MOFONGUITOS – $15
Three deep-fried plantain mashed with pork belly and garlic, stuffed with your choice of ropa vieja, pork belly chicharron, or shrimp.
CANASTITAS DE YUCA – $13
Three cassava baskets stuffed with pork belly chicharron, pico de gallo, cilantro aioli, and avocado.
CANASTITAS DE PATACON – $15
Three Plantain basket stuffed with cilantro aioli, pico de gallo, mozzarella cheese, and guacamole. Choice of ropa vieja, pork belly chicharron, or shrimp.
NACHOS DE ROPA VIEJA – $18
Crispy tortilla chips topped with ropa vieja, cheddar fondue sauce, cilantro, pico de gallo, guacamole, and sour cream.
QUESO DE HOJA – $13
Housemade Dominican leaf cheese with a red onion marmalade, olive oil-drizzled toast, basil honey, and toasted cashews.
CROQUETAS DE QUESO RICOTTA – $15
Three ricotta cheese with smoked bacon bits croquettes served over a guava sauce.
CROQUETAS DE ROPA VIEJA – $15
Three slow-cooked ropa vieja croquettes topped with a cilantro aioli sauce.
EMPANADAS – $14
Three empanadas stuffed with cheese and your choice of ropa vieja, chicken, or guava.
CEVICHE SAJOMA (RAW) – $25
Caribbean seafood mixture, malanga chips, red onions, red bell peppers, avocado, lime, and orange juice served with malanga chips.
CEVICHE DE CHICHARRON – $18
Pork belly, red onion, cilantro, lime juice, red bell peppers, malanga chips, avocado, and leche de tigre.
ALITAS CON SALSA CHILI AND MANGO – $16
Six wings served with chili sauce and mango pico de gallo.
CHICHARRON GLASEADO – $15
Three pork belly on mashed malanga, teriyaki glazed, crowned with pico de gallo and a green apple salad.
PICADERA SAJOMA – $36
Two empanadas, pork belly (chicharron), Dominican sausage, fried chicken , fried cheese, and tostones (serves two
people).
FRITA MIXTA – $22
Crispy calamari, shrimp, and fish served with tartar sauce on a bed of lettuce.
CARPACCIO DE PULPO – $26
Octopus carpaccio with extra virgin olive oil, fresh lime juice,leche Tigre, baby capers, avocado aioli, green onion, and cherry
tomatoes served with chips malanga.
ROLLITOS DE BERENJENA – $15
Grilled eggplant slices stuffed with sweet plantain and mozzarella cheese, topped with a pomodoro sauce, and a
balsamic reduction.
SAJOMA MINI SLIDERS TRIO – $18
Three mini sliders made of a beef house blend, Dominican sausage, and slow-cooked ropa vieja with cheese, onions caramelized and cheese fondue.
PARRILLADA SAJOMA – $160
Picanha, skirt steak, grilled chicken breast, Colombian chorizo, grilled cheese, served with green salad, grilled mixed
vegetables, and tostones (serves six people).
TRIO OF CEVICHE- $30
1.Crispi Pork Ceviche-leche de tigre, red onion, and avocado. 2. Mixed Seafood Cevivhe-rocoto infused, octopus, shrimp, fish, squid, and red onion. 3. Yellow Chili Ceviche-yellow chili infused, octopus, shrimp, fish, and red onion.
CRIOLLA SALAD-$16
Iceberg lettuce, cherry tomatoes, red onions, avocado, cilantro with an Italian dressing. Add chicken $8, shrimp $10, steak $14
PASSION FRUIT SALAD-$16
Spring mix, romaine lettuce, quinoa puffs, shaved almonds, dried cranberries with passion fruit dressing. Add chicken $8, Shrimp $10, steak $14
SEAFOOD SALAD (RAW)-$16
Caribbean style premium seafood, calamari, shrimp, octopus, tilapia marinade topped with mussels and our Sajoma vinaigrette.
KING CRAB SALAD-$16
Scallion, spicy mayo, sesame seed, and ponzu sauce, on a bed of guacamole.
LOMA BURGER – $16
Beef house blend, fried egg, sweet plantain, mozzarella, lettuce, tomato, and a sweet bacon marmalade served with
french fries.
