Kebo Restaurant

TENDERLOIN WITH CHICKPEAS AND CHARD

by Chef Antonio Puertas

This menu is a fusion of Spanish, Peruvian, and Catalan cuisine. Our appetizers combine Spanish and Peruvian good, and our entrées conjure up creative Catalan cooking. Our desserts were a challenge because the main ingredient, garbanzo beans, isn’t typically served as a sweet.

200 Crandon Blvd

Suite 104

Key Biscayne FL 33149

305.365.1244

APPETIZER

SEAFOOD SALPICÓN OR TUNA TARTARE

Seafood salpicón served with potatoes filled with hummus and kalamata olives (served with salsa brava)

ENTRÉE

MUSHROOM AND EGG SOCARRAT WITH QUAIL OR LOMO BACALO (COD CONFIT) OR CATALAN-STYLE GARBANZO BEANS

Mushroom and egg socarrat served with a quail breast fried in garbanzo bean flour on   olive oil mayonnaise

LOMO BACALO (COD CONFIT)

Cod confit with thyme and stewed chickpeas with spinach and fish chicharrón

CATALAN-STYLE GARBANZO BEANS

Catalan-style garbanzo beans with white butifarra sausage.

DESSERT

GARBANZO BEAN CUSTARD

Garbanzo bean custard with raisins

LECHE FRITA

Leche frita with garbanzo bean chutney

CARROT CAKE

Carrot cake with garbanzo bean caramel

$39.99pp*

*Tax & gratuity not included