February 14 2020

1st Course
Choice of

Lobster Bisque
Carrot and beet 

2nd Course
Choice of

Braised Pork Belly
Thin sliced over caramelized shitakes and crispy onions avocado puree and sweet corn pie 

Sea Scallops
Wrapped in prosciutto on a bed of corn relish
Topped with poblano pepper sauce

3rd Course
Choice of

Passion Fruit Margarita Intermezzo

Main Course
Choice of

Half Rack of lamb
New Zealand rack of Lamb topped with mint demi-glace

Surf and turf
Petite filet mignon with mushroom cream sauce and 4 oz lobster tail

Crab stuffed grouper
Carrot ginger citrus sauce , chili mashed potatoes and haricot verts

French Cut Chicken Breast
Stuffed with ricotta and spinach
Topped with mushroom demy glaze

All Main Courses served with mashed potatoes and vegetables
Vegetarian Dished available upon request

Dessert

Sweet Treats   Sampler

Complimentary champagn

$85.00 per person plus 6.5% tax & 20% gratuity

Drinks

Orange 2.5
Tomato 2.5
Cranberry 2.5
Apple 2.5
Coffee 2.5
Tea 2.5
Mimosa 5

Sides

Bacon 2
Sausage 2
Home Fries 2
Toast “White or Wheat” 1.5
Eggs “Fried, Poached, Scrambled” 2.5

Fruit Plate 

Freshly cut seasonal fruit. 4.5

Breakfast Burrito 

Flour Tortilla filled with eggs, chorizo, peppers, onions and Tomatoes accompanied with Mexican salsa. Side orders of Bacon or sausage and home fries. 8.5

Eggs Benedict 

Poached eggs on top of Canadian bacon and a toasted English muffin topped with Hollandaise sauce. Side orders of home fries, bacon or sausage. 9.75

Blueberry Crepes 

Served with fresh whipped cream and a side of bacon or sausage. 7.75

The Omelet Station 

Three egg omelet with your choice of onions, peppers, tomato, ham, mushroom and cheddar cheese. Side orders of home fries, sausage or bacon. 9

Breakfast Sandwich 

Scrambled eggs, crispy bacon, mozzarella cheese and fresh tomatoes on a Kaiser roll served with a side of home fries. 8

Buttermilk Pancakes 

Plain, made to order pancakes with a side of bacon or sausage. 7
Add Chocolate Chips or Blueberries .99

French Toast 

Thick sliced French baguette dipped in cinnamon and vanilla batter, topped with fresh strawberries and homemade whipped cream with a side of bacon or sausage. 7.5

BEEF TENDERLOIN CARPACCIO*

With, palm hearts, cherry tomatoes, lemonette, cilantro, capers and red onions. 17*

CEVICHE*

Shrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger avocado and toasted ciabatta. 14

CRAB TOSTADAS

Lump crab mixed over green plantains with basil aioli and onion encurtido. 12

PORTOBELLA CARPACCIO

Thin sliced baked portobella caps with pesto, olive aioli, micro greens, and shaved parmesan cheese. Served chilled. 9

MEJILLONES AL AJILLO

Chablis sautéed black mussels, fresh garlic cilantro, bacon crumbles, & sweet drop peppers. 10

CHICHARRON

Crispy pork belly over sweet corn arepas, chile ancho glaze and avocado mousse. 10

ESCARGOT

Infused in chipotle butter and served with toasted croutons. 9

Vegetarian Options available upon request.
*Ordering Raw and Undercooked Food Increases the Risk of Food Poisoning.
An additional charge of $5 will be added to all split entrees.
Due to the wide array of flavors in our dishes, all ingredients are not listed on our menu.
Gratuity of 20% will be added to parties of six or more.

LOBSTER BISQUE

Cup. 6
Bowl. 8

CHEF’S SOUP

Cup. 6
Bowl. 8

SPRING SALAD

Spinach, panko crusted brie cheese, apricot chutney, sunflower seeds and dried fruit tossed in a mango vinaigrette. 8

LA COCINA PEAR SALAD

White wine poached Asian pears, artisan baby greens, mandarin wedges, candied pecans and apricot infused Wensleydale drizzled with raspberry vinaigrette. 8

Add to any salad
Chicken 5
Salmon 11
Shrimp 8

ASIAN BOWL

Artisan greens, sautéed kale, avocado, pickled onions, sesame seeds, soy ginger vinaigrette, mushrooms, and sprinkled sunflower seeds on a bed of jasmine rice.

