Rayuela

Rayuela

Restaurant Menu


Ceviches

Corvina  12
Marinated in blood orange with carica, red onions, cilantro and calamansi aji amarillo sauce

Tiradito de Scallop  11
Bay scallops marinated in cava kiwi citrus sauce and served with radish and crispy serrano ham

Tuna in Watermelon  16
Diced calamari and tuna marinated in a watermelon, lemon-grass citrus sauce drizzled with
tarragon oil

Hamachi  15
Served with avocado, orange zest and a wasabi citrus sauce

Oysters Santiago  12
Blue Points served in a rocoto-passionfruit sauce with radish, green apple, cilantro and bacon

Camarones  13
Marinated in a tamarind citrus, jicama, and red thai chili

Lobster Revolution 17
Sliced grilled pineapple, jalapeno, young coconut water infused with lemongrass and ginger, garnished with Uruguayan caviar

Red Snapper  14
Marinated in a ginger soy citrus with a rainbow of julienned peppers, cucumbers, avocado and jalapeno, sprinkled with sesame seeds

Siete Potencia 16
Seven powers of the sea (lobster, shrimp, scallop, crab, clams, mussels and octopus)
in a green tomatillo sauce

Erizo con Merluza  15
Sea urchin and hake with grapefruit citrus, radish, red onions, rocoto pepper and mustard oil.

Pico Roco 16
with crabmeat and soy tobico sauce.


Soups

Blanca y Negra  8
Black and white bean soups with grilled breast of chicken and crispy yucca.

Sopa Fria  9
Chilled tomato, cucumber, and pepper soup with spicy grilled shrimp.

Sureña  18
Ecuadorian seafood stew with octopus, scallops, mussels, clams and shrimp flavored with coconut and aji Amarillo.


Salads

Salmon Mango Salad  15
Pan seared salmon served on Frisee with mango, turkey bacon and mustard vinaigrette

Pera con Queso  11
Mixed greens with roasted pear, Cabrales cheese, and walnut and sherry vinaigrette

Esparrago 14
Green asparagus with Crabmeat and spinach, drizzled with lemon zest vinaigrette

Crispy Vegetables with Serrano 12
Very fine julienne of carrots, cucumber and jicama with baby spinach and basil vinaigrette set on thinly sliced Serrano ham.


Appetizers

Jalea  12
Crispy seafood – shrimp, scallops, calamari and octopus with mango aji Amarillo aioli served with red onions and yucca fries.

Camarones con Chorizo 12
Shrimp and chorizo with fufu, spicy salsa and plantain ships.

Bolas de Mofongo  11
Green plantain ball with onions and bacon served with pork vaca frita

Sweet Bread  14
Pan seared sweetbreads served with frisee, arugula, green beans and a champagne membrillo vinaigrette, crispy potatoes and bacon

Empanada de Raya  9
Skate with frisee and avocado tomatillo sauce

Empanada de Carne  10
Steak with watercress, cherry tomatoes and picon cheese sauce

Pulpo  11
Octopus flavored with Paprika served with tomato, olives and tostones

Tuna Rellena  13
Shrimp, crab and avocado wrapped in sliced tuna, seved with cucumber in a soy vinaigrette

Chicken Livers  10
Artichoke, spinach and golden raisins with fufu and caramelized shallots and a balsamic sauce

Carica Rellena  14
Stuffed with duck leg confit and spinach with pedro ximenez duck sauce.

Sepia al Ajillo  12
With white wine garlic sauce scented with saffron.

Crispy Oyster  11
Breaded with crispy plantain with poblano cilantro sauce.


Vegetables

Asparagus Blanco  11
Gratinee with idiazabal cheese and sliced almonds, drizzled with truffle oil

Manchego Empanada  8
Wild mushrooms, spinach and manchego with huitlacoche sauce in a white corn dough.

Mushroom Paella  20
Valencia rice mixed with mushrooms and asparagus, served with a quail egg.

Chile Relleno  13
Poblano pepper stuffed with quinoa, diced eggplant, green peas, tomatoes and gratineed with a cilantro cochucha aioli.

Arepa con Queso  8
Sweet corn arepa with goat cheese


Meats and Seafood

Snapper al Horno  25
Baked snapper with diced yucca, clams, chorizo, white beans and collard greens in a white wine lemon sauce.

