Cuba Libre Restaurant - Philadelphia, PA

Avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, extra virgin olive oil, plantain chips

Blue crab meat, avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, extra virgin olive oil, plantain chips

Choose two empanadas. Served with Aji-sour cream dipping sauce.

Marinated yellowfin tuna, house-pickled cucumbers, seaweed, avocado, toasted Macadamia nuts, pumpkin seed oil vinaigrette.

Manchego cheese and spinach fritters, goat cheese crema, and organic olive oil. Vegetarian.

A pound of award-winning Asian BBQ glazed wings. Pickled pineapple, sweet chili dipping sauce.

A traditional Cuban street food of crispy taro, garlic, West Indies Culantro. Tamarindo ketchup.

Plantain and malanga chips. Black bean hummus, guacamole Cubano, Cuba Libre salsa.

“Raise the Dead” soup with a rich ChinoCubano broth. Shrimp, Baja bay scallops, crabmeat, mussels, coconut milk, truffle oil

Rich and slow-simmered flavors, red onions, sour cream

Marinated queso Blanco, watercress, baby spinach, romaine, grape tomato, Kalamata olives, red onions, red wine vinaigrette, and bonito chips. Vegetarian.

Braised, shredded and stewed beef brisket, tomatoes, bell peppers, onions, red wine, white rice, maduros

Saffron long-grain rice, boneless chicken, green peas, Manzanilla olives, hard-boiled egg, asparagus, Palacios chorizo, and roasted piquillo pepper salad.

Ybor City Style pressed Cuban sandwich with sour orange marinated pork loin, Genoa salami, ham, provolone and Swiss cheese. Yellow mustard-pickle relish. Served with sides of Black Bean Soup, House Salad and Tropical Chips

Grilled skirt steak, parsley, lemon, and onion sauce, roasted garlic boniato-potato mash, watercress salad, red wine vinaigrette

Baby spinach, “Soyrizo”, wild mushrooms, garbanzo beans, saffron long grain rice, asparagus, and grilled artichoke hearts salad.

Jumbo shrimp, Maine lobster tail, mussels, squid, Baja Bay scallops, claw crabmeat, saffron long grain rice, and roasted piquillo pepper salad.

Traditional combination of shrimp, chicken, Cortez chorizo, smoked ham, green peas, saffron long grain rice, asparagus and watercress salad.

Pan-roasted black kingfish, sweet shrimp, Baja bay scallops, crab meat, mussels, coconut milk Chino-Cubano broth, green mango escabeche, and white rice.

Roasted half chicken, all-natural, free range, sour orange sauce “Rancho Y Luna” style, black beans, white rice

Jumbo shrimp sauteed in Cuba Libre enchilado tomato, culantro sauce, white rice, maduros

Skirt steak, Maine lobster tail, jumbo shrimp, free range grilled half chicken, and Cortez chorizo sausage. Parsley chimichurri sauce.

Slow roasted Sakura pork shank, crispy skin. Sour orange, onion and caper mojo. Choice of two side dishes.

Tender braised and crisped-shredded steak, roasted onions and citrus-garlic sauce, white rice and black beans.

Plantain breaded Palomilla steak, Congri, tostones Hawaianos. Pickled okra.

Tender morsels of pork slowly roasted in Spanishstyle sauce, sauteed onions mojo, white rice, black beans, tostones.

Steamed white rice and black beans

Crispy and creamy yuca. cilantro-caper allioli

Twice-fried green Hawaiian plantains. Dijon-mojo

Fried ripened sweet plantains

Roasted garlic boniato-potato mash

Half an avocado. olive oil and sea salt

Vanilla sponge cake soaked in three milks. Mocha mousse.

A classic Cuban rice pudding recipe handed down from chef pernot’s mother-in-law. Coconut macaroon with Macadamia nuts.

A traditional Cuban dessert of vanilla custard. Candied mango and papaya salad. Vanilla cookie.