PECHUGA AL MADURO – $27
Grilled chicken breast, a layer of sweet plantains, mozzarella cheese, and covered in a bechamel sauce.
PECHUGA EN SALSA DE CHAMPIÑONES – $29
Gratin chicken breast with sweet plantain, mushroom, and brunoise onion in a bechamel sauce.
CHIVO LINIERO GUISADO – $36
Slow-cooked goat stew, served with pigeon pea rice, avocado, and yuca empanadas.
RABO ENCENDIDO – $35
Braised oxtail with red wine and Dominican spices served with white rice and avocado.
CHURRASCO A LA PARRILLA – $32
10-ounce skirt steak served with chimichurri sauce, baby vegetable skewers, and wedge potatoes.
RIBEYE – $49
16-ounce Angus steak served with butter served with grilled asparagus and wedge potatoes.
CHULETA KAN KAN – $30
A crispy fried pork chop served with a sweet plantain puree, grilled asparagus, and BBQ sauce.
COSTILLAS EN SALSA GUAVA – $22
Smoked ribs with a guava sauce topping served with corn and tostones.
PULPO A LA BRASA – $29
Grilled octopus served with crispy yuca, peppers, chimichurri sauce, and cilantro aioli.
SHRIMP AND TOSTONES – $25
Shrimp cooked in your choice of garlic sauce, creamy coconut sauce, or creole sauce served with tostones.
SALMON TERIYAKI – $26
Salmon glazed with homemade teriyaki sauce served with mashed malanga and wonton strips.
PARGO FRITO – $39
Fried red snapper fish covered in a sauce of your choice: creamy coconut sauce or creole sauce served with tostones
and green salad.
PAELLA DE CHICHARRON – $38
Pigeon pea rice with crispy pork belly bites, sweet plantains, pico de gallo, and cilantro garlic aioli (serves two).
PAELLA CARIBEÑA – $48
Saffron rice, seafood, Dominican sausage, vegetables, and a touch of aioli (serves two).
SAJOMA CHOFAN – $27
Rice, shrimp, chicken, bacon stir fry with scallions, red bell peppers, soy sauce, sesame oil, and crispy wonton.
Substitute the chicken for steak +8.
MOFONGO DE POLLO A LA CREMA – $23
Afro-Caribbean dish made of deep-fried mashed plantains, pork belly chicharron, and garlic, topped with chicken in a
creamy sauce.
MOFONGO CHICHARRON – $25
Afro-Caribbean dish made of deep-fried mashed plantain, pork belly chicharron, and garlic, topped with pork belly
chicharron and a side of garlic sauce.
MOFONGO DE CAMARONES AL AJILLO – $29
Afro-Caribbean dish made of deep-fried mashed plantain, pork belly chicharron, and garlic, topped with shrimp with
garlic sauce.
MOFONGO DE CHURRASCO SALTEADO – $31
Afro-Caribbean dish made of deep-fried mashed plantain, pork belly chicharron, and garlic, topped with skirt steak
cooked in a white sauce.
PASTA ROSADA – $21
Fettuccine pasta with grilled chicken breast, in a creamy aurora sauce, basil, and parmesan cheese. Substitute with
shrimp +6.
SAJOMA ANGUS PASTA – $26
Fettuccine pasta with grilled skirt steak, mushrooms, in a creamy bechamel sauce and parmesan cheese.
SHRIMP PASTA AL CARTOCCIO – $25
Fettuccine pasta, shrimp in a creole sauce with red bell peppers, cilantro, and olive oil.
SANCOCHO-$19
Typical dominican slow cooked soup with pork, chicken, beef, green plantain, white yautia, name, yucca and kabocha squash served with a side oh white rice and avocado.
ASOPADO DE CAMARONES-$22
Dominican style rice soup with shrimp, red bell peppers, cilantro and avocado.
CREMA DE AUYAMA-$14
Oven roasted pumpkin, vegetable stock, and fresh herbs drizzled with olive oil and topped with pumpkin seeds.
Kissimmee, FL 34741
info@sajomalatin.com
TU-TH 12:00 PM TO 12:00AM