Artichoke Spinach & Cheese Empanadas

Blood Orange Ginger Beer, Cucumbers, Lemonade

La Habana

Mango Juice, Guava Juice, Lime Juice, Pineapple Juice, topped with Fever Tree Soda

Jeva Tropical

3 braised pork belly, pineapple pico de gallo, cilantro creme sauce

Pork Belly Street Tacos

Chorizo & Cheese Empanadas

cinnamon, powdered sugar, caramel drizzle

Caramel Apple Empanadas

pan-seared housemade crab cake, cilantro slaw, house sauce

Cilantro Slaw Crab Cake

crispy dough covered with brown sugar and cinnamon, fresh berries and chocolate dipping sauce

Buñuelos

chef’s house sauce with a touch of spice

Yucca Cheese Bites

yellow rice, black beans, grilled peppers, grilled onions, sweet plantains add pork belly +8, chicken +7, or steak tips +9

Cane & Barrel Rice Bowl

charcuterie, artisan cheeses, local honey, quince jam, grilled bread

Charcuterie & Artisan Cheeses

Picadillo Chorizo Queso Dip

3 skirt steak tacos, cotija cheese, salsa verde

Steak Street Tacos

Smoked Ribs

Beef Empanadas

Jamon Croquetas

8 oz. skirt steak with house-made chimichurri sauce, french fries, topped with parsley and pecorino cheese

Steak Frites

creamy guava cheesecake, fresh berries on top

Guava Cheesecake

Tostones

Shrimp Ceviche

salami, lechón asado, ham, swiss cheese, mayo, spicy mustard, pickles, cuban bread

Cuban Sandwich

Chimichurri Chicken Wings

Yucca Fries

3 chicken tacos, cotija cheese, salsa verde

Chicken Street Tacos

Preheat your oven to 400°F (200°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil and bake for 20-25 minutes or until golden brown.

Bake the Empanadas

Artichoke hearts, canned or frozen

Fresh spinach, chopped

Cream cheese, softened

Mozzarella cheese, shredded

Garlic, minced

Onion, finely chopped

Salt

Black pepper

Cumin

Empanada dough discs

Prepare the Glass

In the prepared glass, combine the blood orange ginger beer and lemonade.

Mix Ingredients

Add Cucumbers

Add fresh mint leaves on top for garnish.

Garnish

Serve immediately and enjoy your La Habana drink!

Serve

Blood Orange Ginger Beer

Cucumbers, sliced

Lemonade

Fresh Mint Leaves

Ice Cubes

In a large pitcher, combine the mango juice, guava juice, lime juice, and pineapple juice. Stir well to blend the flavors.

Combine Juices

Pour the juice mixture into glasses, filling them about three-quarters full.

Top each glass with Fever Tree Soda and give it a gentle stir to combine.

Top with Soda

Garnish with lime slices or tropical fruit pieces if desired.

Garnish (optional)

Mango Juice

Guava Juice

Lime Juice

Pineapple Juice

Fever Tree Soda

In a blender, combine sour cream, cilantro, lime juice, minced garlic, and salt. Blend until smooth and creamy.

Blend Sauce

Sour cream

Cilantro, chopped

Lime juice

In a skillet over medium heat, cook the chorizo until browned. Add the onion and garlic, cooking until the onion is translucent. Stir in the cumin, salt, pepper, mashed potato, and parsley. Mix well and remove from heat.

Prepare the Filling

Using store-bought empanada dough or homemade, roll out the dough and cut into circles (about 4 inches in diameter).

Prepare the Empanada Dough

Place a spoonful of the chorizo filling in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.

Fill the Empanadas

Fry the empanadas in hot oil until golden brown, or bake them in a preheated oven at 200°C (400°F) for about 20 minutes until crispy and golden.

Cook the Empanadas

chorizo sausage

onion, finely chopped

garlic, minced

cheddar cheese, shredded

cumin

salt

pepper

cooked potato, mashed

fresh parsley, chopped

In a medium saucepan, combine diced apples, granulated sugar, and cinnamon. Cook over medium heat until the apples are tender, about 5-7 minutes. Remove from heat and let cool.

In a large bowl, mix flour and chilled butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Divide the dough into equal portions and roll into circles about 6 inches in diameter.

Make the Dough

Place a spoonful of the apple mixture in the center of each dough circle. Drizzle with caramel sauce. Fold the dough over to create a half-moon shape and pinch the edges to seal. Brush the tops with beaten egg.

Assemble the Empanadas

Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.

Once baked, let the empanadas cool slightly. Dust with powdered sugar and drizzle with additional caramel sauce before serving.

Finish and Serve

apples, peeled and diced

granulated sugar

cinnamon

caramel sauce

all-purpose flour

unsalted butter, chilled and diced

cold water

powdered sugar

egg, beaten (for egg wash)

In a large bowl, gently mix the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, old bay seasoning, egg, and panko breadcrumbs until combined. Form the mixture into patties.

