Vicente’s Cuban Cuisine

A vibrant tapas plate featuring tender roasted pork leg topped with caramelized onions, crispy fried yuca, and a green plantain tostone, drizzled with savory mojo sauce.

Plump mushrooms sautéed in a rich garlic, lemon, and white wine sauce, garnished with fresh parsley in a small cast-iron skillet.

Golden-brown, crispy homemade ham and chicken croquettes stacked on a plate with a dollop of creamy garlic aioli.

Tender strips of beef sautéed with garlic, onions, mushrooms, and bell peppers in a savory Rioja wine reduction sauce.

A rich tapas skillet containing grilled Spanish chorizo slices, shrimp, calamari, scallops, and mushrooms simmered in a savory garlic lemon sauce.

Sizzling shrimp in a garlic-infused olive oil and white wine sauce with a hint of lemon and crushed red pepper flakes, served in an earthenware dish.

Juicy chicken chunks sautéed with mushrooms, garlic, and red peppers in a flavorful white wine garlic sauce.

A colorful medley of grilled portobello mushrooms, tomatoes, zucchini, carrots, artichoke hearts, roasted red peppers, and asparagus tips seasoned with fresh basil.

Golden, breaded potato croquettes stuffed with seasoned ground beef, cut in half to show the savory filling, served with aioli.

A comforting housemade Cuban corn tamale topped with roasted pork leg, sautéed onions, and a drizzle of tangy mojo sauce.

Two golden, flaky Cuban-style turnovers with a crispy pastry crust, served with side dips of aioli and cilantro sauce.

Warm baked goat cheese resting on a bed of fresh sliced tomatoes and rich tomato basil sauce, finished with an extra virgin olive oil drizzle.

Tender deep-fried calamari strips tossed in a rich lemon butter sauce with capers, green onions, and fresh diced tomatoes.

A wedge of traditional Spanish potato and onion frittata, served with olives, roasted red peppers, and a side of aioli.

Fresh sliced avocados arranged over crisp field greens, tomatoes, and bermuda onions, dressed with a glossy balsamic vinaigrette.

A herb-grilled North Atlantic salmon fillet served atop a fresh bed of field greens, tomatoes, green olives, and sliced bermuda onions.

Sliced marinated grilled chicken breast served over crisp field greens with fresh tomatoes, sweet red peppers, and bermuda onions.

Classic Caesar salad featuring a crisp romaine wedge, crunchy garlic croutons, and shaved parmesan cheese tossed in a creamy dressing.

Fresh field greens tossed with ripe tomatoes, crisp cucumber slices, and red bermuda onions, drizzled with a light balsamic vinaigrette.

A crisp wedge of romaine lettuce topped with crunchy garlic croutons and freshly grated parmesan cheese, coated in a creamy Caesar dressing.

A thin cutlet of top round steak seasoned and quickly grilled, topped with savory grilled onions. Served with white rice, black beans, and sweet plantains.

Marinated roasted pork leg served with a zesty mojo de ajo sauce, mororice rice, tender yuca, and sweet plantains.

Flavorful, juicy skirt steak seasoned and grilled to perfection, topped with house chimichurri sauce. Served with rosemary roasted potatoes, fresh vegetables, and sweet plantains.

Sautéed chicken and plump shrimp with zucchini in a fresh tomato basil sauce, cream, and melted parmesan cheese au gratin. Served with white rice and sweet plantains.

Vibrant yellow saffron rice mixed with marinated chicken, sautéed onions, peppers, and green peas, accompanied by sweet plantains.

Tender chicken breast coated in fresh herbs, dipped in a parmesan cheese egg batter, and pan-seared until golden brown. Topped with a vibrant lemon zest sauce and served with white rice and sweet plantains.

Semi-boneless half duck roasted to perfection with a luxurious Grand Marnier orange reduction sauce. Served with white rice and sweet plantains.

Chicken pieces sautéed in a spicy creole sauce with mushrooms, onions, peppers, and white wine. Served with white rice and sweet plantains.

A seafood lover's dream featuring shrimp, scallops, calamari, mussels, lobster, fresh vegetables, and saffron-infused rice.

Pan-seared rainbow trout fillet topped with sautéed artichoke hearts, tomatoes, red peppers, and capers in a delicate Muga white wine sauce. Served with white rice and sweet plantains.

A hearty medley of shrimp, scallops, calamari, and mussels sautéed with onions, peppers, and mushrooms, simmered in a zesty tomato broth and flambéed with Spanish brandy. Served with white rice and sweet plantains.

Jumbo shrimp sautéed with extra virgin olive oil, garlic, white wine, lemon juice, red pepper flakes, asparagus tips, and parsley. Served with white rice and sweet plantains.

Succulent lobster tails sautéed in extra virgin olive oil, lemon juice, garlic, white wine, asparagus tips, and fresh parsley. Served with white rice and sweet plantains.

Fresh North Atlantic salmon grilled to perfection, topped with sautéed baby spinach and a light white wine lemon sauce. Served with white rice and sweet plantains.

An array of sautéed mushrooms, onions, peppers, artichokes, tomatoes, carrots, and zucchini simmered in a spicy white wine creole sauce. Served with white rice and sweet plantains.

Traditional Cuban vegetarian dish featuring saffron rice with sautéed onions, red peppers, artichokes, mushrooms, tomatoes, carrots, asparagus tips, and zucchini. Served with sweet plantains.

Golden-brown fried sweet plantains caramelized to perfection.

Crispy fried yuca (cassava) sticks served with a creamy aioli dipping sauce.

Tender boiled yuca (cassava) topped with savory grilled onions and zesty mojo sauce.

Crispy, flattened double-fried green plantains served with herbaceous chimichurri sauce.

Fluffy, perfectly steamed white rice.

Traditional Cuban white rice and black beans cooked together.

Aromatic Spanish saffron rice, perfectly seasoned and fluffy.

Traditional moist Cuban tres leches sponge cake soaked in three sweet milks and topped with whipped cream.

Classic homemade caramel flan with a silky smooth texture and rich amber caramel syrup.

Rich vanilla bean custard topped with a classic crisp caramelized sugar crust.

Please ask your server for today's rotating special house dessert.

Assorted refreshing carbonated sodas.

Freshly squeezed homemade lemonade served chilled over ice.

Traditional sweet Cuban Materva soda.

Sweet Cuban pineapple-flavored sparkling soda.

Chilled energy drink to keep you energized.

Freshly brewed iced tea served over ice with a lemon wedge.

Selection of soothing hot teas.

Freshly brewed aromatic hot coffee.

Rich and bold espresso shot with a thick golden crema.

Classic espresso combined with steamed milk and velvety microfoam.

Traditional sweet Cuban espresso brewed with sugar for a characteristic foam top (espumita).

Traditional Cuban coffee served warm with steamed milk.

Natural Italian spring water.

Premium sparkling mineral water from Italy.