Cohiba Brasserie - Coral Gables, FL

Topped with crab meat and jerez.

Sautéed and served with a chardonnay- garlic sauce.

Served with peruvian style citrus sauce and wakame salad.

Served with spicy creamy sauce and cherry tomato mojo.

Served on chipotle aioli and vizcaina sauce foam.

Topped with extra virgin olive oil, paprika and garlic.

Served with oriental slaw and mango- chili sauce.

Served with romesco sauce.

Served with black bean salsa, corn salsa and chipotle aioli.

Oriental style dumpling served with ginger-soy dipping sauce.

Fire roasted pepper, fresh mozzarella and basil topped with aged balsamic vinaigrette and pesto

Tossed with key lime vinaigrette, heart of palm, roasted pepper and ripe grape tomato

Baby mixed greens tossed in balsamic vinaigrette, topped with gorgonzola cheese and candied walnuts

Tossed with our special dressing and topped with shaved manchego cheese, parmesan , croutons & prosciutto

Baby spring mix tossed with an aged red wine- roasted shallot and truffle infused vinaigrette topped with crunchy pancetta.

Served with gorgonzola mashed potato and porcini mushroom sauce.

Seared n.y. steak laying on a bed of yucca fries topped with cherry tomato mojo , sauteed onions and guacamole.

Served on a goat cheese mashed malanga, rosemary truffle demi-glace topped with a mélange of baby tomato mojo.

Served with ginger scented sweet potato mash, ponzu stir fry vegetables and passion fruit demi-glace.

Kabob of beef filet, jumbo scallops and shrimp served with cowboy potatoes and stone ground mustard chimichurri.

Served on a garlic mashed topped with a creamy cognac pepper sauce.

Grilled chicken breast served over saffron risotto, topped with tostones.

Served on a creamy chorizo polenta and crispy spinach croquette.

Knifeless juicy ribs served with sweet plantains, shrimp tamal, and a chipotle coleslaw.

Served with chipotle mash potato and cantimpalo-corn guiso.

Topped with garlic shrimp and served on mashed potato and spinach.

Served over mashed potato, asparagus, orange sauce and lomi- lomi relish.

7 oz. double broiled lobster, glazed with a Thai peanut sauce served with jasmine chino-cubano fried rice.

(Spicy or mild) lobster, shrimps, scallops, clams, mussels and calamari sautred in a light broth with fresh tomato, herbs, almonds, onions and sweet pepper.

Served on oriental vegetables, unagi sauce, thai cucumber relish, pickled ginger and fresh wasabi sauce.

Served on thai stir fried vegetables "noodles" tossed with udon.

Served with a creamy saffron "al ajillo" sauce and truffle essence.

Served with a creamy truffle sauce, drizzled with pesto and topped with roasted roma tomato.

Shrimps, clams, mussels and scallops sautred in a creamy white wine-lobster sauce, garlic petals and basil.

Chicken, prosciutto, tiger shrimp and herbs sauteed in a creamy porcini sauce topped with reggiano cheese.

Laced with truffle essence and topped with Parmesan cheese.

Fresh cannelloni pasta stuffed with Cuban style shredded oxtail stew topped with shaved Parmesan cheese.

Served with lobster, shrimp, mussels, clams, scallops, calamari, chicken and chorizo, topped with english peas, roasted red pepper and a touch of jerez.

Macerated in cointreau and topped with berries and mango espuma.

Warmed dark chocolate fallen cake.

On cinnamon creme anglaise.

Mascarpone cheese flavored with hazelnut on a mocha chocolate cake.