Cuba Libre Restaurant & Rum Bar, located at 10 S. 2nd Street in Old City, will roll out an array of new tapas, entrees and desserts on Wednesday, June 8 as part of the iconic Cuban restaurant’s spring/summer menu rollout.
The new menu items, inspired by two-time James Beard Award-winning Chef-Partner Guillermo Pernot’s ongoing culinary travels throughout Cuba, feature grilled meats and seafood, barbecue glazed ribs, unique twists on classic brunch items, and flavorful empanadas and salads that incorporate seasonal vegetables – just in time for the summer season.
“For me, summer is the best time for grilling, enjoying tropical cocktails, and sharing meals with friends and family, which was the inspiration for this summer menu,” said Chef Pernot. “I’m so excited to introduce new, seasonal menu items and bring back some old favorites, and I know that guests will enjoy all that Cuba Libre’s new menu has to offer, and feel just as if they were dining out in Old Havana.”
Cuba Libre’s culinary team, led by Executive Chef Jennifer Salhoff, is preparing for a busy season full of outdoor patio dining, private events, and guests eager to taste the new, seasonal menu items.
Stand-out new dishes on Cuba Libre’s dinner menu, offered daily beginning at 4 p.m., include:
Guava BBQ Ribs – a returning favorite from menus several years ago – slow-cooked St. Louis cut pork ribs, guava BBQ sauce glaze, pickled pineapple and sliced pickles
Mar y Tierra Mixed Grill for Two, a sizzling “surf and turf” skillet with all-natural Black Angus skirt steak, Maine lobster tail, jumbo shrimp, St. Louis cut pork ribs, pork loin, Cortez chorizo sausage, marinated squid, and served with jalapeño chimichurri, “Mojito” salsa verde and salsa criolla
Del Jardín Empanada, filled with grilled artichoke hearts, salt cured tomatoes and feta cheese.
The lunch menu, available weekdays from 11:30 a.m. – 3 p.m., features new items like:
Gazpacho Chicken Salad, with citrus marinated, pulled roasted chicken, romaine, grape tomatoes, red onion, seedless cucumber, piquillo peppers and Cuban bread croutons, and served with Gazpacho vinaigrette
Miami Frita, a ground beef, pork and Spanish chorizo burger on a brioche roll with lettuce, tomatoes, “Frita” sauce, mustard and shoestring yuca.