Vivas Classic Latin Cuisine Menu

Abuela's original custard pie with a dash of coconut, caramel and mint.

Custard natilla, originated in Spain a rich vanilla creme pudding.

Roasted honey glazed figs with vanilla ice cream

Dark & white chocolate mousse in a martini glass

Caramelized apple crepes with a blackberry coulis

Organic ezekial bread, chocolate sauce with vanilla ice-cream

Chef Will's fabulosa apple turnover with a vanilla custard sauce

Sponge cake soaked in a three milk combination

Apple filled puff pastry, caramel sauce with vanilla ice-cream

Dark chocolate dipped strawberries and homemade whipped cream

Homemade chocolare brownie with chocolate ice cream

Guava & manchego cheese with a vanill custard

Chocolate or vanilla ice cream in a martini glass

Spanish white beans, potatoes, spinach and chorizo in a fresh chicken broth garnished with shoestring potato

Fresh clams, potatoes, carrots, celery, spinach and cilantro in a tomato broth

Field greens, ripe tomatoes, red onions, shaved Manchego cheese, in our VIVAS roasted red pepper vinaigrette dressing

Field greens over a bad of warm black beans, cherry tomatoes, sauteed sweet onions, in our VIVAS vinaigrette dressing.

Field greens topped with ripe tomatoes, avocado, hearts of palm on our VIVAS vinaigrette dressing

Chef Will's famous homemade lentil salad, mixed with avocado, tomato, red onions, cilantro, topped with a poached egg and roasted red pepper coulis, served with tortilla chips

Crispy romaine lettuce, pecorino romano cheese, garlic croutons and creamy Caesar dressing, Add grilled chicken $15.95, Add grilled shrimp $16.95, Add grilled salmon $16.95

Mojo marinated, Cuban style skirt steak, sauteed onions. rice & beans

Encrusted in a sweet potato over an artichoke, rosemary and Cabrales cheese risotto, topped with a wild mushroom caper reduction drizzled with a honey mustard sauce

Wild Alaskan salmon filet coated in black and white sesame seeds and pan seared. Served over warm lentil sofrito, topped with artichoke butter and diced scallion

Combination of lobster, shrimp, scallops, mussels, clams, chorizo, and snails cooked in cuban rice

Pan seared 12oz. pork chop topped with homemade apple sauce served over a yucca potato cake

Center cut 8oz. filet mignon topped with Cabrales sauce, served with field greens and garlic mashed potato

Bread crumb crusted Chilean sea bass, with pesto served over sauteed spinach and a roasted red pepper, sundried tomato coulis topped with goat cheese

All natural Bell & Evans chicken breast stuffed with Manchego cheese and spinach, served with mashed sweet potato finished with applewood smoked bacon cabrales cream sauce

Grilled to perfection and served over Cuban rice with a grilled plum tomato and chimichurri sauce

Herb encrusted, pan roasted rack of lamb with a choice of cumin, cilantro glaze or a tarragon, mint mustard sauce

16oz. French cut veal chop served over trumpet mushroom and Serrano ham mashed potatoes topped with an applewood smoked bacon and mushroom demi-glaze

Pan-fried calamari in a smoked poblano sauce, topped with goat cheese & pesto

Grilled mixed vegetables layered with peppercorn crusted, pan-seared Ahi tuna & spiced guacamole in a roasted yellow pepper coulis

Herb encrusted baby lamb chops served over a carrot, potato and beet salad served with a shot of fresh fruit cocktail

Shrimp, scallops, calamari and octopus marinated in citrus tossed with fresh chopped vegetables served with tostones

Pan-seared dry sea scallops over garlic toast topped with a sundried tomato-garlic rosemary demi-glaze

Sweet plantain topped with a Spanish style chopped beef sauce

Choice of ropa, picadillo, vegetables, or pollo & manchego

Homemade guacamole and tortilla chips