Vicente’s Cuban Cuisine Menu

Marinated and deep-fried calamari served with lemon butter sauce, capers, green onions and diced tomatoes.

Cuban-style chicken turnovers served with garlic aioli and a tomato and cilantro sauce.

Spanish chorizo and fresh mushrooms sautéed with olive oil and minced garlic and flambéed with sherry wine.

Homemade ham and chicken croquettes. Served with garlic aioli sauce.

Tenderloin tips of beef sautéed with garlic, onions, mushrooms and peppers in a rioja wine sauce.

Sautéed shrimp with fresh garlic, olive oil, white wine, lemon juice, crushed red peppers and fresh parsley.

Spanish chorizo, shrimp, calamari, scallops and mushrooms. Grilled and seasoned with garlic lemon sauce.

One beef empanada and one chicken empanada.

Seasoned mashed potatoes generously stuffed with flavorful ground beef, breaded and lightly fried. Served with garlic aioli sauce.

Baked goat cheese and fresh tomatoes served over tomato basil sauce, drizzled with olive oil infused with basil. GF

Fresh mushrooms sautéed in extra virgin olive oil, garlic, lemon juice, white wine, red pepper flakes and parsley.

Homemade traditional savory Cuban corn tamale topped with pork meat, sautéed onions and mojo sauce. GF

Combination of roasted leg of pork, caramelized onions, fried yuca “Cassava” and green plantain toston. Laced with mojo sauce. GF

Seasoned chicken and mushrooms sautéed in extra virgin olive oil, minced garlic, diced peppers and fresh parsley with a touch of white wine.

Portobello mushrooms, fresh tomatoes, zucchini, carrots, artichoke hearts, roasted peppers, asparagus tips and basil sautéed in extra virgin olive oil and fresh herbs. GF

Traditional Spanish potato and onion omelet. Served with olives, red peppers and garlic aioli sauce. GF

Fried yuca stick (cassava) with garlic aioli dipping sauce.

Freshly squeezed lemon juice with a hint of natural sweetness.

A selection of popular sodas, including Coca-Cola, Sprite, Fanta, and Diet Coke.

Freshly brewed tea typically infused with natural lemon flavors.

Cuban coffee with milk, cinnamon, and whipped cream.

Espresso typically sweetened with sugar, often served in a small cup.

Rich and robust, made with finely ground coffee beans, typically enjoyed for its intense flavor.

Finely ground coffee brewed under pressure, resulting in a small, concentrated shot.

Espresso coffee with steamed milk and sugar.

Simple and refreshing hydration in a convenient bottle.

Carbonated pineapple soda with a sweet and tangy tropical flavor.

Natural lemonade typically made with fresh lemon juice.

Mango, strawberry, passion fruit, traditional, raspberry, or a mango-strawberry blend lemonade.

Prepared with a selection of teas or freshly brewed coffee, typically served with options for milk and sugar.

Freshly squeezed orange juice blended with lime, offering a zesty and refreshing twist on traditional lemonade.

A refreshing blend of passion fruit and lemon juice, typically includes real fruit for a naturally sweet and tart flavor.

Freshly squeezed lemon juice blended with raspberries for a refreshing twist.

Effervescent water with natural carbonation.

The same great taste made with only pure cane sugar and served in a bottle.

Freshly squeezed lemon juice, typically sweetened with sugar and mixed with water.

A refreshing blend of pineapple and lime juices, typically sweetened with natural sugar.

Freshly squeezed lemon juice blended with ripe mango puree.

Freshly squeezed lemonade blended with coconut milk, creating a smooth and creamy beverage.

Freshly squeezed lemon juice blended with strawberries, creating a refreshing and natural beverage.

Flavorful and juicy skirt steak seasoned and grilled. Served with chimichurri sauce, rosemary roasted potatoes, fresh vegetables and sweet plantains.

Roasted pork leg marinated with zesty mojo de ajo sauce. Served with moro rice, yuca and sweet plantains. GF

Thin cutlet of choice top round seasoned and quickly grilled. Topped with grilled onions. Served with white rice, black beans and sweet plantains.

A cuban tradition of thinly shredded seasoned beef with red wine, tomato sauce, bell peppers and green olives: served with white rice, sweet plantains and black beans.

A medley of shrimp, mussels, clams, and squid, combined with saffron-infused rice, bell peppers, peas, and tomatoes.

Semi-boneless half duck roasted until golden brown, laced with Grand Marnier orange sauce and served with white rice and sweet plantains. GF

Tender chicken breast seasoned with fresh herbs, dipped in egg batter, parmesan cheese and white wine. Pan-seared golden brown and laced with lemon sauce and lemon zest. Served with white rice and sweet plantains.

