Perfectly round potatoes stuffed with ground beef, pan fried and topped with Creole sauce
Empanadas de Carne
Spanish turnover with seasoned ground beef and olives
Appetizer Sampler Plate For Two
Selection of papas rellenas, tamal, empanadas, won ton pork taquitos, and croquetas
Soups and Salads
Soup of the Day
Classic Cuban Black Bean Soup
Organic Baby Green Salad
Cucumbers, avocado, cherry tomatoes, radish, and red onion with a citrus shallot vinaigrette and cilantro
Crispy Goat Cheese Salad with Smoked Bacon
Old red wine vinegar dressing
Marinated Grilled Chicken Chopped Salad
Vine ripe tomatoes, avocado, grilled corn and black bean salsa topped with a creamy citrus dressing
Nuevo Cubano Salad
Vine ripe tomatoes and avocado, watercress and hearts of palm in a very cold lime, oregano and fresh heart tomato juice dressing
Cuban Caprese Salad
Buffalo mozzarella, organic multi-colored tomatoes and chopped avocado with aged balsamic and virgin olive oil
Blue Crab Salad
Lump crab, Heirloom tomatoes and avocado on a bed of organic baby greens with a cilantro pesto dressing
Sandwiches
Classic Cuban Sandwich
Black Forest Ham, Swiss cheese and roasted pork on grilled Cuban bread with French fries
Pan Con Lechón
Cuban style marinated sliced pork sandwich with melted manchego cheese, sliced tomatoes and avocado served with yuca fries and mojo dressing
Pan con Bistec
Thinly sliced top sirloin sandwich served with French fries
Entrees
Poblano Risotto with Tomatillo, Cilantro, Grilled Asparagus and Lime Juice
Manchego cheese, tomato, onion, and garlic
Grilled Alaskan Halibut
With fresh Manila clam and Spanish chorizo sauce served over garlic spinach
Pan Seared Organic Chicken Breast
Over coconut rice and grilled seasoned vegetables with ancho chile chicken jus
Bistec de Palomilla
Sautéed or breaded (empanizado) thinly sliced top sirloin steak with grilled onions, served with white rice and black beans or moros y cristianos with fried plantain
Filet Mignon
Served with butternut squash hash and roasted chili pearl onion demi glaze
Weekday Lunch Specials
Tuesday
| Arroz Frito
Wednesday
| Ropa Vieja
Thursday
| Enchilado de Camarones
Friday
| Pierna de Lechón Asada
Side Dishes
Moros y Cristianos
Black beans and white rice prepared together
Arroz Blanco
(Steamed White Rice)
Frijoles Negros
(Black Beans)
Tostones
(Twice-Fried Green Plantains)
Plátanos Maduros Fritos
Fried very ripe plantains
Papas Fritas
(French Fries)
Garlic Spinach
DINNER MENU
Appetizers
Ceviche
Fresh scallops and shrimp in a three citrus marinade with avocado, tomato, and cilantro
Blue Corn Crusted Calamari
With tomato aioli and cilantro aioli
Roasted Pepper and Corn Crab Cake
With jicama slaw and Dijon herb aioli
Vegetable Tamal en Hojas
Grilled seasonal vegetables with roasted tomato salsa
Pork Tamal en Hojas
Marinated pork with chipotle chili and goat cheese
Clams, mussels, scallops, shrimp and calamari with Peruvian chile sauce
Seafood Paella
Shrimp, scallops, calamari, mussels, clams, and baby lobster tail with Spanish chorizo and saffron risotto
Meat
Grilled Baby Back Ribs
Tomatillo barbeque sauce and jalapeno mojo with yuca fries and jicama slaw
Pierna de Lechón Asada
Roasted leg of pork marinated Cuban style served with twice fried tostones and steamed yuca topped with a sizzling mojo sauce, white rice and black beans
Pan Seared Organic Chicken Breast
Over coconut rice and grilled seasoned vegetables with ancho chile chicken jus
Boneless Beef Short Ribs
With chorizo smashed new potatoes with caramelized onion and roasted jalapenos
Bistec de Palomilla
Sautéed or breaded (empanizado) thinly sliced top sirloin steak with grilled onions served with white rice and black beans and very ripe plantains
Churrasco Nicaraguense
Nicaraguan skirt steak served medium rare with Porcini mushrooms, wild Mexican black corn and garlic mashed potatoes
Filet Mignon
Served with butternut squash hash and roasted chili pearl onion demi glaze
20 oz. Prime Bone-In Rib Eye
Served with yuca fries, sherry glazed mushrooms and summer green beans
Rice
Arroz Frito
Creole Cuban style fried rice with rock shrimp, pork and ham, topped with avocado and fried very ripe plantain
Poblano Risotto
With grilled vegetables, cilantro couli, topped with shaved manchego cheese
Sides
Moros y Cristianos
Black beans and white rice prepared together
Arroz Blanco
Steamed White Rice
Frijoles Negros
Black Beans
Tostones
Twice-Fried Green Plantains
Plátanos Maduros Fritos
Fried very ripe plantains
Fried Yuca
With tomato-garlic mojo
Garlic Spinach
DESSERT MENU
DESSERTS
Budin de Pan ~ Our House Specialty!
Soufflé chocolate bread pudding served warm with Gaviña coffee custard sauce (please allow 45 minutes)
Café Tres Leches with Caramel Ice Cream
Coffee soaked cake, bittersweet chocolate sauce and toasted almonds