La Copa Llena en The Negro Eagle ofrece una experiencia impresionante de comer frente al mar, muestra elegancia e se puede ser informal, cocina progresiva, deliciosos cócteles, vino y cerveza artesanal, junto con impresionantes puestas de sol de Rincon. Date un capricho!
ENSALADAS
PAPAYA VERDE: shredded green papaya, smashed peanuts, cherry tomato, cilantro, nuoc mam, fried shallots
HOUSE SALAD: greens, grapes, cucumber, balsamic vinaigrette, feta
BEET SALAD: roasted beets, fried goat cheese, toasted almonds, cucumber, tarragon yogurt dressing
POKE: yellowfin tuna tossed with sesame, soy & sriracha, on seaweed salad with avocado, cilantro, scallions
SMALLER PLATES
CHORIZO Y MANCHEGO: toasted baguette, roasted red pepper, egg, green olive
BOQUERONES Y MANCHEGO: baguette, manchego, egg, diced sweet peppers
AMARILLOS / TOSTONES: fried sweet plantain / smashed green plantain
PIQUILLO RELLENO: sweet pepper stuffed with braised-chicken salad
CEBOLLINES: grilled & steamed green onions, salbitxada*
ESCABECHE: house-smoked butter-poached mackerel, sautéed peppers & onions, yuca, olives, boiled egg, olive oil and vinegar
COLIFLOR: flash-fried cauliflower, lemon, curry powder
TOSTA DE CAMARONES: toasted brioche, roasted red pepper cream cheese, sautéed shrimp, ginger, garlic
CALABACITAS: stewed zucchini and yellow squash, bell peppers and onion, pinto beans, feta, lime, cilantro. add an egg: $2
CHARCUTERIE: chistorra*, morcilla, grilled pear, manchego, zucchini pickles, caper berries, house mustard, cornichon, sherry gelée, baguette
SARDINAS: grilled whole sardines, manchego pesto, fried lemon, roasted red pepper
CAMARONES CON CAVA: sautéed wild shrimp, garlic, chile de arbol, cava, baked egg, baguette
PULPO: char-grilled octopus, rancho gordo heirloom beans, yogurt, lemon, salsa verde
BIGGER PLATES
MEJILLONES: coconut steamed mussels with house chorizo, basmati rice, fresh herbs and lime
PESCADO: grilled fish of the day, seared rice cake, sweet plantain, coconut green curry sauce, cashews, herbs, lime
CHURRASCO: ginger-marinated skirt steak, calabacitas, yukon-parsnip mash, salsa verde
PAELLA: sautéed house chorizo, clams, mussels, scallops, shrimp, cherry tomato, roasted red pepper, lemon, tarragon, saffron arborio rice
CORDERO: seared & roasted rack of lamb (22-24oz), couscous, yogurt, roasted veggies, aged balsamic, salsa verde