Mixed grilled plate of churrasco Argentino, churrasco Colombiano, pork chop, Cuban chorizo, blood sausage and chicken. Served with a whole maduro, fried yuca and chimichurri sauce.
Chicken paillard in a whiskey and tomato cream sauce, baby vegetables, with farro risotto.
Saffron broth, rice, chickpeas, green peas, carrots, zucchini, shitake mushrooms, plum tomatoes, broccoli and asparagus served with avocado.
Saffron broth, rice, whole lobster, chicken, shrimp, squid, octopus, mussels, Cuban chorizo, scallops, clams and sweet plantains.
Hearts of palm, avocado, cherry tomatoes, papaya, carrots, white onions and green olives tossed in olive oil, white vinegar and fresh limes.
A sampler of three of our best desserts: Arroz con Leches - Cold rice pudding topped with warm guava sauce. Crema Catalana - Spanish crème brùlėe. Plus one of the following: Tres Leches - Vanilla sponge cake soaked in three types of milk. Rioja Chocolate - Red wine chocolate cake layered with chocolate mousse
Baby spinach, sliced apples, goat cheese, dried cranberries, grapes and caramelized walnuts with an apple and mango vinaigrette.
Seared top round steak, ground beef, crispy pork rind, arepa, avocado, fried egg, rice, beans, maduros, and Colombian chorizo.
Chicken, saffron rice, Cuban sausage, olives and maduros with a touch of beer.
Green plantain or flour crust. Choice of beef, chicken, crab or cheese.
Traditional Cuban custard made with coconut milk and accompanied by coconut pastries.
Boiled then pan seared crispy beef, topped with sautéed garlic and onions. Served with sweet plantains and orange mojo sauce.
Baked chicken stuffed with shrimp and peppers, topped with a mild ancho chili sauce with shitake mushroom and basil.
Grilled lamb chops, grilled pineapples, risotto with asparagus, mushrooms, artichokes and parmesan cheese. Topped with a red wine reduction sauce.
Sautéed Chilean sea bass topped with a white wine sauce made with tomatoes, capers and roasted garlic. Served over Mediterranean rice with carrots, zucchini and lima beans.
Vanilla scented sponge cake soaked in rum and three types of milk. Topped with a thick layer of meringue frosting.
Warm bread pudding stuffed with raisins and blueberries and topped with vanilla ice cream. Served with a side of mixed berries topped with raspberry sauce.
Rich and silky, traditional Cuban caramel custard.
Pan seared scallops dusted with pecorino Romano cheese, sweet corn cream sauce, sautéed vegetables and potatoes.
Fresh mango, avocado, cherry tomato and mixed greens tossed in a honey and ginger-lime dressing.
Succulent cut of outside skirt steak, garlic roasted rosemary potatoes and vegetables.
Flank steak stewed in a vegetable sauté of onions, tomatoes, garlic and red and green peppers.
Cilantro, tomato, red onion and jalapeño with plantain chips.
Roasted pork shoulder, potato cheese cube, maduros and Peruvian corn salad topped with pico de gallo.
|Address||1141 Pine Street Philadelphia
|Postal Address||1141-43 Pine Street Philadelphia