4/12/16

Welcome to HAVANA BLUE, where the cool vibes of Cuba shaken with the refreshing energy of the

tropics unite to create what we like to call “Experiential Dining.” Our restaurant combines the warm, rustic

culture and robust flavors of Latin America with the exotic spices and tangy sauces of the Pacific Rim.

Brace your senses as you prepare to indulge in aromas and flavors like never before.

“You only live once, but if you dine well, once is all you need.” ®

Make it a night to remember / exquisite Stolichnaya ‘Elit’ vodka martini / SAPPHIRE BLINGTINI HAVANA

any style she likes / stunning GIA certified loose 1ct stone / edible silver-flake rim / 175 sapphire

NUEVO CAVIAR Split egg confetti / scallion, jalapeño, cilantro mezcia / yuzu crème fraîche / Latin blinis

American Hackleback Sturgeon Caviar / 2oz

slightly nutty and creamy finish / USA / 225

Label White Sturgeon Osetra Caviar / 2oz BLUE

buttery texture and crisp finish / France / 375

(pair with Moēt & Chandon Imperial Brut / 116)

(pair with 2003 Dom Perignon Brut Champagne / 375)

* Over 150 wines, champagnes & reserve bottles available upon request * Wine Spectator Award of Excellence 2007-2015 *

LATIN LIBATIONS / 14

Cuban Mojitos Bacardi Superior Silver or Tropical Rum /

muddled with fresh mint, lime & fruit

Classic Mango Black Cherry Strawberry Key Lime

Pitcher approx 5 drinks / 44

Brazilian Caipirinhas Authentic Leblon Cachaça /

fresh citrus / raw sugar Classic Lemongrass Passion Fruit - Vanilla Bean

HAVANA Old Fashioned Bacardi 8 Rum barrel aged

in-house 21 days / Angostura bitters / torched orange peel

Key Limetini Cruzan Vanilla Rum / key lime /

pineapple juice / graham cracker rim / vanilla - lime air

Grapefruit Limonada Stoli Vodka / pink grapefruit /

cayenne / fresh lemon / house-infused citrus honey

HAVANA BLUEberry Cruzan Vanilla Rum /

fresh blueberries / pineapple juice / graham cracker rim

Killer Bee House-Infused Citrus Honey /

passion fruit juice / citrus honey / jalapeño “stinger”

Pacific Pearl Stoli Razberi Vodka / champagne /

fresh raspberries / sugar rim

Dirty Chica Stoli Vodka / jalapeño soaked onions /

pepper infused olive juice

Espress Yourself Stoli Vanil Vodka / Cuban espresso /

splash of milk / shaken hard

FROZEN SENSACIÓNS / 14

BLUEberry Mojito Stoli Blueberi Vodka /

blended with fresh mint, lime & blueberries

Mango Pain Killa Bacardi Mango Fusion Rum /

house blend of coconut, orange & pineapple juices /

fresh grated nutmeg

Nikki’s Dream Cruzan Vanilla Rum / mango /

passion fruit / vanilla bean / house-made grenadine

TEQUILA TEMPTATIONS / 14

Upgrade to Milagro Silver or Reposado +2

Fresa Flip Lunazul Blanco / muddled strawberry /

fresh squeezed citrus / egg white foam /

torched orange zest / Nikki’s favorite

Mambo Margarita Lunazul Blanco Tequila /

orange liqueur / orange, mango & lime juice / smoked salt rim

Sea Smoke Lunazul Reposado Tequila /

fresh squeezed citrus / smoked pineapple /

muddled habañero / lime - salt bubbles

VINO DE LA CASA

Rojo or Blanco Glass / 10 Bottle / 38

Sunset Sangria Red or white wine / orange liqueur /

citrus juices / ginger ale / fresh local island fruit

Glass / 12 Pitcher (approx 5 drinks) / 40

4/12/16 pg. 2

APERITIVOS (meant for sharing amongst the table)

Pan de Argentina House-made cilantro pan rolls / sea salt / fresh herbs / Argentinian chimichurri / 8

Ceviche Especial Fresh Seafood / cooked naturally in citrus juices /

creative preparations changing daily / plantain & yuca chips / 18

Tacos de Filet Sofrito Marinated Filet Mignon / roasted poblano crema / manchego cheese /

chile toreado salsa / cilantro petals / house-made cilantro - corn tortilla /

minimum order three / $6 each

Spicy Tuna Crispy Rice Spicy Tuna / crispy coco – rice cake / jalapeño sliver / crazy 88 sauce / 18

