrette

Crab Cake Sandwich

With romaine lettuce and scallion leek aioli

Grilled Yellow Fin Tuna Sandwich

With roasted tomato, red onion and balsamic dressing

Fish Sandwich

Lightly breaded haddock fillet with scallion leek mayo

Citrus Marinated Chicken

With roasted peppers, grilled onion, and spicy lime mayo

Vegetable Sandwich

Grilled peppers, onions, roasted tomatoes and mesclun greens

Naked Cheese Burger

Half pound, hand formed burger with grilled onions and tomatoes topped with your choice of cheddar or Swiss cheese

Cuban Sandwich

Traditional pressed sandwich found all over “Little Cuba” neighborhoods, with roast pork, imported ham, Swiss cheese and spicy lime mayo

Garlic Grilled Chicken

Marinated in orange and lime juice

Mojo Steak Tips

Juicy and tender, basted with Cuban Mojo and accompanied by roasted peppers

Portuguese Steak

Stuffed with roasted garlic, toasted almonds and fresh herbs

El Gaucho Steak

9 oz Sirloin with Chimichurri sauce, yucca fries and choice of one side

Swordfish Steak

Mahi Mahi Fillet

Yellow Fin Tuna Steak

Scottish Salmon

Mojo Jumbo Shrimp

Tilapia

Baked Haddock

Over roasted potatoes and onions, with a light bread crumb topping

Swordfish Messina

Panko crusted and pan seared with shallots, balsamic glaze, tomatoes and Kalamata olives

Coconut Encrusted Haddock

With a fresh squeezed orange and rum-cream sauce

Plantain Encrusted Tuna

Seared and topped with a tomato-jalapeno salsa

Orange and Balsamic Glazed Salmon

Grilled Scottish salmon, glazed and served with a fresh mango salsa

Peppercorn Tuna

Pan-seared and flamed with Cuban rum in a light creamy sauce

Pan-Seared Mahi Mahi

With a ginger orange cream sauce and crispy ginger

Scallops and Oyster Mushrooms

North Atlantic scallops and fresh oyster mushrooms, pan-seared with a splash of rum-cream sauce

Traditional Fish and Chips

Fried haddock with crispy potato fries with jicama slaw

Lobster Ravioli

In a light saffron-tomato cream sauce with bay scallops

Brazilian Fried Calamari

Blazing Peppers – Cilantro – Garlic Sofrito

Crab Cakes

Jumbo lump crabmeat, roasted shallot tomato vinaigrette and grilled asparagus

Balsamic Glazed Scallops

Seared sea scallops – Balsamic reduction – Sautéed baby spinach and ham slivers

Crispy Coconut Calamari

Golden brown and tossed in a lemon coconut dressing

Sesame Ginger Popcorn Shrimp

Crispy baby shrimp with red peppers, ginger and scallions

Beef Empanadas

Baked turnovers stuffed with beef, seasoned with Argentinean herbs & spices. Served with tomato-jalapeno salsa

Latin Style Baby Back Ribs

Slowly roasted and basted with habanero spiked BBQ sauce. With jicama slaw

Mojo Chicken Quesadilla

With house guacamole and lime sour cream

Steamed Prince Edward Island Mussels

Choice of tomato laurel broth or white wine and leeks

Angry Shrimp Cocktail

With a fiery horseradish ketchup

Seared Sashimi Tuna*

Sliced rare yellow fin tuna, encrusted with black and white sesame seeds, served with wasabi, pickled ginger and sweet soy

Fried Oysters

Delicately fried select oysters with a scallion leek dipping sauce

NF Sampler

Coconut calamari, popcorn shrimp and fried oysters, served with a variety of special sauces

