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Dinner Menu Fall 2016

 

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



CORVINA CEVICHE

Lime juice, cilantro, red onion, limo peppers, Peruvian crispy corn, with a side of tiger’s milk



WAHOO CEVICHE

Watermelon, jalapeno juice, basil, diced cantaloupe, red onions, served with cucumber sorbet



FIRE & ICE

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



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



ROYAL TRUMPET CEVICHE

Royal trumpet mushroom marinated in a lime, soy sauce, ginger, jalapenos, cilantro, red onion, micro celery



SNAPPER CEVICHE

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



MIXTO CEVICHE

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



S T A R T E R S



Smoked Marlin Tacos

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



Ola Oysters

Lightly fried, over fufu and creamy horseradish spinach, served with huacatay sauce



Chicharron

Crispy rock shrimp coated  with rice and corn flour with a sweet and spicy panka sauce with micro cilantro



Duck Salad

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



King Crab Salad

Jícama, chayote, green apple, butternut squash, pumpkin seeds, dressed with lemon mojo



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



Foie-gras empanada

Anise dough, almond fig cake stuffed with foie-gras, duck Serrano, frisee salad with black trumpet vinaigrette



Corn empanada

Vegetarian empanada served over mushroom salad with 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



BRANZINO

Branzino seared, served with smoked sweet plantain mash, oxtail stew, artichoke & pepper escabeche



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



PORK MILANESA

Panko sesame crusted, served with arroz congri, salsa negra, and fried egg on top



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 matchbox



LAYERED FLAN DE QUESO ICE CREAM

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



BANANA TRES LECHES

With passion fruit sauce, prunes and fresh bananas



BRUJERIA

Rustic corn cake with an essence of habanero, caramel glaze, avocado ice cream