BABY KALE, GREEN APPLES, PARSLEY, CUCUMBER, TOMATOES,
WALNUTS, RED ONIONS, WITH HONEY LIME DRESSING
Entrée (choice of one)
MOFONGO
(FRIED PLANTAINS MASHED WITH GARLIC, BUTTER, AND PORK SKIN) CHICHARRON DE POLLO, PERNIL, ROPA VIEJA, GARLIC SHRIMP OR VEGETABLE
BISTEC ENCEBOLLADO
THIN STEAK SLICES WITH SAUTÉED ONIONS SERVED WITH WHITE RICE, RED BEANS
CARVED PERNIL
ROASTED PORK SHOULDER SERVED WITH PIGEON PEA RICE AND MADUROS
Vegetable Rice
SEASONAL VEGETABLES COOKED WITH SAFFRON 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 two course tasting menu: $45 per person.
