About Cabana El Rey
Searching for "Cuban Near Me"? Cabana El Rey has some of the best Cuban in Delray Beach. Located at 105 East Atlantic Avenue, Cabana El Rey is a convenient option that delivers to the area around D...show more
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Thinly sliced plantains cooked until crisp, served with garlic mojo dipping sauce.
Battered shrimp, accompanied by a spicy tropical tartar sauce.
Hot Jerk chicken wings marinated in caribbean spices.
Crispy-golden salt codfish cakes, served with an avocado salsa.
Coconut dipped shrimp over maduro mash.
Broccoli and carrot fritters over chipotle pepper sauce.
Spicy beef turnovers over pickapepper sauce.
Mixed sampler platter of shrimp fritters, vegetables fritters, chicken wings and empanadas.
Fresh homemade soup of the day. Contact the merchant for soup of the day.
Fried green plantains filled with chicken sofrito, shrimp criollo, ropa vieja or picadillo.
Fresh shrimp, octopus, scallops and calamari marinated in aji amarillo, hot rocoto peppers, garlic, lime juice and cilantro, served with assorted viandas and maiz tostado.
Grilled shrimp, sea scallops, avocados, plum tomatoes, and onions tossed with a ginger citrus mojo over field greens.
Marinated grilled breast of chicken, pineapple, cantaloupes, oranges and mangos tossed with a guava mojo over field greens.
Field greens topped with hearts of palm, queso blanco, plum tomatoes, red onions and olives served with a black bean vinaigrette.
Avocados, cilantro, plum tomatoes and red onions tossed in a lime cilantro vinaigrette.
Grilled citrus glazed fillet of Atlantic salmon served with a mango-melon salsa over field greens.
Fresh tender octopus marinated in lime juice, red onion, green and black olives and extra virgin olive oil over field greens.
Corn meal cakes with queso blanco.
Fried sweet ripe plantains.
Fried green plantains.
Saffron flavored rice.
Rice flavored with coconut milk.
Pink kidney beans flavored with chorizo.
Traditionally prepared black beans.
Fresh sautéed mixed vegetables.
Yuca fries served with mojo de maiz.
Lettuce, tomatoes and red onions.
Side of rice with beans.
Breast of chicken, red potatoes, green peas, broccoli, carrots, spinach and caribbean root vegetables (yuca, calabaza, and yautia) simmered in coconut milk, flavored with curry and habanero peppers
Shrimp sautéed with garlic, white wine and fresh herbs.
Shrimp, octopus, calamares, scallops, clams and mussels simmered with saffron and garlic in a caldera of valencia rice.
Chicken sautéed in sofrito with chorizo and spanish olives simmered in a caldera of saffron rice.
Latin american style skirt steak marinated in garlic and fresh herbs accompanied by chimichurri and cebollitas.
Shrimp, clams, mussels, chicken and chorizo simmered with saffron and garlic in a caldera of valencia rice.
Two center cut grilled pork chops marinated with a garlic oregano mojo.
Shrimp, clams, mussels, sea scallops and salmon simmered in a plum tomato garlic broth.
Marinated boneless chicken breast sautéed with garlic, white wine and fresh herbs.
Boneless chicken breast and jumbo shrimp sauteed in a rioja demi glaze served over saffron rice and tostones.
A half chicken marinated in caribbean spices and hot peppers, basted with jerk barbeque sauce and grilled over an oak fire.
Mixed grill platter; grilled chicken breast, churrasco, longaniza sausage, morcilla and spanish chorizo.
Broccoli, red potatoes, green peas, spinach, carrots, snap peas and caribbean root vegetable (yuca, calabaza, and yautia) sautéed with curry, coconut milk and habenero peppers.
Pastry dough turnovers filled with beef picadillo, chicken sofrito or shrimp criollo.
Shredded skirt steak, onions, bell peppers and plum tomatoes.
Tender chunks of dark meat chicken marinated in garlic and oregano then fried until crispy.
Lean ground beef and potatoes sauteed with garlic, plum tomatoes, onion, bell peppers, olives and capers.
Broccoli, red potatoes, green peas, spinach, carrots, snap peas and Caribbean root vegetable (yuca, calabaza, and yautia) sautéed with curry, coconut milk and habenero peppers.