Chicken and shrimp sautéed with zucchini in a fresh basil tomato sauce with a touch of cream, au gratin with Parmesan cheese. Served with white rice and sweet plantains.

Chicken sautéed in spicy Creole sauce, mushrooms, onions, peppers and Spanish white wine. Served with white rice and sweet plantains.

Sautéed rice typically includes fresh vegetables like peas, carrots, and bell peppers.

Spicy Creole sauce made with Spanish white wine, sautéed with mushrooms, onions, peppers, artichokes, tomatoes, carrot, zucchini, and peas. Served with white rice and sweet plantains.

Fresh north atlantic salmon seasoned with herbs and grilled. Served with chopped greens, tomatoes, green olives, red peppers and bermuda onions. Tossed with balsamic vinaigrette dressing.

Marinated grilled chicken breast, field greens, tomatoes, bell peppers and red onions. Tossed with citrus dressing. GF

Fresh avocado, lettuce, tomatoes and red onions. Tossed with balsamic vinaigrette dressing.

Marinated roasted pork leg, swiss cheese, pickles, grilled onions, lite mustard and mayo, pressed on Cuban bread.

Pork, ham, swiss cheese, pickles, lite mustard and mayo, pressed on Cuban bread.

Marinated chicken breast, swiss cheese, grilled onions, pickles, lite mustard and mayo, pressed on Cuban bread.

Grilled marinated Portobello mushrooms with goat cheese, roasted peppers, lettuce and tomatoes, pressed on Cuban bread.

Tender buffalo chicken with mixed greens and red peppers, served on a baguette. Accompanied by a side of crispy plantain chips.

Grilled fresh Atlantic salmon, spring mix, roma tomatoes and Bermuda onions laced with Chimichurri sauce, pressed on Cuban bread.

Lobster tails sautéed with extra virgin olive oil, minced garlic, white wine, lemon juice, asparagus tips and parsley. Served with white rice and sweet plantains.

Fresh North Atlantic salmon seasoned and grilled, topped with sautéed baby spinach and laced with wine lemon sauce. Served with white rice and sweet plantains. GF

Tender Chilean seabass topped with sautéed greens, served with a side of white rice, sweet plantains, and a decorative vegetable garnish.

Pan-seared rainbow trout, sautéed artichoke hearts, tomatoes, red peppers and capers laced with Muga white wine sauce. Served with white rice and sweet plantains.

Shrimp, scallops, calamari and mussels sautéed with onions, peppers and mushrooms. Flambéed with Spanish brandy and simmered in a zesty tomato broth. Served with white rice and sweet plantains.

Fresh, ripe avocado, typically sliced or mashed, adds a creamy touch to your meal.

Steamed vegetables typically including broccoli, cauliflower, and carrots.

Shredded chicken, typically seasoned with Latin-American spices.

Crispy goat cheese, typically breaded and fried, offering a crunchy exterior and a creamy interior, perfect as a side order.

Sautéed portobello mushrooms, typically seasoned with garlic and herbs.

Lightly seasoned calamari, typically paired with a tangy dipping sauce, ideal as a side dish.

Grilled salmon typically seasoned with a blend of spices, ideal as an addition to any meal.

Succulent shrimp, typically marinated and grilled, ideal for enhancing any dish with a touch of seafood flavor.

Golden saffron-infused rice, delicately seasoned for a subtle aromatic flavor.

Fluffy and tender white rice, a simple yet essential side dish.

White rice cooked with black beans and sofrito, often including fried pork belly.

Sautéed spinach typically includes garlic and olive oil.

A smooth blend of butter infused with fresh lemon, typically used to enhance the flavor of various Latin-American dishes.

Sweet, ripe plantains fried to a golden brown.

Cut potatoes fried until golden and seasoned. Typically served as a popular Latin-American side dish.

Potatoes typically prepared by boiling, sautéing, or frying, often complemented with onions, peppers, or simple seasoning.

Chopped lettuce, croutons, parmesan cheese, and a creamy caesar dressing.

Mixed greens topped with cherry tomatoes, sliced red onions, and red bell pepper strips, served with a side of dressing.

Crispy twice-fried green plantains, seasoned and served with a side of savory dipping sauce.

Boiled yuca (cassava) topped with mojo sauce, typically made with garlic, olive oil, and onions.

Fried yuca stick (cassava) with garlic aioli dipping sauce.

Toasted bread slices topped with melted cheese and a sprinkle of herbs.

Housemade black bean soup. GF

Spicy Creole sauce made with Spanish white wine, sautéed with mushrooms, onions, peppers, artichokes, tomatoes, carrot, zucchini, and peas. Served with white rice and sweet plantains.