Havana

Seasoned in house spices, lightly fried and served over caribbean aioli.

Tender shredded chicken and vegetables, wrapped in spring roll paper, lightly fried and finished with passion fruit-chili sauce.

Crisp tortilla chips topped with black beans and shredded Barbecue chicken smothered in jack and cheddar cheese. Baked, then finished with lettuce, fresh salsa, guacamole and sour cream.

Served with blackened yellow fin tuna seared rare, thinly sliced accompanied with wasabi, ponzu dipping sauce, seaweed salad and fried crispy wonton.

Chef’s daily selection of homemade hummus served with grilled pita bread.

Crisp tortilla chips served with fresh salsa.

Goat cheese stuffed roasted red peppers. Served with roasted garlic, extra virgin olive oil & crostinis.

Please contact merchant for daily specials.

Wrapped with apple-wood smoked bacon and grilled. Served with tropical tartar sauce.

A stew of sauteed oysters, onions, apple smoked bacon, cream, cilantro and parmesan cheese. Served with grilled sourdough bread.

Fresh iceberg lettuce. Topped with tomatoes, bacon, onion strings & a chipotle herb-blue cheese dressing.

Our thinly sliced mojo steak served over romaine lettuce, tomatoes, red onion, cucumbers and feta cheese crumbles. Tossed with a herb feta cheese dressing.

Fresh grilled squash, zucchini, and portabella mushroom, baked with tomato and herb goat cheese. Finished with a strawberry balsamic reduction.

Spinach leaves tossed with maple-balsamic dressing. Finished with walnuts, roasted red peppers, crispy apple smoked bacon & goat cheese crumbles.

Shredded B.B.Q. pork sliced ham, swiss cheese & house pickles with spicy mustard on ciabatta bread then toasted. Served with arroz moro.

Grilled flank steak marinated in our house mojo, thinly sliced, served over roasted garlic mashed potatoes and green beans topped with a chipotle-corn scallion butter sauce.

Plantain encrusted served with whipped sweet potatoes, green beans, and black beans. Topped with a spicy remoulade.

Seared chicken & shrimp sauteed with peppers, onions, and coconut-curry cream. Served over cilantro jasmine rice. Topped with mango, and scallions.

Served with soy and lime marinated ahi over cilantro jasmine rice with cucumber salad. Topped with a shiitake mushroom and champagne cream sauce.

Slow roasted shredded flank steak mixed with peppers, garlic, onions, and spices. Served over arroz moro, and caramelized onions then finished with a red mole and green enchilada sauce.

Spicy Cuban rubbed Chicken breast over whipped sweet potatoes & green beans. Topped with smoked tomato cream sauce

Slow roasted then lightly fried served with cheesy risotto and grilled asparagus. Topped with a berry-white balsamic reduction.

Sauteed chicken, shrimp, clams, mussels, fish, Spanish chorizo, peppers & onions, tossed with bouillabaisse then baked with Havana rice.

Beef tenderloin, grilled & served over dark rum–peppercorn sauce with roasted garlic mashed potatoes and grilled asparagus.

Shredded B.B.Q. pork rolled in a flour tortilla with black beans, jack & cheddar cheese. Served over arroz moro and green beans. Topped with red mole sauce and sour cream.

Miso glazed salmon over chick pea & kale salad.

Twice fried plantains.

Havana rice and black beans.

Black beans.

Sweet fried plantains.

Cornmeal encrusted relleno pepper stuffed with jack, cheddar cheese finished with red mole sauce and sour cream.

Plantain encrusted served over whipped sweet potatoes & topped with a spicy remoulade.

Crisp tortilla chips topped with black beans shredded B.B.Q. chicken smothered in jack and cheddar cheese and then topped with lettuce, fresh salsa, guacamole and sour cream.

Shredded B.B.Q chicken or pork jack, cheddar cheese pressed in a flour tortilla then baked and finished with fresh salsa and sour cream.

Shredded B.B.Q. chicken or pork over a corn tortilla with arroz moro and finished with a queso sauce.

Grilled asparagus wrapped with apple wood smoked bacon & finished with a spicy remoulade.

Beef tenderloin drizzled with dark rum-peppercorn sauce served over roasted garlic mashed potatoes.

Cut in half, pitted then grilled & topped with an onion salsa.

Seared chicken strips sauteed with chorizo sausage, garlic, onions, peppers, and tomato. Tossed in Havana rice.

Wrapped in spring roll paper, stuffed with chef;s choice cheesecake. Deep fried and topped with powdered sugar and chef sauce.

Home made and served with whip cream.

Please contact merchant for today's available flavor the chef has concocted. Served warm with homemade ice cream.

Chef's choice of fruit cobbler served warm with homemade ice cream.

Layered yellow cake filled with butter cream icing and smothered in a layer of coconut flakes.

Traditional custard dessert with a thin layer of caramelized sugar.

Served warm with vanilla ice cream and chocolate sauce.

Please contact merchant for today's flavors.

Tender shredded chicken and vegetables. Wrapped in spring roll paper and lightly fried finished with passion fruit-chili sauce.

Grilled over cilantro jasmine rice, black beans, and green beans. Topped with mango guacamole.

