\u2605 Chef\u2019s Tasting Menu - $45 Per Person \u2605
Let two-time James Beard Award winning chef Guillermo Pernot take you on a culinary tour of Cuba with his mouth-watering, 4 course tasting menu. It's the best way to experience all of Cuba Libre's favorites!
For the Table
TROPICAL CHIPS & TRIO OF DIPS (V)
Plantain and malanga chips, black bean hummus, roasted cauliflower hummus with curried onions, Cuba Libre salsa
Tasting of four appetizers, served family style
Poached lobster tail, shrimp, squid, fr esh coconut water, chiles, citrus, Thai basil, cucumber salsa, coco nut chips
ABUELA\u2019S CHICKEN CROQUETAS
Cream of roasted chicken filled croquettes. Blistered cachucha pepper allioli
SPINACH MANCHEGO BU\u00d1UELOS (V)
Manchego cheese and spinach fritters, goat cheese crema, organic olive oil
GUAVA BBQ RIBS
Slow-cooked, St. Louis cut Duroc pork ribs, guava BBQ glaze, green mango escabeche salad
PLATOS FUERTES (Entrees)
Each guest will choose one entree the night of your reservation
Braised, shredded and seared flank steak, roasted onions, citrus-garlic mojo, white rice, Cuban black beans
Braised, shredded and stewed brisket, tomatoes, bell peppers, onions, red wine, white rice, maduros
All natural, free-range, Peking-style half chicken, Cuban black beans, white rice, grilled broccolini, lemongrass mojo, Chino-Cubano BBQ sauce
SHRIMP CON MOJO
Pan-seared citrus marinated jumbo shrimp, onions, peppers, sliced garlic, crisped yuca, white rice, cilantro-lime mojo sauce
PAELLA VEGETARIANA (V)
Baby spinach, \u201csoyrizo\u201d, wild mushrooms, garbanzo beans, saffron long grain rice, asparagus and grilled artichoke hearts salad
ARROZ CON POLLO
Saffron long grain rice, boneless chicken, green peas, Manzanilla olives, hard-boiled egg, asparagus, Palacios chorizo, roasted piquillo pepper salad
Slow roasted, marinated Leidy Farm\u2019s pulled pork, classic sour orange mojo, Amarillo chile, smashed yuca, black bean broth, vigor\u00f3n slaw
VACIO STEAK \u201cARGENTINO\u201d
Salmuera marinated-grilled all-natural bavette steak, Moros y Cristianos rice pilaf, Hawaiian tostones,
pickled okra, parsley chimichurri
Chef sampler of two classic desserts
As highlighted by Travel and Leisure in \"Bring Cuba's Famous Paladares Home with These New Cookbooks\" \u2026
Intent on capturing the true spirit of contemporary Cuban cuisine, award-winning chef Guillermo Pernot and acclaimed author Lourdes Castro unveil authentic recipes for home cooks in CUBA COOKS: RECIPES AND SECRETS FROM CUBAN PALADARES AND THEIR CHEFS.
A vibrant celebration of the island\u2019s bold flavors, creative techniques, and unique inspirations of Cuba\u2019s finest paladares, readers will find a rich variety of dishes which have been adapted from some of the best private restaurants from Old Havana to Santiago de Cuba.
Showcasing thoughtfully collected recipes that marry traditional foundations with modern influences, Pernot and Castro trace the evolution of Cuban cuisine to reveal its contemporary vibrancy. And through stories laced throughout the book, readers will meet the Cuban chefs who, under nearly impossible conditions, have become the unofficial stewards of a once threatened cuisine.