Tilila Casa Publica & Cocina

Crispy pork belly, fried green plantains, Tilila's garlic sauce.

Dominican style chicken and vegetables hummus, galletas de huevo.

Yuca fritters stuffed with shrimp and slow roasted pork.

Cornmeal fritters with dry cod, peppers and onions.

Toasted flat yuca bread, smashed garbanzo with garlic, oregano and black olives.

Chicken wings with a spicy mojito barbecue sauce.

Grilled shrimp skewered in a sugar cane stick.

Empanadas served with a spicy mayo, choice of pernil, steak, cheese or mixed.

Tostones, chicharrón de cerdo, chicharron de pollo, longaniza and queso geo.

Thinly sliced taro root chips, cajun sauce.

House roasted peanuts.

Sweet potato fries, spicy mayo.

Iceberg wedge, fresh tomatoes, blue cheese, kalamata olives, zesty oregano vinaigrette.

Tomatoes, queso de hoja, basil, extra virgin olive oil, balsamic vinegar.

Chayote, tomatoes, carrots, potatoes, hard boiled eggs.

Watercress, tomatoes, avocado, citrus vinaigrette.

Island club sandwich layered with muenster cheese, grilled chicken, lettuce, tomatoes and herb mayo.

Sliced roast pork, ham, Swiss cheese, pickles.

Marinated skirt steak sauteed with caramelized white onions.

Muenster cheese, ham, lettuce, tomatoes and herb mayo.

Not your ordinary sliders! Seasoned beef burger topped with a grilled tomato and a fried egg.

Grilled skirt steak, red onions, yuca fries and watercress salad.

Line caught Atlantic salmon, roasted chayote, carrots and potatoes, tomato coconut sauce.

Oven baked chicken, papas a la huancaina, watercress, avocado and tomato salad. 20 minutes to prepare.

Grilled marinated pork chop, mango chutney and coriander rice.

Slow smoked ribs, BBQ sauce, sweet potato fries, island-style cole slaw.