MENU

Garlic shrimp, parsley butter, wild mushrooms, peas, served with white rice or quinoa

Our sweet tea brined fried chicken, buttermilk waffle, spicy maple syrup

Chicken breast chunks, yellow rice, red peppers, egg, sambal, peas, scallions, pico de gallo, ginger, sesame oil, oyster sauce

Glazed baby pork ribs with homemade BBQ sauce and served over Chinese style fried rice with mixed vegetables

Peruvian-style beef short ribs stir-fry, red onions, tomato, fries, light soy, ginger, sambal, white rice, sesame oil, oyster sauce

Grilled skirt steak, moros, sweet plantains, fried brussels sprouts, queso fresco, chimichurri sauce

Slow cooked shredded beef braised in tomato salsa, onions, peppers, tomatoes, served with rice and beans

New York Prime steak, mashed potatoes, sauteed spinach, bacon gravy

Homemade creamy grits with sweet corn, bacon, red onions, rich beer jus, sautéed shrimp, cotija cheese, tomatoes, mushrooms

Guajillo-red wine sauce over plantain fufú, peppers, onions, cilantro, served with rice and beans

Hanger steak seasoned with seven dry chilies, Shoestring fries and mushroom cream sauce

Our sweet tea brined fried chicken, buttermilk biscuit, cole slaw

Pan-seared salmon, purple mashed potatoes, mango-guajillo salsa

Marinated chicken breast, spicy kale, quinoa, salsa criolla and avocado

Organic oven-roasted chicken, charred Brussels sprouts; garnished with baby arugula

Two rolled corn tortillas filled with chicken, served with tomatillo sauce, Swiss cheese, cream, pickled onions and rice and beans *vegetarian option available

Mashed green plantains, roasted garlic sofrito, pork belly, peas, peppers, guajillo red wine sauce, with beef jus, short rib on the bone and plantain chips

Mashed green plantains, roasted garlic sofrito, peas and peppers, four shrimp in a roasted garlic creamy corn sauce with butter and plantain chips

Pepper crusted NY Prime Steak, Coppelia au poivre sauce served with fries

Slow-cooked and pressed suckling pig that’s both crispy on the outside and tender and juicy on the inside, topped with pickled red onions and served with sweet potato purée and micro-greens