Cuba Libre Restaurant and Rum Bar, located at 9th & H Street's NW, will offer a festive Cuban
feast for lunch, dinner and brunch this Restaurant Week. At lunch, one
can select one aperitivo, one favorito and dessert from Chef-Partner
Guillermo Pernot and newly appointed Executive Chef Brad Smith’s prix
fixe menu. Standouts include the
Bay Scallop Ceviche
with bay scallops, tomato, Bermuda onions, cilantro, jalapeño salsa,
fresh lime juice, extra virgin olive oil, served with saltines; Spanish Coca Flatbread,
crispy flatbread topped with grilled zucchini, Portobello mushrooms,
onions, roasted peppers, eggplant, tomato and melted Tetilla cheese, and the
Ropa Vieja, classic
Cuban shredded beef brisket stewed with tomatoes, bell peppers, onions,
red wine, served with maduros and steamed white rice. Dessert consists of a sample of two different desserts:
Mami Totty's Arroz con Leche, a classic Cuban rice pudding recipe handed down from Chef Pernot's mother-in-law, served with a coconut macaroon, and the
Cuban flan, a traditional Cuban dessert of vanilla custard served with whipped cream. The lunch menu is priced at $22.
For dinner, Cuba Libre is offering a four-course, prix fixe menu priced at $35. Guests will start their meal with a canapé of
Bruschetta De Tostón, black bean hummus, followed by a choice of one aperitivo as their first course with options such as
Black Bean Soup, traditional Cuban black bean soup with rich authentic flavors;
Tuna Ceviche with yellowfin tuna, jalapeño, coconut and ginger sauce and red onion escabéche; Coconut Crab Fritters, jumbo lump crabmeat with fresh grated coconut, peppers and fresh herbs, served with a sweet chili dipping sauce, or
Chinita Chop-Chop Salad with romaine hearts, avocado, shaved breakfast radishes, carrots, mustard sesame vinaigrette, and a rice tuile. For the second course, guests may select one of the four entrées such as
Vegetable Paella with
grilled broccoli, zucchini, cauliflower, leeks, eggplant, wild
mushrooms, artichoke hearts and saffron-long grain rice, served with an
asparagus and roasted piquillo pepper salad; Tuna a la Plancha, yellowfin tuna seared in olive oil on a flat iron grill, served with a red curry-mango sauce, white rice and Cuban black beans; Ropa Vieja, classic
Cuban shredded beef brisket stewed with tomatoes, bell peppers, onions,
red wine, served with maduros and steamed white rice, as well as
Citrus Chicken, marinated semi-boneless double chicken breast with plantain fufu, black bean sauce and chipotle aioli. The same dessert options from the lunch menu complete the feast.
Brunch begins with a
Cuban Bread Basket for the table filled with assorted homemade Latin breakfast breads including
banana bread, guava cream cheese hojaldre (puff pastry), crispy churro, a coconut-berry muffin and chocolate muffin served alongside
mango butter, guava marmalade and coconut lime preserve. Then
guests are asked to select three items from the featured seasonal
brunch menu. The brunch menu is priced at $22.
Cuba Libre will be
extending their Restaurant Week offering from January 25 through February 7.
Brunch is served
Saturday and
Sunday, from
11:30 a.m. to 3 p.m., lunch is served
Monday through
Friday, from
11:30 a.m. to 3 p.m., and dinner is served
Monday through
Saturday, from
4 p.m. until 11 p.m. and
Sunday, from
4 p.m. to 9 p.m. It is requested that the entire table participate.
For more information call (202) 408-1600 or visit
www.cubalibrerestaurant.com.
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