Esquina Latina Menu

Crispy pastry pockets filled with your choice of style.

Spanish delicacy rolled, breaded and fried to perfection with a red pepper chipotle coulis. Comes with choice of style.

Handmade plantain cups, topped with mixed cheese, chipotle sour cream, and finished in the oven. Comes with choice of style.

Marinated meatballs, nestled atop a creole ragu sauce with toasted Cuban bread. Chicken or beef.

Savory shrimp and chorizo are sauteed in a rich and aromatic sangria sauce. Served with a side of tostones.

Succulent shrimp are sauteed in our rich garlic white wine sauce, served with toasted garlic bread.

Baked wings coated in our delicious signature house-made whiskey tamarind BBQ sauce, served with blue cheese dressing.

Mashed yuca, perfectly deep-fried with a savory filling of ground beef. Served with our signature smoked chipotle sauce.

Perfectly fried calamari rings served with a delectable side of sweet chili sauce.

Tender sauteed octopus delicately cooked in olive oil, paprika and savory garlic. Tossed with buttery fingerling potatoes based with our mojo verde sauce.

Bite-sized puff pastries, baked with ham, lechon, Swiss cheese served with a pickled mustard aioli.

Soft corn cakes with cheese stuffed with a stewed oxtail, topped with a tomato relish and a creamy roasted red pepper sauce.

Trio of skewered chicken, steak and shrimp roasted in Cajun spices with an orange mint marmalade.

Green chimichurri and a roasted bone marrow whipped butter. Served with a side of warm toasted Cuban bread.

Seasoned oysters sauteed in white wine creole reduction. Served with a spicy clamato sauce.

Creamy garlic cheese dipped escargot served piping hot in a cast iron melting pot.

Thinly sliced breaded chicken breast tossed in a tangy guava BBQ sauce. Served with blue cheese dressing.

Fresh ahi-tuna tartare with a Latin twist, finished with caviar. Garnished in sesame seeds.

Fried green plantain fritters with our delicious Cuban sliders, topped with Spanish coleslaw.

Combination of mixed greens, dried cranberries, pickled pears and tomatoes. Topped with crispy fried goat cheese, and balsamic honey vinaigrette.

Grilled duck, tender figs, Granny Smith apples and scallions atop a mirco greens arugula blend, with a grainy mustard Cuban dressing.

Stewed with chickpeas, onions, potatoes, garlic, onions and cilantro. Served with a side of warm Cuban bread. Vegan.

Diced chicken breast, carrots, celery, cilantro, corn and noodles. Served with a side of toasted bread.

Bone marrow soup, made with lentils, carrots, potatoes, celery and capers. Served with a side of warm Cuban bread.

7 treasures of the sea tossed in a rich velvety white cream broth with mixed bell peppers.

A tantalizing blend of shrimp, octopus, calamari, clams, and leche de tigre, all marinated in lime and orange juice.

Fresh lobster, shrimp, bell peppers, diced onions, and cilantro, tossed in a citrus mango jalapeno aioli.

Fried green plantain fritters topped with our 3 signature ceviches.

Homemade Latin style lasagna, with layers of savory impossible meat and sweet plantains topped with melted cheese. Served with a side of white rice and black beans.

Achiote rice infused with garden vegetables and seasoned tofu, served with maduros.

White fettuccini with chef-inspired white wine sauce, green peppers, green beans, spinach and asparagus. Topped with vegan tomatillo sauce.

Classic Cuban dish featuring flank steak shredded, marinated and pan-fried in mojo sauce. Served with white ruce and black beans.

Fillet of grilled salmon topped with a rich lobster sauce, Nestled between a bed of creamy sweet mashed potatoes and sauteed garlic spinach.

Medley of tender chicken, shrimp, savory ham, and spicy chorizo, all mixed with scrambled eggs and tossed in fried rice. Served with maduros.

Ground beef seasoned with sofrito creole over steamed white rice. Topped with fried egg and served with maduros.

Slow-roasted tender marinated pork, prepared with a special blend of herbs and spices, Served with moro and boiled yuca.

Tender duck and vegetables stewed in a classic Cuban sofrito sauce, served with white rice and maduros.

Braised short ribs bathed in their own rich au jus with bone marrow, topped with vibrant red chimichurri and a sprinkling of Manchego cheese breadcrumbs. Served with velvety potato puree.

Classic dish features a tantalizing blend of calamari, octopus and shrimp, tossed in rice with a touch of savory squid ink.

Whole red snapper, fried to perfection and topped with a tropical salsa bursting with flavors of pineapple and mango. Served with black bean rice and tostones.

Bone-in pork chop deep-fried and generously stuffed with savory ham, cheese, and chorizo. Served with arroz con gandules and maduros.

1/2 roasted chicken prepared with bell peppers, caramelized onions, and mojo creole salsa. Served with arroz con gandoules and tostones.

Grilled Argentinian skirt steak wrapped with sauteed vegetables and spiced fingerling potatoes in center. Served on a skillet with green chimichurri and house steak sauce. Add lobster tail for an additional charge.

Butterflied beef steak, marinated in garlic-infused Cuban spiced mojo sauce. Topped with caramelized onions and served with black bean rice and tostones.

Tender chicken breast sauteed in a garlic white wine sauce. Served with savory moro rice and a sauteed vegetables.

Braised in a flavorful sofrito creole sauce infused with tomatoes, mixed peppers, and onions. Served with our moro rice and crispy yuca frita.

A luxurious blend of seafood tossed with mixed peppers, olives, and saffron spices. All nestled atop a bed of golden yellow rice.

Homemade Latin lasagna, with layers of savory ground beef and sweet plantains topped with melted cheese. Served with a side of white rice and red beans.

Braised baby back pork ribs tossed in our tangy yet savory house guava BBQ sauce. Served with herbed mashed potato and grilled asparagus.

Moro.

Tostones.

Maduros.

Cassava with flour mixed with fried tempura and vanilla ice cream.

Traditional Cuban dessert with vanilla, caramel, and milk.

Freshly baked bread, raisins, guava, and vanilla caramel, served with ice cream.

Hazelnut crunch chocolate topped with white chocolate and milk chocolate layered mousse.

Velvety smooth custard topped with a raspberry sauce topped with mixed berries.

Guava and cheese turnover drizzled with caramel, served with ice cream.

Mango creme and coconut mixed with cream cheese.

Mango creme with milk, and cream cheese over Cuban baked bread.

Passionfruit gelato infused with smooth ribbons of guava compote.

Almond creme with mascarpone cheese and Cuban cake bread.