Pineapple mix and coconut cream blended together for a refreshing non-alcoholic version of the classic piña colada.

Pure and refreshing bottled water.

Delicious and refreshing!

Malta India is a non-alcoholic, carbonated malt beverage, often brewed from barley, hops, and water, offering a sweet, rich malt flavor. Originating from Puerto Rico, it's enjoyed for its refreshing qualities.

Effervescent, refreshing water with a lively burst of bubbles.

Brisk iced tea, served chilled, embodies a bold and invigorating taste.

Rich, flavorful cup of espresso brewed to perfection.

Creamy and smooth espresso drink with equal parts espresso and warm milk.

Classic espresso with steamed milk, topped with a layer of frothy foam.

A blend of Cuban espresso and steamed milk, traditionally sweetened to taste.

Steaming, aromatic blend of finely selected tea leaves. Perfectly soothing.

Fresh whole pineapple, typically includes a blend of natural juices served as a refreshing beverage.

A traditional sponge cake soaked in a blend of condensed milk, evaporated milk, whole milk, and a layer of dulce de leche.

Chef's recommendation. Mofongos croquettes with guava sauce pork

2 pieces. Stuffed plantain fritter

2 pieces. Fried turnover patties

Fried green plantains stuffed

Corn fritters

3 pieces. Mamposte ao rice fritter, mozzarella cheese and cilantro aioli

Chef's recommendation. Grilled octopus with gratin cassava stick

Octopus salad with green fried plantains

Puertorican blood sausage

Mini ripe plantain cakes stuffed with ground beef, topped with cheese

Fried pork chunks with sautéed onions

Fried chicken crackling

Mini mofongo balls, typically including mashed green plantains and small pieces of pork, seasoned with garlic.

Shredded fries green plantain

Asopao, a comforting Latin American soup, typically includes pigeon peas and a variety of aromatic herbs and spices, served as an appetizer.

Sautéed chicken with garlic and butter

Fried chicken chunks with bone

Sautéed shrimp with garlic

Shredded pork with onion

Chef's recommendation. Skirt steak strips in mojito cilantro and tamarind sauce

Filet mignon with mushroom sauce

Octopus salad

Fish strips with garlic and butter

Mofongo filled with tender, slow-cooked pork, mashed together with fried green plantains and seasoned with garlic.

Mofongo made from mashed fried yuca, typically includes small pieces of chicharrón for added texture and flavor.

Mofongo served with seasoned and fried pork chunks, typically accompanied by garlic and plantain flavors.

Mofongo filled with shrimp, topped with a rich Alfredo sauce, blending the traditional mashed plantain base with a creamy, savory twist.

Pechuga rellena de mofongo de amarillo, envuelta en bacon y salsa de queso parmesano. Stuffed chicken breast wrapped in bacon with ripe plantain mofongo and Parmesan cream sauce

Chef's recommendation. Este Plato es inspirado por el chef Ayala en una canoa de mofongo de plátano y papas fritas

1/2 libra de cola de langosta y churrasco acompañado con mofongo. Half pound lobster tail and skirt steak with green plantain mofongo

Chillo especial con camarones en salsa de ajillo, arroz mamposteao y ensalada. Special whole fried snapper with shrimp and garlic sauce, rice puertorican style and seasonal salad

Chef's recommendation. Chillo entero con pinchos de camarones al grill, ensalada de pulpo, arroz con mariscos y tostones de plátano. Seafood rice and green fried plantain

Bayu navideno typically includes a festive blend of meats, grains, and regional spices, served as a celebratory dish during the holiday season.

Lobster, expertly prepared by Chef Ayala, typically includes a harmonious blend of Latin-American spices and ingredients, presenting a unique culinary experience.

Chef's recommendation. Chicharrón de pollo, carne frita encebollado, alcapurria de pollo, mofongo bites, y tostones. Fried chicken, pork chunks fried with onions, fried plantain, mofongo bites, green banana stuffed fritter

Pinchos de pollo y cerdo, piononos, alcapurrias de pollo y arañitas de plátano Verde. Chicken and pork skewers with BBQ sauce, stuffed plantain fritter, ripe plantain stuffed ground beef mini cake, and shredded plantain fritters

Ensalda de pulpo, salsa de coctel y camarones con ostras del dia. Octopus salad, shrimp cocktail, and 1/2 dozen oyster. Ask the server for a full dozen

Chef's recommendation. Bandeja de 2 pisos para los jefes: chicharrón de pescado, pinchos de camarones, cola de langosta,pernil encebollado, pastel de cerdo, alcapurrias mixtas, empanadillas mixtas y tostones de plátano verde. Two level tray only for the ch

Chicken breast with butter and Creole sauce

Fried chicken crackling

Fried pork chop

Fried pork chunks topped with sautéed onion and vinegar

Shredded pork with sautéed onions

Chef's recommendation. Can can puerto rican style pork chop

2 pieces

Grilled skirt steak with mojito cilantro and tamarind sauce

Chef's recommendation. Shrimp in garlic butter

Fried whole snapper

Fish fillet with garlic butter

Chef's recommendation Fish fillet breaded

Grilled salmon

Puerto Rican soup with rice and fried green plantains

Jibara salad mix green lettuce, cherry tomato, ripe plantain chunks, shredded carrot, cheese, and white wine vinaigrette

White rice

Rice with pigeon peas

Mamposteado rice

French fries

Sweet plantain

Pink beans

Green plantain tostone

Cassava tostone

Green mix salad

Mofongo side

Cassava mofongo

Yuca rolled in breadcrumbs, filled with savory ground beef, offering a crispy exterior around a meaty core.

Pureed green pigeon peas blended with tahini, olive oil, and spices, creating a Latin-American twist on traditional hummus.

Juicy, succulent shrimp, masterfully seasoned and perfectly cooked.

Spicy and flavorful sauce, perfect for adding heat and zing to any dish.

Chef's recommendation. Vegetables stuffed

Vegetables mofongo croquettes with guava sauce

Tostones filled with vegetables

Green banana and taro root fritter, typically includes a mix of vegetables as stuffing, following a traditional Latin American preparation method.

Mofongo de vegetale is mashed fried green plantains combined with a medley of sautéed vegetables, typically seasoned with garlic and olive oil, forming a savory appetizer.

A medley of vegetables, seasoned and prepared in a style that pays homage to Latin American culinary traditions, typically served as a light appetizer.

A hearty stew, asopao vegetales combines a variety of vegetables and rice, simmered together in a flavorful broth, typically seasoned with Latin American spices.

Pastelon Vegeriatanos typically includes layers of thinly sliced plantains, a rich tomato-based sauce, and a variety of vegetables, all baked together in a comforting dish.

Grilled chicken breast strips

Tender skirt steak

Fish finger

Mofongo stuffed with vegetables, garlic butter

Mofongo stuffed with vegetables, Creole sauce

Seasonal vegetables with house seasoning layered of ripe plantain

Soup a la minute with rice and vegetables with green plantain tostones

Pastelón is a layered dish, combining sweet plantains with seasoned ground beef and a rich sofrito sauce, all topped with melted cheddar cheese.

Pastelon typically includes seasoned ground beef layered with sweet plantains and a secret sofrito sauce, enriched with cheddar cheese and the addition of gandules (pigeon peas).

A layered dish combining seasoned ground beef, sweet plantains, and cheese, typically intertwined with a flavorful mix of beans, peppers, onions, and cilantro.