Cantina La20- Icon Brickell - Miami, FL

Thinly sliced smoked rib eye marinated in chile canica-lime juice. Served with garlic chips, chopped avocado, and red onion.

Sliced tuna dressed in a jalapeno sauce with pea-tendrils, sliced jalapenos, and truffle essence.

Seafood cocktail with shrimp, scallops, oysters, crab, octopus, chopped serrano chile, avocado and cilantro in a fresh tomato-lime sauce.

Fresh seafood with fresh lime juice, cilantro, serrano chile, cucumber, avocado, and olive oil.

Citrus-marinated shrimp served with quinoa and avocado.

Crunchy soft shell crab served in flour tortillas with jalapeno sauce.

Thinly sliced octopus with celery, cucumber, red onion, and cilantro oil.

Seasonal golden beets with fresh lime juice, cilantro, serrano chile, cucumber, avocado sauce, and olive oil.

Flour tortillas filled with shrimp and Oaxaca cheese and a citrus-tomatillo sauce.

Seasonal golden beets with fresh lime juice, cilantro, serrano chile, cucumber, avocado sauce, and olive oil.

Alaskan king crab, fresh lime juice, cilantro serrano chile, cucumber, avocado, and white truffle oil.

Fresh tuna, sliced avocado, tomato, mint, red onions and cilantro in a smoked chipotle sauce.

Fresh tuna marinated in yellow pepper, fresh lime, and soy sauce. Served in crispy wonton with guacamole.

Oysters topped with a spinach and bacon cream sauce and finished with a parmesan gratin.

Shrimp soup with mixed seafood.

Traditional roasted tomato soup with crispy tortilla strips, queso fresco, avocado, sour cream, pork crackling, and ancho chile.

Mexican shrimp, tangy chile guajillo soup.

Caesar salad with a Tijuana twist. Served with anchovy, garlic, lime mayo, and parmesan cheese dressing and house-made croutons.

Watercress and goat cheese salad with roasted beets, sunflower seeds, and citrus vinaigrette.

Local burrata, candied pumpkin seeds, and balsamic-vanilla chipotle reduction.

Pork confit with cilantro, serrano chile, and chopped onions.

Sauteed octopus in a lime-cilantro-serrano chile sauce.

Grilled bone marrow served with chopped onions, cilantro, and fresh tomatillo salsa.

Sauteed ribeye served with melted manchego cheese and accompanied with tostaditas, panela cheese and fresh radish.

Blend of melted Mexican cheeses in a cast-iron skillet. Served plain or with your choice of mushrooms, poblano chile, zucchini flowers or chistorra.

Braised pork marinated in a traditional achiote-orange sauce and served with pickled red onions and black habanero sauce.

Rosarito-style lobster tacos served in flour tortillas with yellow rice, black beans, and chipotle mayo.

Pork chop in adobo sauce with pineapple, cilantro, and onions.

Braised pork marinated in a traditional house-made achiote-orange sauce and topped with pickled red onions.

Handmade corn masa topped with black beans, shredded chicken, tomatillo, tomato sauce, Mexican crema, and queso fresco.

Clear creek wagyu served on handmade corn masa and topped with bone marrow, sour cream, queso fresco, black beans, and chorizo.

Yucatan style. Crispy handmade corn masa filled with black beans and topped with braised pork marinated in a traditional achiote-orange sauce, pickled habaneros and red onions.

House-made guacamole topped with jicama, fresh tomato and served with crispy parmesan cheese.

Fried calamari with carrot escabeche and escabeche alioli.

Handmade corn masa topped with black beans, shrimp, crispy pork skin, chile de Arbol sauce, smoked Mexican crema, queso fresco, and lettuce.

Crispy handmade corn masa stuffed with pork skin, chopped onion, cilantro, shredded queso fresco, and Mexican sour cream.

Fried rib eye served with house-made guacamole.

Crispy corn masa filled with crab and topped with cilantro sauce.

Slow-cooked rice in a shrimp broth served with mixed seafood. Vegetarian.

Filet served with petrolera sauce, grilled serrano peppers, onions and a side of french fries.

18 oz. Grilled rib eye served with three-chile and garlic sauteed mushrooms.

Braised short rib in an agave demi-glace. Served with potato-guajillo puree.

Smoked octopus served with huitlacoche rice and black garlic mayo. Vegetarian.

Seared scallops served over creamy poblano rice and topped with sautéed mushrooms and truffle oil.

Slow-cooked rice cooked in cilantro broth. Served with grilled seasonal vegetables and chile Guero aioli. Vegetarian.

Pan-seared red snapper served with prawns, seasonal mushrooms, white asparagus, and poblano sauce.

Crispy boneless whole red snapper with garlic and hot pepper chips and crispy spinach.

Sauteed shrimp served in the sauce.

Grilled octopus with olive oil, paprika and sea salt.

Slow-cooked sea bass in a traditional tomato, olive and caper sauce.

Butterflied whole snapper served with white rice.

Catch-of-the-day served in your choice of salt crust or talla sauce.

Giant prawns sauteed with garlic-lime butter and served with white rice.

Thin fideo pasta cooked in tomato chipotle broth and served with pan-seared prawns, cream, queso fresco, and pasilla chile.

Chicken leg served with white rice.

Grilled skirt steak, served with red rice, rajas, black beans and enmolada. Vegetarian.

32 oz. Served grilled or pan-seared with a side of potato puree and sauteed mushrooms.

White rice served with sweet plantains or sunny-side-up eggs.

Grilled vegetables served with an eggplant and goat cheese dip.