HAPPY

HOUR

BRUNCH

LUNCH

2 or 3 - Course

PRIX FIXE

DINNER

DESSERT

RED WINE

SPARKLING

& WHITE

WINE

HAPPY HOUR APPETIZER MENU

EVERYDAY FROM 4PM-6PM AT THE BAR

& 1/2 PRICE DRINKS

YUCCA FRIES | 3

Yucca fries, with braised tomato and

garlic mojito

 

EMPANADAS

DE VEGETALES | 4

Vegetarian Turnover with roasted eggplant, goat cheese

 

TACOS DE PUERCO | 4

Braised soft pork tacos stuffed with chipotle peppers in  a Jalapeno salsita

 

CEVICHE DE CAMARON | 6

Shrimp Ceviche, cilantro, red onions, avocado & Tomato citrus base

 

CROQUETAS DE QUINOA | 3

Quinoa Croquettes with a mint yogurt sauce

 

FLAT BREADS | 4.00

Skirt steak or Quinoa or Shrimp

 

CALAMAR FRITO | 5

Crispy calamari served with a spicy sweet chilli sauce

 

ENSALADA DE REMOLACHA | 5

Beets Salad with Arugula, Goat cheese and red beets vinaigrette

 

TOSTONES | 3

Green Plantain drizzled with Parley Chimichurri sauce

 

TACOS DE CARNE | 5

Grilled skirt steak Stuffed with mushrooms, romaine lettuces in a charred tomato and cilantro sauce

 

ROASTED VEGETABLES | 3

Baby carrots, zucchini, asparagus, spinach

 

GUACAMOLE  6 | 11                                                   Served with yellow corn tortilla chips

 

TAPAS

 

ARGENTINA

CHUPE | 8

Shrimp Chowder with clams, mussels,

sweet corn, and yucca

 

ESPANA

GAMBAS AL AJILLO | 9.95

Garlic shrimp and white wine

finished with olive oil and toast

 

QUESADILLA DE

LANGOSTA | 11.50

Shrimp Chowder with clams, mussels,

sweet corn, and yucca

 

MEXICO

GUACAMOLE| 10.95 / Double 17.95

Fresh avocado mixed with tomatoes,

red onion, and cilantro

served with yellow corn tortilla chips

 

CHILE

EMPANDADAS DE PATO | 9.95

Duck Confit, golden raisin, sweet plantain,

and goat cheese turnovers

served with sweet chili sauce

 

ESPANA

GAMBAS AL AJILLO | 9.95

Garlic shrimp and white wine

finished with olive oil and toast

 

ARGENTINA

BERENJENA| 8.00

Warm Eggplant salad with goat cheese,

herbs, garlic, and romesco sauce

COFFEE

 

Café Latte 43 | 7.50

shot of espresso/ steamed milk/ Liquor 43

 

Mexican Coffee | 7.50

black coffee/ Kahlua/ Patron tequila

 

Espresso |  3.00

 

Cappuccino | 3.50

 

Café Late  | 3.50

 

Caffè Macchiato  |  3.00

 

Herbal Tea | 2.50

 

PRIX FIXE

BRUNCH MENU | 19

COMPLIMENTARY MIMOSA

 

EGGS BENEDICT

Poached eggs served over

jumbo lump crab cakes and Canadian bacon

on an English muffin

topped with Hollandaise sauce.

 

BISTRO LATINO OMELET

Omelet with cheddar cheese, mushrooms,

arugula & roasted peppers

with homemade fries.

 

PANCAKES

Pancakes topped with diced banana

served with Vermont maple syrup.

 

EMPAREDADO DE POLLO

Grilled Chicken sandwich with arugula,

avocado, saffron aioli

served with hand-cut fries.

 

HAMBURGUESA BISTRO

Bistro Burger, sesame seed bun,

melted manchego, lettuce, grilled tomato,

chipotle mayo, hand-cut fries.

 

ENSALADA VERDE

CON NUECES & POLLO                            Grilled chicken salad, mixed greens salad

with organic green apples, candied pecans,

Spanish blue cheese,

dressed with fig balsamic vinaigrette.

 

PALOMINO HUEVOS RANCHEROS                                                              Scrambled eggs served with crispy tortillas

topped with corn salsita and black bean purée.

 

CHURRASCO CON HUEVOS                                                             `Steak & Eggs’, grilled skirt steak

topped with fried eggs served

with roasted fingerling potatoes.