Lean ground beef and potatoes sautéed with garlic, plum tomatoes, onion, bell peppers, olives and capers.
Pastry dough turnovers filled with beef picadillo, chicken sofrito or shrimp criollo.
Tender chunks of dark meat chicken marinated in garlic and oregano then fried until crispy.
Shredded skirt steak, onions, bell peppers and plum tomatoes.
Latin American style skirt steak marinated in garlic and fresh herbs accompanied by chimichurri and cebollitas.
Marinated boneless chicken breast sautéed with garlic, white wine and fresh herbs.
A half chicken marinated in caribbean spices and hot peppers, basted with jerk barbeque sauce and grilled over an oak fire.
Fresh roast pork, ham, swiss, pickles, mustard and mayo served on a cuban roll.
Grilled marinated steak with sautéed onions served on a cuban roll.
Grilled chicken breast marinated in fresh Caribbean fruit juices served on a cuban roll.
Breast of chicken breaded and fried, topped with plum tomatoes, avocados, black beans with a garlic-scotch bonnet mayo served on a cuban roll.
Grilled shrimp, sea scallops, avocados, plum tomatoes, and onions tossed with a ginger citrus mojo over field greens.
Marinated grilled breast of chicken, pineapple, cantaloupes, oranges and mangos tossed with a guava mojo over field greens.
Field greens topped with hearts of palm, queso blanco, plum tomatoes, red onions and olives served with a black bean vinaigrette.
Avocados, cilantro, plum tomatoes, and red onions tossed in a lime cilantro vinaigrette.
Grilled citrus glazed fillet of Atlantic salmon served with a mango-melon salsa over field greens.
Fresh tender octopus marinated in lime juice, red onion, green and black olives and extra virgin olive oil over field greens.
Thinly sliced plantains cooked until crispy, served with garlic mojo and avocado salsa.
A 1/4 lb medium black tiger shrimp sautéed in garlic rueda wine demiglace served with cuban pressed garlic bread.
Portabello, wild and shitake mushrooms sautéed al ajillo garlic wine parsley served with warm pressed cuban bread.
Arepa dusted calamari with spicy tropical tartar and chipotle pepper sauce.
Shrimp, battered and accompanied by spicy tropical tartar sauce
Coconut dipped shrimp over maduro mash.
Spicy beef turnovers.
Fresh shrimp, octopus, scallops and calamari marinated in aji amarillo, hot rocoto peppers, garlic, lime juice and cilantro, served with assorted viandas and maiz tostado.
Fried green plantains filled with chicken sofrito, ropa vieja or picadillo.
Hot Jerk chicken wings marinated in caribbean spices.
Broccoli and carrot fritters over chipotle pepper sauce.
Mixed sampler platter of shrimp fritters, vegetables fritters, chicken wings and empanadas.
Black Bean Soup.
Field greens topped with hearts of palm, queso blanco, tomatoes, red onions, garbanzos and olives served with a black bean vinaigrette.
Avocados, tomatoes, and red onions tossed in a lime cilantro vinaigrette.
Grilled shrimp, sea scallops, avocados, tomatoes, onions with a ginger citrus mojo over field greens.
Marinated grilled breast of chicken, pineapple, cantaloupes, oranges and mangos tossed with a guava mojo over field greens.
Grilled citrus glazed fillet of Atlantic salmon served with a mango-melon salsa over field greens.
A classic with a Latin twist Romaine lettuce, manchego cheese and guajillo chile Caesar dressing.
Corn meal cakes queso blanco
Fried sweet ripe plantains.
Fried green plantains.
Saffron flavored rice.
Rice flavored with coconut milk.
Fresh sautéed mixed vegetables.
Traditionally prepared black beans.
Yuca fries served with garlic mojo.
Leaf spinach sauteed in virgin olive oil and garlic.
Our signature coconut milk and habanero-curry reduction with yuca, calabaza, yautia, broccoli, carrots, spinach, Peruvian purple potatoes.
Pan seared filet of Chilean sea bass, saffron beurre blanc, leaf spinach saute and yuca manchego cheese mash.
