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Little Radish

Thursday, November 12th; 6:30 pm; $79 per person

First Course

Tostone
with caviar and avocado crema

Second Course

Red Snapper Ceviche
jalapeno, bell pepper, cilantro, jicama

Third Course

Croqueta de Jamon
with mojo aioli

Fourth Course

Cuban Paella
shrimp, safron infused rice, onions, peppers, tomato

Fifth Course

Fricassee de Pollo
capers, olives, potatoes

Sixth Course

Ropa Vieja
yuca puree, pickled radish

Seventh Course

Pastelillos de Guava
guava, cream cheese, gluten free puff pastry
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness
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