Cuba Libre Restaurant & Rum Bar

$$
Party
Cuban
Cocktails

Metro Center

Location


Get directions | 801-A 9th St. NW, Washington, D.C. 20001

Hours

Hours | Sunday 11:30am-9pm, Monday 11:30am-11pm, Tuesday 11:30am-11pm, Wednesday 11:30am-11pm, Thursday 11:30am-11pm, Friday 11:30am-, Saturday 11:30am-

About

A cynic might say that the inside of Cuba Libre looks like something you’d come across at Epcot, but hear us out. Sure, the full-on ‘streets of Havana’ theme (complete with salsa dancers, fake terraces, and lampposts) is a little over the top. But by the time you’re on your third mojito, you’ll be nodding your head to the salsa music, and by your fourth, you might even join the dancers. Bottom line, it’s fun. Take a date for cocktails and Cuban food if you’re looking for something a little different from the everyday Italian spot.

Contact

(202) 408-1600
info@cubalibrerestaurant.com
https://www.instagram.com/cubalibrewashingtondc/

Menu

APERITIVOS

Appetizers

PINEAPPLE GUACAMOLE CUBANO (V)

Avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, extra virgin olive oil, plantain chips

CRAB GUACAMOLE

Blue crabmeat, avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, extra virgin olive oil, plantain chips

BLACK BEAN SOUP (V)

Rich and slow-simmered flavors, red onions, sour cream

LEVANTA MUERTO SEAFOOD SOUP

“Raise the Dead” soup with a rich Chino-Cubano broth. Shrimp, Baja bay scallops, crabmeat, mussels, coconut milk, truffle oil

JARDÍN SALAD (V)

Watercress, baby spinach, romaine, organic grape tomatoes, Kalamata olives, red onions, marinated queso blanco, boniato chips, red wine vinaigrette

ABUELA’S CHICKEN CROQUETAS

Creamy roasted chicken croquettes. Roasted cachucha pepper allioli.

SHRIMP COCTEL

Cuban style shrimp cocktail. Latino coctel and avocado salsa

TUNA CEVICHE NIKKIE*

Marinated yellowfin tuna, house pickled cucumbers, seaweed, avocado, toasted Macadamia nuts, pumpkin seed oil vinaigrette

BARRIO CHINO CHICKEN WINGS

A pound of award-winning Asian BBQ glazed wings. Pickled pineapple, sweet chili dipping sauce.

SPINACH AND MANCHEGO BUÑUELOS (V)

Manchego cheese and spinach fritters, goat cheese crema, organic olive oil

MAMÁ AMELIA’S EMPANADAS

Two per order. Served with aji-sour cream sauce

– Beef Picadillo: Cienfuegos-style ground beef, potatoes, Manzanilla olives, raisins

– Chicken De la Casa: Hand-chopped chicken, corn, Jack cheese

PLATOS FUERTES

Entrees

ARROZ CON POLLO

Saffron long grain rice, boneless chicken, green peas, Manzanilla olives, hard-boiled egg, asparagus, Palacios chorizo, roasted piquillo pepper salad

ROPA VIEJA

Braised, shredded and stewed brisket, tomatoes, bell peppers, onions, red wine, white rice, maduros

PICADILLO A LA CUBANA

Cienfuegos-style ground beef, potatoes, Manzanilla olives, raisins, garlic, plum tomatoes, onion, bell peppers, white rice, maduros.

POLLO ASADO

Roasted half chicken, all-natural, free range, sour orange sauce “Ranco Y Luna” style, black beans, white rice

CHURRASCO A LA CUBANA

Grilled skirt steak, parsley, lemon, and onion sauce, roasted garlic boniato-potato mash, watercress salad, red wine vinaigrette

CAMARONES ENCHILADOS

Jumbo shrimp sauteed in Cuba Libre enchilado tomato, culantro sauce, white rice, maduros

PEZ COBIA

Pan roasted Black Kingfish, sweet shrimp, Baja bay scallops, crabmeat, mussels, coconut milk Chino-Cubano broth, green mango escabeche, white rice

VISIT TO HAVANA

Ybor City Style pressed Cuban sandwich with sour orange marinated pork loin, Genoa salami, ham, provolone, Swiss cheese, yellow mustard-pickle relish. Served with a black bean soup, house salad and tropical chips.

