Club Cohiba

Pueblo Viejo Blanco Tequila, Lime, Naranja Orange Liqueur, Agave

Diamond White Rum, Lime, Simple Syrup, Mint

Brugal 1888 Aged Rum, Lime, Coca Cola

Ketel One Vodka, Baileys Chocolate, Espresso, Simple Syrup

Brugal 1888 Aged Rum, Maple Syrup, Lime, Club Soda

Buffalo Trace Bourbon, Averna Amaro, Lemon, Simple Syrup, Orange Twist

Pueblo Viejo Blanco Tequila, Cinnamon Syrup, Lemon, Grapefruit Juice, Turmeric

Ketel One Vodka, Pomegranate, Lemon, Cinnamon, Simple Syrup, Rosemary

Ask your server for details.

Ask your server for details.

Venezuelan avocado dip, vinegar-dusted chips, pickled red onions.

Baked Oaxaca cheese, Poblano rajas, Jalapeno Toreado, Queso Fresco corn tortillas.

Cuban black bean hummus, fried naan bread, poblano corn relish, chimichurri.

Three types of baked cheese, guava, golden plantains, pomegranate, and toasted bolillo bread.

Confit pork, fried corn tortilla, pickled red onions, Queso fresco, cilantro, Cilantro cream salsa, Avocado mousse.

Tuna crudo with fried plantain, macha salsa, and avocado mousse.

Shrimp in garlic and aji chili, chimichurri, pimento cream cheese, and garlic bread.

Black mussels in beer broth with Spanish chorizo, fingerling potatoes, jalapeños, onions, paprika butter toast.

Chef’s daily ceviche special.

Tomatillo and poblano broth with hominy, cabbage slaw, and tostadas.

Romaine hearts with Aji chili dressing, fried garbanzo beans, manchego cheese, and capers.

Spinach with wine-braised pear, fried pork bites, candied nuts, rosemary honey goat cheese, and brown butter vinaigrette.

Mojo-carnitas, ham, Swiss cheese, mustard, and chili cucumber pickles on Cuban bread, served with tostones and Manchego.

Choice of Michoacán-style carnitas or spicy mushrooms (vegetarian), Chihuahua cheese, pickled sour orange onions, corn tortillas, roasted jalapeño, and green salsa

Grilled poblano pepper stuffed with rice, squash, and guava, topped with guajillo salsa and Oaxaca cheese, served with Cuban black beans.

Ribeye steak with chimichurri, confit tomatoes, Manchego yuca fries, cilantro cream sauce.

Grilled pork ribeye with ajus (gravy), mashed potatoes, pickled onions, broccolini.

Pistachio-crusted lamb ribs with guava chipotle sauce, crispy carrot ribbons, and blueberry glaze.

Ribeye stir-fried with traditional Peruvian flavors and vegetables.

Braised chicken stew with roasted vegetables and Congri.

Plantain-crusted halibut, cilantro-pistachio romesco sauce, fried arugula, confit tomatoes, and caper butter pan sauce.

Achiote-marinated red snapper with cucumber and cabbage slaw, pickled onions, cilantro cream sauce, and congri.

Cream cheese icing, candied walnuts, salted caramel, and popcorn.

Mixed berry compote with whipped chocolate ganache.

Pumpkin butter, candied pecans, and whipped cream.