Sauteed chicken, shrimp, clams, mussels, fish, Spanish chorizo, peppers, onions, and tossed with bouillabaisse then baked with Havana rice.

Grilled flank steak marinated in our house mojo and thinly. Sliced served over roasted garlic mashed potatoes and green beans topped with a chipotle-corn scallion butter sauce.

Spinach leaves tossed with maple balsamic dressing. Finished with walnuts, roasted red peppers, crispy apple smoked bacon, and goat cheese crumbles.

Blackened yellowfin tuna seared rare thinly sliced with wasabi, ponzu dipping sauce, seaweed salad, and fried crispy wonton.

Crisp tortilla chips topped with black beans, shredded barbecue chicken smothered in jack and cheddar cheese. Baked then finished with lettuce, fresh salsa, guacamole, and sour cream.

A stew of sauteed oysters, onions, apple smoked bacon, cream, cilantro, and parmesan cheese. Served with grilled sourdough bread.

Wrapped in applewood bacon and fried with a mango-tabasco butter sauce.

Sautéed with applewood smoked bacon, garlic, and chimichurri sauce. Served with grilled crostinis.

Sautéed with applewood smoked bacon, garlic, and chimichurri sauce. Served with grilled crostinis.

Goat cheese-stuffed roasted red peppers served with roasted garlic, extra virgin olive oil, and toasted crostinis.

Seasoned in house spices, lightly fried, and served over Caribbean aioli.

Tender shredded chicken and vegetables. Wrapped in spring roll paper and lightly fried finished with passion fruit-chili sauce.

Crisp tortilla chips served with fresh salsa.

Beef tenderloin drizzled with dark rum peppercorn sauce served over roasted garlic mashed potatoes.

Plantain crusted served over whipped sweet potatoes and topped with a spicy remoulade.

Seared chicken strips sauteed with chorizo sausage, garlic, onions, peppers, and tomato. Tossed in Havana rice.

Shredded barbecue chicken or pork over a corn tortilla with Arroz Moro and topped with queso sauce.

Crisp tortilla chips topped with black beans, shredded barbecue chicken smothered in jack and cheddar cheese. Topped with lettuce, fresh salsa, guacamole, and sour cream.

Grilled asparagus wrapped with applewood smoked bacon and finished with a spicy remoulade.

Shredded barbecue chicken or pork and cheddar cheese pressed in a flour tortilla then baked. Finished with fresh salsa and sour cream.

Cut in half, pitted then grilled, and topped with onion salsa.

Cornmeal crusted relleno pepper stuffed with jack and cheddar cheese finished with red mole sauce and sour cream.

Our thinly sliced mojo steak served over romaine lettuce, tomatoes, red onion, cucumbers, and feta cheese crumbles. Tossed with a herb-feta cheese dressing.

Spinach leaves tossed with maple balsamic dressing. Finished with walnuts, roasted red peppers, crispy apple smoked bacon, and goat cheese crumbles.

Fresh iceberg lettuce. Topped with tomatoes, bacon, onion strings, and a chipotle herb-blue cheese dressing.

Fresh-grilled squash, zucchini, and portabella mushroom baked with tomato and herb goat cheese. Finished with a balsamic reduction.

Shredded barbecue pork, sliced ham, swiss cheese, and house pickles with spicy mustard on ciabatta bread then toasted. Served with arroz.

Beef tenderloin and grilled. Served over dark rum-peppercorn sauce with roasted garlic mashed potatoes and grilled asparagus.

Grilled flank steak marinated in our house mojo and thinly. Sliced served over roasted garlic mashed potatoes and green beans topped with a chipotle-corn scallion butter sauce.

Slow roasted then lightly fried served with garlic mashed potatoes and grilled asparagus. Topped with a berry-white balsamic reduction.

Seared chicken and shrimp sauteed with peppers, onions, and coconut-curry cream. Served over cilantro jasmine rice. Topped with mango and scallions.

Slow roasted shredded flank steak mixed with peppers, garlic, onions, and spices. Served over arroz moro and caramelized onions. Finished with a red mole and green enchilada sauce.

Shredded barbecue pork rolled in a flour tortilla with black beans and jack and cheddar cheese. Served over arroz moro and green beans. Topped with red mole sauce and sour cream.

Grilled over cilantro jasmine rice, black beans, and green beans. Topped with mango guacamole.

Plantain crusted served with whipped sweet potatoes, green beans, and black beans. Topped with a spicy remoulade.

Grilled with mango barbecue sauce, cipollini onions, over roasted garlic mashed potatoes, and grilled asparagus.

Parmesan-cilantro-crusted salmon over sweet potato-corn hash with a key lime orange maple glaze.

Sauteed chicken, shrimp, clams, mussels, fish, Spanish chorizo, peppers, onions, and tossed with bouillabaisse then baked with Havana rice.

Twice fried plantains.

Sweet fried plantains.

Layered yellow cake filled with buttercream icing and smothered in a layer of coconut flakes.

Wrapped in spring roll paper and stuffed with chef's choice cheesecake. Deep-fried topped with powdered sugar and chef sauce.

Traditional custard dessert with a thin layer of caramelized sugar.

Served warm with vanilla ice cream and chocolate sauce.

Homemade and served with whip cream.