| Anticuchos |
$14.00 |
Chicken with unagi glaze and roasted sesame beef with panca pepper glaze and crispy shallots |
| Empanada De Verde |
$12.00 |
Spinach, manchego cheese, artichoke escabeche |
| Foie Gras and Fig Empanada |
$15.00 |
Anise empanada dough, salt-cured foie gras wraped in figs, roasted almond and watercress salad, sliced duck prosciutto |
| Beef Short Rib Empanada |
$13.00 |
Seared reare beef carpaccio, horseradish, chimi-churi, crunchy garlic chips |
| Royal Palm Dates |
$12.00 |
Almond-stuffed dates wrapped in bacon with cabrales blue cheese |
| Caramelized Octopsu Salad |
$13.00 |
Rasted peppers, caramelized onion, smoked paprika and mariquitas |
| Smoked Marlin |
$13.00 |
Rum-cured served in malanga boats with pickles jalapenos |
| Oysters Rodriguez |
$14.00 |
Crispy fried over fufu mashed sweet plantains with bacon, sauteed spinach with horseradish and huacatay sauce |
| Alma Sampler |
$12.00 |
Per person, 2 person minimum. Tasting of oysters rodriguez, smoked marlin, piggy back datges |
| Ensalada Valadero |
$9.00 |
Mixed greens with oven-roasted tomatoes, smoked corn, queso fresco with avocado espuma |
| White Salad |
$9.00 |
Frisee with white grapes, feta cehese, and roasted almond tossed in a sherry vinaigrette and topped with amaretto gelee |
| Tempura Avocado |
$14.00 |
Crab andf grilled asparagus with waterress tossed with preserved lemon vinaigrette |
| Gloria's Black Bean Soup |
$6.00 |
Topped with cremanata and rice croquettas |
| Sancocho De Pollo |
$7.00 |
Coconut-chicken broth with poached chicken slices, yuca, carrots, cilantro, green peas and a touch of lime juice |
| Chupe De Mariscos |
$9.00 |
Peruvian seafood chowder, purple potatoes accompanied by a poached egg |
| Lechon Asado |
$21.00 |
Crisp roasted pork with traditional sour orange majo served wit congiri and sweet plantains |
| Vaca Frita Fried Cow |
$21.00 |
Twice cooked crispy skirt steak with onion, and cuban oregano with black beans, white rice and tomato escabeche |
| Pan Roasted Muscovy Duck Breast |
$26.00 |
Watercress and toasted almond salad with a dried cherry vinaigrette and foie gras flan |
| Chilen Sea Bass Enchilada |
$28.00 |
Tomato, sweet chili, garlic and white wine with shrimp verde rice, tostones and stuffed cachucha peppers |
| Sweet Corn Crusted Diver Scallops |
$28.00 |
White asparagus and crab salad, ham croquette, piquillo pepper puree and parsley oil |
| Cilantro Honey Mustard Glazed Salmon |
$23.00 |
Served over a banana-lentil salad with fresh horsradish cream |
| Ahi Tuna Ala Plancha |
$28.00 |
Smoked paprika glazed, cramy quinoa and calamari celery escabeche |
| Portabella Arepas |
$21.00 |
Grille corn and portabella cakes with huitlacoche corn sauce, sauteed spinach and arithokes served with porcini anticuchos |
| Annato-Honey Grilled Swordfish |
$27.00 |
Served with sweet pea mash, mushroom escabeche, devonshire chive cream and truffled pea greens |
| Chicken Combo |
$20.00 |
Marinated grilled breast over arroz imperial, layers of saffron-scented rice, shreded chicken leg stew, manchego cheese, peas and olives |
| Lobster Sanchocho |
$32.00 |
6 oz. lobster tail, shrimp, bay scallops, peas and roasted tomatoes with banana curry rice, and a vanilla, coconut and habenero broth |
| Beef Tenderloin |
$31.00 |
Churraso style with grilled asparagus, spicy crab dressing and ancho basil chimichurri |
| Grilled Whole Fish of the Day |
$29.00 |
With clam and cachucha majo, sauteed garlic broccoli raab and pickled jalapeno salad |
| Adobo Rack of Lamb |
$29.00 |
Yuca and goat cheese rellena with lamb picadillo and tarragon and toasted fennel chimichurri |
| Black Beans and White Rice |
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| Fried Sweet Plantains |
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| Yuca Rellenas with Lamb Picadillo |
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| Arroz Imperial |
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| Yuca Fries with Majo |
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| Catalan Spinach |
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| Lobster and Crab Coconut Ceviche |
$18.00 |
Habanero chilies, ginger, and lime sorbet |
| Ecuadorian Shrimp Ceviche |
$13.00 |
Roasted tomatoes, chives, avocado and corn nuts |
| Scallops Ceviche Verde |
$12.00 |
Green chilies, cilantrol puree, avocado slices and cilantro sprouts |
| Hamachi Tiradito-Classic Ceviche |
$12.00 |
Rd onio, cilantro, lime juice and a touch of aji |
| Fire and Ice Ceviche |
$12.00 |
Fluke with preserved lemon, sage, hot garlic oil and cripsy lemon rings |
| Bigeye Tuna Tiradito |
$15.00 |
Sliced avocado, wasabi espuma, orange segments and soy |
| Rainbow Ceviche |
$15.00 |
Tuna, salmon and chilena sea bass marinated in tlime juice and jalapeno with roasted sweet potato slices |
