Rebecca's

This root vegetable dish is one of our most famous appetizers. The chef oven bakes the yucca to retain its sweetness and delicate interior and then it is flash pan-fried to create a golden crust. It is served with a creamy, slightly spicy Chipotle sauce with freshly chopped cilantro.

Daily purchased avocados from Mexico freshly mashed and tossed with jalapeno, onions and crush herbs served with golden brown freshly fried Caribbean plantain chips. This is one of our most sold dishes.

Succulent pieces of meat minced and seasoned with fresh herbs, rolled in breadcrumbs and slightly pan-fried for a golden crust. Served with a tangy, creamy, homemade horseradish dipping sauce.

Tossed seasonal baby greens with red onion & sprinkled with diced avocado on a red wine vinaigrette.

Described as "the best this side of the Florida Keys".

Slow marinated sheered angus steak, tumbled with sautéed red and green peppers, onions and olives, served floating in a deep spiced red wine tomato sauce.

A seafood delicacy seasoned and broiled with rich, sweet butter sauce, balanced with spicy bits of pepper flakes and served with creamy avocado and tart hearts of palm.

Decadent shrimp smothered in a spicy mix of chopped tomatillo and jalapeno, perfumed with fragrant cilantro and served with fresh tomatoes.

A traditional Cuban recipe – Tender pieces of pork marinated overnight, then slowly roasted to release its intense flavor, paired with a zesty mojo sauce.

A soy marinated block of tuna, blackened with a pepper crust and grill striped for flavor served with Pico de Gallo salsa on a bed of baby greens and plantain chips.

Similar to the latte, luxurious Cuban coffee topped with warm milk.

Buttery rice cooked in rich milk, dusted with cinnamon and topped with fresh whipped cream.

A perfect dance of bread, milk and sugar, drizzled with velvety, cream sauce with subtle hints of bourbon.

Melt-in-your-mouth baked custard, dripping in warm gooey caramel.

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Green (unripe) plantains are peeled, sliced length-wise, diagonally, or width-wise, and then twice fried. The raw slices of plantains are fried for one to two minutes on each side until they are golden in color, and removed and patted for excess cooking oil. Afterwards, they are pounded flat with a hinged utensil. The flattened plantain slices are then fried once again until they are crisp and golden brown.

Every main course comes with a complimentary side of White Rice, Dirty Rice, or Coconut Mashed Yams. Additional sides can be purchased.

Every main course comes with a complimentary side of White Rice, Dirty Rice, or Coconut Mashed Yams. Additional sides can be purchased.