New Hemmingway Themed Menus Announced at Havana Beach & Grill
Rosemary Beach, FL – Havana Beach Bar & Grill’s new Brunch and Dinner menus are an ode to Hemingway’s Havana, celebrating the joy of living, eating and drinking well. The new menus debut this spring and draw inspiration from Ernest Hemingway’s favorite oldtown Havana haunt, El Floridita, after which the Havana Bar & Grill itself was modeled.
Vibrant and storied, the Cuba of the late 1940s and ‘50s deeply influenced American-born Hemingway’s writings, and the writer’s love of food and his love for gathering, hunting and fishing inspired the author’s travels and adventures, from the Caribbean to Europe and back to the Florida coast.
Much like Hemingway himself, the culinary team at Havana Beach Bar & Grill believe that dining should delight all of the senses. Equal parts Gulf Coast and Caribbean, with French-inspired techniques, our new menus feature cuisine as locally sourced as possible.
Consider each bite a story, each course a new chapter to dive into, and each visit a journey. ¡Salud!
The new menu’s section names take inspiration from Hemingway’s most famous works. Traditional breakfast selections are found on the menu under the headline “The Sun Also Rises,” sharable appetizers are under the title “A Moveable Feast,” “Green Hills” indicates the salad section, and “For Whom the Bread Tolls” are the handheld burgers and sandwiches. On the dinner menu, “Old Man & the Sea” indicates the seafood section, while the “Hemingway on Hunting” section includes the chicken, pork and steak entrees.
Highlighted brunch menu items include new offerings like the Stuffed Torrejas, made with vanilla-cinnamon custard brioche bread, guava cream cheese, fried plantain, caramelized pecan, and warm dulce de leche; the Carnivore Omelet is made with three eggs, Black Forest ham, bacon, Cochon andouille sausage, peppers, onions and pepperjack cheddar cheese. Sharable favorites will include the Mojo Pork Empanadas and Hot Grouper Bites, while the Pollo Frito Cubano sandwich is made with fried chicken breast cutlet, jalapeno, cucumber-jicama slaw, Swiss cheese and mojo aioli, served on a toasted Cuban roll.
Highlighted dinner menu items include appetizers like the Mojo Pork Empanadas and Jumbo Lump Crab Cakes, Havana Ceviche Atún (key lime-coconut marinated tuna, with red onion, mango, sweet and hot peppers, fresh herbs, toasted coconut and fried plantain), and Oysters de Antigua (coconut-tamarind, jerk spice roasted oysters). Seafood entrees offered under “The Old Man & the Sea” include Grouper de Santiago (blackened grouper served with Carolina gold rice, sofrito black beans, fried okra, fried green tomato, and pickled corn relish), while the “Hemmingway on Hunting” section of the menu offers highlights such as Isla Chicken (made with mango-jerk BBQ sauce and served with pickled prickly pear), or the classic Center Cut Beef Tenderloin.
Menus may be seen online here: https://www.thepearlrb.com/dining/havana-beach-bar-and-grill
Photos of Havana Beach Bar & Grill, Havana Beach Lounge, and exterior shots of The Pearl hotel can be found here: https://joe.canto.com/b/Q68DR