Cuba Libre Restaurant & Rum Bar

Choose two or three empanadas. Served with house salad and aji-sour cream dipping sauce.

Plantain and Malanga chips. Black bean hummus and roasted cauliflower hummus with curried onions and Cuba Libre salsa.

Avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, and extra virgin olive oil. Crispy plantain chips. Large size shown in photo.

Blue crabmeat, avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, and extra virgin olive oil. Crisp plantain chips.

Grilled cuban bread.

Poached lobster tail, shrimp, squid, fresh coconut water, chiles, citrus, Thai basil, cucumber salsa,and coconut chips.

Marinated yellowfin tuna, house pickled cucumbers, seaweed, avocado, toasted Macadamia nuts, pumpkin seed oil vinaigrette.

Cream of roasted chicken filled croquettes and blistered cachucha pepper allioli.

A traditional Cuban street snack. Purple taro, garlic, West Indian culantro, tamarindo ketchup.

Manchego cheese and spinach fritters, goat cheese crema, and organic olive oil.

Jumbo lump crab meat, fresh grated coconut, peppers, cilantro, and sweet chili sauce.

Seafood soup to “raise the dead,” with shrimp, bay scallops, crabmeat, and mussels. Coconut milk fortified “Chino-Cubano” broth. Truffle oil.

Traditional Cuban black bean soup with rich authentic flavors. Sour cream and onions.

Roasted pulled pork, sweet plantain salpicón, hearts of palm, grape tomatoes, avocado, bacon, Cabrales cheese, hard-boiled egg, and scallions. Watercress and baby spinach with light mustard vinaigrette.

Sliced all-natural Black Angus skirt steak, watercress, baby spinach, romaine, organic grape tomatoes, Kalamata olives, red onions, red wine vinaigrette, and red-hot onion rings.

A combo of Levanta Muerto Seafood Soup (“Raise the Dead” soup with Chino-Cubano broth. Shrimp, Baja bay scallops, crabmeat, mussels, coconut milk,and truffle oil.), Tuna Ceviche (Marinated yellowfin tuna, house pickled cucumbers, seaweed, avocado, toasted Macadamia nuts, and pumpkin seed oil vinaigrette.), and Pez Cobia (Pan roasted Black King fish, green mango escabeche, and black bean broth.)

Black Bean Soup (Rich and slow-simmered flavors, red onions, and sour cream.), House Salad (Watercress, baby spinach, romaine, organic grape tomatoes, Kalamata olives and red onions, and red wine vinaigrette.), and El Cubano (Half of our Ybor City Style pressed Cuban sandwich with sour orange marinated pork loin, Genoa salami, ham, provolone, Swiss cheese, and yellow mustard-pickle relish.).

Salmuera marinated-grilled all-natural bavette steak, moros y cristianos rice pilaf, Hawaiian tostones, pickled okra, parsley chimichurri

Shredded beef brisket stewed with tomatoes, bell peppers, onions, red wine. maduros, and steamed white rice.

Saffron long grain rice, boneless chicken, green peas, manzanilla olives, and hard-boiled egg. Asparagus, palacios chorizo, and roasted piquillo pepper salad.

Pressed Cuban sandwich, Ybor City style. Sour orange marinated pork loin, Genoa salami, ham, provolone, and Swiss cheese. Yellow mustard-pickle relish. House salad and tropical chips.

Pan roasted black king fish, sweet shrimp, Baja bay scallops, crab meat, mussels, coconut milk Chino-Cubano broth, green mango escabeche, and white rice.

Crispy fried boneless chicken thigh, Vigorón slaw, roasted garlic-lemon mayonnaise, sliced butter pickles, king’s hawaiian® roll, and shoestring fries.

All-natural Black Angus skirt steak burger, pickle sauce, chipotle-onion marmalade, cheddar cheese, lettuce, tomato, King’s Hawaiian roll, boniato chips, Cuba Libre steak sauce.

Ground beef, pork and Spanish chorizo burger on a King’s Hawaiian roll. Lettuce, tomato, Frita sauce, mustard and shoestring fries.

Vanilla sponge cake soaked in three milks. Mocha mousse.

A classic Cuban rice pudding recipe handed down from Chef Pernot’s mother-in-law. Coconut macaroon with Macadamia nuts.

A traditional Cuban dessert of vanilla custard. Candied mango and papaya salad. Vanilla cookie.

Plantain and Malanga chips. Black bean hummus and roasted cauliflower hummus with curried onions and Cuba Libre salsa.

Avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, and extra virgin olive oil. Crispy plantain chips. Large size shown in photo.

Blue crabmeat, avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, and extra virgin olive oil. Crisp plantain chips.

Choose two or three empanadas. Served with Aji-sour cream dipping sauce.

