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Order this restaurant’s top-selling items.
Golden and red beets, Spanish goat cheese, garlic oil, and assorted greens.
Quinoa with roasted vegetables, goji berries, cherry tomato, mango, hemp vinaigrette, and toasted kale chips.
Sweet corn cake, ropa vieja, creole salad, and crema nata.
Fire roasted sweet corn empanada, goat cheese, tomato, and garlic mojo.
Puerto Rican rum-glazed shrimp, avocado salad, and crispy onion.
Crispy calamari, Dominican honey, 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.
Spicy poached octopus, roasted tomato, lime, and rocotto chili mojo.
Poached lobster, grapefruit, scallions, cilantro, and passion fruit-Thai chili mojo.
Tuna, mojarra, salmon, tomato, scallions, and ginger lime mojo.
Sliced mojarra, serrano chili, radish, avocado, and aji amarillo-yuzu mojo.
Red snapper, green papaya, Thai chili, and celery-lime mojo.
Ahi tuna, coconut-lime mojo, and pickled jalapenos.
A sampling of four ceviches.
Spice-rubbed salmon, lobster mashed potatoes, cucumber relish, and mango chutney.
Grilled panca glazed chicken breast, crispy chicken empanada, blue potato mash, and aji amarillo sauce.
Crispy malanga wrapped red snapper, malanga-goat cheese mash, and chayote salad.
Grilled pork loin, chorizo, sun dried tomatoes, manchego cheese, heartst of palm, arugula, peppers, tomatoes, onions, and mushrooms, apple-mustard-maple syrup sauce sautéed.
Lobster, mussels, clams, shrimp, chorizo, chicken, Valencia rice, and tomato-calamari salad.
Braised short ribs, grilled asparagus, wrapped with bacon over caramelized onions, spinach, lobster meat filled with mushroom tart, red wine reduction, and truffle butter.
Cuban skirt steak, Latin pork fried rice, fried egg, and avocado.
Pan-seared duck breast, pomegranate glazed, and duck confit-butternut hash.
Grilled sea bass, fingerling potatoes, spinach, fennel, and cumin vinaigrette.
Cuban-style "steak frites", crispy yuca, and traditional chimichurri verde.
Roasted organic quinoa, grilled vegetables, mango, goji berries wrapped in collard greens, grilled cauliflower, and corn broth.