Baby arugula, frisee & shaved fennel over oranges with spanish marcona almonds & a fennel dressing

Butter lettuce cups tossed with grilled bread, tomatoes, cucumbers, red onions, jicama, cotija cheese & avocado cilantro vinaigrette

Tri colored baby beets with lavender goat cheese & roasted pepitas

Cocktail rock shrimp and green papaya with haricort vert, mint, basil & carrots nested in a spicy tamarind dressing served with butter lettuce cups

Marinated shrimp in coconut, cilantro & jalapeno accompanied with plantain chips

Breaded with cuban spices & ground tortilla over avocado aoli with grapefruit brule segments

Blue crab & manchego with citrus glace & fennel, thai basil salad

Garlic steamed mussels with onions, peppers & grilled baguette

Tangy rocoto pepper sauce & pineapple chutney

Fiery salsa roja & fresh guacamole

Fried rock shrimp tossed in a spicy orange glaze served with butter lettuce cups

Fresh popped kettle corn with white cheddar cheese

Shaved ham, brunoise pineapple & jalapenos

Clams, mussels & rock shrimp with roasted garlic & chimichurri

Hand crafted in the traditional manner with carnitas, chicken, chorizo, valencia rice, tomatoes, red bell peppers, green beans, prawns, mussels, clams & lobster. Thirty minute preparation

Potatoes puree, fingerling potato, chorizo & clams in a white wine sauce

Herbs marinated skirt steak, cuban rice, chimichurri, pineapple chutney & piquillo pepper remoulade

Garlic marinated chicken sauteed over cuban rice with green peas

Tender boneless short rib & beef glace de viande accompanied by mashed red garnet sweet potatoes

Braised pork shank over a black bean puree with queso fresco, pork glace de viande & olive citrus chimichurri

Macaroni & cheese with tasso ham & bread topping

Yellow & white corn with queso fresco, chili lime blend & jalapenoq

Lightly dressed with olive oil & sea salt