Kalina Bar & Grill Restaurant Menu

Golden, flaky pastry filled with seasoned ground meat, served with a side of tangy salsa.

White rice, simply prepared, serving as a versatile accompaniment to a variety of dishes.

Chicken soup.

Slow-cooked beans typically seasoned with a blend of herbs and spices, offering a savory complement to any meal.

Lemonade.

Fried pork skin. Served with rice and beans or fried green or yellow plantains.

Side of avocado, simply served to complement your meal.

Fried pork chop. Served with rice and beans or fried green or yellow plantains.

Mangú traditionally consists of mashed green plantains, accompanied by fried eggs, fried Dominican salami, and fried cheese, often garnished with pickled onions.

American cheese melted between slices of buttery toasted bread, typically includes a hint of mustard or mayo for added flavor.

Ham and cheese sandwich.

Sliced jamon, typically includes cheese and mayonnaise, served on freshly baked bread.

Roasted pork and ham, paired with Swiss cheese, pickles, and mustard, pressed between slices of Cuban bread.

A sandwich with ham or bacon, cheese, and typically includes egg, served between slices of bread.

Slow-roasted, shredded pork typically paired with lettuce, tomato, and a blend of mayo-ketchup on a sub roll.

Steak sandwich.

Chicken.

Breaded chicken or pork, typically includes lettuce, tomatoes, and mayo, served in a fresh sandwich roll.

Ground beef patty on a bun, typically includes lettuce, tomato, onion, and a special Kalina sauce.

Combo 2 typically includes a sandwich, a choice between soup or salad of the day, and a soda.

Combo 3 typically includes a variety of selected meats or main ingredients, accompanied by sides such as rice, beans, or vegetables, and often comes with a beverage.

Combo 4 typically includes a variety of American favorites, assembled to cater to family dining, offering a balanced mix of proteins, sides, and a beverage.

Combo 5 typically includes a selection of American favorites, offering a variety of tastes and textures to cater to family preferences.

Caldo de Res, a hearty beef soup, typically includes fresh vegetables, rice, and is accompanied by tortillas.

Deep-fried cheese, typically served as a golden and crispy appetizer.

Breaded mozzarella cheese, deep-fried until golden, typically served with a side of marinara sauce for dipping.

Three pieces.

Golden, flaky pastry filled with seasoned ground meat, served with a side of tangy salsa.

A grilled flour tortilla filled with a blend of melted cheeses, often accompanied by diced tomatoes, onions, and peppers.

Tender beef tripe simmered with hearty vegetables in a rich, savory broth.

A hearty stew featuring tender meat chunks, corn on the cob, potatoes, and plantains in a savory broth.

Chicken soup.

Beef soup, traditionally prepared with a rich broth, tender chunks of beef, and a variety of vegetables such as corn, zucchini, cabbage, and carrots.

Dominican-style sancocho, available in small or large.

Seafood soup with options for large or regular sizes.

Fish soup.

Shrimp soupy rice.

A rich and hearty soup filled with a variety of seafood, including shrimp, mussels, clams, and fish, simmered in a tomato-based broth with rice and seasoned with herbs.

Chicken soupy rice.

A rich soup featuring tender lobster, typically includes rice and a variety of vegetables, simmered in a flavorful broth.

Octopus stewed in a savory broth, typically includes rice and a mix of vegetables.

Lobster and shrimp stewed in a savory broth, typically accompanied by rice and seasoned with a blend of herbs and vegetables.

Crabmeat salad typically includes fresh crabmeat served atop a bed of mixed greens, complemented by cucumbers, tomatoes, and a light dressing.

Potato salad.

Iceberg lettuce and tomatoes, typically includes onions, dressed with olive oil and vinegar.

Tender octopus served on a bed of mixed greens, typically includes tomatoes, cucumbers, and a light, olive oil-based dressing.

Grilled shrimp atop a blend of fresh greens, often accompanied by tomatoes, cucumbers, and a sprinkle of cheese, dressed lightly to complement the flavors.

Green salad.

Avocado, mixed greens, and tomatoes, often accompanied by a selection of vegetables and a house dressing.

Tuna salad combines white albacore tuna, mixed greens, tomatoes, cucumbers, and a hint of mayonnaise, typically garnished with hard-boiled eggs and onions.

Mashed potatoes accompanied by fried Dominican salami, eggs, and cheese, following the traditional Dominican breakfast style of '3 golpes'.

