Pambiche MenuCuban | Kerns Dinner Menu
cuban beef hash with cascade natural beef, hill bacon, olive oil and sherry sofrito, olives, capers, raisins and fresh oregano.
roasted corn and draper valley chicken stewed in a garlicky salsa roja.
sautéed onion, spinach and 3 cheese pie.
organic potato & cheese pie with fresh culantro and buttered onions.
codfish and organic potato croquettes with parsley, lime and red onion.
smoked hill ham in creole béchamel with bay leaf, lime and peppercorn.
yellow plantain stuffed with soy picadillo.
draper valley chicken seasoned with spanish chorizo sausage.
fresh haas avocado, minced parsley and diced red onion tossed with organic extra-virgin olive oil and sour orange vinaigrette.
organic beets and fresh watercress tossed with organic extra-virgin olive oil and sour orange vinaigrette.
a native of the caribbean, chayote is a pear-shaped mild flavored squash, lightly blanched and tossed with grated organic carrots, organic extra virgin olive oil and sour orange vinaigrette.
organic red and green cabbage with grated organic carrots, all tossed with fresh squeezed citrus juices and a mixture of minced herbs.
carlton farms adobo roasted pork and hill ham with swiss cheese and dill pickle pressed together inside a fresh cuban roll. available on whole wheat or white.
a miami rendition of the cuban sandwich. carlton farms adobo roasted pork, hill ham and croquetas de jamón pressed together inside a fresh cuban roll with swiss cheese and dill pickle. available on whole wheat or white.
cuban creole pork sandwich, a hearty peasant sandwich for pork lovers! carlton farms adobo roasted pork braised with creole gravy and red onions and served on a fresh toasted cuban roll. available on whole wheat or white.
cuban creole fish sandwich made with marinated red snapper fillets, grilled red onions and fresh avocado served on a fresh toasted cuban roll. available on whole wheat or white.
the typical cuban plate. carlton farms pork, adobo rubbed, slow roasted and smothered in creole pork gravy. served with yuca in garlic mojo sauce, black or red beans and white rice or moros & cristianos.
the contemporary cuban plate. beans and rice. served with yuca in garlic mojo sauce and your choice of organic beet salad, chayote salad or organic cabbage salad. choose between black or red beans and white rice or moros & cristianos. with black beans.
a taíno indian “pepper pot” stew influenced over the centuries by spanish and african cookery, considered by many to be the national dish of cuba. ajiaco is a one pot meal that comes brimming with a variety of tropical root vegetables (yuca, malanga, ñame, boniato), yellow plantain, butternut squash, chunks of adobo rubbed carlton farms pork and cascade natural beef. served with white rice and corn fritters.
“oxtail on fire”. a classic cuban favorite that will have you bone gnawing and finger licking! tender oxtail slowly braised in a spicy (not picante) creole wine sauce. served with white rice and corn fritters. don’t be shy, pick up the bone.
a chef’s favorite! carlton farms pork tongue simmered tender for hours in a rich red sauce, built with bacon sofrito and tomatoes, scented with thompson raisins and toasted almonds. served with white rice and green plantains.
not to be confused with mexican “enchiladas”, in cuban cuisine enchilado sauce is a mildly spicy creole red sauce. red snapper fillet simmered in a savory tomato and wine sauce piquant with mild chili peppers and west indian spices. served with ripe plantains, black or red beans and white rice or moros & cristianos.
fillet of red snapper simmered in a savory coconut pepper sauce scented with lime, fresh herbs and carta de oro rum. served with green plantains, black or red beans and white rice or moros & cristianos.
an age-old spanish-cuban peasant. ocean garden jumbo prawns rubbed with fresh garlic and olive oil and sautéed in a sour orange and garlic mojo sauce. served with white rice, garlic crustini and avocado salad.
“cuban shrimp creole”. ocean garden jumbo prawns sautéed in a savory tomato and wine sauce piquant with mild chili peppers and west indian spices. served with ripe plantains, black or red beans and white rice or moros & cristianos.
draper valley chicken adobo rubbed with olive oil, tomatoes, citrus and herbs then braised in creole chicken gravy. served with green plantains, black or red beans and white rice or moros & cristianos.
valencia saffron rice and draper valley chicken cooked with spanish saffron, smoked paprika, manzanilla olives, fresh herbs and olive oil sofrito. served cuban style with green peas, organic cabbage salad and ripe plantains.
“old clothes”. shredded cascade natural beef laden with yellow onions and green peppers, stewed in an herbed tomato broth and garnished with green peas. served with garlic crustini, black or red beans and white rice or moros & cristianos.
“fried cow”. citrus marinated cascade natural beef, shredded and char grilled with garlic and onions. served with ripe plantains, black or red beans and white rice or moros & cristianos.
cuban drunken sponge cake drenched in sherry and anejo rum syrup with a hint of cinnamon and pure vanilla. served with or without crema chantilly, your choice.
cuban bread pudding made with toasted almonds, shredded coconut, brandy and sherry soaked raisins and a hint of pure vanilla. served warm with crema chantilly and piña colada salsa.
traditional cuban caramel custard, featuring abuelita ninfa’s classic recipe.
light sponge cake laced with a mixture of fresh, evaporated and condensed milks, and layered with vanilla custard cream and frosted with crema chantilly. served with strawberry daiquirí salsa.
a distinct pineapple upside-down spice cake made with fresh ripe pineapple, toasted coconut, spiced rum and buttery caramel.
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