| SOUPS AND SALADS |
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| Sopa de frijoles negros |
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7 |
| Hearty black bean soup. |
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| Sopa de pollo |
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| Chicken, potato and carrot soup. |
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| Sopa de mariscos (Rumberos style) |
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10 |
| Seafood soup. |
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| Ensalada de la casa |
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| Red leaf lettuce, red onion, tomato. (Olive oil and red wine vinegar) |
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| Palmitos en salsa de aguacate |
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| Hearts of palm served with fresh avocado sauce. |
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| Ensalada tropical |
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| Mixed greens with walnuts, pineapple and |
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| and apple. (Olive oil and red wine vinegar) |
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| Aguacate relleno |
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9 |
| Avocado stuffed with crawfish, shrimp, carrot, |
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| celery, tomato. (Olive oil and red wine vinegar) |
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| MAIN COURSES |
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| **These dishes are served with rice, black beans and yellow plantain. |
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| Puerco con pina ** |
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| Sauteed pork loin with sliced fresh pineapple, |
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| pineapple juice and mojo sauce. |
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| Ropa vieja ** |
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| Shredded beef stew served with yellow plantain, rice and beans. |
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| Paella de quinua (preparation time: 40 minutes) |
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21 |
| Quinoa paella with vegetables. |
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| Pollo al mole (preparation time: 30 minutes) |
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| Boneless chicken over white rice, covered |
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| with a traditional Mexican chocolate-based sauce, flavored |
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| with three types of dry chili peppers, seeds and 20 additional |
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| ingredients. (Spicy) |
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| Fettuccini Veracruz |
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19 |
| Fettuccini with shrimp, calamari, mushroom, spring onion, |
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| flamed with rum, Spanish paprika and cream sauce. |
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| Camarones y langosta al ajillo ** |
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27 |
| Jumbo shrimp and lobster tail in garlic, parsley, |
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| white wine and lemon juice sauce. |
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| Mero entomatado ** |
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19 |
| Filet of red snapper cooked with garlic, bell pepper, red onion, fresh |
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| tomato, and a splash of white wine. Covered with chopped fresh cilantro. |
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| Paella de mariscos (preparation time: 40 minutes) |
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| Shrimp, mussels, clam meat, squid, crawfish, |
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| scallops, achiote yellow rice, carrot, green peas and |
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| red pepper. |
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| Churasco a la Cubana ** ( Certified Angus Beef ® ) |
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| Grilled New York strip steak, topped with fried egg |
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| and yellow plantain. |
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| The following Argentinean meat platters are served with salad and garlic sauteed potatoes. |
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| For best flavor and preperation we are cooking on a " Wood fire grill " (Parrilla a leña) |
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| Parrilla criolla ( For two), Grilled meat platter with flank steak, short ribs, pork sausage, blood sausage, sweetbreads and chimichurri sauce. |
40 |
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| Asado de tira, Grilled short ribs and pork sausage. |
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22 |
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| We proudly serve Certified Angus Beef ® brand. |
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| Bife de chorizo, Ribeye steak grilled - wood fire grilled, Argentinean style. |
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28 |
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| Churasco gaucho, New York Steak - wood fire grilled with roasted red pepper. |
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| DESSERTS |
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Flan de coco, Coconut cream caramel.
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| Peras al vino Tinto, Fresh pears cooked in red wine, lemon and cinnamon served with vanilla ice cream and walnuts. |
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