Asia de Cuba - W Hollywood, CA

jicama, mango and mirin infused slaw, roasted red pepper rémoulade

caramelized garlic, sake pickled lychee

sweet-sour plantains, habanero corn crema

crispy calamari, chayote, hearts of palm, banana, cashews, chicory and radicchio, sesame orange dressing

aged soy and lime, cashews and sultanas, brown butter, herb salad

confit of duck legs, sofrito of scallion, chayote and red pepper, hoisin port sauce, lettuce cups

spiced calabaza threads, mango ponzu

plantain maduros, shanghai bok choy and enoki mushrooms

spicy seared carpaccio of beef tenderloin, avocado, shredded coconut, orange segments and asian greens, hot-sour dressing

sofrito of cuban vegetables and mushrooms, rice noodle wrapper, chili hoisin broth

baked in paper, hearts of palm, maitake mushrooms, ginger and scallions, sake and sour orange

served rare, wasabi mashed potatoes and crunchy peas, cilantro chimichurri sauce

edamame ‘ fufu’, grilled shishito peppers

sustainable, jumbo lump crab and corn flan, chimichurri verduras

giant prawns, red thai curry, rum and coconut cream, crispy bok choy and boniato chips

panko, spicy greens and jicama salad with sherry soy dressing, chimichurri

thai coconut sticky rice, avocado cilantro fruit salsa, tamarind sauce

congri tostones, chili orange salsa

mandarin orange and gingered sherry butter, yuca mojo fries

soy-lime chipotle marinade, caribbean vegetables, peanut soy dressing and sour mango sauce

spicy coconut milk, bird’s eye pepper and black lava salt

yuzu and horseradish, thai basil and toasted sesame

vietnamese red chili, garlic and jalapeño, shaved coconut

lemon oil, toasted coriander seeds and fried capers, boniato

all four of the above

tuna tartare picadillo-style on wonton crisps, spanish olives, black currants, almonds and coconut, soy-lime vinaigrette

key lime and shallot, shiso

reposado tequila, lime and green peppercorns, sprout salad with agave kewpie dressing

habaneros and pickled ginger

steamed in banana leaf, shiitake mushroom, scallion and ginger escabèche, toasted sesame oil

on crispy sushi rice, achiote and tamarind glaze, chinese broccoli