~Add grilled shrimp to any entree~

PAELLAS

PAELLA MARINERA

Jumbo shrimp, Maine lobster tail, mussels, squid, Baja Bay scallops, claw crabmeat, saffron long grain rice, roasted piquillo pepper salad

PAELLA VEGETARIANA (V)

Baby spinach, “Soyrizo”, wild mushrooms, garbanzo beans, saffron long grain rice, asparagus and grilled artichoke hearts salad

PAELLA MIXTA

Traditional combination of shrimp, chicken, Cortez chorizo, smoked ham, green peas, saffron rice, asparagus and watercress salad

PLATOS FOR TWO

{with choice of two sides}

PLATO GAUCHO MIXED GRILL

Skirt steak, Maine lobster tail, jumbo shrimp, free range grilled half chicken, Cortex chorizo sausage and parsley chimichurri sauce

CUBAN ROAST PORK

Slow roasted Sakura pork shank, crispy skin, sour orange, onion and caper mojo

SIDES

ARROZ CON FRIJOLES (V)

Steamed white rice and Cuban black beans

AGUACATE (V)

Half a fresh avocado. Olive oil and sea salt

BONIATO (V)

Roasted garlic boniato-potato mash

YUCA FRIES (V)

Crispy and creamy yuca. Cilantro-caper allioli

TOSTONES HAWAIANOS (V)

Twice-fried green Hawaiian plantains, Dijon-mojo

MADUROS (V)

Fried ripened sweet plantains

DESSERT

TRES LECHES CAKE (V)

Vanilla sponge cake soaked in three milks. Mocha mousse

CHURROS CON CHOCOLATE (V)

Crispy cinnamon-sugar dusted dried dough, dark chocolate-orange dipping sauce

CUBAN FLAN (V)

A traditional Cuban dessert of vanilla custard, dulce de leche, whipped cream and vanilla cookie

MAMI TOTTY’S ARROZ CON LECHE (V)

Classic Cuban rice pudding, recipe handed down from Chef Pernot’s mother-in-law. Whipped cream and vanilla cookie

DESSERT DRINK FLIGHTS

AMORCITO CORAZON

Kahlua | Baileys | Frangelico

TE QUIERO MUCHO

Rumchata | Brinley Coconut Cream | Godiva Chocolate Liquor

TEA AND COFFEE

TROPICAL BLEND HOT TEA

Black tea from Sri Lanka blended with passion fruit, mango, coconut and chocolate

CAFÉ AMERICANO

Fresh brewed micro-sourced coffee (Guatemala) with notes of caramel, pumpkin spice, roasted peanuts

CAFÉ CUBA LIBRE

Double shot, traditional Cuban style, raw sugar, steamed coconut milk and whole milk (Optional- Add shot of rum)

V = Vegetarian

(*) = The consumption of raw or partially cooked eggs, meats, fish or shellfish may increase the risk of contracting foodborne illness.

BRUNCH SPECIALS (Download Brunch Specials here)

Food

TORTILLA DE CANGREJO (CRAB OMELETTE)

Three-egg omelette, lump crabmeat, shallots, asparagus, and Manchego cheese. Tomato hollandaise. Baby spinach salad, strawberries, red wine vinaigrette

PAN CON HUEVO SANGUCHE

Poached egg, Miami beef-pork chorizo patty, crisp Kurobuta bacon, cheddar, chipotle-onion marmalade. Potato, boniato, maduros and corn hash

CHURRASCO BURGER

12 oz triple patty, all-natural Black Angus skirt steak burger, chipotle-onion marmalade, provolone cheese, lettuce and tomato. King’s Hawaiian roll. Boniato chips and house made pickles

POLLO Y WAFFLE

Fried crispy boneless chicken thighs, quinoa waffle, mango salsa. Dark rum-molasses syrup

FRENCH TOAST A LA CUBANA (V)

Vanilla custard-soaked brioche bread. Pure maple syrup and panela soaked sweet plantains. Whipped cream

Cocktails

(Available by the glass, half pitcher or full pitcher)

CLASSIC MIMOSA

Cava and choice of fresh orange

TROPICAL MIMOSA

Mango, Passion Fruit, Pineapple or Pomegranate juice

Bottomless Brunch Pitchers*

BLOODY MARY

CLASSIC MIMOSA

FLAVORED MIMOSA: Pineapple, Pear, Passion Fruit, Pomegranate or Peach

SANGRIA: Roja, Blanco or Rosé

*$22/person (plus $20 min food purchase)

2 hour limit | Full table participation required

1 pitcher served to a table at a time

ALL DAY MENU (Download All Day/Dinner Menu here)

Appetizers

PINEAPPLE GUACAMOLE CUBANO (V)

Avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, extra virgin olive oil, plantain chips

CRAB GUACAMOLE

Blue crabmeat, avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, extra virgin olive oil, plantain chips

BLACK BEAN SOUP (V)

Rich and slow-simmered flavors, red onions, sour cream

LEVANTA MUERTO SEAFOOD SOUP

“Raise the Dead” soup with a rich Chino-Cubano broth. Shrimp, Baja bay scallops, crabmeat, mussels, coconut milk, truffle oil

JARDÍN SALAD (V)

Watercress, baby spinach, romaine, organic grape tomatoes, Kalamata olives, red onions, marinated queso blanco, boniato chips, red wine vinaigrette

ABUELA’S CHICKEN CROQUETAS

Creamy roasted chicken croquettes. Roasted cachucha pepper allioli.

