lunch menu - Cuba Libre Restaurant

LUNCH MENU
“Catedral” $22 per person
Appetizers
Guests will choose one at the event
Black Bean Soup
Traditional Cuban black bean soup with rich authentic flavors
Mamá Amelia’s Empanadas
H Del Campo: Pulled pork, roasted poblano, charred tomatoes H
H De la Casa: Hand-chopped chicken, corn, Jack cheese H
Aji-sour cream dipping sauce
Pineapple Guacamole Cubano
Avocado, grilled golden pineapple, roasted jalapeños,
fresh lime juice, extra virgin olive oil. Crispy plantain chips
Platos Fuertes
Please select three from which your guests may choose
Rancho Luna Chicken Salad
Citrus marinated pulled chicken, Napa cabbage, romaine lettuce, organic grape tomatoes, red onion,
seedless cucumber, crispy wontons. Chinita mustard dressing
Naked Burger Salad
Hand-chopped all natural Black Angus skirt steak burger, pickle frita sauce, chipotle-onion marmalade,
cheddar cheese. Watercress, baby spinach, romaine, tomato, Kalamata olives, red onions.
Red wine vinaigrette
Levanta Muerto Seafood Soup
“Raise the Dead” with this coastal seafood soup overflowing
with shrimp, Baja Bay scallops, crabmeat and mussels.
Coconut milk fortified “Chino-Cubano” broth. Truffle oil
Lechón Sandwich
Pulled pork, roasted poblano and charred tomatoes, guava BBQ sauce,
crispy onions, Vigorón slaw. Grilled ciabatta roll and house fried potatoes
Dessert
Guests are served the same dessert course
Pastry Chef’s Favorites
The consumption of raw or partially cooked eggs, meat, fish or shellfish may increase the risk of contracting food borne illness.
21% service fee and all state and local taxes will be added to all food and beverage.
Banquet & Group Sales| Chau Le | 215.627.0666 | [email protected]
PHL-SS-2015
Our pastry chef’s selection of favorite desserts, displayed in mini portions so you can try them all!
LUNCH MENU
“Monumento” $25 per person
Served family style
First Wave
Tropical Chips and a Trio of Dips
Plantain and malanga chips.
Black bean hummus, Haitian eggplant salad, Cuba Libre salsa
Pineapple Guacamole Cubano
Avocado, grilled golden pineapple, roasted jalapeños,
fresh lime juice, extra virgin olive oil. Crispy plantain chips
Second Wave
Mamá Amelia’s Empanadas
Choose two
H Del Campo: Pulled pork, roasted poblano, charred tomatoes H
H Picadillo: Ground beef, Manzanilla olives, raisins H
H De la Casa: Hand-chopped chicken, corn, Jack cheese H
H Queso: Mozzarella, Tetilla, Monterey Jack cheese, sweet roasted onions H
Aji-sour cream dipping sauce
Bay Scallop Ceviche
Baja Bay scallops, tomato, Bermuda onions, cilantro, jalapeño salsa.
Fresh lime juice and extra virgin olive oil. Saltines
Rancho Luna Chicken Salad
Citrus marinated pulled chicken, Napa cabbage, romaine lettuce, organic grape tomatoes,
red onion, seedless cucumber, crispy wontons. Chinita mustard dressing
Spanish Coca Flatbread
Crispy flatbread topped with grilled zucchini, Portobello mushrooms, onions,
roasted peppers, eggplant, tomato. Melted Tetilla cheese
Ropa Vieja Ravioles
House-made raviolis filled with Classic Cuban shredded beef brisket, onions, peppers.
Cortez chorizo, fresh shelled clams, diced maduro butter sauce
Dessert
Pastry Chef’s Favorites
The consumption of raw or partially cooked eggs, meat, fish or shellfish may increase the risk of contracting food borne illness.
21% service fee and all state and local taxes will be added to all food and beverage.
Banquet & Group Sales| Chau Le | 215.627.0666 | [email protected]
PHL-SS-2015
Our pastry chef’s selection of favorite desserts, displayed in mini portions so you can try them all!
LUNCH MENU
“Capitolio” $29 per person
Tapas
Please choose four
Pineapple Guacamole Cubano
Avocado, grilled golden pineapple, roasted jalapeños,fresh lime juice, extra virgin olive oil
Malanga Fritters
A traditional Cuban street food of crispy taro, garlic and West Indian culantro. Tamarindo ketchup
Shrimp Ceviche
Cuban style shrimp cocktail. Latino cóctel sauce and avocado salsa
Bay Scallop Ceviche
Baja Bay scallops, tomato, Bermuda onions, cilantro, jalapeño salsa.
Fresh lime juice and extra virgin olive oil. Saltines
Shrimp-Corn Fundido
Roasted corn, aged cheddar and queso crema cheese dip. Smoked paprika rubbed grilled shrimp and toasted almonds.
Huitlacoche crema. Corn chips
Spinach and Manchego Buñuelos
Manchego cheese and spinach puffs with goat cheese-ranch sauce and organic olive oil
Tostones
Twice-fried crisp green plantains. Dijon-mojo dipping sauce
Platos Fuertes
Please select three from which your guests may choose
El Cubano
Classic pressed Cuban sandwich, Ybor City style. Sour orange marinated pork loin, Genoa salami,
ham, provolone and Swiss cheese. Yellow mustard-pickle relish. House salad and tropical chips
Levanta Muerto Seafood Soup
“Raise the Dead” with this coastal seafood soup overflowing with shrimp, Baja Bay scallops, crabmeat and mussels.
Coconut milk fortified “Chino-Cubano” broth. Truffle oil
Ropa Vieja
Classic Cuban shredded beef brisket stewed with tomatoes, bell peppers, onions, red wine.
