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 – $19
Beef house blend, fried egg, sweet plantain, mozzarella, lettuce, tomato, and a sweet bacon marmalade. Served with french fries.
➕ Add Dominican fried cheese for an extra touch of sabor criollo.
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 – $55
Saffron rice with a Caribbean twist. A rich mix of conch, mussels, shrimp, calamari, octopus, and fish, cooked with red bell pepper, julienned onions, mixed vegetables, and finished with a touch of garlic aioli. (Serves two)
SAJOMA CHOFÁN – $48
A flavorful Dominican-style stir fry rice for two, with shrimp, chicken, bacon, scallions, red bell peppers, soy sauce, sesame oil, and crispy wonton chips.
➕ Customize it your way:
Add grilled chicken, sautéed churrasco, shrimp, chicharrón, or more wonton chips for an extra layer of sabor.
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.
ASOPAO DE MARISCOS – $28
Dominican-style rice soup with shrimp, octopus, tilapia, mussels, mixed vegetables, and avocado, seasoned with traditional herbs for deep, comforting flavor.
CREMA DE AUYAMA-$14
Oven roasted pumpkin, vegetable stock, and fresh herbs drizzled with olive oil and topped with pumpkin seeds.
CONSUMER ADVISORY
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
— Section 3-603.11, FDA Food Code
Provided by the Florida Department of Business and Professional Regulation
Division of Hotels and Restaurants
Kissimmee, FL 34741
info@sajomalatin.com
TU-TH 12:00 PM TO 12:00AM