Mixed green, cucumbers, tomatoes, carrots, radishes, sweet bell peppers.

Romaine lettuce and shaved Asiago cheese, tossed in our creamy Asiago peppercorn dressing.

Mixed green, cucumbers, tomatoes, carrots, radishes, sweet bell peppers, pineapple mango salsa, finished with blood orange shallot vinaigrette.

Romaine lettuce and croutons tossed in our creamy Caesar dressing, finished with gourmet olives and shaved Asiago, Parmesan and Romano cheese.

Mixed greens, almonds, pecans, walnuts, dried blueberries, cherries, cranberries and and feta cheese, finished with pomegranate blueberry dressing.

Mixed greens, cucumbers, tomatoes, carrots, radishes, sweet bell peppers, green onions, mandarins, cashews, cilantro, wontons, sesame seeds, finished with a sesame dressing.

Fresh roast pork sweet ham, Swiss cheese, dill pickles, and traditional yellow mustard served on our pressed authentic, Cuban bread.

Fresh roast pork, sweet ham, Swiss cheese, dill pickles and traditional yellow mustard served on our pressed authentic Cuban sweet bread.

Fresh roast pork, manchego cheese, mojo onions and cilantro, finished with guava buerre blanc, served on a toasted bun.

A fragrant stew of ground beef, tomatoes, garlic, onions, sweet peppers, olives, red wine and herbs wrapped in pastry dough, fried to a golden brown, finished with black bean and fire roasted corn salsa.

Fresh brisket, short rib and chuck seasoned with our chimichurri sauce, finished with mixed greens, tomatoes and red onion on a toasted bun.

Plantain crusted grouper, stacked with mixed greens, tomato and red onion, finished with sweet banana pepper remoulade served on a toasted bun.

Sweet ham and creamy havarti cheese, finished with mango marmalade, served on a warm croissant.

Marinated Portobello mushrooms and buttery piquillo peppers, stacked with mixed greens finished with roasted artichoke cheese spread served on toasted rustic white bread.

Seasoned and marinated chicken breast, crispy bacon and bold chipotle Gouda, stacked with mixed greens, tomatoes, red onion, finished with smoky chipotle mayonnaise served on a toasted bun.

Pan seared lump crab cake, crispy bacon and fried green tomatoes, stacked with mixed greens and red onions finished with bacon aioli, served on a toasted bun.

Pan seared mahi mahi finished in a buttery tomato coconut broth, served over coconut ice, finished with roasted asparagus.

Slow roasted marinated pork, served over jasmine rice, and black beans cooked together with rendered bacon, chorizo, and olives, finished with roasted asparagus.

Marinated chicken served over jasmine rice, topped with hearts of palms, artichokes, sun- roasted tomatoes, piquillo peppers and capers in a lemon herbs sauce, finished with roasted asparagus.

Sauteed shrimp and pan seared scallops cooked in our lemon, garlicand white wine creole enchiladas sauce, finished with jasmine rice and roasted asparagus.

Pan seared blackened ahi tuna, prepared medium rare, served over jasmine rice, finished with fresh avocado salsa and lemon live oil.

Caramelized sweet plantains.

Pork medallions fried to a golden brow, finished with a fresh savory relish.

Lump blue crab cake layered with fried green tomatoes, finished with bacon aioli.

Sautéed shrimp in olives oil, garlic and chilli peppers served over a crispy yuca cake finished with a garlic pesto.

Twice fried green plantains finished with garlic pesto, salt pepper and paired with fresh avocado and tomato salsa.

A fragrant stew of beef, tomatoes, garlic, onions, sweet peppers, olives, red wine and herbs wrapped in pastry dough and fried to a golden brown.