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.