Carmen The Restaurant

with creamy cilantro dressing

with key lime mayonnaise and aranitas

with toasted garlic and fresh lemon juice

with fingerling potato and caramelized vidalia onion croquette, pancetta and leek nage

with white water clams, leeks and chorizo stew

with white bean stew and calabaza fritters

with mofongo de platano and wild mushroom ragout

with spiny lobster and Island mojito

with malanga mash, tossed baby spinach and demi

with a fufu of sweet plantain and a gandules stew

with sweet plantain, chorizo and laura chenel goat cheese puree, pork demi

with rice and red beans stew, caramelized sweet plantain