Bistro Latino

hand-hacked with Pico de Gallo and new world chips

crispy calamari with caper alioli and chipotle dipping sauces

sauteed shrimp in soft tortillas topped with white cheese, corn salsa, guacamole and sour cream

spicy shrimp served with coconut ginger sauce, tomato and chives

smoked hicken folded into spicy vegetable behamel and served with passion fruit-oonut sauce

coconut crusted shrimp with passion fruit alioli

coconut rusted shrimp with passion fruit-hipotle alioli

wild mushroom and smoked tetilla cheese

roasted corn, lobster, pepper jak, toped with guacamole and sour cream

corn coke topped with beef friasse and a part wine reduction

yellow fin tuna wrapped with ucumber, jicama and avocado

sauteed mussels with black bean, orn, hipotle and white wine

baby back ribs with latin-Asian inspired BBQ saue

home made risy latin turnovers filled with chicken fricasse, seafood stew and spinach - walnut goat cheese

roasted pork with sweet plantain mash and onion garlic oregano mojo

pan roasted chicken with garlic mashed potato, Guatemalan green beans and lemon herb au jus

grilled skirt steak with garlic mashed potato and mushroom himihurri

short ribs with guava BBQ saue, yua fries and garlic mojo

latin grill with short beef ribs, half hicken, hurraso, lamb sauce and horizo served with pickled vegetables, rice and beans and crispy yuca fries

lamb shank braised with dries ruits and spices and served with a grilled corn and cabrales soft arepa

saffron rice with lams, mussels, shrimp, alamari, horizo and chicken

grilled ahi tuna glazed with spiy tamarind saue, confit of eggplant-tomato and a rioja wine reduction

roasted sea bass with garlic mash, sauteed spinach, mussels and a tomato onfit merguez sausage broth

yuca crusted salmon with latin vegetables over a corn tomatillo sauce

poblano pepper stuffed with Israeli ous-ous, and served in a pool of roasted tomato sauce, topped with guacamole and sour cream

a fluffy morsel of malanga and goat cheese, toasted with a mushroom cream sauce

marinated in coconut, lemongrass sauce

in red pepper tomato marinade

in blood orange-passion fruit marinade

marinaded in lemon-lime mojo with sweet peppers, red onion and cilantro

mixed greens with avocado, corn, onions and tomato in citrus vinaigrette

mixed greens and pear with blue cheese, spiced walnuts and chive vinaigrette

chopped shrimp, hearts of palm and avocado in a coconut lime ginger vinaigrette

fresh Romaine hearts tossed with a white anchovy Caesar dressing and topped with argentine Romano

rice and beans, tostones, sweet plantain, garlic mashed potato, yuca or papa frita, grilled vegetable, sauteed spinach

half pound chopped steak seasoned with garlic and oregano

black bean burger with guacamole spread

chicken sandwich with avocado, watercress and saffron mayonnaise

thinly sliced pork, honey ham, Swiss cheese, mustard mayo and pickles

serrano ham, manchego cheese, piquillo pepper and basil

grilled marinated portobello, asparagus with piquillo peppers and saffron alioli

grilled steak with red onion, tomato, mixed greens and a roasted aglirc herb mayo

coconut crusted fish fillet with passion fruit alioli

Swiss, jalapeno jack, spanish blue, manchego cheese, smoked bacon, sauteed wild mushroom, avocado, sauteed onions

fritters dusted with cinnamon sugar served with guava, chocolate and dulce de leche sauces

fresh pineapple, coconut and caramel sauce

with dulce de leche ice cream

warm with dried fig compote and vanilla ice cream

velvety cheesecake atop a 'mandelline' crust and mango-pineapple compote

with mango sorbet and fresh fruits

classic latin cake soaked with medley of flavored milks