Blackened Salmon. 15
Grilled Portobella. 10
Shrimp. 13
Chicken. 10

SHRIMP AND AVOCADO

Lump crab, and shrimp salad on a bed of fresh cucumber puree
Hass avocado, greens drizzled with mild cilantro mayo. 13

CHICKEN WALDORF SALAD

Chicken breast salad with grapes, apples in a light mayo dressing served in a pineapple boat with side of seasonal fruit. 12

ANGUS BURGER

8 oz Grilled to order Angus /brisket blend over kaiser roll, with pickled onions, lettuce, tomato, cheddar cheese and steak fries and smoked bacon dip. 12
Add bacon or sub bleu cheese 1.50
Add 3 oz of shrimp and crab salad 7

TACOS

In flour tortillas with chipotle aioli, onions, tomatoes, cheese, cilantro and sides of corn chips and mild mexican salsa.
Shrimp. 13
Chicken. 10
Grouper. 16

BLACKENED GROUPER SANDWICH

Served on toasted ciabatta bread with lettuce, cucumbers, tomatoes and sautéed onions with sides of tartar sauce and corn chips. 16

CRAB CAKES

Homemade lump crab cakes topped with remoulade served over aged white cheddar grits. 14

CHICKEN PENNE AL PESTO

Grilled chicken breast with light homemade pesto, shallots, sangria tomatoes, broccoli rabe, almonds and shaved parmesan. 13

ATLANTIC SALMON

Baked salmon filet served with vegetables and jasmine rice. 15

SHRIMP CREPES

Shrimp with organic spinach, artichoke hearts, mushrooms and homemade creamy sauce. 12

Vegetarian options available upon request
*Ordering raw and undercooked food increases the risk of food poisoning
Due to the wide array of flavors in our dishes, all ingredients are not listed on our menu.
Gratuity of 20% will be added to parties of six or more.

LOBSTER BISQUE

Cup. 6
Bowl. 8

CHEF’S SOUP

Cup. 6
Bowl. 8

SPRING SALAD

Spinach, panko crusted brie cheese, apricot chutney, sunflower seeds and dried fruit tossed in a mango vinaigrette. 8

LA COCINA PEAR SALAD

White wine poached Asian pears, artisan baby greens, mandarin wedges, candied pecans and apricot infused Wensleydale drizzled with raspberry vinaigrette. 8

HOUSE SALAD

Artisan greens, cucumbers, tomatoes, almonds, and parmesan cheese tossed in balsamic vinaigrette or house citrus vinaigrette. 4

SHRIMP AND AVOCADO SALAD

Lump crab, and shrimp salad on a bed of fresh cucumber puree Hass avocado, greens drizzled with mild cilantro mayo. 14

NEW ZEALAND RACK OF LAMB*

New Zealand rack of lamb, rosemary mint gremolata, whipped potatoes, and roasted vegetables. 
Half Rack. 25
Full Rack. 36

BRAISED BEEF SHORT RIBS

Served with a red wine blend reduction, grilled haricot verts, & whipped sweet potatoes. 23

RIBEYE STEAK

16 oz. Grilled ribeye steak , drizzled with chimichurri, roasted cauliflower, cipollini onions and mashed potatoes. 34

SEARED DUCK  BREAST

Duck breast over red quinoa and wild mushrooms with blackberry and port reduction. 29

FILET MIGNON

8 oz. Filet mignon grilled to perfection with wild mushroom cream sauce, grilled asparagus and confit fingerling potatoes. 34
Add Six Oz Lobster tail. 18

PORK OSSO BUCCO

With spinach sofrito, on a bed of rice with crispy green plantains and tricolor carrots. 25

BLACKENED SALMON

Atlantic blackened salmon filet with passion fruit beurre blanc, tricolor quinoa and butternut squash. 25

CRAB STUFFED GROUPER

Crab mix stuffed grouper filet over green chile mashed potatoes, citrus carrot & ginger broth, artichoke and leek puree, and haricot vert. 29

SEAFOOD FETTUCINE A LA POMODORO PICANTE

Shrimp, clams, mussels, calamari, scallops, spinach sun dried tomatoes, and green peas in homemade datil tomato broth over fettucine. 33
Add Six Oz Lobster tail. 18

SHRIMP PENNE AL PESTO

Sautéed shrimp with light homemade pesto, shallots, sangria tomatoes, broccoli rabe, almonds, and shaved parmesan. 25

CHICKEN SCALLOPINI

Thin breaded chicken breast, topped with fresh mozzarella and roasted red peppers topped with caper dill white wine reduction, over linguine, and roasted vegetables. 22

BRAISED BEEF RAVIOLIS

With a mushroom wine and beef reduction with sauteed spinash, carrots and a parmesan crouton. 23

Vegetarian Options available upon request.
*Ordering Raw and Undercooked Food Increases the Risk of Food Poisoning.
An additional charge of $5 will be added to all split entrees.
Due to the wide array of flavors in our dishes, all ingredients are not listed on our menu.
Gratuity of 20% will be added to parties of six or more.