Naked Clam Chowder

Light chowder with red bliss potatoes, Ipswich clams and light cream

Black Bean Soup

Served with lime sour cream and garnished with red onion and cilantro

Big Latino Salad

Greens with avocado, papaya, and jicama tossed with a lemon coconut dressing

Caesar Salad

Traditional Caesar with shaved Parmigiano cheese & homemade garlic croutons

Grilled Chicken Caesar

Grilled Scampi Caesar

Crispy Calamari Salad

Fried calamari with mixed greens, tomatoes, diced oranges and bananas tossed with an orange-sesame vinaigrette

Grilled Seafood Salad

Shrimp, scallops and calamari with lemon vinaigrette, tomato-basil relish and grilled crostini

Blackened Scallops Salad

Mesclun greens, poppy seed dressing and fresh strawberries. Sprinkled with goat cheese and toasted almonds

Small Chopped Salad

Sliced romaine and radicchio with roasted chickpeas and plum tomatoes tossed with a poppy seed vinaigrette

Small House Salad

Baby field greens with balsamic vinaigrette

Small Caesar Salad

Roasted Garlic Red Bliss Mashed Potatoes

Sautéed Golden “Maduros” Plantains

Steamed Rice with Caramelized Onions & Garlic

Crispy Potato Fries

Orange Scented Black Beans and Brazilian Rice

Grilled Asparagus

Grilled String Beans

Chino Latino Vegetables

Mashed Sweet Potatoes with Bananas

Coconut Rice

Filet Mignon 8 oz.

With roasted shallot herb butter

Portuguese Steak

Stuffed with roasted garlic, toasted almonds and fresh herbs

Mojo Steak Tips

Juicy and tender, basted with Cuban mojo and accompanied by roasted peppers

Filet Mignon Encrusted with Spanish Blue Cheese

El Gaucho Steak

9 oz Sirloin with Chimichurri sauce, yucca fries and choice of one side

Garlic Grilled Chicken

Marinated in orange and lime juice, with choice of two sides

Paella Valenciana

Imported Vialone Nano rice with saffron broth, tilapia, shrimp, scallops, mussels, chicken, chorizo, red peppers and green beans

Roasted Chilean Sea Bass

Roasted with tomatoes, capers and Kalamata olives, with choice of two sides

Catalan Stew

Fish stew with scallops, shrimp, mussels and tilapia in an almond saffron broth with white wine and scallions. Served with Brazilian rice

Latin Style Baby Back Ribs

Slowly roasted with habanero spiked BBQ sauce, with choice of two sides

Lobster Ravioli

In a light saffron-tomato cream sauce with bay scallops

Traditional Fish and Chips

Fried haddock with crispy potato fries with jicama slaw

Cha Cha Cha

Combination plate with pan-seared Mahi, steak tips and blackened chicken. Served with Brazilian rice, black beans, and tomato-jalapeno salsa

Yellow Fin Tuna Steak

Mahi Mahi Fillet

Swordfish Steak

Scottish Salmon

Mojo Jumbo Shrimp

Tilapia

Coconut Encrusted Haddock

With a freshly squeezed orange and rum cream sauce

Pan-Seared Chilean Sea Bass

Over sautéed baby spinach with a roasted tomato vinaigrette

Orange and Balsamic Glazed Salmon

Grilled Scottish salmon, glazed and served with a fresh mango salsa

Baked Haddock

Over roasted potatoes and onions, with a light bread crumb topping

Peppercorn Tuna

Pan-seared and flamed with Cuban rum in a light creamy sauce

Pan-Seared Mahi Mahi

With a ginger-orange cream sauce and crispy ginger

Plantain Encrusted Tuna

Seared and topped with a tomato-jalapeno salsa

Swordfish Messina

Panko crusted and pan-seared with shallots, balsamic glaze, tomatoes and Kalamata olives

Scallops and Oyster Mushrooms

Pan-seared North Atlantic scallops and fresh oyster mushrooms, with a splash of rum cream sauce

Crabmeat Stuffed Cuban Lobster

Basted with an orange rum cream sauce

Skillet Seared Lobster

1½ pound lobster with Prince Edward Island mussels, skillet seared in a Spanish sherry reduction and served over tortilla de patatas