Lunch Menu

Appetizers

  • Ceviche with fresh scallops and shrimp in a three-citrus marinade with avocado, tomato and cilantro 14

  • Sweet potato croquettes with chilie-coconut sauce 9

  • Steamed mussels with fresh Seville orange and lime juice, white wine and garlic with grilled bread 15

  • Beer battered tiger prawns with jalapeno, roasted red pepper puree and garlic aioli 14

  • Mushroom a la grecque with burrata cheese and house-made bread 9

  • Burrata cheese stuffed-meatballs in a fresh tomato sauce with basil 9

  • Charcuterie selection of Spanish cured sausages and Serrano ham with quince and manchego cheese 12

  • Crispy pork belly with oven- roasted potatoes and pork jus 12

  • House made fries with white truffle oil and parmesan cheese 8

 

Soups & Salads

  • Chef’s daily soup 8 (please inquire)

  • Very Cuban black bean soup 8

  • Tortilla soup with chicken, avocado, and cilantro topped with yellow and white cheddar cheese 12

  • Caesar salad with romaine hearts, shaved parmesan-reggiano cheese, white anchovies and croutons 11

  • Little gem lettuces with kalamata olives, tomato confit, bacon, blue cheese and lemon-shallot vinaigrette 11

  • Roasted beets with mache lettuce, candied walnuts, goat cheese and anise vinaigrette 11

  • Cobb salad young romaine lettuce, roasted turkey, applewood bacon with egg, avocado, blue cheese dessing 15

  • Crispy duck confit salad with baby frisee, arugula, red onions, hard boilded quail eggs and sherry vinaigrette 14

For a main course salad, add chicken breast ($9), salmon ($10)

or hangar steak ($13)

 

Sandwiches

Sandwiches are served with a choice of a small green salad or house made fries

  • Grilled vegetables with watercress 12

  • BLT sandwich with tomato, arugula, bacon and aioli 14

  • Classic club with roasted turkey breast, bacon, watercress and avocado aioli 14

  • Cuban sandwich with black forest ham, Cuban-style roasted pork and swiss, perfectly finished on the flat iron grill 14

  • Roasted chicken with avocado, tomato, watercress and tarragon aioli 14

  • Xiomara eight-ounce burger with applewood bacon, avocado, caramelized onion, lettuce, tomato and choice of blue cheese or white cheddar cheese served on a ciabatta bun 16

Entrees

  • Fresh fish tacos with flour tortillas, pico de gallo, black beans, Mexican rice, cucumber and avocado salad 14

  • House-made tagliatelle with bolognese sauce, basil, and parmesan cheese 15

  • Poblano risotta with tomatillo, cilantro and lime juice with manchego cheese, tomato, onion and garlic 16

  • Truffle creamy risotto with sauteed rock shrimp and tiger prawns 13/25

  • Seafood paella for two with saffron risotto, lobster tail, rock shrimp, scallops, Manila clams, calamari, mussels, and Spanish sausage cooked in white wine 44

  • Seared pepper crusted salmon on sauteed spinach, port wine, and culantro mojo mashed potatoes 23

  • Pan roasted chicken breast with sauteed saffron risotto topped with chilled avocado 21

  • Hangar steak with arugula fennel salad, side of French fries, and two sauces 24

  • Brined grilled pork chop sauteed swiss chard, fresh vegetables and pork jus with bacon 24

  • Lamb shank in a crust sealed cast iron casserole, served tableside with mased malango and mojo marinated tomatoes 26

Prices and Menu Subject to Change

Website design by: daverosewebworks