Vivas Classic Latin Cuisine Menu

FLAN

Abuela's original custard pie with a dash of coconut, caramel and mint.

CREMA CATALANA

Custard natilla, originated in Spain a rich vanilla creme pudding.

HONEY GLAZED FIGS

Roasted honey glazed figs with vanilla ice cream

CHOCOLATE UMMMMMMMMM

Dark & white chocolate mousse in a martini glass

CREPAS de MANSANA

Caramelized apple crepes with a blackberry coulis

EZEKIAL BREAD PUDDING

Organic ezekial bread, chocolate sauce with vanilla ice-cream

EMPANADAS de MANZANA

Chef Will's fabulosa apple turnover with a vanilla custard sauce

TRES LECHES CAKE

Sponge cake soaked in a three milk combination

APPLE TARTALETA

Apple filled puff pastry, caramel sauce with vanilla ice-cream

FRUITILLA BANADA EN CHOCOLATE

Dark chocolate dipped strawberries and homemade whipped cream

BROWNIE CASERO

Homemade chocolare brownie with chocolate ice cream

CUBANA EMPANADA

Guava & manchego cheese with a vanill custard

HELADO

Chocolate or vanilla ice cream in a martini glass

CALDO GALLEGO

Spanish white beans, potatoes, spinach and chorizo in a fresh chicken broth garnished with shoestring potato

CLAM CHOWDER

Fresh clams, potatoes, carrots, celery, spinach and cilantro in a tomato broth

HOUSE SALAD

Field greens, ripe tomatoes, red onions, shaved Manchego cheese, in our VIVAS roasted red pepper vinaigrette dressing

ENSALADA CUBANA

Field greens over a bad of warm black beans, cherry tomatoes, sauteed sweet onions, in our VIVAS vinaigrette dressing.

AVOCADO SALAD

Field greens topped with ripe tomatoes, avocado, hearts of palm on our VIVAS vinaigrette dressing

LENTIL SALAD

Chef Will's famous homemade lentil salad, mixed with avocado, tomato, red onions, cilantro, topped with a poached egg and roasted red pepper coulis, served with tortilla chips

CAESAR SALAD

Crispy romaine lettuce, pecorino romano cheese, garlic croutons and creamy Caesar dressing, Add grilled chicken $15.95, Add grilled shrimp $16.95, Add grilled salmon $16.95

SKIRT STEAK CUBANO

Mojo marinated, Cuban style skirt steak, sauteed onions. rice & beans

SIGNATURE CHILEAN SEABASS

Encrusted in a sweet potato over an artichoke, rosemary and Cabrales cheese risotto, topped with a wild mushroom caper reduction drizzled with a honey mustard sauce

WILD SALMON

Wild Alaskan salmon filet coated in black and white sesame seeds and pan seared. Served over warm lentil sofrito, topped with artichoke butter and diced scallion

PAELLA STYLO CUBANO

Combination of lobster, shrimp, scallops, mussels, clams, chorizo, and snails cooked in cuban rice

CENTER CUT PORK CHOP

Pan seared 12oz. pork chop topped with homemade apple sauce served over a yucca potato cake

FILET MIGNON

Center cut 8oz. filet mignon topped with Cabrales sauce, served with field greens and garlic mashed potato

CRUSTED CHILEAN SEABASS

Bread crumb crusted Chilean sea bass, with pesto served over sauteed spinach and a roasted red pepper, sundried tomato coulis topped with goat cheese

WILLIE WILLIE CHICKEN

All natural Bell & Evans chicken breast stuffed with Manchego cheese and spinach, served with mashed sweet potato finished with applewood smoked bacon cabrales cream sauce

SAFFRON MARINATED LAMB KABOBS

Grilled to perfection and served over Cuban rice with a grilled plum tomato and chimichurri sauce

CORDERO

Herb encrusted, pan roasted rack of lamb with a choice of cumin, cilantro glaze or a tarragon, mint mustard sauce

VEAL CHOP

16oz. French cut veal chop served over trumpet mushroom and Serrano ham mashed potatoes topped with an applewood smoked bacon and mushroom demi-glaze

CALAMARI

Pan-fried calamari in a smoked poblano sauce, topped with goat cheese & pesto

TUNA TERRINE

Grilled mixed vegetables layered with peppercorn crusted, pan-seared Ahi tuna & spiced guacamole in a roasted yellow pepper coulis

LAMB CHOP

Herb encrusted baby lamb chops served over a carrot, potato and beet salad served with a shot of fresh fruit cocktail

SEAFOOD CEVICHE

Shrimp, scallops, calamari and octopus marinated in citrus tossed with fresh chopped vegetables served with tostones

SCALLOPS

Pan-seared dry sea scallops over garlic toast topped with a sundried tomato-garlic rosemary demi-glaze

PICADILLO

Sweet plantain topped with a Spanish style chopped beef sauce

EMPANADAS A LA VIVAS

Choice of ropa, picadillo, vegetables, or pollo & manchego

GUACAMOLE & TOSTADAS

Homemade guacamole and tortilla chips

RICE AND BEANS

TOSTONES

CUBAN RICE

RED, BLACK BEANS

FRIED SWEET PLANTAINS

GUACAMOLE

TORTILLA CHIPA

AREPAS

PAPAS FRITAS

MASHED POTATO DEL DIA

PITCHER SANGRIA MIX

SAN PELLEGRINO LT

PERRIER 25oz

EVIAN LT

SARATOGA SPRING WATER 28oz

SODA

FRESH BREWED UNSWEETENED ICED TEA