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Durham, NC Metro
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Gregoria's Kitchen
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Menu
Gregoria's Kitchen
(919) 797-2747
2818 Chapel Hill Rd
,
Durham
,
NC
|
Directions
27707
35.973602
-78.937348
Menu
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Menu for Gregoria's Kitchen
Dinner
|
Early Theater
|
Drink
|
Dessert
Dinner
Appetizers
7.00
Sopa de Camarones
Tomato broth with black beans, roasted garlic, avocado, and NC shrimp
7.50
Calamaris Frito
Lightly breaded fried calamari
9.00
Mejillons
Mussels and chorizo in a roasted tomato, white wine broth
6.50
Platano Maduro Relleno
Stuffed sweet plantains with Cuban-style ground beef, topped with creme sauce and crumbled chicharrones
6.95
Dania's Cuban Sliders
Two blended patties of chorizo and beef, dressed with Dania's house sauce with queso fresco
Empanadas
Hand-made turnovers
6.95
De Espinaca y Queso
Spinach and cheese
6.95
De Pollo -
Chicken
6.95
De Lechon
Pork
7.00
Chicharrones
Crispy house-cured pork belly and tamarind sauce
5.00
Yuquita Frita
Fried cassava root with cilantro sauce
6.50
Croquetas con Jamon
Crispy dumplings with Spanish ham
Salads
4.50
Artisan Greens Salad
With tomatoes, onions and red peppers with lime vinaigrette
6.50
Ensalada de Aguacate
Sliced avocado and tomatoes over grilled romaine tossed with a lime vinaigrette
11.95
Ensalada de Camarones
Shrimp salad with fresh pineapple and papaya over artisan lettuce
12.95
Croquetas de Cangrejo
Three lump cakes on a bed of greens with a spice avocado sauce on the side
Sides
3.00
Tostones
Fried green plantains
3.00
Maduros
Fried sweet plantains
3.00
Vegetables
Asados
Entrees
14.95
Lechon Asado
Roasted pork marinated in herbs and spices, served with grilled vegetables
14.95
Ropa Vieja
Shredded skirt steak braised with roasted tomatoes, garlic, and herbs
14.95
Vaca Frita
Braised flank steak sauteed with caramelized onions and chimichurri sauce
37.50
Seafood Paellia for 2
Shrimp, mussels, chicken, chorizo, calamari and vegetables over yellow rice
16.95
Placido's Camarones de Ajo
Sauteed shrimp with garlic, tomatoes, arugula and caramelized onions with an orange citrus over white rice
16.95
Pollo a la Parilla
Seared chicken breast marinated in citrus and coconut over yuca mash
15.95
Arroz con Pollo
Highly seasoned yellow rice with sweet peas, red peppers and chicken
19.00
Bisteca de Neuva York
New York strip with roasted garlic and mofungo
16.00
Grilled Skirt Steak
With chimichurri sauce
13.00
Bocadillo del Jardin
A vegetarian creation with grilled vegetables, fried yucca, beans and rice
Early Theater
Appetizers & Salads
Sopa de Camarones
Tomato broth with black beans, roasted garlic, avocado, and NC shrimp
Calamares Frito
Lightly breaded fried calamari
Relleno de Platano Maduro
Stuffed sweet plantains with Cuban-style ground beef
Yuquita Frita
Fried cassava root with cilantro sauce
Croquetas con Jamon
Crispy dumplings with Spanish ham
Ensalada de Aguacate
Sliced avocado and tomatoes over grilled romaine tossed with a lime vinaigrette
Baby Greens
With tomatoes, onions and green peppers with a lime vinaigrette dressing
Entrees
Lechon Asado
Roasted pork marinated in herbs and spices, served with grilled vegetables
Ropa Vieja
Shredded skirt steak braised with roasted tomatoes, garlic, and herbs
Pollo a la Plancha
Seared chicken breast over seasoned cornmeal and sauteed greens
Grilled Skirt Steak
With chimichurri sauce
Bocadillo del Jardin
A vegeterian creation with grilled vegetables, fried yuca, beans and rice
Desserts
Coconut Flan
With pineapple compote
Guava Pastry
With vanilla bean ice cream
Drink
White
8.00
Cristalino Cava, Spain 1.87ml
30.00
Juve y Camps Brut Rose, Spain
Ramon Bilbao Albarino, Rias Baixas, Spain ’11
Options:
(8.00)
,
(32.00)
Casa Lapostolle Sauvignon Blanc, Rapel Valley Chile ‘11
Options:
(7.00)
,
(30.00)
Callia Pinot Grigio, Valle de Tulum, Argentina ’11
Options:
(7.00)
,
(30.00)
Calina Chardonnay, Region de Aconcagua, Chile ’10
Options:
(8.00)
,
(35.00)
38.00
Tamari Torrontes, Mendoza Argentina 10
Options:
Red
Vina Tabali Pinot Noir, Limari Valley, Chile ’10
Options:
(9.00)
,
(35.00)
35.00
Concha Y Tora Gran Reserva Malbec, Marchigue, Chile '10
Pascal Toso Malbec Mendoza, Argentina 09
Options:
(9.00)
,
(32.00)
Spanish Vines Tempranillo, D.O. Ribera de Jucar, Spain ’09
Options:
(6.00)
,
(28.00)
Vina Peralillo Arenal Carmenere, Colchagua Valley, Chile ’10
Options:
(9.00)
,
(35.00)
32.00
Ramon Bilbao Tempranillo, Rioja, Spain ’09
40.00
Maycas del Limari Syrah Reserva Especial, Coquimbo, Chile ’08
42.00
Faustino v Reserva Rioja, Spain
Beer
Domestic
4.50
Angry Angel, Big Boss Brewery
4.50
Lagunitas IPA, CA
4.00
Michelob Ultra
Imports
4.50
Estrella Damm, Spain
4.00
Presidente, Dominican Republic
4.00
Dos Equis Lager, Mexico
4.50
Dos Equis Amber, Mexico
Specialty Cocktails
7.50
Mojito
A classic blend of rum, fresh mint, and lime juice muddled with sugar cane
7.00
Cuba Libre
Flor de Cana rum with lime and classic coke bottle
8.00
Hemingway (Named After Our Bar)
Light rum, grapefruit juice, and dark rum infused with house grenadine
8.00
Canchanchara
Flor de Cana rum, local holly honey, lime juice, and agave nectar
8.00
Rum Pina
Fresh pineapple juice, a blend of light and dark rum, dark cane syrup, and vanilla bean
8.50
Vicki's Margarita
Lunazul Tequila blended with Cointreau and fresh lime juice
Dessert
5.95
Lava Cake
With seasonal fruit and whipped cream
5.00
Coconut Flan
5.00
Guava Pastry
With vanilla ice cream made in house
6.50
Tres Leche
With dark rum served over vanilla custard
5.00
Vanilla Bean Rice Pudding
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