Pan seared farm raised filet of South American salmon, black rice, lobster lepanto bisque and house made shrimp, mushroom, spinach empanadas.
Jumbo shrimp and breast of chicken sauteed in a roasted garlic rioja wine demi glaze.
Shrimp sautéed with garlic, white wine and fresh herbs.
Shrimp, octopus, calamares, scallops, clams and mussels simmered with saffron and garlic in a caldera of valencia rice.
Double breast of chicken grilled adobo rub (garlic, oregano, lime, virgin olive oil) with sweet plantains, leaf spinach and arroz blanco.
Chicken sautéed in sofrito with chorizo and spanish olives simmered in a caldera of saffron rice.
Latin american style skirt steak marinated in garlic and fresh herbs accompanied by chimichurri and cebollitas.
Shrimp, clams, mussels, chicken and chorizo simmered with saffron and garlic in a caldera of valencia rice.
Two center cut grilled pork chops marinated with a garlic oregano mojo.
Shrimp, clams, mussels, sea scallops and salmon simmered in a tomato garlic broth.
Marinated boneless chicken breast sautéed with garlic, white wine and fresh herbs.
Pastry dough turnovers filled with beef picadillo, chicken sofrito or shrimp criollo.
Shredded skirt steak, onions, bell peppers and tomatoes.
Tender chunks of dark meat chicken marinated in garlic and oregano then fried until crispy.
Lean ground beef and potatoes sautéed with garlic, tomatoes, onion, bell peppers, olives and capers.
A half roasted chicken rubbed with adobo (garlic, oregano, lime and extra virgin olive oil). Serve with rice & beans.
Our signature coconut milk and habanero-curry reduction with yucca,calabaza, yautia, broccoli, carrots, spinach, Peruvian purple potatoes.
Lean ground beef and potatoes sautéed with garlic, tomatoes, onion, bell peppers, olives and capers.
Pastry dough turnovers filled with beef picadillo, chicken sofrito or shrimp criollo.
Tender chunks of dark meat chicken marinated in garlic and oregano then fried until crispy.
Shredded skirt steak, onions, bell peppers and tomatoes.
Latin American style skirt steak marinated in garlic and fresh herbs accompanied by chimichurri and cebollitas.
Chicken breast grilled adobo rub(garlic,oregano,lime,virgin olive oil) with sweet plantains, rice and black beans.
Marinated boneless chicken breast sautéed with garlic, white wine and fresh herbs.
A half roasted chicken rubbed with adobo (garlic, oregano, lime and extra virgin olive oil).
Chicken breast, crispy Serrano ham, manchego cheese, chipotle mayo on the side on a Cuban pressed roll.
Fresh roast pork, ham, swiss, pickles, mustard and mayo served on a cuban roll.
Grilled marinated steak with sautéed onions served on a cuban roll.
Grilled chicken breast marinated in fresh Caribbean fruit juices served on a cuban roll.
Breast of chicken breaded and fried, topped with tomatoes, avocados, black beans with a garlic-scotch bonnet mayo served on a cuban roll.
Thinly sliced plantains cooked until crisp, served with garlic mojo dipping sauce.
Battered shrimp, accompanied by a spicy tropical tartar sauce.
Hot. Jerk chicken wings marinated in caribbean spices.
Crispy-golden salt codfish cakes, served with an avocado salsa.
Coconut dipped shrimp over maduro mash.
Broccoli and carrot fritters over chipotle pepper sauce.
Spicy beef turnovers over pickapepper sauce.
Mixed sampler platter of shrimp fritters, vegetables fritters, chicken wings and empanadas.
Fresh homemade soup of the day.
Fried green plantains filled with chicken sofrito, shrimp criollo, ropa vieja or picadillo.
Fresh shrimp, octopus, scallops and calamari marinated in aji amarillo, hot rocoto peppers, garlic, lime juice and cilantro, served with assorted viandas and maiz tostado.
Grilled shrimp, sea scallops, avocados, plum tomatoes and onions tossed with a ginger citrus mojo over field greens.
Marinated grilled breast of chicken, pineapple, cantaloupes, oranges and mangoes tossed with a guava mojo over field greens.
Field greens topped with hearts of palm, queso blanco, plum tomatoes, red onions and olives served with a black bean vinaigrette.
