Lola Latin Bistro

Served with chili-lime aioli.

Sauteed mushroom in garlic.

Spanish meatballs in a chipotle sauce.

In a puff pastry.

Goat Cheese and Olives in a puff pastry.

Shrimp tacos.

Lump crabmeat salad with crisp tortilla, mango drizzle, guac and balsamic.

Crisp calamari salad with chili lime aioli.

Ice cold shrimp ceviche with fresh sliced avocado.

Shrimp in garlic.

Served with chorizo, melted cheese, guacamole, and sour cream. Served with tostones.

Grilled vegetables in a flour tortilla.

Spanish sausage in garlic.

Chicken Empanada.

Baby pork ribs brushed with mango and Latin spice.

Mexican pulled pork with pickled onions & habanero salsa with black bean-filled corn tortilla.

Shredded chicken in a crisp corn tortilla.

Chorizo crusted tilapia with shaved fennel roasted fingerling potatoes, garbanzo bean and red onion salad with lemon and butter.

Sauteed jumbo shrimp with coconut ginger cream and grilled asparagus.

Sauteed jumbo shrimp with coconut ginger cream and grilled asparagus.

Shrimp, scallops, clams, muscles calamari and chorizo, roasted vegetables, tomatoes, and lobster broth served with rice.

Fresh cod with crushed tomato, bell peppers, onions, olives, and garlic.

Grilled Atlantic salmon with a mildly spiced mango glaze with pineapple salsa and polenta cakes.

Pumpkin seed encrusted Basa filet with butternut squash confit and lobster butter.

Grilled breast of chicken with a spicy passion fruit glaze and fire-grilled pineapple.

Cilantro citrus chicken with coconut rice and green onions.

Stuffed breast of chicken with mozzarella, Serrano ham and spinach with roasted garlic cream.

Braised shredded flank steak mixed with peppers, onions, and Spanish olives with white rice.

Grilled steak over Cuban rice with a mango glaze and pineapple salsa Mexicana.

Slow cooked over white rice. Preparation.

Skirt steak with whipped sweet potatoes, guacamole, and salsa Mexicana.

Grilled Atlantic salmon with mildly spiced mango glaze with pineapple salsa and polenta cakes.

Stuffed breast of chicken with mozzarella, Serrano, ham, and spinach with roasted garlic cream.

sauteed jumbo shrimp with coconut and ginger cream, and grilled asparagus.

Grilled Atlantic salmon with mildly spiced mango glaze with pineapple salsa and polenta cakes.

sauteed jumbo shrimp with coconut and ginger cream, and grilled asparagus.

Skirt steak with whipped sweet potatoes, guacamole, and salsa Mexicana.

Slow cooked over white rice. Preparation.

Stuffed breast of chicken with mozzarella, Serrano, ham, and spinach with roasted garlic cream.

Grilled breast of chicken with a spicy passion fruit glaze and fire grilled pineapple.

Cilantro citrus chicken with coconut rice and green onions.

Bow tie pasta with mozzarella, fontina, parmesan and provolone cheeses in a pink sauce with plum tomatoes.

Bow tie pasta with mozzarella, fontina, parmesan and provolone cheeses in a pink sauce with plum tomatoes.

Lump crab meat salad with crisp tortilla, mango drizzle, guac, and balsamic.

Crisp calamari with greens and chili lime aioli.

Garlic shrimp

With chorizo, melted cheese, guacamole, and sour cream. Served with tostones.

Grilled vegetables in a flour tortilla.

Spanish sausage sauteed in garlic.

Chicken empanada with tomato and onion.

Baby pork ribs brushed with mango and Latin spice.

Prepared

Mixed greens with pear vinaigrette and walnuts.

Cassava Fried.

Green plantains.

Sweet plantains.

Grilled asparagus.