SHRIMP, CHICKEN, BEEF, CUBAN, PIZZA, VEGETABLE, OR SPINACH & GOAT CHEESE
Boneless Fried Chicken
MIXED GREENS, GREEN APPLES, PARSLEY, CUCUMBER, TOMATOES, WALNUTS, RED ONIONS, WITH HONEY LIME DRESSING
(FRIED PLANTAINS MASHED WITH GARLIC, BUTTER, AND PORKSKIN) CHICHARRON DE POLLO, PERNIL, ROPA VIEJA, GARLIC SHRIMP OR VEGETABLE
THIN STEAK SLICES WITH SAUTÉED ONIONS SERVED WITH WHITE RICE, RED BEANS
ROASTED PORK SHOULDER SERVED WITH PIGEON PEA RICE AND MADUROS
SEASONAL VEGETABLES, COOKED WITH SAFRON RICE
AN 18% SERVICE CHARGE WILL BE ADDED TO ALL PARTIES OF ONE TO FOUR. A 20% SERVICE CHARGE WILL BE ADDED TO ALL PARTIES OF FIVE OR MORE.
Chef three course tasting menu: $45 per person.