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Ridgefield
Enjoys a
Zesty New
Restaurant and Gathering Place |
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Coco Bongos Presents
Nuevo Latino Food & Flare
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COCO BONGOS
37 Ethan Allen Hwy
Ridgefield, CT 06877
Tel: (203) 544-0059
Fax: (203) 544-9015
Email: |
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Dinner Menu
~ THE MENUS ~
Drink Menu |
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Coco
Bongos |
Home |
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Visit Our Other Restaurants! |
Villa
Del Sol in Westport
36 Elm Street
Westport, Ct. 06880
Tel: 203-226-7912 |
Villa
Del Sol in Mount Kisco
20 S.
Moger Avenue
Mt. Kisco, NY 10549
Tel: 914-244-1908 |
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www.villadelsolrestaurants.com |
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APPETIZERS |
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CEVICHE
Scallops
and shrimp marinated in citrus juices, enhanced with red
onion, and bell pepper |
9 |
AREPA
Fresh sweet corn arepa with lobster stroganoff sauce and
avocado |
10 |
MEJILLONES,
CHOROS, Y CHORIZO
Steamed clams and mussels enhanced with chorizo, Cuban
beer, and saffron corn black bean broth |
12 |
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YUCA CROQUET
Yuca stuffed with shrimp and calamari
served with salsa criolla and rocoto huancaina sauce |
11 |
SOUP OF THE DAY
Ask your server for details |
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SALADS |
ENSALADA
DE LA CASA
Baby mixed field greens with roasted beets, orange
segments, and cabrales cheese
Topped with a balsamic onion vinaigrette |
7 |
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LATINO
CAESAR
Latin version of the classic caesar salad. Hearts of
romaine lettuce, red pearl tomato, topped with
cotija cheese, and plantain croutons |
8 |
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ESPINACA SALAD
Cello spinach, fresh tomato, grilled chicken topped with
poppy seed dressing
Add Shrimp...................................................................................................14 |
11 |
PAN CON BISTEK
Grilled steak with mayonnaise, warm goat
cheese letuce, tomato, and onion on cuban style bread
Served with baby mixed field greens, papas fritas, and
papaya-sugar cane ketchup |
12 |
SANDWICH DE MEDIA NOCHE
Latin midnight sandwich: ham, roasted
pork, swiss cheese, and pickle, on a media noche bread.
Served with Salad and sweet potato fritas |
11 |
SANDWICH DE PESCADO
Pan seared fish sandwich, served on a
roll with mayonnaise, cabbage-pineapple-and coconut
slaw, and papas fritas. |
12 |
HAMBURGUESA DE SALMON
Pan seared salmon cake, on a roll with
papaya-mint guizo, chipotle corn salsa and papas fritas. |
12 |
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*Consuming raw or undercooked meats, poultry, eggs, or
fish can increase the risk of food borne illness |
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CARNES |
CARNE
LATINA
Grilled adobo marinated hanger steak grilled veggies,
garlic mashed potato, smoked chorizo,
and caramelized onion Ranchero sauce |
14 |
ROPA VIEJA
Shredded flank steak slow cooked with onion bell pepper,
fresh herbs in light tomato juice.
