Restaurant Menu

Sweet plantains wrapped in bacon, served with whipped feta, spiced agave, jicama, snow peas, arugula, and oranges.

Crispy, golden-fried fritters filled with savory Serrano ham, served with a side of black garlic-infused mayonnaise.

These are savory, hand-held pastries filled with a variety of ingredients that change daily; please ask your server for today's options.

Roasted heirloom beets served with fresh cheese, tangy sour orange, gooseberries, and creamy labne.

This refreshing salad features compressed watermelon paired with mojito-flavored gelatin, marinated strawberries, candied walnuts, and crisp sea beans.

A refreshing salad of fava beans, marinated chayote squash, and cherry tomatoes served over crisp lettuce with a pistachio vinaigrette and crunchy plantain chips.

Roasted cauliflower topped with melted Manchego cheese and crunchy pistachios.

Fresh black seabass marinated in a citrus-mango blend, served with sweet peppers, avocado, kiwi, celery, and crispy boniato chips.

Tender baby back ribs glazed in a sweet guava sauce, served with pickled beets, hearts of palm, pineapple puree, and roasted peanuts.

Thinly sliced raw Argentinian red shrimp served with a creamy pepper sauce, shrimp-infused oil, grilled corn, roasted garlic aioli, and fresh tomatoes.

Crispy, bite-sized wild halibut fritters served with a savory squid ink dipping sauce.

Crispy fried cassava root tossed in truffle-infused citrus garlic sauce, served with a cilantro garlic mayonnaise and finished with truffle zest.

A fresh avocado dip topped with grilled pineapple and roasted sunflower seeds, served with house-made chips.

Crispy corn fritters served with a goat cheese mousse, brown butter honey, watercress, cherry tomatoes, and a sunflower seed pesto.

Please ask your server for today's featured taco selection, served in crispy plantain shells.

These Cuban-style sliders feature a savory blend of ground brisket, chorizo, and pork belly, topped with crispy shoestring potatoes and fresh tomato on a brioche bun.

Fresh local mussels served in a savory Spanish chorizo sauce, topped with scallions and accompanied by grilled French baguette.

Tender grilled octopus served with roasted baby potatoes, a savory sofrito spread, and a garlic-white wine sauce.

Grilled lamb chops served with a hazelnut and almond romesco sauce, mint salsa verde, and fresh arugula.

A savory Cuban-style dish featuring shredded shiitake and cremini mushrooms simmered in a traditional sofrito sauce, served with rice, black beans, and sweet fried plantains.

Slow-roasted heritage pork served with caramelized onions, seasoned rice and beans, grilled scallions, sweet fried plantains, and red watercress.

Slow-cooked shredded flank steak in a mild tomato sauce, served with red peppers, rice, black beans, and sweet fried plantains.

A pan-roasted half chicken served with saffron rice, roasted baby heirloom carrots, and sweet fried plantains.

Pan-seared wild halibut served with a side of mixed beans, a quinoa-asparagus salad, roasted squash, and grilled bok choy.