Prado 264 menu

Chilled shrimp with fresh spring mix, cocktail sauce and pink sauce

Ropa vieja arancini with prosciutto and shrimp croquettes, pink sauce and smoked aioli

Warm artichoke and Cuban white cheese dip with crispy tostones

Crispy calamari and shrimp with herbs, pickled peppers, mango sauce and smoked aioli

Mahi-mahi and shrimp in passion fruit leche de tigre with plantain chips

Shaved American angus beef over whipped ricotta with horseradish cream, Parmigiano-Reggiano, crispy capers and arugula

Salmon, mango and avocado tartare with sweet potato chips, cucumber-mango slaw and sesame seeds

Romaine hearts with roasted corn, pangrattato breadcrumbs, Parmesan, plantain chips and tropical Caesar dressing

Mozzarella, tomatoes, basil and honeydew melon with balsamic pearls and honey-citrus drizzle

Green cabbage and romaine with tomatoes, onions, olives, roasted corn, pepperoni, Parmesan and plantain chips

Cuban-style tomato sauce, mozzarella-Gouda, mushrooms, artichokes, roasted tomatoes, caramelized onions and arugula

Cup-and-char pepperoni, mozzarella-Gouda, burrata and spicy honey

Mozzarella-Gouda, Prosciutto di Parma, arugula, shaved Parmesan and olive oil

Pomodoro sauce, mozzarella-Gouda, chorizo, ham, bacon and Italian sausage

Pomodoro sauce, mozzarella-Gouda, fresh basil and garlic-infused olive oil

Pappardelle with Certified Angus ribeye steak tips, mushrooms, caramelized onions and tomato-butter sauce

Risotto in tomato seafood sauce with scallops, crab, shrimp, crawfish and mussels

Creamy risotto with chicken, sofrito and tomato broth inspired by arroz con pollo a la chorrera

Lasagna with Cuban-style picadillo ragù, pomodoro and mozzarella-Gouda

Ricotta ravioli topped with slow-braised ropa vieja in Bacardi rum sauce

Capellini in white wine cream sauce with garlic shrimp and crispy prosciutto

Bucatini with Cuban-style picadillo Bolognese and fresh herbs

Seared sea scallops over sofrito couscous with asparagus and mojo cream sauce

Butter-poached lobster tail in Cuban-style enchilada sauce with pappardelle and asparagus

Grilled mahi mahi over creamy crab risotto with broccolini and citrus piccata sauce

Shrimp in Cuban-style enchilado sauce over creamy polenta with broccolini

Black Angus ribeye with mashed potatoes, grilled asparagus and Tuscan red wine reduction

Slow-roasted porchetta with guanciale congri, tostones and mint gremolata

Citrus-herb roast chicken with wild mushroom risotto and spring mix

Braised short rib with espresso gravy, yucca purée and rum-glazed carrots

Center-cut picanha with crispy yuca steak fries, spring mix and mint gremolata