Ridgefield
Enjoys a
Zesty New
Restaurant and Gathering Place
Coco Bongos Presents
Nuevo Latino Food & Flare |
 |
Happy Hour
Mon-Fri
5-7
Special Drink Prices
Complimentary Buffet
|
COCO BONGOS
37 Ethan Allen Hwy
Ridgefield, CT 06877
Tel: (203) 544-0059
Fax: (203) 544-9015
Email: |
|
Dinner Menu
~ THE MENUS ~
Drink Menu |
|
|
Coco
Bongos |
Home |
|
|
|
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 |
|
www.villadelsolrestaurants.com |
|
return to
top
|
|
|
|
|
APPETIZERS |
|
CEVICHE
Scallops
and shrimp marinated in citrus juices, enhanced with red
onion, and bell pepper |
8 |
AREPA
Fresh sweet corn arepa with chicken
escabeche and picadillo. Topped with guacamole and
Mexican cream |
8 |
MEJILLONES,
CHOROS, Y CHORIZO
Steamed clams and mussels enhanced with chorizo, Cuban
beer, and saffron corn black bean broth |
9 |
SOUP OF THE DAY
Ask your server for details |
|
|
SALADS |
ENSALADA
DE LA CASA
Baby mixed field greens with roasted beets, orange
segments, and cabrales cheese
Topped with a balsamic onion vinaigrette |
6 |
|
LATINO
CAESAR
Latin version of the classic caesar salad. Hearts of
romaine lettuce, red pearl tomato, topped with
cotija cheese, and plantain croutons |
7 |
|
PALMITO SALAD
Brazilian hearts of palm, arugula,
endive, and radicchio salad with a tamari and soja
vinaigrette. Topped with Parmesano Regiano cheese |
8 |
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 |
9 |
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 |
9 |
SANDWICH DE PESCADO
Pan seared fish sandwich, served on a
roll with mayonnaise, cabbage-pineapple-and coconut
slaw, and papas fritas. |
10 |
|
FRITA CUBANA
Cuban Hamburger: ground beef and pork burger with
onion,lettuce, and tomato on a roll. Served with papas
fritas and smoked tomato mayonnaise |
9 |
|
*Consuming raw or undercooked meats, poultry, eggs, or
fish can increase the risk of food borne illness |
|
return to top |
|
|
 |
|
CARNES |
CARNE
LATINA
Grilled adobo marinated hanger steak grilled veggies,
garlic mashed potato, smoked chorizo,
and caramelized onion Ranchero sauce |
13 |
ROPA VIEJA
Shredded flank steak slow cooked with onion bell pepper,
fresh herbs in light tomato juice.
Served with rice and fried plantain |
11 |
POLLO
Boneless half chicken served with garlic mashed potato,
sautéed spinach and roasted
poblano pepper chimichurri |
12 |
|
COCO BONGOS SAMPLER
Beef empanada, queso freso empanada, and a veggie tamal,
topped with tropial fruit mojo
and smoked tomato
|
10 |
|
PESCADOS |
PAELLA
Clams, shrimp, New Zealand mussels, scallops, chicken,
Spanish chorizo, and saffron Valencia rice |
14 |
PESCADO
MONITO
Grilled marinated monkfish fillet, and fresh shrimp
served over corn-black bean pillows. With a cilantro
hominy sauce |
13 |
SALMON
Guava BBQ glazed salmon, served with moros and
cristianos, mojo sauce, and fried banana |
13 |
|
SIDES |
|
SPINACH…………………………………3
FRIEDPLANTAIN………………3
TOSTONES………………………..3
RICE AND BEANS……………………3 |
|
return to top |
|
|
|
|
APPETIZERS |
|
CEVICHE
Scallops
and shrimp marinated in citrus juices, enhanced with red
onion, and bell pepper |
10 |
ANTICUCHOS
Adobo marinated beef, chicken and scallops skewers,
served over latino coleslaw and black bean broth |
10 |
AREPA
Fresh
sweet corn arepa with chicken escabeche and picadillo.
Topped with
avocado relish
and Mexican cream
|
10 |
|
QUESADILLA DE POLLO
Chicken, pinto bean, sundried tomato, and cheese
quesadilla. Topped with guacamole and salsa |
9 |
EMPANADA DE PATO
Duck confit empanada, served with tropical fruit
chutney, grenadine onion and foie gras |
13 |
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 |
12 |
SPICY
SALMON TARTARE
Spicy salmon tartare with cilantro oil and plantain
croutons |
9 |
|
SALADS |
ENSALADA
DE LA CASA
Baby mixed field greens with roasted beets, orange
segments, and cabrales cheese
Topped with a balsamic onion vinaigrette |
7 |
|
LATINO
CAESAR
Latin version of the classic caesar salad. Hearts of
romaine lettuce, red pearl tomato, topped with
cotija cheese, and plantain croutons |
8 |
|
ENSALADA
LATINA
Black beans, hearts of palm, tomato, an cucumber tossed
with balsamic vinaigrette and cilantro |
9 |
PALMITO
Brazilian Hearts of palm, arugula, endive and
radicchio salad with tamari and soja vinaigrette.
Topped with Parmesano Reggiano cheese. |
9 |
VEGETABLE
PLATTER
Available upon request |
|
|
*Consuming raw or undercooked meats, poultry, eggs, or
fish can increase the risk of food borne illness |
|
return to top |
|
|
|
|
CARNES |
CHANCHO
CARIBENO
Ginger citrus marinated, pulled pork. Served with moros
y cristianos, fresh fruit mojo and avocado |
18 |
CARNE
LATINA
Grilled adobo marinated hanger steak grilled veggies,
garlic mashed potato, smoked chorizo,
and caramelized onion Ranchero sauce |
19 |
|
GAUCHO
Adobo marinated skirt steak with roasted potatos,
veggies, grilled onion , and chimichurri sauce |
20 |
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 |
20 |
CHURRASCO
Nicaraguan style churrasco of filet mignon with grilled
veggies, guasacaca sauce and papas fritas |
27 |
ROPA VIEJA
Shredded flank steak slow cooked with onion bell pepper,
fresh herbs in light tomato juice.
Served with rice and fried plantain |
18 |
POLLO
Boneless half chicken served with garlic mashed potato,
sautéed spinach and roasted
poblano pepper chimichurri |
17 |
|
PESCADOS |
EMPEPITADO
Pumpkin seed crusted corvina fillet with malanga puree,
egg plant chutney, and apple-lemon grass-coconut curry
sauce |
19 |
|
TILAPIA TICA
Pan seared tilapia and New Zealand mussels, with Spanish
vinaigrette, chorizo and Valencia rice |
17 |
MAHI MAHI
LATINO
Plantain crusted Mahi Mahi, served with fufu and
tamarind chipotle mojo sauce |
18 |
PAELLA
Clams, shrimp, New Zealand mussels, scallops, chicken,
Spanish chorizo, and saffron Valencia rice |
25 |
PESCADO
MONITO
Grilled marinated monkfish fillet, and fresh shrimp
served over corn-black bean pillows. With a cilantro
hominy sauce |
22 |
SALMON
Guava BBQ glazed salmon, served with moros and
cristianos, mojo sauce, and fried banana |
20 |
|
GUACAMOLE……...………4
SPINACH…………………………………4
FRIEDPLANTAIN………………4
TOSTONES………………………..4
RICE AND BEANS……………………4 |
|
return to top |
|
|
|
|
