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LOS CEVICHES

RAINBOW / 18
Tuna, corvina, salmon, white soy sauce, citrus juices, sesame seeds, sweet potato and cilantro

CAMPECHANO / 18
Shrimp, oysters, clams and mussels in lime, clamato juice with avocado, onions, cilantro and roasted garlic

FIRE & ICE / 18
Cobia marinated in sour orange, red onion, cilantro, jalapeno over asia pear granita

LOBSTER CEVICHE / 20
Chili spiced cucumber, lime juice, fresh corn and tarragon beurre-blanc

SALMON / 18
Carrots and tangerine juice, red onion, limo pepper, diced carrots and fresh tarragon

HAMACHI NIKKEI / 18
Yuzu, thai basil, togarashi peppers, cilantro, sweet soy glaze, crushed seaweed and sesame seeds

MIXTO CEVICHE / 18
Shrimp, octopus and cobia in lime, orange juice, limo pepper, cilantro, kalamata olives, served with fried yuca a la huancaina

WAHOO CEVICHE / 18
Watermelon jalapeno juice, basil, diced cantaloupe, red onions and cucumber sorbet

ROYAL TRUMPET CEVICHE / 16
Royal trumpet mushroom marinated in a lime soy sauce, ginger, jalapenos, cilantro, red onion and micro celery

STARTERS

SMOKED MARLIN TACOS / 18
Rum-vanilla, cured smoked in a crispy malanga boat, with pickled jalapenos

OYSTERS RODRIGUEZ / 18
Lightly fried, over fufu and creamy horseradish spinach, served with huacatay sauce

CHICHARRON / 17
Crispy rock shrimp tossed in sweet and spicy panca sauce with micro cilantro

DUCK SALAD / 17
Duck confit, baby arugula, jícama, goat cheese, pine nuts, grilled apricot finished with kumquat vinaigrette

KING CRAB SALAD / 20
Jícama, chayote, green apple, butternut squash, pumpkin seeds dressed with lemon mojo

MYSTERY MEAT BALLS / 20
With callampa mushroom sauce. It’s a secret…just trust us!

LOBSTER EMPANADA / 19
Squid ink dough filled with maine lobster accompanied by avocado sauce and salsa rosa

SHORT RIB EMPANADA / 15
Black beer braised short rib with creamy habanero sauce and smoked orange rosemary marmalade

FOIE GRAS EMPANADA / 20
Anise dough, almond fig cake stuffed with foie-gras, duck serrano, frisée salad and black trumpet vinaigrette

CORN EMPANADA / 15
Vegetarian empanada served over mushroom salad with huitlacoche and sweet corn sauce

MAINS

PLANTAIN CRUSTED MAHI / 32
Mahi Mahi crusted with green plantain, over a braised oxtail stew and tomato escabeche

FILET MIGNON CHURRASCO / 42
Churrasco style cut, grilled asparagus, chipotle crabmeat dressing and chimichurri

SUGAR CANE TUNA / 36
Adobo rubbed and seared, over malanga goat cheese fondue, spinach and shrimp escabeche

PAN CON BISTEC / 42
NY strip over homemade foccacia with heirloom tomato salad and oregano chimichurri

PUERCO ASADO (BRAISED PORK) / 32
Slow cooked with black bean broth, steamed yuca, celery root and black trumpet mojo

PORK MILANESA / 30
Pine nut crusted, cauliflower and manchego cheese puree, topped with arugula, roasted tomato salad and mustard vinaigrette

POLLO CRIOLLO / 30
Jidori chicken over truffled aioli, papa criolla with porcini mushroom and foie-gras torchon

RASPADO DE PATO / 35
Hudson valley duck breast served over crispy rice, edamame, raisins, pine nuts with chayote and tomatillo salad

PANELA SALMON / 32
Panela cured and seared, creamy quinoa, broken black olive vinaigrette, jícama salad

LAMB LOIN / 42
Herb crusted lamb loin, served over crispy blue potato, artichokes salad with goat cheese soufflé and lamb demi

PESCADO A LO MACHO / 36
Fish of the day a la plancha served over sautéed baby spinach, grilled red onions topped with ají amarillo sauce, clams, calamari, shrimp and black mussels

PIONONO / 26
Sweet plantain roulade stuffed with green and yellow zucchini, spinach, piquillo peppers, parmesan cheese with homemade tomato and black bean sauce

SIDES / 8

FUFU
ASPARAGUS
SALAD DE LA NOCHE
CATALAN SPINACH
BRUSSEL SPROUTS with toasted cashews
BLUE POTATO MASH
FRIED YUCCA with lemon mojo
BLACK BEANS & RICE

LOS POSTRES / 12

DA “BOMB”
Semi-sweet chocolate mousse with toasted hazelnuts finished with caramel and chocolate sauce

DECONSTRUCTED KEY LIME PIE
Key lime custard, toasted meringue, vanilla bean ice cream, finished with a toasted cinnamon walnut tuile

CHOCOLATE CIGAR
An almond chocolate cake enrobed in semisweet chocolate mousse with coffee ice cream and a candy matchbook

FLAN DE QUESO ICE CREAM
Pistachio cake, mixed berry salad, guava foam, and balsamic vinegar reduction sauce

BANANA TRES LECHES
With passion fruit sauce and fresh bananas

COCKTAILS

TRADITIONAL CUBAN MOJITO / 14
Don q rum, lime, mint, sugar

OLA MOJITO / 14
Don Q Limón rum, lime, mint sugar

PREMIUM MOJITO / 14
Dark rum, lime, mint, sugar

COJITO / 14
Coconut rum, lime juice, mint, sugar rim

VODKAJITO / 14
Charbay pomegranate vodka, pomegranate puree, lime, mint

WATERMELON MOJITO / 14
Don q rum, watermelon puree, lime, mint, sugar

DARK & STORMY / 16
Zacapa premium rum aged 23yrs, fresh ginger, ginger beer

HEMINGWAY DAIQUIRI / 14
Don Q rum, maraschino liquor, fresh grapefruit juice, lime juice

OLA MARGARITA / 14
Charbay tequila, cointreau, lime, grapefruit juice, agave nectar

PASSION KAMIKAZE / 14
Vodka, triple sec, passion fruit puree, mango puree, lime juice

CAIPIRINHA / 14
Cachaca, lime juice, sugar

PISCO SOUR / 14
Pisco 100, lime juice and sugar

BEER / 8

AMSTEL LIGHT
CORONA
HEINEKEN
NEGRA MODELO
PRESIDENTE

*TAX (9%) AND GRATUITY (18%) ADDED TO ALL CHECKS.

*THERE IS A RISK ASSOCIATED WITH CONSUMING RAW OYSTERS. IF YOU HAVE CHRONIC ILLNESS OF THE LIVER, STOMACH OR BLOOD, OR HAVE IMMUNE DISORDERS, YOU ARE AT GREATER RISK OF SERIOUS ILLNESS FROM RAW OYSTERS, AND SHOULD EAT OYSTERS FULLY COOKED. IF UNSURE OF YOUR RISK, CONSULT A PHYSICIAN.

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, SPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

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