Winter MVRA Restaurant Week Menu

Winter Restaurant Week 2019. $1 per meal goes to charity

Cocktails

Coconut Martini with Buckeye Vodka    9

Orange Prosecco Fizz – Orange infused buckeye vodka, prosecco reduction, mint and lime   9

 Appetizers

(v)Fried Plantains – Smashed thin and fried until crispy served with Colombian guacamole and aji salsa.  (gf)

Jerk Chicken Wings – Marinated and smoked until fall off the bone tender. Served with either spicy or mild jerk sauce.  (gf)

Empanadas – Crispy filled pockets made with authentic arepa corn flour with your choice of chicken, beef or black bean  filling. Served with chimichurri aioli and aji salsa.    (gf)                                                                                                       

 

Entrees

Mojo Pork – Pork shoulder slow smoked in a Cuban mojo marinade of citrus juice, lots of garlic, herbs, spices, chiles and paprika  20.19   (gf)

Jerk Chicken – Local leg-thigh quarter marinated in authentic jerk style then smoked slow and low over pimento wood until fall off the bone tender. Served with coconut rice and island cole slaw.   Served with hot or mild jerk sauce  20.19    (gf)

(v)Pigeon Peas and Rice – Pigeon peas and long grain rice are stewed with coconut milk, fresh thyme, chiles, garlic, aromatics, fresh mango, rum and love.  20.19  (gf)

*Columbian Shrimp with Coconut Rice and Chorizo – Wild caught Gulf shrimp with adobo seasoning, bell peppers and Chorizo sausage. Served with coconut rice and grilled plantains.   25.19   (gf)

 Desserts

Island Fudge rum cake – A fudgy chocolate cake with coconut, pecans and rum glaze 

Key Lime Pie – Key lime pie filling in a graham cracker crust with whipped cream topping                                                                                   

(v)Coconut Rice Pudding – White rice cooked with coconut milk, sugar, raisins, cinnamon, and cloves.  (gf)