Alma de Cuba Menu

Chicken with unagi glaze and roasted sesame beef with panca pepper glaze and crispy shallots

Spinach, manchego cheese, artichoke escabeche

Anise empanada dough, salt-cured foie gras wraped in figs, roasted almond and watercress salad, sliced duck prosciutto

Seared reare beef carpaccio, horseradish, chimi-churi, crunchy garlic chips

Almond-stuffed dates wrapped in bacon with cabrales blue cheese

Rasted peppers, caramelized onion, smoked paprika and mariquitas

Rum-cured served in malanga boats with pickles jalapenos

Crispy fried over fufu mashed sweet plantains with bacon, sauteed spinach with horseradish and huacatay sauce

Per person, 2 person minimum. Tasting of oysters rodriguez, smoked marlin, piggy back datges

Mixed greens with oven-roasted tomatoes, smoked corn, queso fresco with avocado espuma

Frisee with white grapes, feta cehese, and roasted almond tossed in a sherry vinaigrette and topped with amaretto gelee

Crab andf grilled asparagus with waterress tossed with preserved lemon vinaigrette

Topped with cremanata and rice croquettas

Coconut-chicken broth with poached chicken slices, yuca, carrots, cilantro, green peas and a touch of lime juice

Peruvian seafood chowder, purple potatoes accompanied by a poached egg

Crisp roasted pork with traditional sour orange majo served wit congiri and sweet plantains

Twice cooked crispy skirt steak with onion, and cuban oregano with black beans, white rice and tomato escabeche

Watercress and toasted almond salad with a dried cherry vinaigrette and foie gras flan

Tomato, sweet chili, garlic and white wine with shrimp verde rice, tostones and stuffed cachucha peppers

White asparagus and crab salad, ham croquette, piquillo pepper puree and parsley oil

Served over a banana-lentil salad with fresh horsradish cream

Smoked paprika glazed, cramy quinoa and calamari celery escabeche

Grille corn and portabella cakes with huitlacoche corn sauce, sauteed spinach and arithokes served with porcini anticuchos

Served with sweet pea mash, mushroom escabeche, devonshire chive cream and truffled pea greens

Marinated grilled breast over arroz imperial, layers of saffron-scented rice, shreded chicken leg stew, manchego cheese, peas and olives

6 oz. lobster tail, shrimp, bay scallops, peas and roasted tomatoes with banana curry rice, and a vanilla, coconut and habenero broth

Churraso style with grilled asparagus, spicy crab dressing and ancho basil chimichurri

With clam and cachucha majo, sauteed garlic broccoli raab and pickled jalapeno salad

Yuca and goat cheese rellena with lamb picadillo and tarragon and toasted fennel chimichurri

Habanero chilies, ginger, and lime sorbet

Roasted tomatoes, chives, avocado and corn nuts

Green chilies, cilantrol puree, avocado slices and cilantro sprouts

Rd onio, cilantro, lime juice and a touch of aji

Fluke with preserved lemon, sage, hot garlic oil and cripsy lemon rings

Sliced avocado, wasabi espuma, orange segments and soy

Tuna, salmon and chilena sea bass marinated in tlime juice and jalapeno with roasted sweet potato slices