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Home > Restaurants > Rayuela
| aperitivos | ||||
|---|---|---|---|---|
| Jalea crispy seafood shrimp, scallop, calamari and octopus with mango aji amarillo aioli, served with red onions and yucca fries | 12 | |||
| Mollejas al Membrillo pan seared sweetbreads served with frisee, arugula, green beans, crispy potatoes and bacon with a cava membrillo vinaigrette | 14 | |||
| Pulpo con Chorizo octopus and colombian chorizo flavored with paprika, tomato and olives. served with tostones | 13 | |||
| Codorniz con Lentejas roasted quail with a stew of pork belly, apples and black lentils. served with a quail egg and crispy shallots | 16 | |||
| Tuna Rellena shrimp, crab, and avocado wrapped in sliced tuna served with cucumbers in a soy vinaigrette | 13 | |||
| Carica Tejada chilean papaya stuffed with duck confit, spinach in a pedro ximenez duck sauce | 17 | |||
| Piquillo sweet spanish pepper stuffed with lobster, shrimp and crab served with chipotle alioli | 16 | |||
| Higadillos de Pollo chicken livers served with artichokes, spinach, golden raisins, cuban fufu, caramelized shallots and balsamic vinaigrette | 11 | |||
| ensaladas | ||||
| Salmon Trio al Mango pan seared and smoked salmon with mango, frisee, watercress and bacon served with a mustard vinaigrette and garnished with salmon roe | 17 | |||
| Pera con Queso rioja wine roasted pear infused with star anise, cinnamon and ginger. served with mixed greens, la peral cheese, toasted walnuts and a sherry vinaigrette | 12 | |||
| Esparrago Y Cangrejo steamed white asparagus with crabmeat, spinach, onions, roasted almonds and a lemon zest vinaigrette | 15 | |||
| ceviches | ||||
| Corvina marinated in blood orange with carica, red onions, cilantro and aji amarillo calamansi sauce | 12 | |||
| Vieiras con Pasion sliced bay scallops marinated in a citrus passion fruit sauce with jalapenos, lemongrass and mango | 13 | |||
| Tuna in Watermelon diced calamari and tuna marinated in a watermelon-lemongrass citrus sauce | 16 | |||
| Hamachi served with avocado and orange zest in a wasabi citrus sauce | 15 | |||
| Ostras Santiago blue points served in a rocotto passion fruit sauce with radish, green apple, cilantro and bacon | 12 | |||
| Camarones marinated in a tamarind citrus, jicama, and red thai chili | 13 | |||
| Langosta Revolucion lobster and shrimp, grilled pineapple, jalapeno, young coconut water infused with lemongrass and ginger, garnished with uruguayan caviar | 17 | |||
| Red Snapper marinated in a ginger soy citrus sauce with a rainbow of julienned peppers, cucumbers, avocado and jalapeno, sprinkled with sesame seeds | 14 | |||
| Siete Potencies seven powers of the sea lobster, shrimp, scallop, crab, clams, mussels and octopus in a green tomatillo sauce | 16 | |||
| Cangrejo Chino crab and shrimp marinated in a lychee and guanabana citrus sauce with rocotto, pear and jalapeno | 17 | |||
| platos fuertes | ||||
| Sureña ecuadorian seafood stew with lobster, octopus, scallops, mussels, clams and shrimp, flavored with coconut and aji amarillo | 24 | |||
| Pargo al Horno baked snapper with diced yucca, clams, chorizo, white beans and collard greens in a verdejo white wine-lemon sauce | 25 | |||
| Dorada Royal whole pan-seared dorada served with octopus, beet, quinoa, soy bean sprouts in a sea urchin white wine-lime sauce | 27 | |||
| Chalaco a la Plancha monkfish served with roasted eggplant, tomatoes, olives and spinach in a sherry basil sauce | 24 | |||
| Paella de Coco valencia rice infused with lemongrass, coconut milk and ginger, served with shrimp, calamari, scallops, octopus, manila clams and peas. served with langoustines and ginger oil | 30 | |||
| Arroz con Pollo free range chicken breast with apple sausage, calamata olive and rocotto aioli. served with valencia rice flavored with paprika, capers and tomatoes | 22 | |||