Avocados, cilantro, plum tomatoes and red onions tossed in a lime cilantro vinaigrette.
Grilled citrus glazed fillet of Atlantic salmon served with a mango-melon salsa over field greens.
Fresh tender octopus marinated in lime juice, red onion, green and black olives and extra virgin olive oil over field greens.
Corn meal cakes with queso blanco.
Fried sweet ripe plantains.
Fried green plantains.
Saffron flavored rice.
Rice flavored with coconut milk.
Pink kidney beans flavored with chorizo.
Traditionally prepared black beans.
Fresh sautéed mixed vegetables.
Yuca fries served with mojo de maiz.
Lettuce, tomatoes and red onions.
Side of rice with beans.
Breast of chicken, red potatoes, green peas, broccoli, carrots, spinach and caribbean root vegetables (yuca, calabaza, and yautia) simmered in coconut milk, flavored with curry and habanero peppers.
Shrimp sautéed with garlic, white wine and fresh herbs.
Shrimp, octopus, calamares, scallops, clams and mussels simmered with saffron and garlic in a caldera of valencia rice.
Chicken sautéed in sofrito with chorizo and spanish olives simmered in a caldera of saffron rice.
Latin american style skirt steak marinated in garlic and fresh herbs accompanied by chimichurri and cebollitas.
Shrimp, clams, mussels, chicken and chorizo simmered with saffron and garlic in a caldera of valencia rice.
Two center cut grilled pork chops marinated with a garlic oregano mojo.
Shrimp, clams, mussels, sea scallops and salmon simmered in a plum tomato garlic broth.
Marinated boneless chicken breast sautéed with garlic, white wine and fresh herbs
Boneless chicken breast and jumbo shrimp sauteed in a rioja demi glaze served over saffron rice and tostones.
A half chicken marinated in caribbean spices and hot peppers, basted with jerk barbeque sauce and grilled over an oak fire.
Mixed grill platter; grilled chicken breast, churrasco, longaniza sausage, morcilla and spanish chorizo.
Broccoli, red potatoes, green peas, spinach, carrots, snap peas and caribbean root vegetable (yuca, calabaza, and yautia) sautéed with curry, coconut milk and habenero peppers.
Pastry dough turnovers filled with beef picadillo, chicken sofrito or shrimp criollo.
Shredded skirt steak, onions, bell peppers and plum tomatoes.
Tender chunks of dark meat chicken marinated in garlic and oregano then fried until crispy.
Lean ground beef and potatoes sautéed with garlic, plum tomatoes, onion, bell peppers, olives and capers.
Grilled shrimp, sea scallops, avocados, plum tomatoes, and onions tossed with a ginger citrus mojo over field greens.
Fresh roast pork, ham, Swiss, pickles, mustard and mayo served on a cuban roll.
Broccoli, red potatoes, green peas, spinach, carrots, snap peas and Caribbean root vegetable (yuca, calabaza, and yautia) sautéed with curry, coconut milk and habenero peppers.
Marinated grilled breast of chicken, pineapple, cantaloupes, oranges and mangos tossed with a guava mojo over field greens.
Lean ground beef and potatoes sautéed with garlic, plum tomatoes, onion, bell peppers, olives and capers.
Grilled marinated steak with sautéed onions served on a cuban roll.
Field greens topped with hearts of palm, queso blanco, plum tomatoes, red onions and olives served with a black bean vinaigrette.
Grilled chicken breast marinated in fresh Caribbean fruit juices served on a cuban roll.
Pastry dough turnovers filled with beef picadillo, chicken sofrito or shrimp criollo.
Breast of chicken breaded and fried, topped with plum tomatoes, avocados, black beans with a garlic-scotch bonnet mayo served on a cuban roll.
Tender chunks of dark meat chicken marinated in garlic and oregano then fried until crispy.
Avocados, cilantro, plum tomatoes, and red onions tossed in a lime cilantro vinaigrette.
Shredded skirt steak, onions, bell peppers and plum tomatoes.
Grilled citrus glazed fillet of Atlantic salmon served with a mango-melon salsa over field greens.
Latin American style skirt steak marinated in garlic and fresh herbs accompanied by chimichurri and cebollitas.