Smashed yuca served with fried eggs, fried Dominican salami, and cheese, typically accompanied by pickled onions.

Batata 3 golpes typically includes mashed sweet potatoes accompanied by fried eggs, fried cheese, and fried Dominican salami.

Boiled green bananas served with fried eggs, fried cheese, and Dominican salami, encapsulating a traditional Dominican breakfast experience.

Malanga 3 golpes typically includes smashed malanga root, accompanied by fried eggs, fried cheese, and fried Dominican salami.

Classic breakfast favorite with a chewy texture, perfect for a delightful start to your day.

Whisked eggs cooked and folded around a filling that typically includes cheese, vegetables, and sometimes meat, served with toast.

Fluffy, golden-brown pancakes

Golden brown waffle, typically served with butter and warm maple syrup.

A savory blend of crispy bacon, sliced ham, and melted cheese, typically served on bread.

Grilled steak. Served with rice and beans or fried green or yellow plantains.

Churrasco steak served with choice of white rice, beans (black, red, or mixed with rice), plantains (fried green or sweet), french fries, green salad, or steamed vegetables.

Pepper steak. Served with rice and beans or fried green or yellow plantains.

Steak topped with fried eggs. Served with rice and beans or fried green or yellow plantains.

Bistec encebollado with onions, served with options of rice, beans (black, red, mixed), fried or sweet plantains, fries, salad, or steamed vegetables.

Breaded steak. Served with rice and beans or fried green or yellow plantains.

Tender, deep-fried meat pieces. Choose one side: rice varieties, beans, plantains, french fries, green salad, or steamed vegetables.

Higado served with a choice of side: rice variants, beans, plantains, fries, salad, or vegetables.

Grilled T-bone steak served with a choice of one side: rice variants, plantains, fries, salad, or steamed vegetables.

A varied selection of meats, accompanied by options including rice variants, plantains in two styles, French fries, green salad, or steamed vegetables.

Goat meat served with choice of white rice, black beans, red beans, mixed beans and rice, fried or sweet plantains, french fries, green salad, or steamed vegetables.

Fried pork skin. Served with rice and beans or fried green or yellow plantains.

Breaded pork chop. Served with rice and beans or fried green or yellow plantains.

Pork chop in sauce. Served with rice and beans or fried green or yellow plantains.

Fried pork chop. Served with rice and beans or fried green or yellow plantains.

Grilled pork chop. Served with rice and beans or fried green or yellow plantains.

Slow-roasted pork, marinated in traditional spices, typically includes garlic and oregano, oven-baked to tender perfection.

Fried pork chunks, typically includes sautéed onions, embodying the essence of traditional American cuisine with a Latin twist.

Fried chicken chunks. Served with rice and beans or fried green or yellow plantains.

Chicken breast stuffed with a mix of seafood, often prepared with ingredients like shrimp and scallops.

Chicken breast stuffed with shrimp, showcasing a blend of poultry and seafood for a unique flavor profile.

Chicken breast stuffed with ham and cheese, offering a harmonious blend of tender poultry and rich, melted cheese, encased with savory ham.

Grilled chicken breast served with a medley of seasonal vegetables, typically including but not limited to bell peppers, onions, and zucchini.

Fried chicken chunks. served with rice and beans or fried green or yellow plantains.

Boneless chicken, marinated and deep-fried, often accompanied by a tangy sauce.

Chicken stew.

Marinated chicken, fried to a golden crisp, typically served with a garlic and onion mojo sauce.

Chicken breast encrusted with crushed Ritz crackers, typically baked until golden.

Shrimp in red sauce. Served with rice and beans or fried green or yellow plantains.

Shrimp in garlic sauce. Served with rice and beans or fried green or yellow plantains.

Butterfly shrimp. Served with rice and beans or fried green or yellow plantains.

Grilled shrimp. Served with rice and beans or fried green or yellow plantains.

Grilled red snapper. Served with rice and beans or fried green or yellow plantains.

Fried red snapper. Served with rice and beans or fried green or yellow plantains.

Red snapper in sauce. Served with rice and beans or fried green or yellow plantains.

Grilled red snapper. Served with rice and beans or fried green or yellow plantains.

Red snapper in coconut sauce. Served with rice and beans or fried green or yellow plantains.

Grilled fish slice. Served with rice and beans or fried green or yellow plantains.

Fish in coconut sauce slice. Served with rice and beans or fried green or yellow plantains.

Steamed fish slice. Served with rice and beans or fried green or yellow plantains.