| Pato con Arepa breast of duck marinated in sugar cane with confit of duck, spinach and pan seared foie gras on a yellow corn arepa | 29 | |||
| Cochinillo Asado cuban style pork with arroz con gandules, sweet plantain in a grilled pineapple mojo | 24 | |||
| Cordero a la Barbacoa oven roasted rack of lamb served with a piquillo pepper stuffed with lamb barbacoa and montenebro goat cheese garlic malanga puree | 31 | |||
| Churrasco con Camarones grilled beef tenderloin topped with shrimp chimichurri. served with mixed mushrooms and a fondue of purple peruvian potatoes and a trio of spanish cheeses | 30 | |||
| vegetables | ||||
| Asparago Blanco steamed white asparagus with baby spinach, onions, roasted almonds and a lemon zest vinaigrette | 11 | |||
| Chile Relleno oven roasted poblano pepper stuffed with wild mushroom rice, queso fresco, cherries and served with a chili-cilantro aioli | 13 | |||
| Arepa con Queso sweet corn arepa with goat cheese | 8 | |||
| Mil Hojas de Vegetales terrine of roasted eggplant, portobello mushrooms, rainbow peppers, zucchini, spinach and tetilla cheese in a basil-tomato sauce | 20 | |||
| Polenta a la Trufa truffle trumpet polenta | 9 | |||
| aperitivos | ||||
|---|---|---|---|---|
| Mollejas con Yuca roasted sweetbreads served with oyster mushrooms, yucca fries, onions, frisee and membrillo sauce | 16 | |||
| Pulpo con Chorizo octopus and colombian chorizo flavored with paprika, tomato and olives. served with patacones | 13 | |||
| Codorniz con Lentejas roasted quail with a stew of pork belly, apples and black lentils. served with a quail egg and crispy shallots | 15 | |||
| Tuna Rellena shrimp, crab, and avocado wrapped in sliced tuna served with cucumbers in a soy vinaigrette | 14 | |||
| Carica Tejada chilean papaya stuffed with duck confit, spinach in a pedro ximenez duck sauce | 17 | |||
| Navajas con Jamon razor clams with serrano ham, poblano peppers and saffron yellow corn | 14 | |||
| Higadillos de Pollo chicken livers served with artichokes, spinach, golden raisins, cuban fufu, caramelized shallots and balsamic vinaigrette | 12 | |||
| ensaladas | ||||
| Salmon Trio al Mango pan seared salmon with mango, zucchini, frisee and served with a mustard vinaigrette and toasted pine nuts | 15 | |||
| Pera Pearl rioja wine roasted pear infused with star anise, cinnamon and ginger. served with watercress, la peral cheese, toasted walnuts and a guindilla-agave vinaigrette | 12 | |||
| Cangrejo con Esparrago jumbo lump crab meat served with asparagus, spinach, tomatoes and bacon in a grapefruit ginger vinaigrette | 16 | |||
| ceviches | ||||
| Tuna con Sandia diced calamari and tuna marinated in a watermelon-lemongrass citrus sauce | 16 | |||
| Hamachi yellowtail tuna served with avocado and orange zest in a wasabi citrus sauce | 15 | |||
| Ostras Santiago blue points served in a rocotto passion fruit sauce with radish, green apple, cilantro and bacon | 12 | |||
| Langosta Revolucion lobster and shrimp, grilled pineapple, jalapeno, young coconut water infused with lemongrass and ginger, garnished with uruguayan caviar | 17 | |||
| Huachinango con Soya red snapper marinated in a ginger soy citrus sauce with a rainbow of julienne peppers, cucumbers and jalapeno, sprinkled with sesame seeds | 14 | |||
| Siete Potencies seven powers of the sea - lobster, shrimp, scallop, crab, clams, mussels and octopus in a green tomatillo sauce | 16 | |||
| platos fuertes | ||||
| Fabada Asturiana con Chalaco traditional stew from northern spain with monkfish, white beans, chorizo, morcilla and potatoes | 26 | |||
| Vieras con Huitlacoche grilled scallops with huitlacoche valencia rice with crabmeat corn salad and a truffle poblano sauce | 25 | |||
| Bass Chileno grilled chilean seabass with manchego yucca mangu and a chorizo-salsa verde salad | 27 | |||
| Paella de Coco valencia rice infused with lemongrass, coconut milk and ginger, served with shrimp, calamari, scallops, octopus, manila clams and peas. served with head-on shrimp and ginger oil | 29 | |||
