Our Menu

Twice-fried plantain rounds topped with slow-braised picadillo, pico de gallo, avocado crema, and cotija cheese.

Fresh Florida snapper cured in citrus leche de tigre with mango, ají amarillo, crispy cancha corn, red onion, and micro cilantro. Served with maduros.

Three golden hand-crimped empanadas filled with our signature shredded beef, green olives, and sofrito. With house-made chimichurri verde.

Hand-cut yuca root, fried crispy, seasoned with sea salt and served with citrus mojo dipping sauce and a side of house-made chipotle aioli.

Tableside-prepared with Hass avocados, charred jalapeño, pomegranate, toasted pepitas, fresh lime, and warm casa chips.

Crispy corn fritters with cotija, tajín, lime crema, and micro greens. A Miami street-food classic, elevated.

Slow-braised shredded beef with saffron sofrito, pickled red onion, and hand-pressed black bean purée on toasted plantain. Garnished with herb oil.

12 oz. Argentine skirt steak, charcoal-grilled to order, with house chimichurri verde, roasted yuca wedges, grilled corn salad, and red pepper coulis.

Three flour tortillas with grilled Florida mahi-mahi, mango-habanero slaw, pickled jalapeños, avocado crema, and lime. Served with black beans and rice.

Free-range chicken slow-cooked with saffron rice, green olives, capers, roasted peppers, and peas — a timeless Cuban-Spanish classic done right.

Caribbean spiny lobster tails in a rich tomato-based creole sauce with white wine, garlic, cubanelle peppers, and a touch of sazón. Served over white rice.

Roasted butternut squash, sweet plantains, black beans, and sautéed spinach in a smoky chipotle-tomato stew. With house-made corn tortillas.

Marinated free-range chicken breast, griddled golden, over garlic-sautéed yuca mash with chimichurri and seasonal roasted vegetables.

Local grouper with a golden crust, served over coconut jasmine rice, with sautéed bok choy, mango salsa, and lime beurre blanc.

Thick-cut brioche soaked in tres leches custard, pan-fried golden, topped with caramelized plantains, dulce de leche drizzle, and fresh berries.

Toasted Cuban bread with slow-roasted lechón, poached eggs, plantain chips, and a saffron hollandaise. With house hash browns.

Two farm eggs over crispy corn tostadas with black bean purée, roasted salsa roja, queso fresco, avocado, and pickled jalapeños.

Skirt steak and two eggs your way, with chimichurri, crispy yuca, and a small side salad. Serious brunch for serious appetites.

Fluffy buttermilk pancakes folded with ripe plantain, topped with whipped cream, toasted coconut, and warm guava syrup.

90-minute bottomless mimosas with your brunch entrée. Choose from classic OJ, passion fruit, or guava.

Havana Club white rum, fresh mint, hand-pressed lime, raw cane sugar, and a splash of sparkling water. The one that started it all.

El Jimador blanco tequila, fresh passion fruit purée, triple sec, agave nectar, and a tajín-salt rim.

House red wine sangria with Cointreau, brandy, fresh Florida citrus, sliced strawberries, and a cinnamon stick. Served by the glass or pitcher.

Diplomatico Reserva rum, guava nectar, fresh lemon, egg white, and Angostura bitters. Silky, tropical, and perfectly balanced.

Coconut-washed Plantation rum, fresh lime, pineapple juice, ginger beer, and a toasted coconut rim. Vacation in a glass.

Dark rum, espresso liqueur, cold-brew concentrate, vanilla, and a float of dark rum. For those who like their evenings bold.

Clamato, fresh lime, Worcestershire, Tabasco, and your choice of Modelo or Corona. With a tajín-salt rim.

House-brewed hibiscus agua fresca, lightly sweetened. Also available with white rum for a Hibiscus Daiquiri (+$6).

Our signature house recipe — ultra-moist sponge soaked in three milks, topped with rum-infused whipped cream and a caramelized plantain.

Silky coconut custard flan with a golden caramel crown, toasted coconut flakes, and a dark rum caramel drizzle.

Five golden churros with cinnamon sugar, served with a pot of dark Valrhona chocolate dipping sauce and dulce de leche.

Two scoops of house vanilla bean ice cream drowned in a double shot of Cuban espresso. Served with a buñuelo cookie.