Buena Vista Restaurant & Bar

Authentic Cuban corn tamal generously filled with succulent crab meat, served in a rich saffron-infused shrimp sauce with a splash of Albariño white wine.

Tender baby calamari pan-seared to perfection, served over spicy roasted potatoes and finished with an artisanal Jerez sherry reduction.

Vibrant Peruvian blue potato stuffed with tender, slow-braised shredded oxtail and paired with a silky roasted piquillo pepper mousseline.

Fresh sushi-grade tuna set atop sweet caramelized diced plantains, drizzled with a tangy ginger-molasses glaze.

Cured pork tenderloin served over crisp Latin tostoncitos, crowned with a sunny-side-up quail egg and a touch of black truffle infusion.

Golden empanada turnovers filled with farm-raised chicken, served with cool yogurt, fresh spinach, and a delicate cilantro foam.

Plump shrimp sautéed in aromatic roasted garlic butter and white wine, sprinkled with spicy Spanish guindilla peppers.

Freshly mashed Mexican guacamole paired with crunchy chilaquiles and green plantain confit, served traditionally in an authentic lava stone molcajete.

Tender roasted artichoke hearts stuffed with aged artisanal Manchego cheese, served alongside marinated green asparagus spears.

Dill-cured wild salmon filled with zesty green lime yogurt, crowned with premium Osetra caviar and served with organic toast points.

Delicate Chilean sea bass ceviche cured in zesty Peruvian rocoto and yellow aji pepper leche de tigre.

Nutritious organic quinoa salad tossed with creamy goat cheese, pressed wild berries, and delicate micro greens.

Slices of fresh avocado served over crisp organic lettuce, red onion remoulade, julienned asparagus, and a tropical citrus foam.

Velvety lobster stew cooked with tender green asparagus and fava beans, topped with savory Chantilly foam.

Chef’s daily artisanal soup selection crafted from fresh farm market ingredients.

Traditional Spanish paella loaded with shrimp, calamari, scallops, clams, mussels, chicken, and Spanish chorizo, simmered in saffron broth.

Pan-seared chicken breast stuffed with shrimp, spinach, sweet plantains, and asparagus in a tropical passion fruit and white wine sauce.

Pan-seared duck Magret served over sweet plantain and spinach ratatouille, finished with a 25-year aged port and red wine reduction.

Slow-roasted Iberian pork ossobuco resting over scalloped oven potatoes and spinach, accented by a green apple radish au jus.

Seared Iberian pork chop served over scalloped potatoes and roasted green apples, crowned with tart organic lingonberries.

Grilled Argentine skirt steak served alongside crisp cassava fries and fresh Bariloche chimichurri sauce.

Tender oven-roasted oxtail braised in dark stout beer sauce, sprinkled with sweet lima beans.

Juicy Angus ribeye steak tenderized naturally with papaya juice, served with golden roasted lingonberry potatoes.

Dark squid ink linguini sautéed with scallops, shrimp, and spinach in a creamy lemongrass Alfredo sauce, topped with Pecorino.

Handcrafted lobster ravioli with porcini mushrooms in a vodka tomato cream sauce, sprinkled with Parmigiano-Reggiano and fresh spinach.

Pan-seared Chilean sea bass filet served over organic pumpkin quenelles, green asparagus, and pomegranate arils.

Salmon filet stuffed with spinach over creamy malanga purée in a delicate lemongrass infusion, topped with cilantro foam.

Plump shrimp sautéed in garlic and Verdejo wine broth with tender fava beans and smoked guindilla pepper.

Tender asparagus spears grilled with olive oil and sea salt.

Smooth and creamy tropical root purée seasoned to perfection.

Thinly sliced potatoes baked with cream and aged cheese until golden brown.

Crispy golden fried cassava yucca sticks served hot.

Caramelized sweet ripe plantain slices fried until tender.

Fluffy long-grain rice infused with aromatic saffron.

Fresh spinach leaves sautéed with garlic and extra virgin olive oil.

Indulgent four-chocolate tasting dessert paired with silky Casi cream and velvety vanilla bean foam.

Moist traditional Cuban Tres Leches cake soaked in sweet milk, served with fresh fruit macedonia and a warm cinnamon bark sauce.

Creamy 5-milk Latin flan custard layered with toasted coconut nuggets and finished with a refreshing peppermint sauce.

Crispy fried chocolate croquettes served alongside a rich Cuban espresso coffee foam infusion.

Crisp churros filled with dulce de leche cajeta, served with rich hot chocolate dip and vanilla foam.

Tropical dessert presented in a natural coconut shell featuring coconut cream, coconut nuggets, coconut foam, and champolita mojito.

Fluffy pancakes topped with caramelized sweet plantains, fresh berry macedonia, maple syrup, and churned butter.

Warm buttermilk pancakes layered with rich Nutella cocoa spread and fresh strawberry macedonia.

Thick artisan French toast served with a scoop of vanilla bean ice cream and caramelized sweet plantains.

Grilled 6oz New York strip steak paired with two eggs cooked to order, crispy breakfast potatoes, and fresh greens.

Three-egg omelet tailored with your choice of three fresh toppings including veggies, artisan cheeses, bacon, or Mexican chorizo.

Toasted multigrain bread layered with smooth cream cheese, smoked salmon slices, capers, and served with arugula salad.

Smashed fresh avocado over toasted multigrain bread, served with eggs, wild arugula salad, and chopped fresh fruit.

Classic Cuban shredded beef braised in tomato pepper sauce, served with white rice, black beans, and sweet maduros.

Marinated grilled chicken breast topped with sweet caramelized onions, served alongside rice and crispy green plantain tostones.

Succulent slow-roasted Cuban pork served with traditional rice and peas (congri) and caramelized sweet plantains.

Ketel One Peach vodka shaken with Cointreau, simple syrup, and fresh lemon juice.

Tanqueray Ten gin, honey thyme syrup, fresh lemon juice, and a dash of bitters.

Caribbean white rum blended with muddled strawberries, simple syrup, and fresh lime juice.

Deleon premium tequila, Cointreau, fresh basil, sweet guava puree, and lime juice.

Hennessy cognac, Cointreau, rosemary simple syrup, and fresh lemon juice served with a sugared rim.

Bulleit Rye whiskey mixed with fig preserves, ginger simple syrup, and fresh lemon juice.

Ketel One Cucumber & Mint vodka with fresh lime juice, mint simple syrup, and ginger beer.