GROUP MEnUs

GROUP MENU 1

LUNCH $27

main course
choice of 1

  • CAESAR SALAD
    Romaine lettuce, croutons, parmesan cheese, and Caesar dressing
  • TRADITIONAL CUBAN BOWL
    Roasted pork with white rice, black beans, yuca, sweet plantains with a mojo vinaigrette
  • CROQUETAS
    Choice of traditional ham or chicken croquettes
  • CHICKEN SOUP
    Chicken noodle soup

APPETIZERS
choice of 1

  • TRUFFLE YUCA FRIES
    Yuca fries tossed in truffle oil, parmesan cheese & rosemary, served with a cilantro aioli
  • CUBAN SANDWICH
    A cuban classic with ham, roasted pork, swiss cheese, pickles and mustard served on pressed cuban bread
  • VACA FRITA DE POLLO
    Crispy griddled chicken topped with onions and Cuban mojo sauce. Served with white rice and black beans
  • PICADILLO A LA HABANERA
    Ground beef stewed in our house criolla sauce with raisins and spanish olives. Served with white rice and b/ack beans

american coffeE

GROUP MENU 2

DINNER $45

APPETIZERS
choice of 1

  • ROPA VIEJA EMPANADAS
    Braised and shredded flank steak, plantain chimichurri sauce
  • SEAFOOD SALPICON*
    Octopus, shrimp, grouper, mussels, coal fired peppers, olives, cilantro & crackers
  • TRUFFLE YUCA FRIES
    Yuca fries tossed in truffle oil, parmesan cheese & rosemary, served with a cilantro aioli
  • CHICKEN SOUP
    Chicken nood/e soup

main course
choice of 1

  • CHOPPED SALAD
    Mixture of romaine and green lettuce, chickpeas, sweet plantains, tomato, avocado, radish, cucumber, red onion,farm cheese, plantain chips and cilantro dressing
  • PECHUGA DE POLLO A LA PLANCHA
    Chicken cutlet marinated, griddled, topped with onions and parsley. Served with white rice and black beans.
  • MASAS DE CERDO FRITAS
    Fried cubed pork topped with sautéed onions. Served with moro rice and yucca with mojo.
  • PALOMILLA*
    Thin sliced top round steak with sautéed onions and lime. Served with white rice and black beans

DESSERT

  • FLAN DE QUESO
    Candied walnuts, amarena cherries and mint

GROUP MENU 3

DINNER $55

APPETIZERS
choice of 1

  • TUNA TOSTON*
    Smashed plantain cup topped with yellowjin tuna picadillo, charred eggplant, pickled shallots, mojo rojo sauce and avocado purée
  • ROPA VIEJA EMPANADAS
    Braised and shredded flank steak, plantain chimichurri sauce.
  • TRUFFLE YUCA FRIES
    Yuca fries tossed in truffle oil, parmesan cheese & rosemary, served with a cilantro aioli
  • CHICKEN SOUP
    Chicken noodle soup

main course
choice of 1

  • 1/2 COAL ROASTED ROTISSERIE CHICKEN*
    Roasted mushrooms & potatoes, roasting jus.
  • LECHÓN ASADO
    Slow oven roasted pork leg with cuban mojo sauce. Served with moro rice and yuca.
  • GRILLED GROUPER
    Griddled fish filet topped with lemon butter. Served with white rice and sweet plantains.
  • ENCHILADO DE CAMARONES
    Shrimp stewed with onions and green peppers in our house criolla sauce. Served with white rice and sweet plantains.

DESSERT

  • CUATRO LECHES
    Three milks soaked cake, dulce de leche ice cream, toasted meringue.

GROUP MENU 4

DINNER $75

1 Mojito per Guest

APPETIZERS
choice of 1

  • TOSTONES RELLENOS COMBO
    Stuffed plantain cups with Picadillo Habanero, Ropa Vieja & Shrimp Enchilado
  • SEAFOOD SALPICON*
    Octopus, shrimp, grouper, mussels, coalfired peppers, olives, cilantro & cracker
  • TUNA TOSTON*
    Smashed plantain cup topped with yellowfin tuna picadillo, charred eggplant, pickled shallots, mojo rojo sauce and avocado purée.
  • TRUFFLE YUCA FRIES
    Yuca fries tossed in truffle oil, parmesan cheese & rosemary, served with a cilantro aioli.
  • CHICKEN SOUP
    Chicken noodle soup.

main course
choice of 1

  • SKIRT STEAK
    Served with chimichurri sauce, white rice and black beans
  • VACA FRITA
    Crispy shredded flank steak, onion, garlic, parsley, sour orange. Served with white rice and black beans.
  • 1/2 COAL ROASTED ROTISSERIE CHICKEN*
    Roasted mushrooms & potatoes, roasting jus.
  • WILD CAUGHT SALMON*
    Pan seared scottish salmon, sour orange, sautéed kale. Served with rice, maduros or salad.
  • CAMARONES AL AJILLO
    Shrimp sautéed in garlic, olive oil and white wine. Served with white rice and sweet plantains

DESSERT
CHOOSE 1

  • BREAD PUDDING
    Mango - papaya salsa, passion fruit puree, vanilla ice cream.
  • CUATRO LECHES
    Three milks soaked cake, dulce de leche ice cream, toasted meringue.

open bar

BEER & WINE

  • 2 HRS $33 I 3 HRS $44 I ADDITIONAL HOURS $11 PER HOUR
    House Wine (Red & White) & Domestic Beer

PREMIUM PACKAGE

  • 2 HRS $55 I 3 HRS $69 I ADDITIONAL HOURS $16 PER HOUR
    Kettle One Vodka I Bacardi I JW Black Label I Don Julio Blanco I Hennessy VS I Jack Daniels
    House Wine & Domestic Beer

SUPER PREMIUM PACKAGE

  • 2 HRS $75 I 3 HRS $95 I ADDITIONAL HOURS $20 PER HOUR
    Grey Goose I Bacardi 4 | Chivas 18 | Don Julio Anejo I Remy Martin 1738 | Crown Royal
    House Wine & lmported Beer

Our dining room is the perfect location for small intimate groups or large parties wanting a private experience in an inviting, open space. The vaulted ceilings and open kitchen create an elegant backdrop for a variety of events. Live music for your party available upon request. DINING ROOM CAPACITY: RECEPTION 70 PPL / SEATED 56 PPL

Our open-air Pergola allows for al fresco dining between a lush tropical garden.
Using local fresh ingredients, we aim to make vibrant cocktails with the same passion and dedication as the Cuban Cantineros before us. Highlighting tropical flavors with existing takes on the Cuban classics. Let us show you the Cantinero way. 
PERGOLA CAPACITY:RECEPTION 75 PPL / SEATED 66 PPL

Our Rumbar is the ideal place to host a cocktail reception or enjoy one of our mixology classes in a lively atmosphere with your friends and family. The Marabu Rumbar is inspired by the Cuban way, innovation and complexity within simplicity.

 “lf we had to draw a parallel to another bar culture, the Cuban Cantineros of the 1920 ‘s and 1930 ‘s
were to their era what Japa- nese bartenders are to ours: technically adept mixologists who have taken the best of the American cocktail, improved on it where possible and refined their art-inspiring bartenders far beyond their borders.”
FRANCOIS MONTI 

RUMBAR CAPACITY: RECEPTION 20 PPL / SEATED 16 PPL