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28 Cards in this Set
- Front
- Back
EMPANADILLAS |
deep fried flaky turnover deep fried with choice of pernil-slow cooked pulled pork carne molida-seasoned ground beef simmered in sofrito (sofrito consists of garlic, onion, paprika, peppers, and tomatoes cooked in olive oil.) and tomato sauce pollo-tender pulled chicken with olives and capers papa-garlic and onion mashed potatoes withmozarella cheese queso-mozarella cheese only |
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maduros tostones served with |
maduros-sweet plantains tostones-green plantains rice and beans |
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POLLO GUISADO BOWL |
tender stewed chicken thighs seasoned with sofritos and served with olives, capers and rice served with tostones and mojito sauce |
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PERNIL BOWL |
slow roasted pork shoulder atop a bed of arroz con gandules (rice with peas and pork) |
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carne frita |
pork wings with garlic olive oil and spices flash fried and served with sautéed onions |
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ALCAPURRIAS |
Green banana ground to a fine masa, filled with either ground beef or veggie mix, deep fried and served with house made pique sauce (puerto rican style hot sauce) |
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GANDULES DIP |
onions, garlic, red peppers, peas, olive oil vinegar served with tostone cups |
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PLATO DE APERTIVO |
One empanadilla of your choice, one bacalaiton(Bacalaítos are salt cod pancake like fritters from Puerto Rico) , three tostones and one alcapurria (beef or veggie). |
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CAMARONES |
6 jumbo, butterflied prawns sautéed in olive oil, white wine and butter, with your choice of sauce Al Ajillo-garlicy garlic garlic sauce with garlicIsla De Fuego - Fiery hot habenero & jalapeñoCoconut - house made garlic and coconut sauceA la Criolla - our house made creole sauce (sautéing veggies in olive oil) |
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SOPA DE LENTEJAS |
A vegan lentil stew with a sofrito base, sweet potatoes, potatoes, olive oil and spices, served on a bed of rice |
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CEVICHE DE GALDO |
Raw fish of the day (ask your server) cilantro, olive oil, diced onions, bell peppers, jalapeño and habaneros marinated in lime juice |
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LA ISLA HOUSE SALAD |
mixed greens with carrots red peppers green onions and bits of mango with balsamic or island rum dressing |
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PERNIL |
house made pork shoulder sandwich |
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cuban sandwich |
ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami[3] on Cuban bread |
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tripleta |
Grilled ham, marinated steak and our pernil topped with melted swiss cheese, lettuce, shoestring fries and our delicious mayo/ketchup on toasted Pan Sobao bread |
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BISTEC sandwich |
Grilled cubed steak marinated in olive oil, garlic, vinegar and spices-a |
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PECHUGA DE POLLO |
A sliced tender breast of chicken marinated in a sweet cilantro and essence of orange sauce, grilled and pan finished in the oven. Sweet, sticky and awesome! |
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PERNIL DIVINO |
Pork shoulder marinated for days, slow roasted and hand pulled |
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PEZ GATO |
Breaded catfish strips seasoned in adobo and lime juice, deep fried to a crispy golden brown. Served with house made pique sauce and lemon |
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PIONONO |
ground beef and egg wrapped in sweet plantain and baked |
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CHULETAS |
pork chop with lemon and adobo (immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. ) |
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PASTELON |
Reviewed by many as our best dish! Our Puerto Rican style lasagna; layers of sweet plantains, mozzarella cheese and your choice of filling |
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BISTEC ENCEBOLLADO |
flat iron steak marinated in olive oil, garlic and vinegar, griddle cooked and topped with sautéed onionsAdd al ajillo or isla de fuego prawns (la isla surf n turf) |
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SALMON A LA PARILLA |
Grilled, wild Coho Salmon, seasoned in a lemon, oil and garlic marinade, topped with grilled onions |
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TRUCHA FRITA |
trout in garlic and adobo sauce battered and deep fried |
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SALMON LA ISLA |
blackened coho salmon, spicy cajun seasoning, pan seared oven finished topped with mango salsa |
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ROPA VIEJA |
shredded skirt steak, julienned peppers, onion, red wine and adobo-simmered to perfection |
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