Menu for Gregoria's Kitchen in Durham

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

Menu for Gregoria's Kitchen

Dinner

Appetizers​

Salads​

Sides​

Entrees​

Early Theater

Appetizers & Salads​

Entrees​

Desserts​

Drink

White​

Red​

Beer​

Domestic

Imports

Specialty Cocktails​

Dessert

Partner Sites:

Appetizers

Salads

Sides

Entrees

Appetizers & Salads

Entrees

Desserts

White

Red

Beer

Specialty Cocktails