| TUNAPICA |
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TUNA TARTARE PICADILLO STYLE WITH SPANISH OLIVES, BLACK CURRANTS, ALMONDS AND COCONUT WITH SOY-LIME VINAIGRETTE AND WONTON CRISPS |
| BRAISED BEEF SPRING ROLL |
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CUBAN BLACK BEAN PAPAYA SALSA AND PORT WINE REDUCTION |
| CALAMARI SALAD ASIA DE CUBA |
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CRISPY CALAMARI WITH CHAYOTE, HEARTS OF PALM, BANANA, CASHEWS, CHICORY AND RADICCHIO WITH SESAME ORANGE DRESSING |
| CHAR SUI BEEF SHORT RIBS |
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CONGRE TOSTONES AND CHILI ORANGE MOJO |
| MISO CURED ALASKAN BUTTERFISH |
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CUBAN BLACK BEAN & EDAMAME SALAD AND TEMPURA SHISITO PEPPERS AND FOR PARTIES OF 4 OR MORE |
| CUBAN BBQ CHICKEN |
$69.00 |
THAI COCONUT STICKY RICE, AVOCADO CILANTRO FRUIT SALSA AND TAMARIND SAUCE |
| PLANTAIN FRIED RICE WITH AVOCADO SALAD |
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| CHEFS SELECTION |
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