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Blazing Peppers – Cilantro – Garlic Sofrito
Jumbo lump crabmeat with a roasted shallot tomato vinaigrette and grilled asparagus
Pan seared sea scallops – Balsamic reduction – Sautéed baby spinach with slivers of ham
Golden brown and tossed in a lemon coconut dressing
Crispy baby shrimp with red peppers, ginger and scallions
Baked turnovers stuffed with beef, seasoned with Argentinean herbs & spices. Served with tomato-jalapeno salsa
Slowly roasted and basted with habanero spiked BBQ sauce Served with jicama slaw
With house guacamole and lime sour cream
Choice of tomato laurel broth or white wine and leeks
With a fiery horseradish ketchup
Sliced rare yellow fin tuna, encrusted with black and white sesame seeds, served with wasabi, pickled ginger and sweet soy
Delicately fried select oysters with a scallion leek dipping sauce
Coconut calamari, popcorn shrimp and fried oysters, served with a variety of special sauces
Light chowder with red bliss potatoes, Ipswich clams and light cream
Served with lime sour cream and garnished with red onion and cilantro
Greens with avocado, papaya, and jicama tossed with a lemon coconut dressing
Traditional Caesar with shaved Parmigiano cheese & homemade garlic croutons
Fried calamari with mixed greens, tomatoes, diced oranges and bananas tossed with an orange-sesame vinaigrette
Grilled chicken tossed with romaine lettuce, radicchio, tomatoes, chickpeas, cucumbers and goat cheese, in a poppy seed vinaigrette
Yellow Fin Tuna steak over a bed of grilled vegetables and greens, tossed in a lemon vinaigrette
Grilled fillet of salmon over a bed of seasonal greens with shaved red onion, diced orange, and a lemon vinaigrette
Shrimp, scallops and calamari with lemon vinaigrette, tomato-basil relish and grilled crostini
Mesclun greens, poppy seed dressing and fresh strawberries. Sprinkled with goat cheese and toasted almonds
Chicken cutlet with red peppers, Swiss cheese and tomato vinaigrette
With romaine lettuce and scallion leek aioli
With roasted tomato, red onion and balsamic dressing
Lightly breaded haddock fillet with scallion leek mayo
With roasted peppers, grilled onion, and spicy lime mayo
Grilled peppers, onions, roasted tomatoes and mesclun greens
Half pound, hand formed burger with grilled onions and tomatoes topped with your choice of cheddar or Swiss cheese
Traditional pressed sandwich found all over “Little Cuba” neighborhoods, with roast pork, imported ham, Swiss cheese and spicy lime mayo
Marinated in orange and lime juice
Juicy and tender, basted with Cuban Mojo and accompanied by roasted peppers
Stuffed with roasted garlic, toasted almonds and fresh herbs
9 oz Sirloin with Chimichurri sauce, yucca fries and choice of one side
Over roasted potatoes and onions, with a light bread crumb topping
Panko crusted and pan seared with shallots, balsamic glaze, tomatoes and Kalamata olives
With a fresh squeezed orange and rum-cream sauce
Seared and topped with a tomato-jalapeno salsa
Grilled Scottish salmon, glazed and served with a fresh mango salsa
Pan-seared and flamed with Cuban rum in a light creamy sauce
With a ginger orange cream sauce and crispy ginger
North Atlantic scallops and fresh oyster mushrooms, pan-seared with a splash of rum-cream sauce
Fried haddock with crispy potato fries with jicama slaw
In a light saffron-tomato cream sauce with bay scallops
Jumbo lump crabmeat, roasted shallot tomato vinaigrette and grilled asparagus
Seared sea scallops – Balsamic reduction – Sautéed baby spinach and ham slivers
Slowly roasted and basted with habanero spiked BBQ sauce. With jicama slaw
Sliced romaine and radicchio with roasted chickpeas and plum tomatoes tossed with a poppy seed vinaigrette
Baby field greens with balsamic vinaigrette
With roasted shallot herb butter
Juicy and tender, basted with Cuban mojo and accompanied by roasted peppers
Marinated in orange and lime juice, with choice of two sides
Imported Vialone Nano rice with saffron broth, tilapia, shrimp, scallops, mussels, chicken, chorizo, red peppers and green beans
Roasted with tomatoes, capers and Kalamata olives, with choice of two sides
Fish stew with scallops, shrimp, mussels and tilapia in an almond saffron broth with white wine and scallions. Served with Brazilian rice
Slowly roasted with habanero spiked BBQ sauce, with choice of two sides
Combination plate with pan-seared Mahi, steak tips and blackened chicken. Served with Brazilian rice, black beans, and tomato-jalapeno salsa
With a freshly squeezed orange and rum cream sauce
Over sautéed baby spinach with a roasted tomato vinaigrette
With a ginger-orange cream sauce and crispy ginger
Panko crusted and pan-seared with shallots, balsamic glaze, tomatoes and Kalamata olives
Pan-seared North Atlantic scallops and fresh oyster mushrooms, with a splash of rum cream sauce
Basted with an orange rum cream sauce
1½ pound lobster with Prince Edward Island mussels, skillet seared in a Spanish sherry reduction and served over tortilla de patatas
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