Dinner Menu 2017

 

LOS CEVICHES

 

SALMON CEVICHE

Spicy mandarin juice, cucumbers, shallots, chives, cilantro, topped with crispy capers

 

TUNA & FOIE-GRAS

Kumquat–yuzu sauce, lemon oil, serrano chilies, baby arugula, foie gras torchon

 

FIRE & ICE

Cobia marinated in sour orange, red onion, cilantro, jalapeno, over Asian pear granite

 

MIXTO CEVICHE

Corvina, shrimp, octopus tossed in lime, orange juice, limo pepper, cilantro and botija olives, served with fried yuca a la huancaina

 

HAMACHI NIKKEI

Yuzu, thai basil, togarashi, cilantro, sweet soy glaze, crushed seaweed, sesame seeds

 

LOBSTER CEVICHE

Yellow tomato-citrus sauce, limo pepper, cilantro, red onion, with heirloom tomato-tobasco sorbet

 

SNAPPER CEVICHE

Local Florida snapper, orange, lime, baby radish, cilantro, served with a spicy mango-aji amarillo sorbet

 

TIGER MILK SHOT

   

S T A R T E R S

 

SMOKED MARLIN TACOS

Rum-vanilla cured, smoked, in a crispy malanga boat, with pickled jalapenos

 

CHICHARRON

Crispy rock shrimp tossed in sweet and spicy panca sauce, with micro cilantro

 

DUCK SALAD

Duck confit, baby arugula, jícama, goat cheese, pine nuts, grilled apricot, finished with kumquat vinaigrette

 

ENSALADA DE PULPO

Charred octopus, cherry tomatoes, baby kale, passion fruit glaze, hearts of palm with black olive aioli

 

OLA MEATBALLS

Kobe beef meatballs with foie-gras sherry sauce, black trumpet chimi, and crispy shallots

LOBSTER EMPANADA

Squid ink dough filled with Maine lobster, accompanied by avocado sauce, and salsa rosa

SHORT RIB EMPANADA

Black beer braised short rib with creamy habanero sauce, and smoked orange rosemary marmalade

CORN EMPANADA

Vegetarian empanada served with mushroom salad, huitlacoche and sweet corn sauce

 

SIDES

 

Fufu

 

Catalan Spinach

 

Yuca a la Huancaina

 

Black Beans and Rice

 

Asparagus

 

Brussel Sprouts (with toasted cashews)

 

Purple Potato Mash

 

Tostones

 

M A I N S

 

POLLO CRIOLLO

Peruvian mint marinated Jidori chicken, served over sweet potatoes gnocchi, with ají amarillo sauce, & mushrooms escabeche

FILET MIGNON CHURRASCO

Churrasco style cut, grilled asparagus, chipotle crabmeat dressing, & chimichurri

 

SUGAR CANE TUNA

Adobo rubbed and seared, over malanga goat cheese fondue, spinach & shrimp escabeche

 

PESCADO A LO MACHO

Fish of the day a la plancha, served over sautéed baby spinach, grilled red onion with ají amarillo sauce, clams, calamari, shrimp, & black mussels

 

RASPADO DE PATO

Hudson valley duck breast, chayote and tomatillo salad served with duck confit, crispy rice, edamame, raisins, pine nuts

 

PANELA SALMON

Panela cured seared salmon, red quinoa, Brussels sprouts, cauliflower, with huancaina sauce and radish salad

 

LAMB

Hazelnut crusted rack of lamb, served with roasted beet salad, goat cheese, black truffle soufflé, and lamb demi

 

ROAST CUBAN PORK

Served with garlic yucca mash, black bean broth, creole style pepper salad, and mustard mojo

 

PIONONO

Sweet plantain roulade, stuffed with green and yellow zucchini, spinach, piquillo peppers, parmesan cheese, with homemade tomato and black bean sauce

 

DESSERTS

DA “BOMB”

Semi-sweet chocolate mousse with toasted hazelnuts finished with caramel and chocolate sauce

DECONSTRUCTED KEY LIME PIE

Key lime custard, toasted meringue, vanilla bean ice cream, finished with a toasted tuile

CHOCOLATE CIGAR

An almond chocolate cake enrobed in semisweet chocolate mousse with coffee ice cream and a candy matchbook

 

LAYERED FLAN DE QUESO ICE CREAM

Pistachio cake, mixed berry salad, guava foam, and balsamic vinegar reduction sauce