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, sweet drop peppers, cilantro, capers and red onions. 17

CHARCUTERIE BOARD 

Ideal for sharing selected cured meats and pairing cheeses, toasted ciabatta,  mixed olives, nuts and cherry tomatoes. 23 

PORTABELLA MUSHROOM TARTARE         

Chilled grilled portabella mushroom, over chopped organic spinach with Peruvian sweet drop peppers, Kalamata olive aioli, and shaved parmesan, drizzled with pesto. 9

CEVICHE * 

Shrimp and salmon tossed with Red Onions, peppers, Cilantro, fresh garlic, ginger avocado puree and toasted ciabatta. 14*

CRAB TOSTADAS 

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

BAKED BRIE           

Wrapped in puff pastry, stuffed with apricot chutney, toasted almonds, and dry cranberries, with toasted ciabatta and fresh strawberries. 16

MEJILLONES AL AJILLO        

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

CHICHARRON

Slow cooked crispy pork belly over yucca cake, 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.

NEW ZEALAND RACK OF LAMB* 

New Zealand Rack of Lamb, Rosemary Mint demy glaze, 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

OVEN BAKED SALMON             

Crème fraiche, dill, bacon Pea puree and roasted  butternut squash. 25

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. 35

Add Six Oz Lobster tail. 18

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 PICANTE    

Shrimp, clams, mussels, calamari, scallops, spinach sun dried tomatoes, and green peas in homemade pomodoro spicy sauce. 33

please let your server a level of heat from 1 to 10

Add Six Oz. Lobster Tail. 18

SHRIMP PENNE A LA CARBONARA

Sautéed shrimp on creamy carbonara sauce, shallots, mushrooms, garlic spinach, and shaved parmesan. 24

PORK SHANK A LA CRIOLLA

With Spanish sofrito, on a bed of jasmine rice, crispy green plantains and. 25

AIRLINE CHICKEN BREAST AL PESTO

Roasted skin on French cut chicken breast, over yucca cake with rainbow carrots , drizzled with homemade pesto. 23

BRAISED BEEF RAVIOLIS

On a bed of mushroom wine beef reduction with sautéed spinach, shaved parmesan cheese. 22

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.

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 9

TOMATO BASIL BISQUE 

Cup 6
bowl 9

SUMMER SALAD

Smoked salmon over tricolor quinoa, mandarin oranges, sunflower seeds, fresh berries, cherry tomatoes, & red onions, tossed in homemade mango vinaigrette. 13  

LA COCINA PEAR SALAD          

Wine poached Asian pears, artisan baby greens, mandarin wedges, candied pecans and apricot infused Wensleydale cheese drizzled with raspberry vinaigrette. 9           

HOUSE SALAD 

Artisan greens, cucumbers, tomatoes, almonds, and parmesan cheese tossed in balsamic vinaigrette or house citrus vinaigrette. 5

MEDITERRANEAN SALAD

Chopped romaine with diced onions, peppers, tomatoes, kalamata olives, Feta cheese, and cucumbers tossed in herb vinaigrette. 9

ADD TO ANY SALAD  

Chicken 7
Salmon 13
Shrimp 8

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.

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.