Fish in garlic sauce slice. Served with rice and beans or fried green or yellow plantains.

Fish slice in sauce. Served with rice and beans or fried green or yellow plantains.

Fried fish slice. Served with rice and beans or fried green or yellow plantains.

Steamed red snapper. Served with rice and beans or fried green or yellow plantains.

With fried pork skin.

Mofongo de pernil consists of mashed green plantains mixed with garlic, typically includes tender roast pork.

Mashed green plantains typically includes garlic and is topped with shrimp prepared in sauce.

Mashed green plantains combined with garlic, typically includes melted cheese for a rich texture.

Mashed green plantains mixed with garlic and typically includes crispy longaniza sausage, offering a savory combination.

Boneless chicken chicharrón, fried until crispy, served with tostones, typically includes a side of tangy sauce for dipping.

Bone-in chicken chicharrón, typically served with fried green plantains known as tostones.

Dominican-style longaniza, a seasoned pork sausage, fried and served alongside crispy, twice-fried green plantains known as tostones.

Yellow rice cooked with pigeon peas, typically includes a blend of spices and herbs unique to its American interpretation of the traditional dish.

Rice cooked with red beans, typically includes herbs and spices to enhance flavor, often served as a hearty complement to meals.

Rice with shrimp.

Rice cooked with lobster, often includes onions, peppers, and a blend of spices to complement the seafood flavor.

Rice and chicken traditionally cooked together, often accompanied by vegetables and seasoned for a savory taste.

Paella typically includes saffron rice combined with a variety of seafood such as shrimp and mussels, alongside chicken, chorizo, peas, and bell peppers.

Sweet plantains, gently fried, often accompanied by a light sprinkle of sugar or a drizzle of honey.

Golden crispy fries, lightly salted for a perfect crunch.

Fried cassava served with a side of mojo sauce, typically including a hint of garlic and citrus flavors.

Side of avocado, simply served to complement your meal.

Fresh and flavorful assortment of garden goodness, perfect for veggie lovers.

Cassava fritters, a delightful side order, typically includes grated cassava formed into patties and lightly fried until golden.

Yuca frita, or fried cassava, is typically served as golden, crispy sticks, sometimes accompanied by a dipping sauce.

Chicken leg typically seasoned and roasted, offering a tender and juicy texture.

Slow-cooked beans typically seasoned with a blend of herbs and spices, offering a savory complement to any meal.

Oxtail, slowly braised until tender, often served with a rich gravy made from its own juices.

Tender chicken stewed with a blend of traditional spices, typically includes onions, garlic, bell peppers, and tomatoes, served as a hearty lunch option.

Beef ribs, slowly roasted and typically includes a savory BBQ sauce.

Roasted chicken, typically seasoned with a blend of herbs and spices, served as a succulent main course.

Chivo guisado, a stewed goat dish, typically includes a rich blend of spices, tomatoes, onions, and peppers, simmered until tender.

Codfish stew.

Fish in coconut sauce slice. served with rice and beans or fried green or yellow plantains.

Slow-cooked beef with a blend of potatoes, carrots, and celery, simmered in a rich and hearty broth.

Pollo guizado, or stew chicken, is tender chicken simmered with a blend of vegetables and spices, typically including potatoes and carrots, in a savory stew sauce.

Slow-roasted pork, often accompanied by lettuce, tomato, and onion, served as a hearty component in various lunch dishes.

Available on Thursdays only, this dish features homemade meatballs, typically served with a side of marinara sauce.

Chicharrón de cerdo, or fried pork, typically includes crispy, deep-fried pork pieces served with a side of tangy sauce for dipping.

Vanilla sponge cake soaked in three varieties of milk, typically garnished with a light whipped cream.

Sanka, a decaffeinated soda, typically includes a blend of flavors for a smooth and refreshing taste.

A comforting blend of brewed tea gently combined with milk, offering a smooth and soothing taste.

A comforting blend of milk and rich chocolate, creating a smooth beverage experience.

Oatmeal.

Juice selections including exotic flavors like maracuya, zapote, and tamarindo, alongside tropical blends such as morir soñando and piña colada.

A refreshing beverage made from the tart and vibrant essence of cranberries, typically served as a rejuvenating drink.

Lemonade.

Naranja Tropicana juice combines the essence of tropical fruits, typically including orange and other citrus notes, in a refreshing beverage.

Presidente beer is a Dominican lager known for its crisp and refreshing taste, often enjoyed for its smooth finish.