Cabana

thinly sliced plantains cooked until crisp, served with garlic mojo dipping sauce.

battered shrimp, accompanied by a spicy tropical tartar sauce.

(hot) jerk chicken wings marinated in caribbean spices.

crispy-golden salt codfish cakes, served with an avocado salsa.

coconut dipped shrimp over maduro mash.

broccoli and carrot fritters over chipotle pepper sauce.

spicy beef turnovers over pickapepper sauce.

mixed sampler platter of shrimp fritters, vegetables fritters, chicken wings and empanadas.

fresh homemade soup of the day.

fried green plantains filled with chicken sofrito, shrimp criollo, ropa vieja or picadillo.

fresh shrimp, octopus, scallops and calamari marinated in aji amarillo, hot rocoto peppers, garlic, lime juice and cilantro, served with assorted viandas and maiz tostado.

grilled shrimp, sea scallops, avocados, plum tomatoes, and onions tossed with a ginger citrus mojo over field greens.

marinated grilled breast of chicken, pineapple, cantaloupes, oranges and mangos tossed with a guava mojo over field greens.

field greens topped with hearts of palm, queso blanco, plum tomatoes, red onions and olives served with a black bean vinaigrette.

avocados, cilantro, plum tomatoes and red onions tossed in a lime cilantro vinaigrette.

grilled citrus glazed fillet of atlantic salmon served with a mango-melon salsa over field greens.

fresh tender octopus marinated in lime juice, red onion, green and black olives and extra virgin olive oil over field greens.

corn meal cakes with queso blanco.

fried sweet ripe plantains.

fried green plantains

saffron flavored rice

rice flavored with coconut milk.

pink kidney beans flavored with chorizo.

traditionally prepared black beans.

fresh sauteed mixed vegetables.

yuca fries served with mojo de maiz.

lettuce, tomatoes and red onions.

side of rice with beans.

breast of chicken, red potatoes, green peas, broccoli, carrots, spinach and caribbean root vegetables (yuca, calabaza, and yautia) simmered in coconut milk, flavored with curry and habanero peppers.

chicken

shrimp

shrimp sautéed with garlic, white wine and fresh herbs.

shrimp, octopus, calamares, scallops, clams and mussels simmered with saffron and garlic in a caldera of valencia rice.

with lobster tail, add

chicken sautéed in sofrito with chorizo and spanish olives simmered in a caldera of saffron rice.

latin american style skirt steak marinated in garlic and fresh herbs accompanied by chimichurri and cebollitas.

shrimp, clams, mussels, chicken and chorizo simmered with saffron and garlic in a caldera of valencia rice.

with lobster tail, add

two center cut grilled pork chops marinated with a garlic oregano mojo.

shrimp, clams, mussels, sea scallops and salmon simmered in a plum tomato garlic broth.

with lobster tail, add

marinated boneless chicken breast sautéed with garlic, white wine and fresh herbs.

boneless chicken breast and jumbo shrimp sauteed in a rioja demi glaze served over saffron rice and tostones.

a half chicken marinated in caribbean spices and hot peppers, basted with jerk barbeque sauce and grilled over an oak fire.

mixed grill platter; grilled chicken breast, churrasco, longaniza sausage, morcilla and spanish chorizo.

broccoli, red potatoes, green peas, spinach, carrots, snap peas and caribbean root vegetable (yuca, calabaza, and yautia) sautéed with curry, coconut milk and habanero peppers.

pastry dough turnovers filled with beef picadillo, chicken sofrito or shrimp criollo. (choice of three)

shredded skirt steak, onions, bell peppers and plum tomatoes.

tender chunks of dark meat chicken marinated in garlic and oregano then fried until crispy.

lean ground beef and potatoes sautéed with garlic, plum tomatoes, onion, bell peppers, olives and capers.

broccoli, red potatoes, green peas, spinach, carrots, snap peas and caribbean root vegetable (yuca, calabaza, and yautia) sautéed with curry, coconut milk and habanero peppers.

lean ground beef and potatoes sautéed with garlic, plum tomatoes, onion, bell peppers, olives and capers.

pastry dough turnovers filled with beef picadillo, chicken sofrito or shrimp criollo. (choice of two)

tender chunks of dark meat chicken marinated in garlic and oregano then fried until crispy.

shredded skirt steak, onions, bell peppers and plum tomatoes.

latin american style skirt steak marinated in garlic and fresh herbs accompanied by chimichurri and cebollitas.

marinated boneless chicken breast sautéed with garlic, white wine and fresh herbs.

a half chicken marinated in caribbean spices and hot peppers, basted with jerk barbeque sauce and grilled over an oak fire.

fresh roast pork, ham, swiss, pickles, mustard and mayo served on a cuban roll.

grilled marinated steak with sautéed onions served on a cuban roll.

grilled chicken breast marinated in fresh caribbean fruit juices served on a cuban roll.

breast of chicken breaded and fried, topped with plum tomatoes, avocados, black beans with a garlic-scotch bonnet mayo served on a cuban roll.

grilled shrimp, sea scallops, avocados, plum tomatoes, and onions tossed with a ginger citrus mojo over field greens.

marinated grilled breast of chicken, pineapple, cantaloupes, oranges and mangos tossed with a guava mojo over field greens.

field greens topped with hearts of palm, queso blanco, plum tomatoes, red onions and olives served with a black bean vinaigrette.

avocados, cilantro, plum tomatoes, and red onions tossed in a lime cilantro vinaigrette.

grilled citrus glazed fillet of atlantic salmon served with a mango-melon salsa over field greens.

fresh tender octopus marinated in lime juice, red onion, green and black olives and extra virgin olive oil over field greens.