Pork, ham, Swiss cheese, pickles, lite mustard and mayo on pressed Cuban bread.
Avocado, lettuce, roasted peppers, onions, Swiss cheese, tomatoes, pickles, light mustard and mayo on Cuban bread.
Marinated chicken breast, Swiss cheese, grilled onions, mustard, mayo, lettuce, and tomatoes. Pressed on Cuban bread.
Breaded steak, Swiss cheese, pickles, lite mustard and mayo. Pressed on Cuban bread.
Grilled marinated Portobello mushrooms with goat cheese, roasted peppers, lettuce and tomatoes on Cuban bread.
Traditional Cuban dish of saffron rice and chicken. Served with sweet plantains and avocado salad.
Strips of chicken breast sauteed in spicy Creole sauce, mushrooms, fresh tomatoes, onions, peppers, and Spanish white wine. Served with white rice and sweet plantains.
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.
Sliced chicken breast and shrimp, sauteed with mushrooms, in a basil tomato sauce with a touch of cream, served with white rice and sweet plantains.
Semi boneless half duck roasted until golden brown. Laced with Grand Marnier orange sauce and served with white rice and sweet plantains.
Breaded chicken breast, tomatoes, criolla sauce and melted Swiss cheese. Served with white rice and sweet plantains.
Tender meaty lamb shank slowly braised in a rich Merlot wine sauce and vegetable mirepoix. Served with Moro rice and sweet plantains.
Seasoned and grilled choice center cut sirloin steak. Topped with caramelized sauteed onions and mushrooms. Served with rosemary roasted potatoes, fresh vegetables and sweet plantains.
A Cuban tradition. Thinly shredded beef, seasoned with red wine, tomato sauce, bell peppers and green olives. Served with white rice, sweet plantains, and black beans.
Roasted pork leg, marinated with zesty Mojo de Ajo sauce. Served with Moro rice, yuca, and sweet plantains.
Thin cutlet of choice top round, seasoned and quickly grilled. Topped with grilled onions. Served with white rice, sweet plantains and black beans.
Pork loin medallions grilled then finished in the oven with fresh apple-raisin-cinnamon sauce with a touch of Cuban rum. Served with white rice and sweet plantains.
Center cut filet mignon seasoned and grilled to perfection over a mushroom Rioja wine sauce. Served with rosemary roasted potatoes, fresh vegetables and sweet plantains.
Breaded Cuban steak served with white rice, fried sweet plantains and black beans.
Assorted seafood consisting of shrimp, scallops, calamari, mussels, and clams. Sauteed with fresh tomatoes, peppers and mushrooms. Served with white rice and sweet plantains.
Pan seared fillet of Tilapia sauteed in extra virgin olive oil, garlic, mussels, and shrimp. Topped with tomato lobster sauce. Served with white rice and sweet plantains.
Shrimp, scallops, and mushrooms sauteed with shallots. Flambeed with Spanish brandy in a creamy tomato sauce. Au gratin with parmesan cheese. Served in a puff pastry shell with sauteed vegetables and sweet plantains.
Blackened filet of snapper, sauteed artichoke, tomatoes, capers and red peppers. Laced with Muga white wine sauce. Served with white rice and sweet plantains.
Seasoned and grilled fresh salmon filet. Laced with wine lemon sauce. Served with white rice, sweet plantains and sauteed baby spinach.
Jumbo shrimp sauteed with extra virgin olive oil, minced garlic white wine, lemon juice, red pepper flakes, and parsley. Served with white rice, sweet plantain, and avocado salad.
Shrimp sauteed with onions and peppers in a spicy Creole sauce. Served with white rice, sweet plantains and avocado salad.
Lobster tail sauteed with extra virgin olive oil, minced garlic, white wine, lemon juice and parsley. Served with white rice, sweet plantains and avocado salad.
Lobster, shrimp, calamari, scallops, Spanish sausage, chicken, clams, mussels, vegetables and Spanish saffron rice.
Vegetarian Paella made with assorted seasonal vegetables and Spanish saffron rice.
Lobster, shrimp, scallops, calamari, clams, mussels, vegetables and Spanish saffron rice.
Shrimp, scallops, calamari, chicken, clams, mussels, vegetables and Spanish saffron rice.
Delicious seasoned mashed potatoes. Generously stuffed with flavorful ground beef. Breaded then rolled into a ball and lightly fried.
Cuban style turnover, filled with ground beef or ground chicken. Served with spicy tomato and cilantro dipping sauce.
Sauteed shrimp with fresh garlic, olive oil, white wine, lemon juice, crushed red peppers, and fresh parsley.
Tender strips of beef sauteed with garlic, onions, mushrooms, and peppers in a Rioja wine sauce.
Spanish chistorra chorizo, shrimp, calamari, scallops, and mushrooms. Grilled and seasoned with garlic lemon sauce.
Strips of chicken breast and mushrooms sauteed in extra virgin olive oil, garlic, white wine and parsley.
Spanish Chorizo and fresh mushrooms sauteed with olive oil, minced garlic and flambeed with sherry wine.
Portobello mushrooms, fresh tomatoes, artichoke hearts, roasted peppers and basil. Sauteed in extra virgin oil and fresh herbs.
Fresh mushrooms sauteed in extra virgin olive oil, garlic, lemon juice, white wine, red pepper flakes and parsley.
Stuffed clams with shrimp and crabmeat. Sprinkled with bread crumbs and parmesan cheese.
Homemade ham and chicken croquettes.
Marinated and deep fried calamari served with lemon butter sauce, capers, green onions, and diced tomatoes.
Shrimps, cream cheese, and a slice of jalapeno pepper wrapped in bacon and deep fried until crisp. Served with creamy grain mustard sauce.
Homemade traditional savory Cuban corn tamales, with bits of pork meat. Topped with onions and garlic mojo.
Shrimp sauteed in a fragrant Creole sauce of tomatoes, garlic, onions, peppers, thyme, and white wine.
Manchego cheese, Serrano ham, cantimpalo chorizo, and marinated olives.
Combination of roasted leg of pork, fried yuca "Cassava" and green plantain tostones. Laced with our homemade mojo.
Boiled yuca (Cassava), grilled onions and mojo.
Seasoned French fries.
Fried yuca sticks (Cassava).
Lobster Bisque served in either a cup or bowl size.
Black bean soup served in either a cup or bowl size.
Heart of Romaine lettuce, garlic croutons, and parmesan cheese. Topped with a creamy Caesar dressing.
Fresh filet of salmon, seasoned with herbs and grilled. Served a top a field of greens, tomatoes, green olives, red onions and red peppers.
Pears soaked in a Spanish Anis "Sambuca", breaded and deep fried until golden brown. Served a top a field greens, dried cherries, candy walnuts, and Manchego cheese.
Fresh avocados, lettuce, tomatoes, and red onions all seasoned with a vinaigrette dressing.
Marinated grilled chicken breast, field of greens, tomatoes, bell peppers, and red onions.
Field of greens, lettuce, tomatoes, green olives, and red, yellow and green peppers. Served with vinaigrette dressing.
A traditional Latin American moist sponge cake soaked in three types of milk. Topped wih fluffy vanilla Meringue.
Dark and white chocolate Mousse seperated by three layers of marbled cake. With a finale of dark chocolate Ganache.