Dinner MenuAvailable Now
|Sunday||05:00PM – 09:00PM|
|Monday||06:00PM – 09:30PM|
|Tuesday||06:00PM – 09:30PM|
|Wednesday||06:00PM – 09:30PM|
|Thursday||06:00PM – 09:30PM|
|Friday||06:00PM – 10:30PM|
|Saturday||05:00PM – 10:30PM|
within ·Open Now (View Available Hours)
Golden and red beets, Spanish goat cheese, garlic oil, and assorted greens.
Grilled calamari caesar salad, manchego cheese, and chimichurri.
Sweet corn cake, ropa vieja, creole salad, and crema nata.
Fire roasted sweet corn empanada stuffed goat cheese, tomatoes, and garlic mojo.
Puerto Rican rum-glazed shrimp, avocado salad, and crispy onion.
Dominican honey glazed crispy calamari, cashews, and organic sprout salad
Bacon-wrapped almond-stuffed dates, hearts of palm, and cabrales.
Crispy rock shrimp, Peruvian sweet and spicy sauce, and vigoron slaw.
Oven baked Cuban eggplant empanada, queso blanco, fava beans, hijiki salad, and balsamic glaze.
Grilled octopus, white bean, garlic puree, chorizo, and safron aioli.
Platter of traditional Costa Rican soft tacos with grilled beef, salsa verde shrimp, and chipotle chicken. Serves 2.
A selection of the Chef's five favorite appetizers.
Spice-rubbed salmon, lobster mashed potatoes, cucumber relish, and mango chutney.
Grilled chicken breast, saffron rice, crispy chicken leg, and cilantro pesto.
Seared red snapper, coconut rice, lobster-red seaweed salad, and lobster sauce.
Grilled spare ribs, guava BBQ sauce, and cuban potato salad.
Lobster, mussels, clams, shrimp, chorizo, chicken, Valencia rice, and chilled tomato-calamari salad.
Grilled center cut sirloin, roasted lobster tail, roasted cauliflower-bacon puree, aji amarillo potatoes, horseradish-red wine reduction, and lobster butter.
Cuban skirt steak, Latin pork fried rice, fried egg, and avocado.
Cara-cara glazed duck breast, crispy duck confit stuffed squash blossom, and grilled squash-spinach succotash.
Grilled sea bass, baby potatoes, spinach, fennel, cumin vinaigrette , and pickled onion.
Cuban-style "steak frites", crispy yuca, and traditional chimichurri verde.
Grilled cauliflower steak, wild mushroom rice, grilled summer vegetables, sweet pea sauce, and truffle-string bean salad.
Grilled Spanish octopus, pickled onions, cilantro, serrano-lime mojo, and patacones.
Maine lobster, mango, scallions, cilantro, and passion fruit-aji amarillo mojo.
Ahi tuna, coconut-lime mojo, and pickled jalapenos.
Sea scallops, tomato water, summer truffles, and rocoto-lemon mojo.
Caribbean snapper, avocado, and leche de tigre.
Tuna, snapper, salmon, and tamari-sriracha mojo.
A sampling of four ceviches.