MENU – Sajoma Latin Fusion

Explore our Menu

Appetizers

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

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

Ricotta cheese with smoked bacon bits croquettes served over a guava sauce.

CROQUETAS DE ROPA VIEJA – $15

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.

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

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, chicken chicharron, 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, baby capers, avocado aioli, green onion, and cherry
tomatoes.

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.

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).

Entrées

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, bacon, and brunoise onion in a bechamel sauce.

CHIVO LINIERO GUISADO – $36

Slow-cooked goat stew, served with pigeon pea rice, avocado, and yuca frites.

RABO ENCENDIDO – $35

Braised oxtail with red wine and Dominican spices served with white rice.

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 creamy parmesan mashed 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 a criollo rice.

PULPO A LA BRASA – $29

Grilled octopus served with crispy yuca, peppers, chimichurri sauce, and cilantro aioli.

CAMARONES Y 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.

Rices

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, chicken, 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.

Mofongos

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.

Pastas

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

Explore our Menu

Appetizers

Three deep-fried plantain mashed with pork belly and garlic, stuffed with your choice of ropa vieja, pork belly chicharron, or shrimp.

Three cassava baskets stuffed with pork belly chicharron, pico de gallo, cilantro aioli, and avocado.

Plantain basket stuffed with cilantro aioli, pico de gallo, mozzarella cheese, and guacamole. Choice of ropa vieja, pork belly chicharron, or shrimp.

Crispy tortilla chips topped with ropa vieja, cheddar fondue sauce, cilantro, pico de gallo, guacamole, and sour cream.

Housemade Dominican leaf cheese with a red onion marmalade, olive oil-drizzled toast, basil honey, and toasted cashews.

Ricotta cheese with smoked bacon bits croquettes served over a guava sauce.

Slow-cooked ropa vieja croquettes topped with a cilantro aioli sauce.

Three empanadas stuffed with cheese and your choice of ropa vieja, chicken, or guava.

Caribbean seafood mixture, malanga chips, red onions, red bell peppers, avocado, lime, and orange juice.

Pork belly, red onion, cilantro, lime juice, red bell peppers, malanga chips, avocado, and leche de tigre.

Six wings served with chili sauce and mango pico de gallo.

Pork belly on mashed malanga, teriyaki glazed, crowned with pico de gallo and a green apple salad.

Two empanadas, pork belly chicharron, Dominican sausage, chicken chicharron, fried cheese, and tostones (serves twopeople).

Crispy calamari, shrimp, and fish served with tartar sauce on a bed of lettuce.

Octopus carpaccio with extra virgin olive oil, fresh lime juice, baby capers, avocado aioli, green onion, and cherrytomatoes.

Grilled eggplant slices stuffed with sweet plantain and mozzarella cheese, topped with a pomodoro sauce, and abalsamic reduction.

Three mini sliders made of a beef house blend, Dominican sausage, and slow-cooked ropa vieja with cheese.

Picanha, skirt steak, grilled chicken breast, Colombian chorizo, grilled cheese, served with green salad, grilled mixedvegetables, and tostones (serves six people).

Entrées

Beef house blend, fried egg, sweet plantain, mozzarella, lettuce, tomato, and a sweet bacon marmalade served with

Grilled chicken breast, a layer of sweet plantains, mozzarella cheese, and covered in a bechamel sauce.

Gratin chicken breast with sweet plantain, mushroom, bacon, and brunoise onion in a bechamel sauce.

Slow-cooked goat stew, served with pigeon pea rice, avocado, and yuca frites.

Braised oxtail with red wine and Dominican spices served with white rice.

10-ounce skirt steak served with chimichurri sauce, baby vegetable skewers, and wedge potatoes.

16-ounce Angus steak served with butter creamy parmesan mashed potatoes.

A crispy fried pork chop served with a sweet plantain puree, grilled asparagus, and BBQ sauce.

Smoked ribs with a guava sauce topping served with a criollo rice.

Grilled octopus served with crispy yuca, peppers, chimichurri sauce, and cilantro aioli.

Shrimp cooked in your choice of garlic sauce, creamy coconut sauce, or creole sauce served with tostones.

Salmon glazed with homemade teriyaki sauce served with mashed malanga and wonton strips.

Fried red snapper fish covered in a sauce of your choice: creamy coconut sauce or creole sauce served with tostonesand green salad.

Rices

Pigeon pea rice with crispy pork belly bites, sweet plantains, pico de gallo, and cilantro garlic aioli (serves two).

Saffron rice, seafood, chicken, Dominican sausage, vegetables, and a touch of aioli (serves two).

Rice, shrimp, chicken, bacon stir fry with scallions, red bell peppers, soy sauce, sesame oil, and crispy wonton.

Substitute the chicken for steak +8.

Mofongos

Afro-Caribbean dish made of deep-fried mashed plantains, pork belly chicharron, and garlic, topped with chicken in acreamy sauce.

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.

Afro-Caribbean dish made of deep-fried mashed plantain, pork belly chicharron, and garlic, topped with shrimp with

garlic sauce.

Afro-Caribbean dish made of deep-fried mashed plantain, pork belly chicharron, and garlic, topped with skirt steak

cooked in a white sauce.

Pastas

Fettuccine pasta with grilled chicken breast, in a creamy aurora sauce, basil, and parmesan cheese. Substitute withshrimp +6.

Fettuccine pasta with grilled skirt steak, mushrooms, in a creamy bechamel sauce and parmesan cheese.

Fettuccine pasta, shrimp in a creole sauce with red bell peppers, cilantro, and olive oil.

Sides

WHITE RICE – $4

RED BEANS – $4

MORO GANDULES – $6

TOSTONES – $7

SWEET PLANTAINS – $7

GREEN SALAD – $6

YUCA FRITA – $6

YUCA PUREE – $7

WEDGE POTATOES – $7

FRENCH FRIES – $6

MALANGA PUREE – $7

Location

HOURS OF OPERATIONS