| Arroz con Pollo free range chicken breast with capers and rocoto aioli. served with valencia paprika rice | 24 | |||
| Pato con Arepa breast of duck marinated in sugar cane with confit of duck, spinach, asparagus and guava sauce served over a yellow corn arepa | 29 | |||
| Cochinillo a la Plancha pan roasted loin of pork with quinoa chaufa and soy tamarind sauce | 26 | |||
| Carne a la Parrilla grilled beef tenderloin with oven roasted potatoes, mushrooms, diced spanish onions, pork belly and cabrales fondue | 29 | |||
| vegetables | ||||
| Sopa de Hongos mushroom soup with peruvian potatoes, figs, portobello, caramelized onions, drizzled with pedro ximenez and truffle oil | 15 | |||
| Crepa de Calabaza crepes stuffed with pumpkin flower, zucchini and queso fresco. served with toasted pumpkin seeds | 14 | |||
| Arepa con Queso sweet corn arepa served with cabra cheese and agave nectar | 8 | |||
| Escalivada roasted peppers, tomatoes, onions, eggplant with cabra cheese, garbanzo puree and sliced baguette | 13 | |||
| dessert - postres | ||||
| Chocolate Cortazar white, bittersweet and milk chocolate mousse, with mate ice cream garnished with chocolate and macadamia sauce | 8 | |||
| Gratinado de Almendra almond cream layered with goat cheese sorbet and caramelized pineapple and mango | 8 | |||
| Banana Tres Leches traditional sponge cake with caramel espuma and coconut-ginger sorbet | 8 | |||
| Crema de Requeson spanish cheese custard with olive compote and basil mousse | 8 | |||
| Cremas double layered of coffee and vanilla custard, prune pudding and crema nata ice cream | 15 | |||
| Sorbet coconut-ginger, passion fruit, guava & cheese | 6 | |||
| Ice Cream mate, crema nata, cinnamon | 6 | |||
| rayuela cafe-te | ||||
| Darjeeling organic, it has a nutty note | 4.50 | |||
| Fiji papaya, wild pineapple, green tea | 4.50 | |||
| Buccaneer vanilla, coconut, rooibos & black tea | 4.50 | |||
| Mango ceylon leaf with sweet aromatic mango | 4.50 | |||
| Siam herbs & spices mint, clove, cardamom, cinnamon, contains caffeine | 4.50 | |||
| Cappuccino | 5 | |||
| Espresso | 3.50 | |||
| Café con Leche | 5 | |||
| estilo libre $12 | ||||
|---|---|---|---|---|
| Mezcal ginger, jicama, pineapple, scorpion mezcal, cointreau | ||||
| Sherry pomegranate, cherry heering, palo cortado sherry, jerez, , flamed orange zest | ||||
| Shochu-sake white grapes, grapefruit juice, linden honey, shochu, sake | ||||
| Rye black pepper infused sazerac rye, domaine de canton ginger liquor, lime juice | ||||
| Vodka sage leaves, anjou pear, luxardo maraschino liquor, grey goose pear | ||||
| Gin lemon thyme, grapefruit juice, g'vine gin, manzanilla sherry, dash of orange bitters | ||||
| Rum acai, ginger beer, citrus, alcyone (fortified wine) bacardi 8 | ||||
| Absinthe celery, granny smith apple, citrus, le tourment vert, leblon cachaca | ||||
| junior merino's signature | ||||
| Coming Up Roses rose petals, limes, rose water, bacardi razz, champagne | 13 | |||
| Pina Partida fresh pineapple, english cucumber, lemon, agave nectar, siembra azul tequila blanco | 13 | |||
| Rising Star moet chandon white star, boiron lychee, inniskillin ice wine | 18 | |||
| our classics $12 | ||||
| Pisco Sour lime juice, pasteurized egg white, barsol pisco quebranta, dash of bitters | ||||
| Caipirinha limes, sugar, leblon cachaca | ||||
| Mojito Cubano mint, limes, sugarcane juice, brugal anejo | ||||
| sangria | ||||
| Glass / Pitcher | ||||
| Tinta classic red sangria | 10 | 36 | ||
| Blanca mint, limes, sugarcane juice, brugal anejo | 10 | 36 | ||
| Rosada strawberries, peaches, mango, marinated in 44 north huckleberry vodka, cava rose | 12 | 38 | ||
| Sake grapes, jicama, cucumber, green apples married with sake, mathilde pear liqueur, st. germain elderflower liqueur | 10 | 36 | ||
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