Cantina La20- Icon Brickell

Seafood cocktail with shrimp, scallops, oysters, crab, octopus, chopped serrano chile, avocado and cilantro in a fresh tomato-lime sauce.

Flour tortillas filled with shrimp and Oaxaca cheese and a citrus-tomatillo sauce.

Fresh seafood with fresh lime juice, cilantro, serrano chile, cucumber, avocado and olive oil.

Seasonal golden beets with fresh lime juice, cilantro, serrano chile, cucumber, avocado sauce and olive oil.

Thinly sliced smoked rib eye marinated in chile canica-lime juice. Served with garlic chips, chopped avocado and red onion.

Alaskan king crab, fresh lime juice, cilantro serrano chile, cucumber, avocado and white truffle oil.

Citrus-marinated shrimp served with quinoa and avocado.

Fresh tuna, sliced avocado, tomato, mint, red onions and cilantro in a smoked chipotle sauce.

Crunchy soft shell crab served in flour tortillas with jalapeno sauce.

Fresh tuna marinated in yellow pepper, fresh lime and soy sauce. Served in a crispy wonton with guacamole.

Thinly sliced octopus with celery, cucumber, red onion and cilantro oil.

Oysters topped with a spinach and bacon cream sauce and finished with a parmesan gratin.

Seasonal golden beets with fresh lime juice, cilantro, serrano chile, cucumber, avocado sauce and olive oil.

Sliced tuna dressed in a jalapeno sauce with pea-tenderils, sliced jalapenos and truffle essence.

Shrimp soup with mixed seafood.

Mexican shrimp, tangy chile guajillo soup.

Traditional roasted tomato soup with crispy tortilla strips, queso fresco, avocado, sour cream, pork crackling and ancho chile.

Caesar salad with a Tijuana twist. Served with an anchovy, garlic, lime mayo and parmesan cheese dressing and house-made croutons.

Local burrata, candied pumpkin seeds and balsamic-vanilla chipotle reduction.

Watercress and goat cheese salad with roasted beets, sunflower seeds and citrus vinaigrette.

Pork confit with cilantro, serrano chile and chopped onions.

Blend of melted Mexican cheeses in a cast iron skillet. Served plain or with your choice of mushrooms, poblano chile, zucchini flowers or chistorra.

Sauteed octopus in a lime-cilantro-serrano chile sauce.

Braised pork marinated in a traditional achiote-orange sauce and served with pickled red onions and black habanero sauce.

Grilled bone marrow served with chopped onions, cilantro and fresh tomatillo salsa.

Rosarito-style lobster tacos served in flour tortillas with yellow rice, black beans and chipotle mayo.

Sauteed ribeye served with melted manchego cheese and accompanied with tostaditas, panela cheese and fresh radish.

Pork chop in adobo sauce with pineapple, cilantro and onions.

Crispy breaded steak with black beans, sliced tomato, Mexican cream, onion, cheese and avocado. Mexican sandwiches. Avaible only (Monday to Friday) from 12:00 pm through 5:00 pm.

Braised pork marinated in a traditional house-made achiote-orange sauce and topped with pickled red onions.

Handmade corn masa topped with black beans, shredded chicken, tomatillo, tomato sauce, Mexican crema and queso fresco.

Handmade corn masa topped with black beans, shrimp, crispy pork skin, chile de arbol sauce, smoked Mexican crema, queso fresco and lettuce.

Clear creek wagyu served on handmade corn masa and topped with bone marrow, sour cream, queso fresco, black beans and chorizo.

Crispy handmade corn masa stuffed with pork skin, chopped onion, cilantro, shredded queso fresco and Mexican sour cream.

Yucatan style. Crispy handmade corn masa filled with black beans and topped with braised pork marinated in a traditional achiote-orange sauce, pickled habaneros and red onions.

Fried rib eye served with house-made guacamole.

House-made guacamole topped with jicama, fresh tomato and served with crispy parmesan cheese.

Crispy corn masa filled with crab and topped with cilantro sauce.

Fried calamari with carrot escabeche and escabeche alioli.

White rice served with sweet platains or sunny-side upp egg.

Grilled vegetables served with an eggplant and goat cheese dip.