Cohiba Brasserie

Name: Cohiba Brasserie
Address: 1930 Ponce de Leon Blvd., 33134, FL, 33134
Telephone: 786-999-1330

1930 Ponce de Leon Blvd., Coral Gables, FL 33134, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-12:00PM •Saturday: 5:30PM-12:00PM •

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Details

Cuisine: Eclectic / Int'l
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Lunch

Soup

Soup of the Day

(Ask Your Server For Today’s Selection)

Primeros

Lobster Bisque

Topped with Crab and Sherry Wine

Crispy Calamari “Fingers”

Served with Chipotle Aioli and Cherry Tomato Mojo

Ahi Tuna Sashimi Ceviche “Ahora Mismo”

Ahi Tuna Sliced to Order served with Spicy Citrus Sauce and Wakame Salad

Tabla Ibérica

Serrano Ham, Cantimpalo Sausage, Lomo Embuchado, Manchego Cheese and Piquillo Peppers

Roasted Duck Pot Sticker

Served with Oriental Slaw and Sesame-Scallion Dipping Sauce

Jumbo Lump Crab Cake

Served with Corn and Black Bean Salsa on a Creamy Spicy Sauce

Salads

Cohiba Caesar

Romaine Heart gently tossed with our Special Caesar Dressing topped with Serrano Ham, Parmesan Cheese and Garlicky Croutons

Watercress & Heart of Palm Salad

Crispy Watercress tossed with Lemon-E.V.O Oil Vinaigrette, sliced Red Onion and Cherry Tomato

Spinach & Goat Cheese Salad

Tossed in Balsamic Vinaigrette and topped with Oven Dried Tomatoes and Caramelized Walnuts

Thai Chicken Salad

Finely chopped Napa Cabbage and Romaine Lettuce gently tossed with Thai-Peanut Dressing, Cilantro, Snow Peas, Bean Sprout, Scallion, Red Bell Pepper, Julienne Carrots, Crispy Wonton and Grilled Chicken Breast

Bocatas

The Quijote

Thin sliced Serrano Ham, Piquillo Peppers and Manchego Cheese

The Vegetarian

Grilled Eggplant, Portobello, Zucchini and Tomato topped with Fresh Mozzarella and Pesto

The Caribbean (served cold)

Curry Chicken Breast-Pineapple Salad

Side Orders:

Entrees

12 oz GRILLED Churrasco Steak

Topped with Mojo Tomato and thin sliced Red Onions

12 oz N.Y. Steak “Palomilla” STYLE

Topped with Sauted Onions and Cognac Pepper Sauce

Grilled Chicken Breast “Surf and Turf”

Topped with Garlic Shrimp

Crispy Peking Duck

On Passion Fruit Demi-Glace

Pan Seared Ahi Tuna

Encrusted with Sesame Seeds and topped with Wasabi Sauce and Unagi Sauce

Salmon Filet

Pan Roasted Oriental Glazed

Garlic Shrimp Scampi

Sauted in a Chardonnay-Butter Sauce

Grilled Vegetable Napoleon

Layered grilled Eggplant, Portobello, Zucchini, Red Bell Pepper, Tomato and Fresh Mozzarella topped with Pesto Sauce

Pasta & Rissoto

Risotto Vongole with Pesto

Risotto with Middle Neck Clams finished with Pesto Sauce

Wild Mushroom Risotto

Wild Mushroom Risotto drizzled in Black Truffle Oil

Seafood Risotto

Served with Middle Neck Clams, Black Mussels, Scallops and Shrimp, Roasted Pepper, English Peas and a touch of Sherry Wine

Spinach and Cheese Ravioli

Served “Au Gratin” and topped with Oven Dried Tomatoes

Portobello & Goat Cheese Ravioli

Topped with Pesto Sauce, Roasted Pomodoro and Truffle Essence

Crab and Lobster Ravioli

Served in a Garlic-Saffron Sauce, Fresh Basil and a touch of Jerez

Shrimp and Scallops Fettuccini

Served in a Chardonnay-Shrimp Sauce, Roasted Tomato and Fresh Basil

Penne Pasta with Grilled Vegetables

Charcoal Eggplant, Zucchini, Red Bell Pepper, Tomato and Mushrooms gently tossed with Extra Virgin Olive Oil and topped with Fresh Mozzarella

Desserts

Guava Cheesecake

Chocolate Mousse Cake

Apple Tart “A la Mode”

Coconut Cream Brulé

Key-Lime Mango Pie

Warm Chocolate Volcano

Dulce de Leche Ice Cream

Café Cubano Ice Cream

DINNER

Starters

LOBSTER BISQUE

Topped with Crab Meat and Jerez.

GARLICKY ESCARGOT

Sautéed and served with a Chardonnay- Garlic Sauce.

YELLOW FIN TUNA CEVICHE

Served with Peruvian Style Citrus Sauce and Wakame Salad

FRIED CALAMARI “FINGERS”

Served with Spicy Creamy Sauce And Cherry Tomato Mojo

BACALAO (Cod Fish) CROQUETTE

Served on Chipotle Aioli and Vizcaina Sauce Foam.

BABY OCTOPUS “A LA GALLEGA

Topped with Extra Virgin Olive Oil, Paprika and Garlic.

CRISPY PORK WINGS

Served with Oriental Slaw and Mango- Chili Sauce

ROASTED PIQUILLO PEPPER STUFFED WITH BACALAO (Cod Fish) MOUSSE

Served with Romesco Sauce.