SHRIMP COCTEL

Cuban style shrimp cocktail. Latino coctel and avocado salsa

TUNA CEVICHE NIKKIE**

Marinated yellowfin tuna, house pickled cucumbers, seaweed, avocado, toasted Macadamia nuts, pumpkin seed oil vinaigrette

BARRIO CHINO CHICKEN WINGS

A pound of award-winning Asian BBQ glazed wings. Pickled pineapple, sweet chili dipping sauce.

SPINACH AND MANCHEGO BUÑUELOS (V)

Manchego cheese and spinach fritters, goat cheese crema, organic olive oil

MAMÁ AMELIA’S EMPANADAS

Two per order. Served with aji-sour cream sauce

– Beef Picadillo: Cienfuegos-style ground beef, potatoes, Manzanilla olives, raisins

– Chicken De la Casa: Hand-chopped chicken, corn, Jack cheese

Entrees

ARROZ CON POLLO

Saffron long grain rice, boneless chicken, green peas, Manzanilla olives, hard-boiled egg, asparagus, Palacios chorizo, roasted piquillo pepper salad

ROPA VIEJA

Braised, shredded and stewed brisket, tomatoes, bell peppers, onions, red wine, white rice, maduros

PICADILLO A LA CUBANA

Cienfuegos-style ground beef, potatoes, Manzanilla olives, raisins, garlic, plum tomatoes, onion, bell peppers, white rice, maduros.

POLLO ASADO

Roasted half chicken, all-natural, free range, sour orange sauce “Ranco Y Luna” style, black beans, white rice

CHURRASCO A LA CUBANA

Grilled skirt steak, parsley, lemon, and onion sauce, roasted garlic boniato-potato mash, watercress salad, red wine vinaigrette

CAMARONES ENCHILADOS

Jumbo shrimp sauteed in Cuba Libre enchilado tomato, culantro sauce, white rice, maduros

PEZ COBIA

Pan roasted Black Kingfish, sweet shrimp, Baja bay scallops, crabmeat, mussels, coconut milk Chino-Cubano broth, green mango escabeche, white rice

VISIT TO HAVANA

Ybor City Style pressed Cuban sandwich with sour orange marinated pork loin, Genoa salami, ham, provolone, Swiss cheese, yellow mustard-pickle relish. Served with a black bean soup, house salad and tropical chips.

~Add grilled shrimp to any entree~

Paellas

PAELLA MARINERA

Jumbo shrimp, Maine lobster tail, mussels, squid, Baja Bay scallops, claw crabmeat, saffron long grain rice, roasted piquillo pepper salad

PAELLA VEGETARIANA (V)

Baby spinach, “Soyrizo”, wild mushrooms, garbanzo beans, saffron long grain rice, asparagus and grilled artichoke hearts salad

PAELLA MIXTA

Traditional combination of shrimp, chicken, Cortez chorizo, smoked ham, green peas, saffron rice, asparagus and watercress salad

Platos for Two {with choice of two sides}

PLATO GAUCHO MIXED GRILL

Skirt steak, Maine lobster tail, jumbo shrimp, free range grilled half chicken, Cortex chorizo sausage and parsley chimichurri sauce

CUBAN ROAST PORK

Slow roasted Sakura pork shank, crispy skin, sour orange, onion and caper mojo

Sides

ARROZ CON FRIJOLES (V)

Steamed white rice and Cuban black beans

AGUACATE (V)

Half a fresh avocado. Olive oil and sea salt

BONIATO (V)

Roasted garlic boniato-potato mash

YUCA FRIES (V)

Crispy and creamy yuca. Cilantro-caper allioli

TOSTONES HAWAIANOS (V)

Twice-fried green Hawaiian plantains, Dijon-mojo

MADUROS (V)

Fried ripened sweet plantains

Dessert

TRES LECHES CAKE (V)

Vanilla sponge cake soaked in three milks. Mocha mousse

CHURROS CON CHOCOLATE (V)

Crispy cinnamon-sugar dusted dried dough, dark chocolate-orange dipping sauce

CUBAN FLAN (V)

A traditional Cuban dessert of vanilla custard, dulce de leche, whipped cream and vanilla cookie

MAMI TOTTY’S ARROZ CON LECHE (V)

Classic Cuban rice pudding, recipe handed down from Chef Pernot’s mother-in-law. Whipped cream and vanilla cookie

V = Vegetarian

(**) = The consumption of raw or partially cooked eggs, meats, fish or shellfish may increase the risk of contracting foodborne illness.