Mojito

Three egg omelet with sauteed onions and potatoes. Served with breakfast potatoes and toast.

Three egg omelet with chorizo sausage and manchego cheese. Served with breakfast potatoes and toast.

Three egg omelet with sweet plantains. Served with breakfast potatoes and toast.

Three egg omelet with chef's market fresh choice vegetables. Served with breakfast potatoes and toast.

Three egg omelet with shrimp and onions. Served with breakfast potatoes and toast.

Low-fat yogurt.

Eggs cooked to your liking.

Eggs cooked to your liking.

Tender, lightly seasoned fried squid with our own really good cilantro cream sauce.

Three empanadas. The typical Latin little turnovers of crunchy pastry, filled with Cuban seasoned beef.

A saute of Spanish sausage in a spicy tomato-red wine sauce, topped with manchego cheese and toast points.

Three little ham "torpedoes" fried crispy with a side of our own saffron-capers alioli.

Four grilled jumbo shrimp, chipotle cocktail sauce and avocado. Like a walk on a Cuban beach.

Montrachet goat cheese baked in Spanish tomato sauce and olives. Hot and spicy.

Pan seared fresh lump crabmeat, with no filler and a side of habanero mojo - both homemade.

Typically Cuban cornmeal rolled around ground beef and pork, wrapped in a corn husk and steamed. We serve it on a pool of smokey, spicy chipotle cream sauce laced with lobster meat.

Shrimp, scallops and squid marinated in fresh lime, cilantro, red onions and jalapenos.

Mojito's signature ceviche. Shrimp, scallops and squid bathed in a sultry squid ink.

Rough chopped, fresh tomato salsa, avocado and crispy tostones, with a touch of sour cream. Delicate and delicious.

Fresh New Zealand and greenlip jumbo mussels in traditional Spanish saute of tomato, onions, garlic and wine. Grilled Cuban bread.

Spicy soft shell crab, dusted in cayenned flour, lightly fried and topped with roasted red pepper tomato sauce.

Our always homemade soup, maybe traditional, maybe a little crazy, but always really good.

Typically Cuban cornmeal rolled around ground beef and pork, wrapped in a corn husk and steamed. Served on a pool of smokey, spicy chipotle cream sauce laced with lobster meat. Comes with black beans and rice.

Our house salad of baby greens, tomatoes, radishes and carrots with mango vinaigrette.

Spring lettuces, avocado and red onion with sour orange-garlic-lime dressing.

Our own Tuscan style salad of navy beans, pre-dressed in balsamic and extra virgin olive oil, tomatoes, red onion and Spanish manchego cheese.

12 oz. grilled and topped with a baby tomato, red onion and Spanish olive jam. Smashed potatoes seasoned with Spanish manchego cheese, similar to Parmesan cheese.

Two 4 oz. beef tenderloin medallions, grilled and stacked between manchego smashed potatoes and a grilled portobello mushroom, drizzled with parsley-garlic mojo.

Very typically Cuban shredded flank steak, "old clothes" for the Tom look. Sauteed in onions, sweet peppers and red wine tomato sauce over slices of tropical sweet plantains.

Marinating this 16 oz. boneless rib in Cuban style garlic and lime makes "mucha diferencia" - a big difference! It is served with a baked potato topped with your choice of the usual stuff.

Three 2 oz. lollipop style chops, grilled in a brown sugar, rosemary and mustard glaze, over smashed potatoes and with a tomato-olive relish.

Simple and mild preparation of exotic saffron rice, baked with chicken, again, the flavor is all Cuban.

Half a chicken, roasted in garlic and sour orange marinade, over black beans and topped with a spinach-mushroom sautee.

A guava, garlic, lime BBQ-like glazed chicken breast grilled, resting on greens, tomatoes and yuca sticks.

Cuban style slowly roasted pork, seasoned with mojo. Black beans and rice or moros (black beans and rice steamed together)

Cliff Bostock of Creative Loafing calls these pork chunks "twice cooked" , as they are first roasted, then flash fried, perched over moros and piled with yuca fries. These morsels are garlicky, tender and delicious.

12 oz. monster chop, grilled in mango-rum-guava BBQ sauce; moros and tostones. Named for the famous Cuban musicians to whom we served it to a few years ago.

Six jumbo shrimp, three are wrapped in apple smoked bacon, three are not. Pan-roasted and served on a bed of Cuban yellow cornmeal grits topped with basil-goat cheese mousse.