JUMBO LUMP CRAB CAKE

Served with Black Bean Salsa, Corn Salsa and Chipotle Aioli

ROASTED DUCK POT STICKER

Oriental Style Dumpling Served with Ginger-Soy Dipping Sauce

Salads

ROASTED PEPPER MOZZARELLA CAPRESE

Fire Roasted Pepper, Fresh Mozzarella and Basil topped with Aged Balsamic Vinaigrette and Pesto

WATERCRESS SALAD

Tossed with Key Lime Vinaigrette, Heart of Palm, Roasted Pepper and Ripe Grape Tomato

SONOMA SALAD

Baby Mixed Greens tossed in Balsamic Vinaigrette, topped with Gorgonzola Cheese and Candied Walnuts

COHIBA CAESAR

Tossed with our Special Dressing and topped with Shaved Manchego Cheese, Parmesan , Croutons & Prosciutto

CRISPY GOAT CHEESE SALAD

Baby Spring Mix tossed with an Aged Red Wine- Roasted Shallot and Truffle Infused Vinaigrette topped with Crunchy Pancetta

Homemade Pasta & Risotto

JUMBO CRAB & LOBSTER RAVIOLI

Served with a Creamy Saffron "Al Ajillo" Sauce And Truffle Essence

PORTOBELLO-GOAT CHEESE RAVIOLI

Served with a Creamy Truffle Sauce, Drizzled with Pesto and topped with Roasted Roma Tomato.

FETTUCCINE FRUTTI DI MARE

Shrimps, Clams, Mussels and Scallops sautéed in a Creamy White Wine-Lobster Sauce, Garlic Petals and Basil

PENNE FORESTIERE

Chicken, Prosciutto, Tiger Shrimp and Herbs Sautéed in a Creamy Porcini Sauce topped with Reggiano Cheese

CREAMY WILD MUSHROOM RISOTTO

Laced with Truffle Essence and Topped with Parmesan Cheese

RABO “ENCENDIO” CANELLON

Fresh Cannelloni Pasta Stuffed with Cuban Style Shredded Oxtail Stew topped with Shaved Parmesan Cheese

SAFFRON RISOTTO PAELLA

Served with Lobster, Shrimp, Mussels, Clams, Scallops, Calamari, Chicken and Chorizo, topped with English Peas, Roasted Red Pepper And a touch of Jerez

Meat & Poultry

CHARCOAL ARGENTINEAN STYLE SKIRT STEAK

Served with Gorgonzola Mashed Potato and Porcini Mushroom Sauce

14oz. “ CRIOLLO” N.Y. STEAK A LA PLANCHA

Seared N.Y. Steak Laying on a Bed of Yucca Fries Topped with Cherry Tomato Mojo , Sautéed Onions and Guacamole

LAMB SHANK BRAISED WITH RED WINE SOFRITO

Served on a Goat Cheese Mashed Malanga, Rosemary Truffle Demi-Glace topped with a Mélange of Baby Tomato Mojo

CRISPY PEKING DUCK

Served with Ginger Scented Sweet Potato Mash, Ponzu Stir Fry Vegetables and Passion Fruit Demi-Glace

SURF & TURF KABOB

Kabob of Beef Filet, Jumbo Scallops and Shrimp Served with Cowboy Potatoes and Stone Ground Mustard Chimichurri

PAN SEARED BEEF MEDALLION “AU POIVRE”

Served on a Garlic Mashed topped with a Creamy Cognac Pepper Sauce

MY WAY ARROZ CON POLLO

Grilled Chicken Breast served over Saffron Risotto, topped with Tostones

PORK OSSO BUCO IN SHIRAZ SAUCE

Served on a Creamy Chorizo Polenta and Crispy Spinach Croquette

GUAVA BBQ BABY BACK RIBS

Knifeless Juicy Ribs served with Sweet Plantains, Shrimp Tamal, and a Chipotle Cole Slaw

Fish & Seafood

PLANTAIN ENCRUSTED CHILEAN SEA BASS

Served with Chipotle Mash Potato and Cantimpalo-Corn Guiso

WILD SALMON FILET SCAMPI

Topped with Garlic Shrimp and served on Mashed Potato and Spinach

PISTACHO ENCRUSTED MEDITERRANEAN MERO

Served over Mashed Potato, Asparagus, Orange Sauce and Lomi- Lomi Relish

MAI TAI LOBSTER TAILS DUET

7 oz. Double Broiled Lobster, glazed with a Thai Peanut Sauce served with Jasmine Chino-Cubano Fried Rice

SEAFOOD ZARZUELA ON SAFFRON-ROCOTO BROTH (Spicy or Mild)

Lobster, Shrimps, Scallops, Clams, Mussels and Calamari Sautéed in a Light Broth with Fresh Tomato, Herbs, Almonds, Onions and Sweet Pepper

CENTER CUT SESAME ENCRUSTED YELLOW FIN TUNA LOIN

Served on Oriental Vegetables, Unagi Sauce, Thai Cucumber Relish, Pickled Ginger and Fresh Wasabi Sauce.

TAMARIND-CHIPOTLE GLAZED JUMBO SHRIMP

Served on Thai Stir Fried Vegetables "Noodles" tossed with Udon

Dessert

Wildberries Almond Basket

Macerated in Cointreau and topped with berries and Mango Espuma

Chocolate Volcano

Warmed Dark Chocolate Fallen Cake

Mango Keylime Pie

Upsidedown Apple Tart “A La Mode”

On Cinnamon Creme Anglaise

My Tiramisu

Mascarpone Cheese flavored with Hazelnut on a Mocha Chocolate Cake