June 20th

Pan-Seared Salmon over cous-cous with minted olive tapenade 16

Beef and Lamb in a coconut sauce over crispy rice cakes 15

Costillitas de Cerdo roasted pork spare ribs w/guava-pineapple glaze 13

Shredded Chicken w/peppers and onions over rice & beans 13

Watermelon Salad w/papaya, mango & cucumbers 8

Crispy Brussel Sprouts w/balsamic glaze 8

Rhubarb Salad w/blueberries, quinoa and pickled beets over arugula 10

Pulled Pork Sliders empanandas and seared w/frissee salad & pickled radishes 8

Chorizo Stuffed Mushrooms topped with manchego cheese 8

Veggie Sampler For Two with seasonal veggies, hummus, baba ghanoush pickled jicama and fennel 18

Empanadas 1 for 3.5 | 2 for 6.5
choice of filling:

• meat seasoned with olives capers onions
• veggie with spinach mushrooms and plantains

Rice and Beans white rice, black beans 4

Yucca Fries Cuban root vegetable 4

Platanos fried ripe plantains 4

DESSERTS

Flan 6
Tres Leches Cake 6
Bread Pudding w/Berry Compote 6