7-8 oz. fillet of fresh Atlantic salmon is wrapped in apple smoked bacon. Pan-roasted and served on a bed of Cuban yellow cornmeal grits topped with basil-goat cheese mousse and served with asparagus tips.

Spaniards say Cubans make really good paella, if modified to include chicken and chorizo in addition to all the seafood steamed in saffron rice. It is a meal fit for kings and queens.

Artichoke hearts, kalamata Greek olives, onions, peppers, zucchini with saffron rice.

Mojito's black paella. And yes, I was the first to make this in Atlanta 18 years ago. It is a rich combination of seafood, onions, peppers and rice bathed in squid's ink, which much to your surprise, does not taste fishy at all!

This dish made it to the Los Angeles Times newspaper. It is our most popular seafood dish with shrimp, lobster meat and hockey puck sized scallops sauteed in a spicy, smokey chipotle cream sauce over white rice. Yum!

8 oz. fresh Atlantic salmon, topped with julienned vegetables and paper thin slices of lemon and lime all wrapped in a banana leaf and served over saffron rice with two crunchy plantains.

A true Cuban treat! Three little ham or chicken torpedoes, fried crispy with a side of our saffron-capers aioli.

Three crunchy and savory pastry turnover filled with Cuban seasoned beef.

Tender, lightly dusted fried squid, with our really good cilantro cream sauce.

Three very tropical fritters, drizzled with spicy habanero mojo.

Four jumbo grilled shrimp, with avocado and chipotle cocktail sauce.

Mojito's "Sopa Loca" may be traditional, or a little crazy, but it is always homemade. Please contact restaurant for today's selection.

Avocado and red onion over spring lettuces drizzled with sour orange-lime vinaigrette.

Our own Tuscan style salad of navy beans lightly pre-dressed in balsamic vinaigrette, with manchego Spanish cheese and red onions over spring mix.

Our nicely seasoned, hand formed excellent burger; please allow extra time if medium to well-done. They are 1" thick and topped with your choice of cheese, served with a side of chips or fries.

A large homemade surf and turf. No filler lump meat crab cake, on top of our already tasty 8 oz. burger, with our spicy habanero mayo and roasted red pepper sauce.

Two 8 oz. burgers, stuffed with marinated onions and yuca chips for a crunchy bite and then topped with avocado.

Thinly sliced Cuban style roasted pork, ham, Swiss cheese and pickles, pressed and heated. On Cuban bread with choice of side.

Thinly sliced Cuban style roasted pork, ham, Swiss cheese and pickles, pressed and heated. On Cuban bread with choice of side.

Garlic-lime marinated chicken breast, grilled and topped with habanero mojo and avocado. On Cuban bread with choice of side.

Grilled mushroom cap, Montrachet goat cheese, avocado and smokey chile ancho sauce. On Cuban bread with choice of side.

Like a "sloppy joe" on Cuban bread, shredded flank steak simmered in onions, peppers and sun-dried tomato red wine sauce, served with choice of side.

Signature steak sandwich - 6 oz. grilled New York strip, full of flavor, topped with onions, cilantro and extra virgin olive oil "mojo". On Cuban bread with choice of side.

Traditional rye. 8 oz. of corned beef, Swiss cheese and sauerkraut - nicely grilled.

Traditional rye, corned beef, Swiss cheese and sauerkraut - nicely grilled, with choice of side.

Spanish manchego cheese, cheddar and bleu cheese with grilled tomatoes. On Cuban bread with choice of side.

Grilled Atlantic salmon, topped with "Bang!!" sauce. (Chino-Latino inspired ginger, vinegar and crushed pepper sauce) On Cuban bread with choice of side.

Delicious Cuban style garlic and lime roasted pork over black beans and rice.

Always homemade rich Alfredo sauce on chef's choice of pasta with grilled chicken breast.

Chef's choice of pasta with spicy blend of onions, peppers, kalamata black olives, cherry tomatoes and pepper flakes.

Chicken breast sauteed in garlic and white wine, with manchego cheese smashed potatoes.

Typically Cuban saffron (yellow) rice and chicken on the bone stewed together - a mild, yet flavorful favorite.

Cuban style ground beef really well seasoned, sauteed with olives and raisins, served with black beans, rice and three sweet plantains.

Two delicious tamales topped with our own smokey, spicy cream sauce.

Two fillet medallions on one skewer fresh veggies on a second. Grilled in garlic marinade and perched on top of white rice.

Shrimp, clams, mussels and squid in light garlic, paprika scented broth with a large Cuban bread crouton.