Fresh corn masa filled with chicken, bell peppers, and cachucha chiles. Roasted corn sauce.

Poached lobster tail, shrimp, squid, fresh coconut water, chiles, citrus, Thai basil, cucumber salsa,and coconut chips.

Marinated yellowfin tuna, house pickled cucumbers, seaweed, avocado, toasted Macadamia nuts, pumpkin seed oil vinaigrette.

Cream of roasted chicken filled croquettes and blistered cachucha pepper allioli.

A traditional Cuban street snack. Purple taro, garlic, West Indian culantro, tamarindo ketchup.

Manchego cheese and spinach fritters, goat cheese crema, and organic olive oil.

Jumbo lump crab meat, fresh grated coconut, peppers, cilantro, and sweet chili sauce.

Seafood soup to “raise the dead,” with shrimp, bay scallops, crabmeat, and mussels. Coconut milk fortified “Chino-Cubano” broth. Truffle oil.

Traditional Cuban black bean soup with rich authentic flavors. Sour cream and onions.

Marinated queso blanco, watercress, baby spinach, romaine, grape tomato, Kalamata olives, red onions, red wine vinaigrette, and boniato chips.

Tender braised and crisped-shredded flank steak, roasted onions and citrus-garlic sauce with white rice and Cuban black beans.

Shredded beef brisket stewed with tomatoes, bell peppers, onions, red wine, white rice, maduros, and steamed white rice.

Saffron long grain rice, boneless chicken, green peas, Manzanilla olives, hard-boiled egg, asparagus, Palacios chorizo, and roasted piquillo pepper salad.

Pressed Cuban sandwich, traditional black bean soup, ensalada mixta, and tropical chips, Ybor City style, with sour orange marinated pork loin, genoa salami, ham, provolone, and Swiss cheese, and yellow mustard-pickle relish.

Slow roasted, marinated Cheshire pulled pork, classic sour orange mojo, Amarillo chile, smashed yuca, black bean broth, and vigoron slaw.

Salmuera marinated-grilled all-natural bavette steak, Moros y Cristianos rice pilaf, Hawaiian tostones, pickled okra, and parsley chimichurri.

All natural Black Angus grilled skirt steak, roasted garlic boniato-potato mash. Parsley, lemon, and onion sauce. Watercress salad and red wine vinaigrette.

Pan-seared citrus marinated jumbo shrimp, onions, peppers, garlic, crisped yuca, cilantro-lime mojo sauce, and white rice.

Baby spinach, “Soyrizo”, wild mushrooms, garbanzo beans, saffron long grain rice, asparagus, and grilled artichoke hearts salad.

Jumbo shrimp, Maine lobster tail, little neck clams, mussels, squid and baby octopus, saffron long grain rice, and roasted piquillo pepper salad.

All natural, free-range, Peking-style half chicken, Cuban black beans, white rice, grilled broccolini, lemongrass mojo, and Chino-Cubano BBQ sauce.

Slow-cooked, St. Louis cut Cheshire pork ribs, guava BBQ glaze, red-hot onion rings, and green mango escabeche salad.

Pan roasted black king fish, sweet shrimp, Baja bay scallops, crab meat, mussels, coconut milk Chino-Cubano broth, green mango escabeche, and white rice.

Vanilla sponge cake soaked in three milks. Mocha mousse.

A classic Cuban rice pudding recipe handed down from Chef Pernot’s mother-in-law. Coconut macaroon with Macadamia nuts.

A traditional Cuban dessert of vanilla custard. Candied mango and papaya salad. Vanilla cookie.

Plantain and malanga chips. Black bean hummus, Haitian eggplant salad, Cuba Libre salsa

Cuban style shrimp cocktail. Latino cóctel sauce and avocado salsa

Hand-chopped chicken, corn, Jack cheese. Aji-sour cream dipping sauce

Potato croquette filled with beef picadillo. Sweet and spicy guajillo pepper sauce. Crispy onions and Manchego crema

A traditional Cuban street food of crispy taro, garlic and West Indian culantro. Tamarindo ketchup

All natural Black Angus grilled skirt steak. Parsley, lemon and onion sauce

Fresh Mahi-Mahi fillet seared on the griddle with olive oil. "Forbidden" black rice and squid-lobster flavored asopado."Mojito" salsa verde and chipotle allioli

Slow roasted marinated Leidy Farm's pulled pork, classic sour orange mojo. Amarillo chile smashed yuca, black bean sauce. Vigorón slaw

fried ripened sweet plantains

Vanilla sponge cake soaked in three milks. Mocha mousse

A traditional Cuban dessert of vanilla custard. Dulce de leche and whipped cream. Vanilla cookie