ENTRADAS PLATOS FUERTES

E N T R ADAS
STARTERS
MARIQUITAS CUBANAS
Choose any three accompaniments
Black bean-hummus
Cuba Libre Rum-cured smoked marlin salad
Haitian eggplant spread
CEVICHES
11
Cuba Libre salsa
Guacamole Cubano
Mushrooms escabeche rillette
Served with plantain, malanga and yuca chips
PIQUEOS
Small tasting plates
PESCADOS
Camarones a la Parrilla
Cuban pesto-marinated grilled shrimp, boniato chip and arugula salad.
Pimentón-lemon vinaigrette
7
Pulpo con Berenjenas
Truffle and citrus marinated grilled baby octopus, Haitian eggplant salad
7.5
Frituras de Bacalao
Salted cod fritters. Homemade lemon mayonnaise
7
Atún Africano
African adobo-rubbed charred tuna, pickled cucumber salad
and avocado salsa. Preserved Meyer lemon-curry oil
8
CARNES
6.5
Cesar de Oriente
Crispy spring roll of Cortez chorizo and shrimp. Shredded hearts of romaine.
Roasted garlic-Caesar dressing and Cotija cheese
6
Albondigas Camagüey
Chino glazed beef, pork, and pine nut meatballs. Pickled carrot-cilantro slaw
5.5
Frituras de Malanga
A traditional Cuban appetizer of purple taro root, garlic and culantro fritters.
Tamarindo ketchup
6
Guacamole Cubano
Avocado, golden pineapple, fresh lime juice and extra virgin olive oil.
Crispy plantain chips
5.5
Escabèche de Hongos
Grilled, citrus marinated fresh mushroom salad
5.5
Buñuelos de Espinaca
Spinach and Manchego cheese puffs.
Goat cheese-ranch sauce and organic olive oil
6
Tostones
Twice-fried crisp green plantains. Garlic-mojo dipping sauce
5
Yuca Frita
Cassava Cuban fries. Cilantro-caper allioli
6
NUEVOS
10.5
Carne de Cangrejo
Jumbo lump Maryland crab meat, smoked cheddar cheese,
tomatillos and candied peanut salsa
12
Atún Fire and Ice
Big Eye tuna, jalapeño coconut-ginger sauce. Red onion escabeche
12
Callos con Pomelo
Citrus marinated sea scallops, ruby red grapefruit salad.
Blood orange-passion fruit sauce
11
Tasting flight of all four
23
APERITIVOS FAVORITOS
Pato Ahumado
House-cured smoked duck, roasted corn salsa. Huitlacoche vinaigrette
VEGETALES
Cóctel de Camarones
Cuban style shrimp cocktail. Latino cóctel and avocado salsa
Chicharrones de la Casa
Crisp marinated chicken, skirt steak, pork masitas, Cortez chorizo,
tostón and yuca bites. Mojo picante
13
Guava BBQ Ribs
Cuba Libre's award-winning St. Louis cut pork ribs.
Guaba BBQ sauce, jicama-Sambal salad
13.5
Sopa de Frijoles
Traditional black bean soup. Grilled white corn and Jack cheese arepitas
8
Ensalada de los Favoritos
Watercress, avocado, sweet plantain salpicón and Cabrales cheese.
Cumin-orange vinaigrette
8.5
Sopa Levanta Muerto
"Raise the Dead" with this coastal seafood soup overflowing
with crabmeat, Baja bay scallops, shrimp and mussels.
Coconut milk fortified “Chino-Cubano” broth. Truffle oil
12.5
Mamá Amelia’s Empanadas
Choose two, three or four
Ground beef, olives and raisins
Hand chopped chicken, corn, sweet peppers and Jack cheese
Shrimp, creamy spinach and pine nuts
Pulled pork, roasted poblano and charred tomatoes
Baby spinach salad, goat cheese-ranch dressing. Tomatillo relish
PLATOS FUERTES
ENTREES
11,15 or 19
CLÁSICOS
Dorado a la Plancha
Fresh Mahi-Mahi filet seared on the griddle with olive oil, lobster flavored
“forbidden” black rice and squid asopado. “Mojito”salsa verde and chipotle allioli
22.5
Vaca Frita
Tender braised and crisped-shredded flank steak, roasted onions
and citrus-garlic sauce. White rice and Cuban black beans
22.5
Pescado de Oriente
Whole boneless filet of Australian sea bass a la plancha, “Chino-Cubano”
fried rice and baby sprouts salad. Sweet chile-citrus and ajonjoli sauce
25.5
Lechón Asado
Slow roasted marinated pulled pork, classic sour orange mojo.
Amarillo chile smashed yuca and black bean broth. Vigorón slaw
22.5
Camarones con Caña
Pan seared jumbo shrimp, mango BBQ glaze. Crispy Anaheim pepper
stuffed with creamy quinoa, sweet potato and Mascarpone cheese.
Roasted Cubanelle crema. Guacamole Cubano
26.5
Arroz con Pollo
A home-style favorite of saffron short grain rice, chicken thighs,
wild mushrooms, green peas and Manzanilla olives.
Crispy chicken leg croqueta, chorizo chips and asparagus salad
22
Bife de Nueva York
12 oz. adobo marinated grilled sirloin steak, caramelized shallots and
steamed black kale. Yuca fries, tamarindo ketchup and Cuba Libre steak sauce
31.5
Paella de Mariscos
Paella of pan-roasted Maine lobster, shrimp, clams, mussels and squid.
“Bomba” short grain rice. Piquillo peppers salad
32
21
Plato Gaucho for Two
Cuban mixed grill of: Spice-rubbed New York strip steak, skirt steak,
jumbo shrimp, herb marinated chicken breasts and Spanish
artisan chorizo sausage. Red hot onion rings and a trio of sauces.
Also available for four or six people
33
per
person
Fricasé de Pollo
Cuban style paprika marinated boneless chicken casserole,
Manzanilla olives and raisins. Malanga-goat cheese fondue
Ropa Vieja
Classic Cuban shredded beef brisket, stewed with tomatoes, bell peppers,
onions and red wine. Maduros and steamed white rice
22
Churrasco a la Cubana
Grilled skirt steak, roasted garlic boniato mash, parsley, lemon and onion sauce.
Watercress and rosemary mushroom escabeche salad
25.5
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. Tropical chips and Cuba Libre salsa
16
ACOMPAÑAMIENTOS
5
VEGETARIANOS
Bacán de Platanos
Banana leaf-wrapped plantain tamal. African stew of roasted cauliflower,
okra and coconut milk xim-xim
18.5
Ravioles de Calabaza
Roasted calabaza squash, goat and mascarpone cheese filled half moon ravioli.
Caramelized pearl onions, baby spinach and sherry vinegar reduction sauce.
Toasted pumpkin seeds
20
Chef-Partner Guillermo Pernot
Arroz con Frijoles Negros White rice and Cuban black beans
Pure de Boniato Roasted garlic white sweet potato mash
Arroz Frito “Chino-Cubano” fried rice
Maduros Fried ripened sweet plantains
Executive Chef Jason Kaufman
www.CubaLibreRestaurant.com
The consumption of raw or partially cooked eggs, meats, fish or shellfish may increase the risk of contracting food bourne illness.
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