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
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