 

 

 

CHURROS

Cinnamon sticks with Mora and Chocolate dipping Sauce

 

CREMA CATALANA

Passion Fruit Flan with fruit salsita

 

DULCE DE LECHE

Dulce de Leche Cheese Cake with guava sauce

 

MAIN COURSES

 

PALOMINO HUEVOS

RANCHEROS | 9.95

Scrambled eggs served with

crispy tortilla topped with corn salsita

and black bean puree

 

EGGS BENEDICT| 13.95

Poached eggs served over jumbo lump

crab cakes and Canadian bacon

on an English muffin

topped with Hollandaise sauce

 

PAELLA PALOMINO | 14.95

Saffron rice with shrimp, clams,

mussels, and chorizo

topped with sofrito

 

CHURRASCO A

LA PARILLA| 13.95

Grilled skirt steak served with a lobster,

sweet plantain and bean sprout

Chino-Latino fried rice in garlic,

Saffron-garlic mojito sauce

 

PESCADO AL

SARTEN | 12.95

Plantain crusted Tilapia served

on top of a shrimp enchilada

finished in a Mexican mole sauce

 

PANCAKES | 10.95

Banana pancakes

topped with diced banana,

served with Vermont maple syrup

 

STEAK WRAP| 10.50

Grilled skirt steak wrapped

in corn tortilla served with

mesclun greens, roasted peppers

and shallot vinaigrette

 

MAINE LOBSTER WRAP| 13.95

Scrambled eggs with lobster,

romaine lettuce, avocado

and corn salsita

 

TAPAS | APPETIZERS

 

GUACAMOLE | 12 |18

Fresh avocado, mixed with tomato, red onion, cilantro, and lime juice served with yellow corn tortilla chips

 

CRAB MEAT GUACAMOLE | 17

Our classic Guacamole with Jumbo Crab meat

 

GUACAMOLE DELIGHT | 12-18

Fresh avocado, mixed with tomato, red onion, cilantro, Quinoa and lime juice served with asparagus, carrots and organic Green apple

 

USA

CEVICHE DE CAMARON | 12                   Shrimp |citrus and yellow tomato sauce|diced avocado, cilantro & red onions

 

Peru

EMPANADAS DE QUINOA | 11                            Roasted eggplant, goat cheese and quinoa empanadas |chocolate vinaigrette

 

México

ALBONDIGAS | 13

Duck foie gras and Chicken meat balls  cooked in Romesco Sauce

 

Colombia

EMPANADAS DE CARNE | 12

 Sirloin Steak, dice baked potato with a roasted tomatillo and Ancho Chile  aïoli

 

México

TOSTADAS | 12

Duck confit, sweet plantain and romaine lettuce open face tacos topped with grilled pineapple and Chia seeds

 

CHICHARON DE PUERCO | 10

  Chipotle Roasted pork belly and organic green apple with a citrus lemon Vinaigrette

 

GAMBAS AL AJILLO | 12                               Shrimp cooked in Garlic and white wine served with sour dough bread points

 

MEXICO-QUESADILLA | 14

Lobster and avocado quesadilla| Chipotle crème fraîche

 

CHILE- SALMON AL CRUDO | 11                                                  Chilean salmon tartar with pommery mustard and waffle chips over avocado puree and chive crème fraîche

 

México

COCONUT SHRIMP | 12

Crispy coconut shrimp with sweet plantain served with chino Latino lemon grass sauce

 

 

TACOS

 

México

TOCOS DE PUERCO | 10                                   Braised pork tacos |lettuce| crème fraîche | roasted jalapeño salsita     Chicken               

 

México

TACOS DE CHURRASCO | 11                                Grilled skirt steak tacos| portabella, romaine lettuces |charred tomato sauce

 

México

TACOS DE COSTILLA | 11                                Rioja wine braised short ribs tacos| queso fresco and jalapeño aïoli

 

México

TACOS DE QUINOA | 11                              Quinoa, wild mushroom, asparagus and goat cheese tacos drizzled with truffle oil

 

SPANISH COCAS

 

SHRIMP FLAT BREAD | 11 

Parmesan cheese flat bread | Shrimp cooked in Garlic sauce |  Arugula

 

SKIRT STEAK FLAT BREAD | 11 

Grilled beef served over a Parmesan cheese flat bread, topped with Manchego cheese, arugula, and parsley chimichurri

 

SETAS FLAT BREAD | 9  

Wild mushroom, quinoa, arugula, Manchego cheese, balsamic chocolate vinegar

 

SALADS

 

ENSALADA DE COL RIZADA | 10

 Kale, sweet plantain, red quinoa salad tossed with toasted almonds with a candied carrot vinaigrette

 

BEETS AND ARUGULA SALAD | 10

Beets, watermelon, arugula and goat cheese salad tossed with pomegranate vinaigrette

 

CALAMARI SALAD | 11

Spinach salad with crispy calamari, diced sweet plantain, peanuts, mango, radish and sweet lime vinaigrette

 

 SIDE DISHES

 

Yucca Fries with mojo sauce | 6

Brown rice chicken Tinga style | 7

Black Beans | 6

Garlic Asparagus | 9

“Maduros” Sweet Plantains | 6

“Tostones” Fried Green Plantains | 6

Lobster Chino Latino Rice | 10

PLATOS PRINCIPALES

 

