Cabana

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. Add lobster tail for an additional charge.

Pastry dough turnovers filled with beef picadillo, chicken sofrito, or shrimp criollo. Choice of three.

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

Shrimp, octopus, calamari, scallops, clams, and mussels simmered with saffron and garlic in a caldera of valencia rice. Add lobster tail for an additional charge.

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

Fried sweet ripe plantains.

Chicken sautéed in sofrito with chorizo and Spanish olives simmered in a caldera of saffron rice.

Tender shrimp, battered and accompanied by spicy tropical tartar sauce.

Spicy beef turnovers over pickapepper sauce.

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

Tender shrimp, battered and accompanied by spicy tropical tartar sauce.

Hot-Jerk chicken wings marinated in Caribbean spices.

Crispy-golden salt codfish cakes served with avocado salsa.

Coconut dipped shrimp over maduro mash.

Broccoli and carrot fritters over chipotle pepper sauce.

Spicy beef turnovers over pickapepper sauce.

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

Fresh homemade soup of the day. Please contact the merchant for today's soup selection.

Fried green plantains filled with chicken sofrito, ropa vieja, picadillo, and shrimp criollo.

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.

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.

Shrimp sautéed with garlic, white wine, and fresh herbs.

Shrimp, octopus, calamari, scallops, clams, and mussels simmered with saffron and garlic in a caldera of valencia rice. Add lobster tail for an additional charge.

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. Add lobster tail for an additional charge.

Two centers cut grilled pork chops marinated with a garlic oregano mojo.

Shrimp, clams, mussels, sea scallops, and salmon simmered in a plum tomato garlic broth. Add lobster tail for an additional charge.

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.

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 vegetables-yuca, calabaza, and yautia sautéed with curry, coconut milk, and habanero peppers.

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

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 sautéed mixed vegetables.

Yuca fries served with mojo de maiz.

Lettuce, tomatoes and red onions.

Side of rice with beans.

Banana zeppoles served with banana ice cream, fresh whipped cream, fresh bananas, and hot Chocolate, almond fudge

Traditional homemade custard.

Warm fudge brownie topped with homemade coconut ice cream and fresh whipped cream.

Pastry dough turnover filled with guava and queso Blanco.