Cuba Libre Restaurant & Rum Bar

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 and Swiss cheese, and yellow mustard-pickle relish.

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

Avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, and extra virgin olive oil. Comes with crispy plantain chips. Please note that the photo shows the large Pineapple Guacamole Cubano.

Blue crabmeat, avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, and extra virgin olive oil. Comes with crisp plantain chips. Please note that the photo shows the large Crab Guacamole.

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, and 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, and 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, mussels, coconut milk-fortified "Chino-Cubano" broth, and 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. Light mustard vinaigrette. Vegetarian option available.

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.

Pressed Cuban sandwich, Ybor City style, with sour orange marinated pork loin, Genoa salami, ham, provolone, Swiss cheese, yellow mustard-pickle relish, tropical chips, and Cuba Libre salsa.

All natural black angus skirt burger, pickle sauce, chipotle-onion marmalade, cheddar cheese, lettuce, and tomato on a King’s Hawaiian ® roll. Boniato chips and 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.

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

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

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

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

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

Pan roasted Black King fish, sweet shrimp, Baja bay scallops, crabmeat, mussels, coconut milk Chino-Cubano broth, green mango escabeche, and white rice.

Vanilla sponge cake soaked in three milks. Mocha mousse.

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

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

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

Avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, and extra virgin olive oil. Comes with crispy plantain chips. Please note that the photo shows the large Pineapple Guacamole Cubano.

Blue crabmeat, avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, and extra virgin olive oil. Comes with crisp plantain chips. Please note that the photo shows the large Crab Guacamole.

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, and 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, and 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.

Choose two empanadas. With aji-sour cream dipping sauce.

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

Seafood soup to "raise the dead," with shrimp, bay scallops, crabmeat, mussels, coconut milk-fortified "Chino-Cubano" broth, and truffle oil.

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

Watercress, baby spinach, romaine, grape tomato, kalamata olives, red onions, and marinated queso blanco. Red wine vinaigrette and boniato chips .

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

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

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

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

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

Pressed cuban sandwich, ybor city style with sour orange marinated pork loin, genoa salami, ham, provolone, and Swiss cheese. Yellow mustard-pickle relish.

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

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

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

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

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

Pan roasted Black King fish, sweet shrimp, Baja bay scallops, crabmeat, mussels, coconut milk Chino-Cubano broth, green mango escabeche, and white rice.

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

Vanilla sponge cake soaked in three milks. Mocha mousse.

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

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