México

TILAPIA EMPANIZADA | 22

Plantain crusted Tilapia + shrimp, sweet corn, mushrooms and spinach stuffed enchiladas + mole sauce

 

España

COSTILLAS DE RES | 26

Braised Beef short Ribs + affron mashed Potatoes + Rioja wine Au jus + seasonal vegetables

 

SALMON A LA PARRILA | 26

Grilled Salmon + Quinoa Tabbouleh salad with shiitake mushrooms, sweet plantain & arugula + saffron-garlic mojito

 

México

CAMARONES Y VIERAS | 27                                 Shrimp & Sea scallops + Chardonnay, sweet corn and chipotle sauce + black bean and Monterrey jack cheese  raviolis

 

Argentina

PARILLADA | 35 

Meat Plater with Shrimp, Skirt Steak, Chicken Breast, Chorizo, yucca fries and Garlic Mojito

 

PAELLA PALOMINO | 35

Seafood paella with, shrimp, clams, mussels, lobster chorizo and Saffron rice topped with Sofrito sauce

 

Argentina

ENTRECOT AL SARTEN | 33

Coffee rubbed Rib eye steak served with a Heirloom tomatoes salad and a Spanish Serrano ham potato cake topped with parley chimichurri

 

Uruguay

PUERCO AL SARTEN | 24

Bacon wrapped Pork tenderloin + Chia salad with shiitake mushrooms, sweet plantain, diced mango and arugula + Parsley Chimichurri sauce

 

Chile

ROBALO AL SARTEN | 27                                Branzino + Manchego cheese, mushrooms and shrimp Risotto + fig essence and raspberry sauce

 

Cúba

CHURRASCO | 29

Grilled skirt steak topped with Quail egg + lobster and sweet plantain Chino-Latino fried saffron, lime garlic mojito

 

Colombia

POLLO RELLENO | 24

Chicken breast stuffed with sweet plantain, chorizo, and goat cheese served with Arugula mashed potatoes and sherry wine and shallot reduction

 

 

Desserts

 

España

Crema Catalana | 9

passion fruit flan

 

Argentina

Dulce de Leche | 9

cheese cake with guava sauce

 

México

Pastel de Chocolate Criollo | 9

flourless chocolate cake

with blackberry-cabernet sorbet

 

Estados Unidos

Parfait de coco | 9

tropical fruit, coconut sorbet

and yogurt parfait

 

Venezuela

Churros | 9

cinnamon sticks with mora

and chocolate dipping sauce

 

Brazil

Helados Surtidos | 9

assorted fruit sorbets

 

España

Fondue de Chocolate

Single 14 | Double 17

chocolate fondue with bananas, pineapple, strawberries & marshmallows

 

Organic Herbal Teas | 5

 

Egyptian Chamomile

loose leaf

 

Peppermint Tea

tisane, mentha piperita leaves

 

English Breakfast

assam, ceyton and kenya leaves

 

China Green

camellia sinensis leaves

 

Manna

blood orange and green tea

 

Earl Grey

black tea and bergamont

 

 

Organic Tea Blends | 5

 

Camomint

chamomile and peppermint

 

English Morning

english breakfast and china green

 

Little Green Orange

green tea, earl grey, blood orange,

apple, rose hips and hibiscus

 

 

Coffee and Espresso

 

    Coffee           Machiato

Espresso           Cubanito

    Cappuccino           Café con leche

 

Ports

 

Ramos Pinto | 25

Vintage porto 1983

 

Taylor Fladgate | 23

Tawny port  30 yrs

 

Fonseca  | 20

Vintage port  2000

 

Quinta do Noval | 16

Colheitia port 1986

 

Tayler Flatgate | 14

Port 20 yrs

 

Cockburns | 10

Tawny Port 10 yrs

 

Cordials | 9

 

Marolo

grappa and chamomile liqueur

 

Licor 43

spanish liqueur made from 43 different ingredients,

including vanilla, citrus and other fruits,

aromatic herbs and spices

 

Galliano

flowers and anise liqueur

 

Saint Germain

elderflower liqueur

 

Drambuie

herbs, spices and honey,

malt whiskey liqueur

 

Baileys Irish Cream

irish whiskey and cream liqueur

 

Tia Maria

jamaican coffee and vanilla liqueur

 

Chambord

black raspberry liqueur

 

Cointreau

orange liqueur

 

Dessert Wines

 

Alvear | 10

Añada 2008,  Pedro Ximenez

 

Bellum ‘”El Remate” | 10

Monastrell, Late Harvest

 

Arima | 10

Bizkaiko Txakolina , Late Harvest

 

 

Brandies

 

Carlos I | 12

Gran Duque de Alba | 13

Conde De Osborne | 12

MENUS

COMING SOON!

BETHLEHEM, PA