Bocadillo Lettuce Wraps Tempura Sea Bass / miso bacon crumble / sour apple salsita /

lettuce cups / sesame shoyu / 18

Crab Biscochitos Trio of Mini Crab Cakes / red and green pepper confetti / ginger citrus - ponzu /

local organic microgreens / roasted poblano crema / 18

Shiitake Spring Roll Ginger Smoked Shiitake & Exotic Mushroom Spring Roll / crispy leeks /

isla bonita chutney / 14

Langosta Tostadas Fresh Caribbean Lobster & Rock Shrimp / samba aioli /

truffled arugula, red onion & jalapeño / miso bacon crumble / queso blanco / `

crispy house-made cilantro - corn tostada / minimum order three / $8 each

El Tigre Tempura Verde – Black Sesame Tempura Tiger Shrimp, Portobello, Poblano,

Pineapple & Batata / red and green pepper confetti /

cilantro petals / passion fruit ponzu / 22

Pink Lady Roll Spicy Crab / Spicy Tuna / cucumber / jicama / scallion / pink soy paper /

low carb (no rice) / togarashi tempura / crispy ginger / crazy 88 sauce / 20

SOPA & ENSALADAS

Sopa Del Dia Chef’s daily soup creation highlighting fresh local flavors / 14

Habana Ensalada Fresh Spinach / jimaca / red pepper ribbons / paprika dusted hardboiled egg /

miso bacon crumbles / queso blanco croutons /

warm sesame – passion fruit vinaigrette / 14

Caesar de la Casa Romaine Lettuce / crispy spring roll bowl / manchego crisp / spiced cashews /

chili - manchego Caesar dressing / 16 Add Blackened Tiger Shrimp +10

Located at Marriott Frenchman’s Reef & Morning Star Resort: #5 Estate Bakkeroe, St. Thomas, USVI 00802 * 340.715.BLUE (2583)

4/12/16 pg. 3

ENTRADAS

Mahi Maho Mahi Pan-Seared Yuca Encrusted Mahi Mahi / citrus jicima slaw /

creamy aji amarillo risotto / key lime – white wine sensación / 38

Snapper Relleno Red Snapper stuffed with Chorizo & Rock Shrimp / tempura Cholula® asparagus /

Cuban dirty soba - rice / chimichurri emulsion / 38

Miso Sea Bass Miso - Lemongrass Glazed Sea Bass / garlic spinach / mango mojo /

smoked wasabi mash / soy - lemongrass reduction / house favorite / 40

Tuna Trinity Chile Blackened Ahi Tuna / citrus jicama slaw / smoked wasabi mash /

Kaffir Lime rain / cilantro effervescence / 36

Snappin’ Whole Snapper Fresh Locally Caught Snapper / select crispy or grilled / hibiscus citrus velos /

coconut – cilantro rice / rojo Thai vinaigrette / MP

Mojo Camarones Achiote Grilled Tiger Shrimp / hibiscus citrus velos / hondashi fried rice /

yuzu - garlic mojo / 38

Lobster a la Plancha Caribbean Lobster Tail a la Plancha / hibiscus citrus velos /

manchego - hierba risotto / green chile beurre blanc / MP

Ancho Filet Grilled Filet Mignon / ancho chile & espresso rub / jalapeño creamed spinach /

cilantro - chorizo mash / tempura leeks /

Cuban espresso salguero (as featured in Gourmet Magazine)

Pequeño 5 oz / 40 Grandé 10 oz / 54

HAVANA Pollo Lightly Breaded Sofrito Marinated Chicken Breast /

bursting with manchego cheese, cilantro & garlic /

tempura Cholula® asparagus / Cuban dirty soba - rice /

manchego coral crisp / Creole au jus / 36

Mojito Skirt Steak Mojito Glazed Tender Skirt Steak / cilantro - chorizo mash /

crispy tobacco onions / tempura Cholula® asparagus /

mojito & cocojito dipping sauces / 38

Vegetarian Selection Chef’s creative preparations changing daily / 32

SEXY SIDES / 8 (choose any three / 20)

The chef kindly requests no entrée substitutions / * denotes vegetarian selection

Garlic Spinach*

Tempura Cholula® Asparagus*

Chile Bacon - Batata Brussel Sprouts

Sweet Fried Plantains*

Jalapeňo Creamed Spinach*

Manchego Potato Air*

Coconut – Cilantro Rice*

Smoked Wasabi Mash

Hondashi Fried Rice

Cuban Dirty Soba - Rice*

20% gratuity will be added to parties of 6 or more Additional Sauces / 2 Split Plate Charge / 6

4/12/16 pg. 4

CHEF’S SEVEN COURSE SENSACIÓN (entire table must order)

Sit back, relax and let the chef create a culinary adventure

from Latin America to the Pacific Rim showcasing inventive

courses and house favorites.

Primer Curso

Sopa Especial almond - hondashi crema /

bonito flakes / cilantro essence

Segundo Curso

Marina Molé Jumbo Tiger Shrimp / chicharrón crust /

microgreens / mango – molé reducción

Tercer Curso

Tuna Temptation Yellowfin Tuna Sashimi / yuzu ponzu / jalapeño sliver /

wakame seaweed salad / kabayaki essence

Entre Curso

Rose - Límon Granita

Cuarto Curso

Flor del Mar Caribbean Spiny Lobster Napoleon / jicama /

truffled arugula / red onion feathers /

hibiscus - sorrel flower confit

Quinto Curso

Miso Sea Bass Miso - Lemongrass Glazed Sea Bass / garlic spinach/

smoked wasabi mash / soy - lemongrass reducción

Sexto Curso

Ancho Filet Grilled Angus Filet / ancho chile & espresso rub /

jalapeño creamed spinach / cilantro - chorizo mash /

tempura leeks / Cuban espresso salguero

Septimo Curso

Sundae de Caféina Argentina style dulce de leche ice cream /

cinnamon sopapilla bowl /

tableside organic espresso shot

each guest / 150 with specialty cocktail pairings / 200

with featured wine pairings / 225