Fresh tender octopus marinated in lime juice, red onion, green and black olives and extra virgin olive oil over field greens.
Marinated boneless chicken breast sautéed with garlic, white wine and fresh herbs.
A half chicken marinated in caribbean spices and hot peppers, basted with jerk barbeque sauce and grilled over an oak fire.
Style skirt steak, garlic, fresh herbs, chimichurri, cebollitas, saffron rice, and black beans.
Spicy and beef turnovers.
Chicken, sofrito, chorizo, Spanish olives, and saffron rice.
Three kinds of milk cake, guava puree, and dulce de leche ice cream.
Shredded skirt steak, onions, bell peppers, and tomatoes.
Sliced plantains, garlic mojo, and avocado salsa.
Spicy and beef turnovers.
Jerk chicken wings and Caribbean spices.
Black tiger shrimp, garlic Rueda wine demi-glace, and Cuban pressed garlic bread.
Coconut, shrimp, and Maduro mash.
Black bean and soup.
Ham croquettes.
Portobello and shiitake mushrooms, al ajillo garlic wine, parsley, and Cuban bread.
Shrimp, octopus, scallops, calamari, aji Amarillo, hot rocoto, peppers, garlic, lime juices, cilantro, verandas, and maiz Tostado.
Shrimp fritters, vegetable fritters, chicken wings, and empanadas.
Field greens, hearts of palm, queso Blanco, tomatoes, red onions, garbanzos, olives, and black bean vinaigrette. vegetarian.
Avocados, tomatoes, red onions, and lime-cilantro vinaigrette. vegetarian.
Grilled breast of chicken, pineapple, cantaloupes, oranges, mangos, guava mojo, and mixed greens.
Citrus glaze, salmon, mango, melon salsa, and mixed greens.
Romaine lettuce, manchego cheese, guajillo chile, and caesar dressing.
Shrimp, sea scallops, avocados, tomatoes, onions, ginger citrus mojo, and mixed greens.
Chicken breast, serrano ham, manchego cheese, chipotle mayonnaise, and Cuban pressed bread.
Roast pork, ham, swiss, mustard, and Cuban pressed bread.
Grilled skirt steak, sauteed onions, and Cuban bread.
Chicken breaded, fried, tomatoes, avocados, black beans, garlic scotch bonnet mayonnaise, and Cuban bread.
Coconut milk, habanero-curry, yuca, calabaza, yautia, broccoli, carrots, spinach, and Peruvian purple potatoes.
Chicken, red potatoes, green peas, broccoli, carrots, spinach, yuca, calabaza, yautia, coconut milk, curry, and habanero peppers.
Shrimp, red potatoes, green peas, broccoli, carrots, spinach, yuca, calabaza, yautia, coconut milk, curry, habanero peppers, saffron rice, and black beans.
Jumbo shrimp, breast of chicken, garlic rioja wine demi-glaze, saffron rice, and tostones.
Shrimp, garlic, white wine, fresh herbs, saffron rice, and black beans.
Shrimp, octopus, calamari, scallops, clams, mussels, saffron, and garlic valencia rice.
Double breast of chicken, adobo rub garlic, oregano, lime, virgin olive oil, sweet plantains, leaf spinach, white rice, and black beans.
Chicken, sofrito, chorizo, Spanish olives, and saffron rice.
Style skirt steak, garlic, fresh herbs, chimichurri, cebollitas, saffron rice, and black beans.
Shrimp, clams, mussels, chicken, chorizo, saffron, garlic, and valencia rice.
Chicken breast, garlic, white wine, and fresh herbs.
Grilled chicken breast, churrasco, longaniza sausage, morcilla, and Spanish chorizo.
Pastry turnovers, beef picadillo, chicken, sofrito, shrimp criollo, saffron rice, and black beans.
Shredded skirt steak, onions, bell peppers, and tomatoes.
Dark meat chicken, garlic, and oregano.
Ground beef, potatoes, garlic, tomatoes, onion, bell peppers, olives, and capers.
Half roasted chicken, adobo garlic, oregano, lime, and extra virgin olive oil.
Shrimp, clams, mussels, sea scallops, salmon, tomato, and garlic broth.