Maduros and steamed white rice
Cobbano Salad
A Cuban twist on the traditional Cobb salad. Warm roasted pulled pork, sweet plantain salpicón, hearts of palm,
grape tomato, avocado, bacon, Cabrales cheese, hard-boiled egg, scallions.
Watercress and baby spinach. Light mustard vinaigrette
Lechón Sandwich
Pulled pork, roasted poblano and charred tomatoes, guava BBQ sauce, crispy onions and Vigorón slaw.
Grilled ciabatta roll and house fried potatoes
Naked Burger Salad
Hand-chopped all natural Black Angus skirt steak burger, pickle frita sauce, chipotle-onion marmalade, cheddar cheese.
Watercress, baby spinach, romaine, tomato, Kalamata olives, red onions. Red wine vinaigrette
Spanish Coca Flatbread
Crispy flatbread topped with grilled zucchini, Portobello mushrooms, onions, roasted Piquillo peppers,
eggplant, tomato. Melted Tetilla cheese
Dessert
Guests are served the same dessert course
Pastry Chef’s Favorites
The consumption of raw or partially cooked eggs, meat, fish or shellfish may increase the risk of contracting food borne illness.
21% service fee and all state and local taxes will be added to all food and beverage.
Banquet & Group Sales| Chau Le | 215.627.0666 | [email protected]
PHL-SS-2015
Our pastry chef’s selection of favorite desserts, displayed in mini portions so you can try them all!
TROPICAL BRUNCH MENU
$27 per person
Appetizers
Served family style
First Wave
Cuban Bread Basket
Banana bread, guava cream cheese hojaldre, crispy churro, coconut-berry muffin, chocolate muffin.
Mango butter, coconut-lime preserve, guava marmalade
Pineapple Guacamole Cubano
Avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, extra virgin olive oil.
Crispy plantain chips
Spinach and Manchego Buñuelos
Manchego cheese and spinach puffs. Goat cheese-ranch sauce and organic olive oil
Coconut Crab Fritters
Jumbo lump crabmeat, fresh grated coconut, peppers, fresh herbs.
Sweet chili dipping sauce
Shrimp Ceviche
Cuban style shrimp cocktail. Latino cóctel sauce and avocado salsa
Mamá Amelia’s Empanadas
Choose two
H Del Campo: Pulled pork, roasted poblano, charred tomatoesH
H Picadillo: Ground beef, Manzanilla olives, raisins H
H De la Casa: Hand-chopped chicken, corn, Jack cheese H
H Queso: Mozzarella, Tetilla, Monterey Jack cheese, sweet roasted onions H
Aji-sour cream dipping sauce
Second Wave
Guests will choose one at the event
Arroz a la Cubana
One of the most traditional dishes from Cuba.
Steamed white rice, two over easy eggs, maduros, enchilado Creole sauce
Canela Waffle
“True cinnamon” waffle, fresh sliced bananas, citrus-maple syrup. Whipped cream
French Toast a la Cubana
Vanilla custard soaked brioche bread.
Maple syrup and panela soaked sweet plantains. Whipped cream
Panqueques
Two cornmeal pancakes and crispy bacon. Dark rum-molasses syrup and mango butter
Levanta Muerto Seafood Soup
“Raise the Dead” with this coastal seafood soup overflowing
with shrimp, Baja Bay scallops, crabmeat and mussels.
Coconut milk fortified “Chino-Cubano” broth. Truffle oil
Pastry Chef’s Favorites
Our pastry chef’s selection of favorite desserts, displayed in mini portions so you can try them all!
The consumption of raw or partially cooked eggs, meat, fish or shellfish may increase the risk of contracting food borne illness.
21% service fee and all state and local taxes will be added to all food and beverage.
Banquet & Group Sales| Chau Le | 215.627.0666 | [email protected]
PHL-SS-2015
Dessert
TROPICAL BRUNCH BUFFET MENU
$24 per person
Cuban Bread Basket
Banana bread, guava cream cheese hojaldre,
crispy churro, coconut-berry muffin and chocolate muffin.
Mango butter, coconut-lime preserve, guava marmalade
Agua Fresca
Intense nectars and juices are made into refreshing agua fresca by adding guarapo and a splash of water.
Your choice from our selection of tropical flavors
One glass per person
Entrées
Please choose four
Pineapple Guacamole Cubano
Avocado, grilled golden pineapple, roasted jalapeños,
fresh lime juice and extra virgin olive oil.
Crispy plantain chips
Cuban Style Poached Eggs
Eggs poached in a onion, pepper, tomato Creole broth. Shaved Manchego cheese
French Toast a la Cubana
Vanilla custard soaked brioche bread.
Maple syrup and panela soaked sweet plantains. Whipped cream
Cuban Pork Fried Rice
Napa cabbage kimchi, Spanish Chistorra sausage and Berkshire pork belly fried rice
Chorizo & Potato Frittata
Fluffy omelet. Chorizo sausage, roasted potatoes.
Sour cream and Monterey Jack cheese
Panqueques
Corn meal pancakes and crispy bacon.
Dark rum-molasses syrup and mango butter
Canela Waffle
“True cinnamon” waffle, fresh sliced bananas, citrus-maple syrup.
Whipped cream
The consumption of raw or partially cooked eggs, meat, fish or shellfish may increase the risk of contracting food borne illness.
21% service fee and all state and local taxes will be added to all food and beverage.
Banquet & Group Sales| Chau Le | 215.627.0666 | [email protected]
PHL-SS-2015
Brewed coffee, decaffeinated coffee and a selection of assorted teas