Causa Luna  26
Pan-Seared tuna with a tower of Peruvian saffron-scented potatoes and lemon mustard sauce.

Scallop con Coco  27
Grilled served with lobster coconut rice and tarragon scented grilled giant squid salad.

Monkfish a la plancha  24
Roasted eggplant, tomatoes, olives, and spinach with a sherry basil sauce.

Pato con Arepa  30
Breast of duck marinated in sugar cane, confit of duck leg, spinach and pan seared foie gras on a yellow corn arepa.

Paella a la Rayuela  31
Green Valencia rice, lobster, shrimp, scallops, chicken, chorizo and clams

Arroz con Pollo  22
Free range chicken cooked with paprika flavored rice, apple chicken sausage, capers and olives

Crispy Pork  24
Cuban pork with arroz con gandules, sweet plantain and grilled pineapple mojo.

Churrasco con Cangrejo  31
Grilled beef tenderloin, oven roasted Peruvian potatoes, wild mushrooms, bone marrow, crabmeat chimichurri and Tetilla fondue

Cordoniz en Mandarina  23
Oven roasted mandarin marinated quail with quinoa, portobello, cauliflower, almonds and diced roasted pear with fennel demi sauce.

Lamb Barbacoa  26
Wrapped in banana and avocado leaves, and then slow roasted.  Served parceled with collard greens on lentils, figs, pine nuts and mint stem

Rib Eye a la Parrilla   27
Grilled and served with truffle trumpet polenta with a goat cheese and poblano salad.
 

Cocktails

Estilo Libre 11

Pisco
quince, aloe vera juice, Barsol Pisco, Damiana liqueur.                                       

Mezcal
ginger, jicama, pineapple, Maria Mezcal, Cointreau.

Sherry
pomegranate, cherry heering, Palo Cortado Sherry, Jerez, , flamed orange zest.

Shochu-Sake
white grapes, grapefruit juice, Linden Honey, Shochu, Sake.

Rye
guava, lemon, agave nectar, mint leaves, Michter’s Straight Rye, Becherovka.

Vodka
sage leaves, anjou pear, Luxardo Maraschino Liqueur, Grey Goose Pear.

Gin
lemon thyme, grapefruit juice, Khran Gin, Manzanilla Sherry, dash of orange bitters.

Rum
passion fruit, coconut cream, Barbancourt 8yr. Rum, shaved coconut. (frozen)


Junior Merino's Signiture  12

Coming Up Roses
rose pedals, limes, rose water, Bacardi Razz, Champagne.

Pina Partida
fresh pineapple, english cucumber, lemon, agave nectar, Partida Tequila Blanco


Our Classics  11

Pisco Sour
lime juice, pasteurized egg white, Barol Pisco, dash of bitters.

Caipirinha
Limes, sugar, Leblon Cachasa.

Mojito Cubano
mint, limes, sugarcane juice, Brugal Anejo.


Mojitos  11

Watermelon-Lemongrass
lemongrass infused watermelon juice, mint, limes, Bacardi Limon.

Passion-Kumquat
kumquats, passion fruit, mint, Bacardi O, Passion Rum


Sangria 10

Tinta
classic red sangria.

Blanca
kiwis, pineapples, oranges infused in white wine, Pisco, Bacardi Limon.

Rosada
strawberries, peaches, mango, marinated in huckleberry vodka, Cava Rose.

Sake
grapes, jicama, cucumber, green apples married in Sake, Matilde Pear Liqueor.


Cervezas  6

LIGHT - Heineken Light (Holland)
ALE - Negra Modelo (Mexico)
PILSNER - Aguila (Colombia)
SEASONAL SELECTION - Brooklyn Brewery
RUBIA - Brahma (Brazil)
LAGER - Cusquena (Peru)
NON ALCOHOLIC - Einbecker (Germany)      

*WHEAT ORGANIC- Schneider 16.9 oz (Germany) 9
*LAMBIC- Lindemens Pomme (Belgium) 13
*TRAPISTE- Chimay Bleu (Belgium) 11

 






 

 

PLEASE NOTE: All menu items and prices are subject to change.



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