Salmon, black rice, lobster Lepanto bisque, shrimp, mushroom, and spinach empanadas.
Two centers cut grilled pork chops, garlic, oregano, and mojo.
Three kinds of milk cake, guava puree, and dulce de leche ice cream.
Pastry dough turnover, guava, and Queso Blanco.
Vanilla custard and caramelized sugar.
Cornmeal cakes and queso Blanco. vegan.
Fried sweet ripe plantains. vegan.
Fried green plantains. vegan.
Saffron rice. vegan.
Rice with coconut milk.
Leaf spinach, virgin olive oil, and garlic. vegan.
Black beans.
Yuca fries and garlic mojo. vegan.
Spanish sausage.
Thinly sliced plantains cooked until crispy, served with garlic mojo and avocado salsa.
A 1/4 lb. medium black tiger shrimp sautéed in garlic rueda wine demiglace served with Cuban pressed garlic bread.
Portobello, wild, and shiitake mushrooms sautéed al ajillo garlic wine parsley served with warm pressed Cuban bread.
Arepa dusted calamari with spicy tropical tartar and chipotle pepper sauce.
Shrimp, battered, and accompanied by spicy tropical tartar sauce.
Coconut dipped shrimp over maduro mash.
Spicy beef turnovers.
Fresh shrimp, octopus, scallops, and calamari marinated in aji amarillo, hot rocoto peppers, garlic, lime juice, and cilantro, served with assorted viandas, and maiz tostado.
Fried green plantains filled with chicken sofrito, ropa vieja, picadillo, and shrimp criollo.
Hot. Jerk chicken wings marinated in Caribbean spices.
Broccoli and carrot fritters over chipotle pepper sauce.
Mixed sampler platter of shrimp fritters, vegetables fritters, chicken wings, and empanadas.
Black bean soup.
Field greens topped with hearts of palm, queso blanco, tomatoes, red onions, garbanzos, and olives served with a black bean vinaigrette.
Avocados, tomatoes, and red onions tossed in a lime cilantro vinaigrette.
Grilled shrimp, sea scallops, avocados, tomatoes, onions with a ginger citrus mojo over field greens.
Marinated grilled breast of chicken, pineapple, cantaloupes, oranges, and mangos tossed with a guava mojo over field greens.
Grilled citrus glazed fillet of Atlantic salmon served with a mango-melon salsa over field greens.
A classic with a latin twist romaine lettuce, manchego cheese, and guajillo Chile caesar dressing.
Served with rice and black beans. Our signature coconut milk and habanero-curry reduction with yuca, calabaza, yautia, broccoli, carrots, spinach, Peruvian purple potatoes.
Served with rice and black beans. Our signature coconut milk and habanero-curry reduction with yuca, calabaza, yautia, broccoli, carrots, spinach, Peruvian purple potatoes.
Served with rice and black beans. Our signature coconut milk and habanero-curry reduction with yuca, calabaza, yautia, broccoli, carrots, spinach, Peruvian purple potatoes.
Pan seared filet of chilean sea bass, saffron beurre blanc, leaf spinach sautée, and yuca manchego cheese mash.
Pan seared farm raised filet of South American salmon, black rice, lobster lepanto bisque, and housemade shrimp, mushroom, spinach empanadas.
Served with rice and black beans. Jumbo shrimp, and breast of chicken sautéed in a roasted garlic rioja wine demi glaze. Served with saffron rice, and tostones.
Served with rice and black beans. Shrimp sautéed with garlic, white wine, and fresh herbs.
Shrimp, octopus, calamares, scallops, clams, and mussels simmered with saffron and garlic in a caldera of valencia rice.
Double breast of chicken grilled adobo rub (garlic, oregano, lime, virgin olive oil) with sweet plantains, leaf spinach, and arroz blanco.
Chicken sautéed in sofrito with chorizo and Spanish olives simmered in a caldera of saffron rice.
Served with rice and black beans. Latin American style skirt steak marinated in garlic and fresh herbs accompanied by chimichurri and cebollitas.
Shrimp, clams, mussels, chicken, and chorizo simmered with saffron and garlic in a caldera of valencia rice.
