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Ceiba is pleased to offer exquisite food, wine and service in our beautiful “Blue Room.” Our private room, named for the stunning blue walls, features a tropical mural and vintage black and white photos of children playing in various Latin American towns. We will be glad to help you customize any of your special events including business meetings, wedding rehearsals dinners, company gatherings or simply quiet evenings with friends and family. We will create an exciting menu ranging from 3-5 courses, estimate of $40-$60 per person. Our lunch party menus start at $30 per person and can be customized to offer a choice of entrées. Please contact Darnell Howell or Scott Moon and let one of them guide you through the many offerings by Executive Chef Jeff Tunks and his Contemporary Latin American Cuisine with engaging flavors of the Yucatan, Brazil, Peru and Cuba.
For more information regarding private parties at Ceiba, TenPenh,
DC Coast or Acadiana,
please contact:
Darnell Howell at 202-222-0987 or darnell.howell@dccoast.com.
Passed Hors d'Oeuvres |
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Mini Jumbo Lump Crabcake Rocoto Remoulade 4 |
Crab & Shrimp Nachos Pickled Jalapenos 2 |
Campeche Shrimp Ceviche "Cocktail" Crisp Corn Tortilla 4 |
Grouper Ceviche "Clasico" Crisp Corn Tortilla 3 |
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Cuban Paella Crab Fritters
Aioli 4 |
Beef Empanadas Criollas
Piquillo Pepper Romesco 3 |
Sugarcane Skewered Shrimp Chipotle BBQ Sauce 4 |
Beef Tenderloin Churrascario Chimichurri Dipping Sauce 4 |
Mini Cubano Sandwich 3 |
Island Vegetable Pie 2.50 |
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Assortment of Petit Pastries 2.75 |
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lunch menu
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Lunch
Menu
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Appetizers
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Mixed Fresh Greens
Julienned Jicama, Orange, Xeres Sherry Vinaigrette, Toasted Pumpkin Seeds 8 |
Ceiba Caesar Salad
Tear Drop Tomatoes, Olive Oil Croutons, Shaved Reggianito 8 |
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West Indies Conch Chowder
Sweet Corn Johnnycake, Dark Rum, Outerbridges Sherry Pepper Sauce 7 |
Cuban Black Bean Soup
Ham and Manchego Cheese Croquetta, Pickled Red Onions, Latin Crema 7 |
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Yucatan Shrimp Ceviche
"Cocktail"
Pico de Gallo, Avocado, Crisp Corn Tortillas 11 |
Grouper Ceviche "Clasico"
Lime, Manzanilla Olives, Fresh Herbs and Shaved Radish 11 |
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Entrees
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Grilled Skirt Steak
Churrasco
Chimichurri Sauce, Grilled Rosemary Mushrooms 16 |
Pumpkin Seed Crusted
Tilapia
Roasted Red Pepper and Plantain Puree, Watercress, Grilled Corn Vinaigrette 15 |
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Argentine Style Chicken
Breast "Milanesa"
Arugula, Red Onion Salad with Polenta Croutons and Salsa Golf 15 |
Sugarcane Skewered
Ahi Tuna "Anticucho"
Peruvian Fried Rice, Aji Amarillo Soy Vinaigrette 17 |
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Grilled Salmon Vera
Cruz and Gulf Shrimp Flauta
Tomatoes, Capers, Manzanilla Olives and Pickled Jalapenos 16 |
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Sides
(5 each) |
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Dinner
Menu
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Appetizers
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Yucatan Shrimp Ceviche
"Cocktail"
Pico de Gallo, Avocado, Crisp Corn Tortillas 11 |
Grouper Ceviche "Clasico"
Lime, Manzanilla Olives, Fresh Herbs and Shaved Radish 11 |
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West Indies Conch Chowder
Sweet Corn Johnnycake, Dark Rum, Outerbridges Sherry Pepper Sauce 7 |
Cuban Black Bean Soup
Ham and Manchego Cheese Croquetta, Pickled Red Onions, Latin Crema 7 |
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Grilled Jerk Foie Gras
Grilled Frisee and Heart of Palm, Sweet Potato Emulsion 16 |
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Salads
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Mixed Fresh Greens
Julienned Jicama, Orange, Xeres Sherry Vinaigrette, Toasted Pumpkin Seeds 8 |
Ceiba Caesar Salad
Tear Drop Tomatoes, Olive Oil Croutons, Shaved Reggianito 8 |
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Entrees
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Sugar Cane Skewered
Jumbo Shrimp
Smashed Avocado, Chipotle BBQ Sauce, Pineapple Salsa 26 |
Island Curry Monkfish
Spinach, Polenta and Sweet Roasted Peppers 25 |
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Caribbean BBQ Chicken
Breast
Oaxacan Cheese Pupusa, Creamy Christophine Slaw 19 |
Seared Yellowfin Tuna
and Crab Stuffed Aji Amarillo
Shrimp Asparagus Slaw,Purple Potatoes, Sweet Rocoto Soy Reduction 27 |
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Grilled Beef Ribeye
Chimichurri Sauce, Rosemary Grilled Mushrooms, Poblano Mashed Potatoes 29 |
Grilled Spiced Salmon Olive Oil Whipped Potatoes, Rapini en Sofrito, Chorizo Vinaigrette 21 |
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Sides
(5 each) |
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Desserts
(all desserts 9) |
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Flan Tradicional
Cashew Crisp, Spiced Orange Cream |
Ancho Chili Chocolate Cake
Warm Coconut Tapioca, Cajeta Cream |
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Key Lime Tart
Salted Meringue, Mango Coulis |
Seasonal Tropical Fruit
Plate
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