Cantina La Veinte

Mexican restaurant, 495 Brickell Ave, Miami, FL

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Roasted Cauliflower — Mexican peanuts sauce, lime zest, candied peanuts. Vegan
• Surf and Turf — Wagyu fillet, agave demi-glace, Madagascar Prawn with garlic butter, osetra caviar, served ancho mash potato.
• Sopes de Pollo — Handmade corn masa topped with refried beans, shredded chicken, green and red sauce, Mexican cream and queso fresco.
• Sopes de Wagyu — Wagyu served on handmade corn masa topped with refried beans, chorizo, Mexican cream, red onions, queso fresco, and salsa verde cruda.
• Chicharrón de Rib Eye — Fried rib eye served with house-made guacamole.
• Short Rib Flautas — Crispy tortilla filled with short rib, spicy sauce, lettuce cream, queso fresco.
• Queso Fundido — Blend of melted Mexican cheese in a cast iron skillet. Served plain or with your choice of mushrooms, poblano pepper, zucchini flowers, chistorra or shredded chicken.
• Molcajete de Pollo — Sautéed chicken served with melted manchego cheese, bell pepper mix, caramelized onions and petrolera sauce
• Molcajete de Rib Eye — Sautéed rib eye served with melted manchego cheese, tostadas, panela cheese, fresh radish and petrolera sauce.
• Molcajete al Pastor — Pork in a Guajillo adobo sauce, cilantro and red onions, served with pineapple and pico de gallo.
• Enchiladas de Pato — Enchiladas suizas in green sauce filled with duck confit, au gratin with Mexican cheese blend and crema de rancho.
• Cochinita Pibil — Braised pork marinated in a traditional achiote–orange sauce and served with pickled red onions.
• Dobladitas de Jaiba Suave — Crunchy soft shell crab served in flour tortillas with jalapeño sauce.
• Gobernador — Flour tortillas filled with shrimp, mexican cheese blend and citrus-tomatillo salsa. Served with spicy chile de arbol sauce
• Checa — Thin cut rib eye with sesame sauce on flour tortilla and a side of chiles toreados in soy sauce
• Filete con Mole Poblano — Filet mignon with mole poblano, rajas poblanas and sesame seeds on top.
• Langosta — Rosarito – style lobster taco served in flour tortillas with yellow rice, black beans and chipotle sauce.
• Fideo Seco — Vermicelli pasta cooked in tomatochipotle sauce with bone marrow, queso fresco, sour cream and avocado
• Gaonera de Ribeye — Thinly sliced ribeye, avocado, green onions, cilantro, and Mexican cheese, served in a corn tortilla.
• Filet Mignon 8oz — Served with choice of mashed potatoes or french fries, side of salad and agave demi-glace.
• Tampiqueña 8oz — Grilled skirt steak, served with red rice, rajas poblanas, black beans and enmolada.
• Rib Eye Chairman Reserve 16oz — Grilled Rib Eye served with three-chiles, garlic sautéed mushrooms.
• Short Rib Braseada 8oz — Braised short rib in agave demi-glace. Served with guajillo-mashed potatoes.
• Prime Tomahawk Rib Eye 32oz — Grilled prime tomahawk with a side of mashed potatoes and mushrooms.
• Veal Milanesa Manchega — Breaded veal chop, tatemada sauce, au gratin with Mexican cheese blend and french fries.
• Wagyu New York Strip 16 oz — Grilled Wagyu New York served with three-chiles, garlic sautéed mushrooms.
• Pollo en Mole o Chipotle Sauce — Leg and thigh or breast served with red rice, in your choice of Mole: traditional nuts, chile and chocolate sauce, or Chipotle Sauce: smoked chipotle, garlic, onions and Mexican cream sauce.