Served with rice and fried plantain |
13 |
POLLO
Boneless half chicken served with garlic mashed potato,
sautéed spinach and roasted
poblano pepper chimichurri |
14 |
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PESCADOS |
PARGO ROJO
Pan seared Red Snapper and New Zealand mussels, with
Spanish vinaigrette and Valencia rice |
14 |
PAELLA
Clams, shrimp, New Zealand mussels, scallops, chicken,
Spanish chorizo, and saffron Valencia rice |
15 |
PESCADO
MONITO
Grilled marinated monkfish fillet, and fresh shrimp
served over corn-black bean pillows. With a cilantro
hominy sauce |
14 |
SALMON
Guava BBQ glazed salmon, served with moros and
cristianos, mojo sauce, and fried banana |
14 |
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MARISCADA
Assorted fish and shellfish in a rich seafood broth with
fresh tomato and corn. Served with rice.. |
16 |
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SIDES |
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BOLITAS Y PALITOS DE YUCA……...………3
SPINACH…………………………………3
FRIEDPLANTAIN………………3
TOSTONES………………………..3
RICE AND BEANS……………………3 |
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APPETIZERS |
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CEVICHE
Scallops
and shrimp marinated in citrus juices, enhanced with red
onion, and bell pepper |
11 |
ANTICUCHOS
Adobo marinated beef, chicken and scallops skewers,
served over latino coleslaw and black bean broth |
11 |
AREPA
Fresh sweet corn arepa with lobster stroganoff sauce and
avocado |
13 |
BONGOS
MARINERO
Lobster, shrimp cocktail, East Coast oysters, West Coast
oysters, clams, and ceviche,
all dancing in ice |
P/A |
EMPANADA DE PATO
Duck confit empanada, served with tropical fruit
chutney, grenadine onion and foie gras |
15 |
CABRITA
Warm goat cheese with cucumber-sundried tomato guizo,
roasted portabello, on a crisp malanga. cake |
10 |
MEJILLONES,
CHOROS, Y CHORIZO
Steamed clams and mussels enhanced with chorizo, Cuban
beer, and saffron corn black bean broth |
14 |
SPICY
SALMON TARTARE
Spicy salmon tartare with cilantro oil and plantain
croutons |
11 |
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SALADS |
ENSALADA
DE LA CASA
Baby mixed field greens with roasted beets, orange
segments, and cabrales cheese
Topped with a balsamic onion vinaigrette |
8 |
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LATINO
CAESAR
Latin version of the classic caesar salad. Hearts of
romaine lettuce, red pearl tomato, topped with
cotija cheese, and plantain croutons |
10 |
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ENSALADA
LATINA
Black beans, hearts of palm, tomato, an cucumber tossed
with balsamic vinaigrette and cilantro |
11 |
PALMITO
Brazilian Hearts of palm, arugula, endive and
radicchio salad with tamari and soja vinaigrette.
Topped with Parmesano Reggiano cheese. |
11 |
VEGETABLE
PLATTER
Available upon request |
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*Consuming raw or undercooked meats, poultry, eggs, or
fish can increase the risk of food borne illness |
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CARNES |
CHANCHO
CARIBENO
Ginger citrus marinated, pulled pork. Served with moros
y cristianos, fresh fruit mojo and avocado |
22 |
CARNE
LATINA
Grilled adobo marinated hanger steak grilled veggies,
garlic mashed potato, smoked chorizo,
and caramelized onion Ranchero sauce |
23 |
CORDERO
Grilled marinated rack of lamb, Quinoa salad, grilled
veggies, and rosemary-mango-pineapple mojo |
24 |
CHULETA
Garlic citrus marinated porterhouse pork chop, stuffed
with chorizo, boniato, sweet potato, and corn.
Served with yuca cake, grilled veggies, and
mango-pineapple mojo |
22 |
CHURRASCO
Nicaraguan style churrasco of filet mignon with grilled
veggies, guasacaca sauce and papas fritas |
29 |
ROPA VIEJA
Shredded flank steak slow cooked with onion bell pepper,
fresh herbs in light tomato juice.
Served with rice and fried plantain |
24 |
POLLO
Boneless half chicken served with garlic mashed potato,
sautéed spinach and roasted
poblano pepper chimichurri |
19 |
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PESCADOS |
EMPEPITADO
Pumpkin seed crusted corvina fillet with malanga puree,
egg plant chutney, and apple-lemon grass-coconut curry
sauce |
23 |
PARGO ROJO
Pan seared Red Snapper and New Zealand mussels, with
Spanish vinaigrette and Valencia rice |
23 |
MAHI MAHI
LATINO
Plantain crusted Mahi Mahi, served with fufu and
tamarind chipotle mojo sauce |
25 |
PAELLA
Clams, shrimp, New Zealand mussels, scallops, chicken,
Spanish chorizo, and saffron Valencia rice |
28 |
PESCADO
MONITO
Grilled marinated monkfish fillet, and fresh shrimp
served over corn-black bean pillows. With a cilantro
hominy sauce |
24 |
SALMON
Guava BBQ glazed salmon, served with moros and
cristianos, mojo sauce, and fried banana |
23 |
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BOLITAS Y PALITOS DE YUCA……...………5
SPINACH…………………………………5
FRIEDPLANTAIN………………5
TOSTONES………………………..5
RICE AND BEANS……………………5 |
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