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 NEW FOR THE SUMMER |
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| CEVICHE |
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Vegetariano |
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9 |
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Grilled Hearts of Palm, Mushrooms, White Asparagus, Avocado, Pico de Gallo, Lime Juice and Extra Virgin Olive Oil |
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Mediterranean Mixto |
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10 |
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Shrimp, Calamari, Scallops, Octopus, Cilantro, Extra Virgin Olive Oil and Lemon |
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Cameron |
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12 |
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Shrimp, Escabeche, Cilantro, Sweet and Sour Sauce |
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Costa Rican |
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11 |
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Corvina, Mango, Papaya, Shallots |
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Lobster, Coconut and Crab |
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14 |
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Jalapeños, Coconut, Ginger, Cilantro and Lime Juice |
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Shrimp |
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9 |
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Ají Amarillo, White Soy Sauce, Shallots and Sesame Seeds |
9 |
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Big Eye Tuna |
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13 |
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Sliced Avocado, Oranges, White Soy Sauce and Wasabi Oil Drizzle |
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Blue Nose |
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12 |
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Black Bass, Kiwi Fruit, Coriander and Pickled Jalapeños |
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Honduarn |
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11 |
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Yellow Tail Snapper, Coconut, Ginger, Chives and Jalapeños |
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Mahi-Mahi |
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11 |
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Mango, Shallots and Avocado Oil |
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| LITTLE PLATES |
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Beef Tartar |
9 |
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Capers, Shallots and Lardon Frisée Salad with Cilantro Vinaigrette |
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Chicharrones de Calamari |
10 |
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Latin Seasoned and Fried Calamari Rings with Balsamic Drizzle over Mixed Greens with a Green Sofrito Dipping Sauce |
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Palomilla Sliders |
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12 |
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Seared Sirloin Medallions Topped with Sautéed Onions and Shoestring Potatoes With House Made Plantain Chips |
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Prince Edward Island Mussels |
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11 |
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Chorizo Sausage, Red Curry Coconut Cream and Cuban Toast |
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Pulled Lechón Pizzetta |
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13 |
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Pulled Pork, Fig Puree, Confit Onions, Bleu Cheese and Green Sofrito |
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Bacalaitos Cubanos |
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10 |
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Cuban Style Cod Fritters with Chipotle Remoulade |
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Traditional Black Bean Soup |
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8 |
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Tabla de Queso Con Carne |
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18 |
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Black Truffle, Sage Derby, Queso Fresco, Chorizo and Jamón with Cuban Toast and Fig Butter (Service for Two) |
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| FRESH GREENS AND SALADS |
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Ensalada de Migas |
9 |
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Cherry Tomatoes and Cuban Croutons Tossed with Queso Fresco and Shallots |
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Prosciutto Hugged Goat Cheese |
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10 |
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Fire Roasted Piquillo Peppers, Micro Basil and Cuban Toast |
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Cuban Dream Shrimp Cobb |
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15 |
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Iceberg Lettuce, Bacon, Eggs, Tomatoes, Shrimp and Avocado, Aged Sherry Vinaigrette |
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Oriente Salad |
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9 |
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La Rosa Greens, Diced Avocado, Peruvian Melon, Vine Ripe Tomatoes, Tangerine-Honey Vinaigrette |
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| HOME STYLE CUBAN LA COMPLETA |
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(Please Choose One) |
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Churrasco Chicken Breast, Herb Marinated Free Range Chicken Breast |
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Palomilla Steak, Tender Seared Sirloin Mildly Seasoned |
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Vaca Frita, Twice Cooked Skirt Steak |
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Ropa Vieja, Braised Flank Steak with Tomatoes and Sofrito |
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Chicharrones de Puerco, Latin Spiced Fried Berkshire Pork Belly |
Accompanied By:
White Rice, Black Beans and Sweet Plantains |
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24 |
| FROM THE SEA |
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Oriente Paella |
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Chicken, Clams, Mussels, Shrimp, Scallops, Calamari, Chorizo, Calisperra Rice,Green Peppers, and Fresh Peas
(Preparation time up to 23 minutes) |
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For One |
27 |
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For Two |
38 |
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Rainbow Trout Enchilada |
28 |
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Rock Shrimp Stuffing, Ham Hock, Collard Greens and Piri Piri Sauce |
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Seared Florida Grouper Cheeks |
24 |
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Orzo, Tangerine and Fennel Salad with Saffron White Wine Butter Sauce |
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Ahi Tuna Loin |
27 |
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Cumin Dusted, Seared Rare with Cilantro Arroz and Coconut Foam |
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Pargo Entero Frito |
29 |
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Whole Crispy Fried Snapper, Hawaiian Tostones, Papaya Salsa and Orange Mojo |
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Pescado Del Mar |
27 |
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Key West Pink Shrimp, Clams, Mussels, Scallops, Linguine and Red Sofrito |
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| SIDES |
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Black Beans |
4 |
Congri |
4 |
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White or Yellow Rice |
4 |
Sautéed Spinach |
5 |
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Fried Yucca |
5 |
Grilled Asparagus |
6 |
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Yucca Monfongo |
5 |
Fried Hawaiian Style Sweet Plantains |
4 |
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*Consuming Raw Seafood, Shellfish or Eggs May Increase Your Risk
of Food Borne Illness
**20% Gratuity will be added to Parties of 8 or more for your convenience
There will be a Supplemental Charge of $5.00 for Splitting Courses |
| NEW FOR THE SUMMER |
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