Entrees

Question 1

While Roasted Bronzino

Answer 1

Butterflied and de-boned European sea bass. Marinated in parsley, garlic and olive oil. Roasted ‘a la plancha.’ Served head on (head and tail?) with a charred lemon, Peruvian potatoes in a smoky paprika aioli and a tomato-caper chimichurri. $24 ALLERGIES: onion, butter, egg

Question 2

Sea Scallops

Answer 2

Pan seared Maine Diver Scallops with crab and corn quinoa cooked with red peppers, onion, garlic, thyme, Serrano ham. Finished with a merken vinaigrette (tomato, vinegar, merken, evo) and garnished with pea shoots. $29. ALLERGIES: dairy, shellfish, bell pepper, onion, garlic

Question 3

Cilantro Honey Mustard Glazed Salmon

Answer 3

Pan-Seared 6oz filet of cilantro honey mustard glazed salmon. Served with horseradish cream and a banana lentil salad. Finished with chayote, micro cilantro, lemon, red onion and fresh grated horse radish. $26. ALLERGIES: onion, garlic, dairy, honey, pepper.

Question 4

Corn Crusted Dorade

Answer 4

Pan Fried

Question 5

Lechon Asado

Answer 5

Brined, cooked in pork fat for 4 hours, cooked briefly in a high heat oven

Question 6

Duck Ropa Vieja

Answer 6

Braised, 5 oz. pulled duck legs, chino cubano spiced, coconut sweet potato puree, lemongrass mayo dressed mango slaw, crispy duck rinds. $28. ALLERGIES: Onion, garlic, dairy, pepper, sulfates, fryer

Question 7

Vaca Frita

Answer 7

Braised, shallow fried

Question 8

Chicken Imperial

Answer 8

Grilled

Question 9

14oz. Ribeye

Answer 9

Grilled

Question 10

Pastel de Yucca

Answer 10

Steamed

Question 11

Sugar Cane Tuna

Answer 11

Pan fried, 3 x 2oz. Filets, adobo rubbed sugarcane tuna with sautéed garlic spinach, creamy malanga purée and tamarind sauce. $29 ALLERGIES: garlic, onion, citrus, ginger, butter, cream, coriander