Served with rice and black beans. Two center cut grilled pork chops marinated with a garlic oregano mojo.
Served with rice and black beans. Shrimp, clams, mussels, sea scallops, and salmon simmered in a tomato garlic broth.
Served with rice and black beans. Sautéed with garlic, white wine, and fresh herbs.
Mixed grill platter; grilled chicken breast, churrasco, longaniza sausage, morcilla, and Spanish chorizo.
Served with rice and black beans. Pastry dough turnovers filled with beef picadillo, chicken sofrito, or shrimp criollo.
Served with rice and black beans. Shredded skirt steak, onions, bell peppers, and tomatoes.
Served with rice and black beans. Tender chunks of dark meat chicken marinated in garlic, and oregano then fried until crispy.
Lean ground beef and potatoes sautéed with garlic, tomatoes, onion, bell peppers, olives, and capers.
Breast of chicken, red potatoes, green peas, broccoli, carrots, spinach, and Caribbean root vegetables (yuca, calabaza, and yautia) simmered in coconut milk, flavored with curry and habanero peppers.
Fresh roast pork, ham, swiss, pickles, mustard, and mayo served on a Cuban roll.
Grilled marinated steak with sautéed onions served on a Cuban roll.
Grilled chicken breast marinated in fresh Caribbean fruit juices served on a Cuban roll.
Breast of chicken breaded and fried, topped with tomatoes, avocados, black beans with a garlic-scotch bonnet mayo served on a Cuban roll.
Corn meal cakes queso blanco.
Fried sweet ripe plantains.
Fried green plantains.
Saffron flavored rice.
Rice flavored with coconut milk.
Fresh sautéed mixed vegetables.
Traditionally prepared black beans.
Yuca fries served with garlic mojo.
Leaf spinach sautéed in virgin olive oil and garlic.
Lean ground beef and potatoes sautéed with garlic, tomatoes, onion, bell peppers, olives, and capers. Served with rice and black beans.
Shredded skirt steak, onions, bell peppers, and tomatoes. Served with rice and black beans.
Double chicken breast grilled adobo rubbed with garlic, oregano, lime, and virgin olive oil. Served with sweet plantains, leaf spinach, and arroz blanco.
Chicken sautéed in sofrito with chorizo and spanish olives. Simmered in a caldera saffron rice.
Latin American-style skirt steak marinated in garlic and fresh herbs. Served with chimichurri, cebollitas, rice, and black beans.
Fresh shrimp, octopus, scallops, and calamari marinated in aji amarillo, hot rocoto peppers, garlic, lime juice, and cilantro. Served with assorted viandas maiz tostado.
Spicy beef turnovers.
Broccoli and carrot fritters over chipotle pepper sauce.
Jerk chicken wings marinated in caribbean spices. *Spicy.
Black bean soup.
Mixed sampler platter of shrimp fritters, vegetables fritters, chicken wings, and empanadas.
Fried green plantains filled with picadillo, ropa vieja, or chicken sofrito.
Coconut dipped shrimp over maduro mash.
(¼ lb.) Medium black tiger shrimp sautéed in garlic rueda wine demi glaze. Served with Cuban pressed garlic bread.
Wild portabello and shiitake mushrooms sautéed al ajillo garlic wine parsley. Served with warm pressed cuban bread.
Thinly sliced plantains cooked until crispy. Served with garlic mojo and avocado salsa.
Arepa dusted calamari with spicy tropical tartar and chipotle pepper sauce.
Battered shrimp with spicy tropical tartar sauce.
A classic with a Latin twist. Romaine lettuce, manchego cheese, and guajillo chile Caesar dressing.
Marinated grilled chicken breast, pineapple, cantaloupes, oranges, and mangos tossed with a guava mojo over field greens.
Avocados, tomatoes, and red onions tossed in a lime cilantro vinaigrette.
Grilled citrus glaze on a South American salmon filet. Served with a mango melon salsa over field greens.
Grilled shrimp, sea scallops, avocados, tomatoes, and onions with a ginger citrus mojo over field greens.
Field greens topped with hearts of palm, queso blanco, tomatoes, red onions, garbanzos, and olives. Served with a black bean vinaigrette.