Starters

• Guacamole and Chips — Mexican hass avocado, white onions, serrano peppers, tomatoes, cilantro and lime juice. Vegan
• Lobster Ceviche — Yuzu, coconut leche de tigre, mandarina gel, watermelon radish, cilantro, red onion.
• Wagyu Carpaccio — Pecorino Romano, fresh black truffle, avocado, black olives purée.
• Caesar Salad — Tijuana Caesar salad with a twist. Hearts of romaine served with a roasted garlic-jalapeño dressing, parmesan cheese and house-made croutons.
• Ensalada Manzanillo — Heirloom tomatoes, creamy panela cheese, Michoacán Hass avocado and cucumber, champagne vinegar, extra virgin olive oil, black olives, pine nuts, guajillo crust and sea salt.
• Caldo de Camarón — Shrimp broth with Shrimp carrots and potato.
• Sopa de Tortillas — Traditional roasted tomato soup with crispy tortillas strips, queso fresco, avocado, mexican cream, chicharrón and ancho chile powder.
• Caldo Tlalpeño — Chicken and smoked chipotle broth with shredded chicken, rice and seasonal vegetables.
• Coctel Acapulco — Your choice of protein, onion, cilantro, tomato, avocado, mexican cocktail sauce, served with crackers.
• Aguachile de King Crab de Alaska — Alaskan king crab, lime juice, cilantro serrano pepper, cucumber, avocado sauce and truffle oil.
• Red Snapper Ceviche — Red snapper, pickled Jicama, red onions, fresnos, Leche de Tigre, avocado and crispy quinoa.
• Tostadas de Atun — Tuna marinated in yellow peppers, lime and soy sauce. Served in a crispy wonton with guacamole and chipotle mayo.
• Pork Belly & Mole — Pork belly confit served with Mole Poblano: traditional nuts, chile and chocolate sauce and shishito peppers with truffle salt
• Lobster Poblano Dip — Cream cheese with poblano pepper, Lobster, chives topped our 3 mix cheese au gratin

Desserts

• Sorbets — Sorbets made in house: lime, raspberry and mango. Vegan
• Chocolate Royal — Crunchy Feuilletine, White chocolate mousse, Maracaibo chocolate mousse, chocolate glaze, raspberry sauce and raspberry sorbet
• Cloud Corn — Roasted corn chocolate mousse, pandan panna cotta, caramel popcorn.
• Churros Cantina — Churros served with chocolate or cajeta sauce.
• Fondant de Chocolate — Lava chocolate cake with vanilla ice cream. Estimated preparation 17 min.
• Pastel de Tres Leches — Traditional cake, soaked in three different milks.
• Crepas de Cajeta — Warm crepes with cajeta sauce and nuts.
• Helados (2 Scoops) — House made ice cream: vanilla bean, chocolate and strawberry.
• Flan de Coco — Coconut flan with caramel “caviar” and toasted coconut.
• Creme Brulee Guayaba — Guava creme brûlée, vanilla ice cream
• Cheesecake Vasco — Cheesecake with a creamy center and burnt top, crumbles, sorbet de Jamaica

Other

• Arroz Verde de Cilantro — Slow cooked rice in cilantro broth, served with grilled seasonal vegetables and chile güero. Vegan
• Short Rib Risotto — Served with mushrooms, chicharron and chile ancho aioli.
• Arroz Caldoso de Camaron — Slow-cooked in a hot pot with shrimp broth, shrimp, cilantro, and red onions.
• Huachinango — Butterflied whole snapper served with white rice, marinated in your choice of: Mojo: Garlic lime sauce, Talla: Dried chili – mayo mix, Cilantro: Cilantro sauce with serrano chile, jalapeño and lime juice, Adobo: Chile guajillo sauce
• Huachinango Frito — Crispy whole red snapper with lime, chile de arbol and garlic chips. Served with crispy kale
• Branzino La Talla — Branzino served with white rice, mixed greens, and talla sauce.
• Camaronés al Gusto — Grilled shrimp served with rice and the sauce of your choice: Spicy / Cilantro/Garlic/ Buttered.
• Langostinos — Grilled giant prawns served with white rice, in your choice of: Mojo: Garlic-lime butter / Talla: Dried chili – mayo mix
• Pulpo a las Brasas — Grilled octopus with olive oil, confit potatoes, paprika and sea salt.
• Pescado a la Veracruzana — Slow-cooked sea bass in a traditional tomato, jalapenos, olives and caper sauce
• Seafood Platter — Grilled Snapper, lobster tail, octopus, fried calamari, giant prawns and shrimp served with grilled vegetables.

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