Flor Fina Refreshes Lunch And Brunch Menu In Historic Ybor City

YBOR CITY, FL - Flor Fina, located inside the lush Hotel Haya in historic Ybor City, has refreshed its lunch and brunch menu offerings for guests to enjoy. The updated menu features fresh, locally sourced ingredients and modern interpretations of Latin and Mediterranean inspired cuisine.

Menu highlights include:

Agua de Sandia Ceviche: The flavors of the Angua de Sandia ceviche brings a refreshing and vibrant blend of tuna, pomelo, tarragon, sesame and Thai basil.

Chorizo Meatball Sando: A savory sandwich with spiced tomato sauce-infused chorizo meatballs, manchego cheese and an oregano crunch in-between two pieces of ciabatta.

Watermelon Tofu Bowl: A burst of light and fresh flavors, this combines the perfect blend of textures and taste with seasoned rice, avocado, edamame, cucumber, radish, shaved red onion, lime and sesame.

Cazuela de Almuerza: Inspired by Latin cuisine, the Cazuela de Almuerza is a feast for the senses. Choose from smoked beef brisket, mojo pork, or marinated chicken and served with yellow rice pilaf, black beans, pickled red onion, avocado, napa slaw and pickled Fresno chile.

Cocktails Bubbles with Friends: A selection of champagnes and prosecco, the Bubbles with friends collection offers an assortment of juice, fruit puree and bubbles for the ultimate shared experience.

Life’s a Grind: A seductive dance of flavors, this cocktail is rich and velvety with 1800 Cristalino Anejo, Licor 43, espresso and orange juice. The memorable flavor profile awakens the senses and captivates the palate.

Flor Fina is open Tuesday through Friday 11 a.m. to 3 p.m. for lunch. Dinner service is available Tuesday through Saturday from 5 p.m. to 10 p.m. Brunch is offered Saturday and Sunday from 10 a.m. to 3 p.m. The semi-private Roosevelt Room is available by reservation.

About me: Hello my name is Carlos Hernandez and I am a writer with over 10 years of experience in the industry. I write the local blog Carlos Eats (http://www.carloseats.com) and also contribute to several newspapers and magazines with food-related blogs and articles.

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