Crispy fried green plantains topped with jumbo shrimp and lump crabmeat in a co-conut sazon sauce drizzled with savory soy sauce.
Each order is made per order using the finest ingredients, served with crispy flour and corn tortilla chips. Classical Guacamole, Mayas Guacamole, Mango Guacamole Cuban Guacamole, Blue Cheese and Dates Guacamole.
Flight of three
Avocado Mango Salad
Fresh avocado, mango, chismole, and grapes over a bed of organic spinach with a tamarind, red wine balsamic reduction.
Blue Tomato Salad
Fresh sliced tomatoes topped with organic mixed greens, pecans, crumbly and creamy blue cheese.
The Mayas Salad
Grilled Chicken or Tilapia, baby mixed greens, creamy cilantro sauce, pico de gallo queso fresco and corn tortilla angel hair.
Crab Avocado Salad
Jumbo lump crab salad, Roma Tomatoes, avocado, red onions and jalapeño vinaigrette.
Grilled Tilapia or marinated Chicken breast topped with mango salsa over jas-mine rice and ranchero black beans.
Shredded Brisket braised in a garlic, red wine fresh tomato sauce, and onions served over jasmine rice.
Coconut Curry Shrimp, Chicken, Fish or Vegetables
Gulf shrimp, marinated chicken breast, tilapia, or vegetables mixed with pepper and onions; in a yellow or red coconut curry sauce, served over jasmine rice.
Cuban Skirt Steak
Grilled skirt steak topped with sautéed onions over ranchero black beans and jasmine rice.
Lechon Roasted Pork
Slow roasted pork marinated over night served over ranchero black beans and jas-mine rice.
Lomo y Mar
Grilled skirt steak, Achiote shrimp, blue cheese mashed potatoes and Cabrales blue cheese sauce.
Traditional Brazilian seafood dish. Choose from jumbo gulf shrimp, scallops or mahi mahi sautéed and baked in fresh onions, to-matoes, garlic, lime juice, coconut milk, and piri piri sauce served with rice or French bread.
Grilled marinated chicken breast topped with fresh organic spinach, Monterrey cheese, pico de gallo, and ranchero tomato sauce over blue cheese mashed potatoes.
Grilled Skirt steak, yuca fried topped with a fried egg and chimichurri super Criollo.
Achiote braised pork shoulder, grilled shrimp with guajillo sauce, refried beans, queso fresco, orange and red onions salsa.
Corvina Seabass cooked in a Riesling wine, tomato, cilantro, capers, olives and chile flakes sauce, served over a yuca fried cake topped with shrimp
A combination of shrimp, green mussels, clams, calamari an scallops in a red curry coconut sauce served with rice or French bread.
Scallops sautéed in fresh pineapple juice, jalapeños, onions, bell peppers, tomatoes, and piri piri sauce served over Jasmine rice.
Grilled or lightly breaded fried tilapia topped with sautéed jumbo gulf shrimp in a yellow or red curry coconut sauce served over rice.
Baked Corvina Seabass topped with a soft-shell crab, jumbo gulf Tempura shrimp, sweet and savory soy sauce , mango jalapeño sauce, served with as-paragus and jasmine rice.
To Share, Serves 2 - 4
Ribeye & grilled chicken skewers with Achiote shrimp over house made pork chorizo Caribbean rice.
Valencia style paella with a combina-tion of jumbo gulf shrimp, green mussels, clams, calamari, chorizo, chicken with saffron rice.