Make the Crab Cakes

Heat olive oil in a skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side or until golden brown. Remove from heat and set aside.

Pan-Sear the Crab Cakes

In a separate bowl, combine shredded cabbage, grated carrot, chopped cilantro, lime juice, olive oil, salt, and pepper. Toss until well mixed and set aside.

Prepare the Cilantro Slaw

In a small bowl, mix together mayonnaise, sriracha, lemon juice, and garlic powder until smooth and well combined.

Make the House Sauce

On a plate, place a crab cake, top with a generous amount of cilantro slaw, and drizzle with house sauce.

Assemble the Dish

fresh lump crab meat

mayonnaise

Dijon mustard

Worcestershire sauce

old bay seasoning

panko breadcrumbs

olive oil

In a large bowl, mix together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth dough forms.

In a deep skillet, heat the vegetable oil over medium heat. Once hot, drop spoonfuls of the dough into the oil. Fry until golden brown on both sides, about 2-3 minutes per side. Remove from oil and drain on paper towels.

Fry the Buñuelos

In a small bowl, mix together the brown sugar and ground cinnamon.

Prepare the Sugar-Cinnamon Mixture

While the buñuelos are still warm, toss them in the sugar-cinnamon mixture until well coated.

Coat the Buñuelos

In a saucepan over low heat, combine the chocolate chips and heavy cream. Stir until the chocolate is completely melted and smooth.

Prepare the Chocolate Dipping Sauce

Serve the buñuelos warm, topped with fresh berries and a side of chocolate dipping sauce.

All-purpose flour

Baking powder

Sugar

Milk

Vanilla extract

Vegetable oil

In a large pot, boil the yucca chunks in salted water until tender, about 20-25 minutes. Drain and let cool slightly.

Prepare the Yucca

Once cooled, mash the yucca until smooth in a large bowl.

Mash the Yucca

Add the shredded cheddar cheese, grated parmesan, beaten egg, all-purpose flour, baking powder, salt, black pepper, and cayenne pepper to the mashed yucca. Mix well until fully combined.

Using your hands, form the mixture into small bite-sized balls or patties.

Form Bites

In a large skillet, heat oil over medium heat until shimmering.

Heat Oil

Fry the yucca cheese bites in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Fry Bites

Yucca (cassava), peeled and cut into chunks

Cheddar cheese, shredded

Parmesan cheese, grated

Egg, beaten

Cayenne pepper

Oil for frying

In a medium saucepan, bring 2 cups of water to a boil. Add yellow rice, reduce heat to low, cover, and simmer for 20 minutes or until water is absorbed.

Cook the Rice

In a small pot, heat black beans over low heat until warmed through. Season with salt and pepper to taste.

Prepare the Beans

Slice the bell peppers and onions. Preheat a grill or grill pan over medium heat. Toss vegetables in olive oil, salt, and pepper. Grill for about 5-7 minutes until tender and slightly charred.

Grill the Vegetables

Peel the sweet plantains and cut them into diagonal slices. In a frying pan, heat a little oil over medium heat and fry the plantains until golden brown on both sides, about 3-4 minutes.

Cook the Plantains

Choose your protein: For pork belly, grill until crispy. For chicken, grill until fully cooked (165°F internal temperature). For steak tips, grill to desired doneness.

Cook Protein (Optional)

In a bowl, layer yellow rice, black beans, grilled peppers, grilled onions, and fried plantains. Top with your choice of protein.

Assemble the Bowl

Yellow rice

Black beans

Bell peppers

Onion

Sweet plantains

Arrange the assorted cured meats on one side of a large wooden board or platter.

Prepare the Charcuterie Board

Cut the artisan cheeses into wedges or slices and place them next to the meats.

Add the Cheeses

Spoon local honey into a small bowl and place it on the board, along with a small jar of quince jam.

Add Accompaniments

Slice the grilled bread into bite-sized pieces and arrange them around the board.

Prepare the Bread

Serve the charcuterie and cheeses at room temperature, allowing guests to create their own combinations.

Assorted cured meats (salami, prosciutto, chorizo)

Artisan cheeses (e.g., aged cheddar, brie, gouda)

Local honey

Quince jam

Grilled bread (baguette or ciabatta)

In a large skillet over medium heat, cook the chorizo until it's browned and cooked through, about 5-7 minutes. Break it up into small pieces with a spoon as it cooks.

Cook the Chorizo

Add the diced onion, green bell pepper, and minced garlic to the skillet. Sauté for another 3-4 minutes until the vegetables are softened.

Add Vegetables

Reduce the heat to low and add the cream cheese, shredded cheddar cheese, diced tomatoes, cumin, chili powder, salt, and black pepper. Stir until the cheeses are melted and everything is well combined.