Breast of chicken breaded and fried. Topped with tomatoes, avocados, and black beans with a garlic scotch bonnet mayo on a Cuban roll. Served with plantain chips and garlic mojo.
Grilled marinated steak with sautéed onions on a Cuban roll. Served with plantain chips and garlic mojo.
Fresh roast pork, ham, Swiss, pickles, and mustard on a Cuban roll. Served with plantain chips and garlic mojo.
Chicken breast, crispy Serrano ham, and Manchego cheese on a Cuban pressed roll with a side of chipotle mayo. Served with plantain chips and garlic mojo.
Shrimp sautéed with garlic, white wine, and fresh herbs. Served with saffron rice and black beans.
Pan seared South American salmon filet with black rice, lobster lepanto bisque, house made shrimp, mushroom, spinach, and empanadas.
Latin American-style skirt steak marinated in garlic and fresh herbs. Served with chimichurri, cebollitas, rice, and black beans.
Marinated boneless chicken breast sautéed with garlic, white wine, and fresh herbs. Served with rice and black beans.
(2) Center-cut grilled pork chops marinated with garlic oregano mojo.
Shrimp, octopus, calamares, scallops, clams, and mussels simmered with saffron and garlic in a caldera of valencia rice.
Jumbo shrimp and chicken breast sautéed in a roasted garlic rioja wine demi glaze. Served with saffron rice, tostones, and black beans.
Our signature coconut milk and habanero-curry reduction with yuca, calabaza, yautia, broccoli, carrots, spinach, and Peruvian purple potatoes. Served with rice and black beans. Your choice of protein.
Mixed grill platter. Grilled chicken breast, churrasco, longaniza sausage, morcilla, and Spanish chorizo. Served with rice and black beans.
Shrimp, clams, mussels, sea scallops, and salmon simmered in a tomato garlic broth. Served with rice and black beans.
Chicken sautéed in sofrito with chorizo and spanish olives. Simmered in a caldera saffron rice.
Shrimp, clams, mussels, chicken, and chorizo simmered with saffron and garlic in a caldera valencia rice.
Double chicken breast grilled adobo rubbed with garlic, oregano, lime, and virgin olive oil. Served with sweet plantains, leaf spinach, and arroz blanco.
Lean ground beef and potatoes sautéed with garlic, tomatoes, onion, bell peppers, olives, and capers. Served with rice and black beans.
A half roasted chicken rubbed with adobo (garlic, oregano, lime, and extra virgin olive oil). Served with rice and black beans.
Tender chunks of dark meat chicken marinated in garlic and oregano then fried until crispy. Served with rice and black beans.
(3 pc.) Pastry dough turnovers filled with your choice of protein. Served with rice and black beans.
Shredded skirt steak, onions, bell peppers, and tomatoes. Served with rice and black beans.
Traditionally prepared black beans.
Fried sweet ripe plantains.
Fresh sauteed mixed vegetables.
Yuca fries served with garlic mojo.
Leaf spinach sautéed in virgin olive oil and garlic.
Saffron flavored rice.
Rice flavored with coconut milk.
Fried green plantains.
Cornmeal cake with queso blanco.
(6 pk.) Beer. Your choice of beer.
Sonomoa County.
California.
Sonoma.
(1 L) Mojito. Your choice of drink.
Form Oregon.
Spain.
Russian River Valley, California.
Napa.
(1 L) Sangria. Your choice of drink.
Field greens topped with hearts of palm, queso blanco, tomatoes, red onion, garanzos, and olives. Served with a black bean vinaigrette.
Shrimp, mussels, clams, chicken, and chorizo simmered with saffron and garlic in a caldera of valencia rice.
Shrimp, octopus, calamares, scallops, clams, and mussels simmered with saffron and garlic in a caldera of valencia rice.
Pan-seared filet of salmon, black rice, lobster lepanto bisque and housemade shrimp, mushroom, and spinach empanadas.
Shrimp sautéed with garlic, white wine, and fresh herbs. Served with saffron rice and black beans.
Latin American-style marinated skirt steak, chimichurri, and cebollitas. Served with saffron rice and black beans.
(3) Milks cake with guava puree.
Traditional homemade custard.
Online Ordering Options
(See pickup options)Last updated February 27, 2023