The lunch menu is priced at $22.įor dinner, Cuba Libre is offering a three-course, prix fixe menu Dessert consists of a sampling of two house-made desserts: Tres Leches, vanilla sponge cake soaked in three milks with mocha mousse, and the Cuban Flan, a traditional Cuban dessert of vanilla custard, served with candied mango, papaya salad and a vanilla cookie. Orange-marinated pork loin, Genoa salami, ham, provolone, Swiss cheeseĪnd yellow mustard-pickle relish, served with a house salad and tropicalĬhips. Half of a classic pressed Cuban sandwich, Ybor City-style, with sour Salsa verde and chipotle aioli, and El Cubanito , Oil, “forbidden” black rice, squid-lobster flavored asopado,“mojito” Standouts include the Bay Scallop Ceviche withīaja Bay scallops, tomato, Bermuda onions, cilantro, jalapeño salsa,įresh lime juice, extra virgin olive oil and saltines Dorado a la Plancha,Ĭitrus-marinated fillet of mahi-mahi seared on the griddle with olive Guillermo Pernot and newly appointed Executive Chef Angel Roque’s prixįixe menu. At lunch, oneĬan select one aperitivo, one favorito and dessert from Chef-Partner Highlights include Finanzier, hazelnut finanzier, brûléed banana, lemon curd, limoncello reduction, blood orange sorbet Cioccolato, bitter chocolate tart, toasted vanilla, marshmallow, cinnamon tuile, Tcho chocolate gelato Limone, poppy seed shortbread, lemon curd, limoncello reduction and blood orange sorbet, as well as Torta, cranberry almond meringue tart, red wine poached pear, almond crisp and Fior di Latte gelato.Ĭuba Libre Restaurant and Rum Bar, located at 801Aĩth Street, NW (9th & H Streets), will offer a festive Cubanįeast for lunch, dinner and brunch this Restaurant Week. For the perfect ending, a selection of tempting dessert will be available. Entrées include Orecchiette, ‘nduja sausage, white beans, broccoli rabe and pecorino Tagliatelle, traditional Bolognese sauce, parmigiano and nutmeg Brasato, Barolo braised beef short ribs, roasted heirloom carrots and saba, as well as Cioppino, spicy seafood and tomato stew with bass, prawns and shellfish, served with roasted garlic crostini. Starters such as Olive Fritte, crispy breaded Castelvetrano olives, pesto trapanese and smoked provola Siciliana Crudo, chef’s selection of Italian style sashimi, extra virgin olive oil and sea salt Polpette, slow braised pork & veal meatballs, hearty tomato sauce, polenta and pecorino, as well as Crostini, grilled rustic two ways, whipped lardo di colonnata & chicken liver mousse. Beginning with the primi, guests will choose from tempting For dessert, options include Flourless Chocolate Cake with bittersweet chocolate mousse and raspberry coulis “Lemon Meringue Pie” with yuzu curd, baked meringue and toasted coconut ice cream, or the Bananas “Foster” Custard with cocoa nib crumble and salted caramel ice cream.īibiana Osteria-Enoteca located at 1100 New York Ave, NW will be offering classic Italian menu featuring aĬhoice of antipasti, secondi and dolci prepared by Executive Chef JakeĪddeo. Entrées are just as enticing and include Crispy Skin Salmon with celery root purée, charred fennel, grapefruit and Moroccan olives Pan Seared Dorado with pomme purée, local sweet pipérade and chorizo vinaigrette Roasted Pork Blade Steak with roasted apple purée, butter braised cabbage and caraway jus NY Strip with hay-smoked potatoes, balsamic glazed onions and creamy mushroom fondue, as well as the House-made Potato Agnolotti with beech mushrooms, cipollini onions and roasted garlic soubise. John Melfi, the menu begins with a choice of appetizers such as Heirloom Carrot Salad with orange, golden raisins, hazelnut and coriander dressing White Bean Velouté with smoked ham hock, crispy kale and olive oil croutons Cold Smoked Trout with potato salad, crisp apple and purple mustard greens, as well as Cured Pork Lomo with winter chicory, shaved fennel and whole grain mustard vinaigrette. Connecticut Avenue, NW, will showcase a three-course meal duringīoth lunch and dinner this Restaurant Week.
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